NYC Restaurant Week Guide: Dates, Top Menus & Reservations (Jan. 21–Feb. 8)
New York Restaurant Week began as a one-time event in 1992 to entice Democratic National Convention delegates and media into the city's finest dining spots. Priced at $19.92 for a three-course meal, it proved irresistible—even to locals. Reservations flooded in, tables filled quickly, and one diner suggested to The New York Times that it become an annual tradition. Restaurateurs agreed, launching the nation's first recurring restaurant week.
Today, nearly 400 restaurants participate in this beloved event, running Jan. 21 to Feb. 8. Enjoy prix-fixe menus: $26 for a two-course lunch or $42 for a three-course dinner at some of the city's most coveted venues.
At Nishi, acclaimed chef David Chang (of Netflix's “Ugly Delicious”) offers inventive Italian fare for lunch, including Meyer lemon-accented scallops in green chilies, ultra-tender smoked brisket, and frozen vanilla mousse.
Marcus Samuelsson (star of PBS's “No Passport Required”) showcases soul food classics at Red Rooster Harlem's Monday-Friday lunch: chopped Harlem meatballs, hot honey yardbird with garlic mash, and Poppa Eddie's shrimp & grits.
Experience Michelin-starred chef Michael White's expertise at Ai Fiori in the Langham Place Hotel. Both lunch menus feature staples like house-made duck pâté with toasted bread, black truffle-laced risotto, and fresh tagliatelle with tomato sauce and fennel sausage.
Daniel Boulud's empire shines with three spots. At elegant Café Boulud, savor house beef Bourguignon for lunch. Bar Boulud offers pâté du jour, loup de mer, and hazelnut gateau marjolaine. Boulud Sud celebrates North Africa with lemon-saffron linguini or harissa grilled lamb burger.
Rising star Joseph “JJ” Johnson at pan-African Henry in the historic Life Hotel serves oxtail eggrolls with peanut sauce, salmon noodles in African nectar broth, and brown paper bag fried chicken for lunch and brunch.
Babu Ji, a standout Indian eatery, features Colonel Tso’s cauliflower, tender lamb chops, tandoori chicken, southern yellow dhal, avocado toast, and masala chai ice cream for lunch and dinner.
For Mexican flair at Empellón Midtown, Alex Stupak's three-course dinner includes sticky rice tamal with red chile duck or king salmon with trout roe salsa, followed by pastrami, falafel, or octopus tacos, and banana ice cream.
Reserve now—spots fill fast, especially dinners. Lunch menus are often less competitive. Many restaurants offer drink pairings for $15–$25 extra. Can't make winter dates? It returns for two weeks this summer.
