It’s been a busy week but I have been reminiscing my happy days of eating out. One of my hobbies to this day is taking advantage of NYC Restaurant Week. NYC Restaurant Week is back and starting from January 18th – February 5th, participating restaurants will be promoting three course meals at a bargain price ($25 for lunch/brunch and $38 dinners) Mondays – Sundays. Over the past 10 years, I have had the pleasure of eating at high end restaurants at a bargain price. Ideally, the best deals for NYC restaurant week is lunch/brunch and one of my favorite restaurants, which took about two years to get reservations, David Burke Kitchen in Soho. My very first experience at a David Burke restaurant was at David Burke Kitchen for dinner back in 2012 thanks to Celebrity Chef David Burke who I have had the pleasure of meeting at a library earlier in the year. This very first experience introduced me to the famous Frozen Arnold Palmer created by Zac Young. I loved the Frozen Arnold Palmer so much that I have to make one trip every summer just to have it.
During NYC restaurant week, David Burke Kitchen utilizes their current menu as part of their restaurant week menu. In translation, this means that there is no separate menu for restaurant week, one can choose an appetizer, main entree and dessert from their regular menu. As a result, reservations would sell out days after the promotions were released. During the past two years, I have had the privilege of eating lunch for restaurant week at David Burke Kitchen. Food, service and staff were on point. The first restaurant week lunch I had was at their Garden. For the appetizer, I ordered the Kale Salad, which was healthy and had a good portion serving; the dressing balanced the dish very well. Kale and cashew are two of my personal favorite kinds of food. For the entree, I went hearty by ordering the Short Rib with Homemade Cavatelli Pasta. The short ribs were tender and the cavatelli just melted it my mouth.
NYC Restaurant Week Lunch 2013: Kale salad, Short Rib Cavatelli & Frozen Arnold Palmer
The following summer, I returned to the same restaurant for lunch and took advice from my waitress and went with the BBQ chicken dumplings for the appetizer and the classic Kitchen burger with fries for entree. For the dessert in both occasions, I always turn to the Frozen Arnold Palmer, the refreshing end to my meal.
BBQ chicken dumplings
Frozen Arnold Palmer
It is amazing how a year changes, and now I am excited to explore new restaurants such as The Wayfarer for restaurant week lunch to support E Squared Hospitality and David Burke. In addition, David Burke will be hosting a Signature Chef Series at on Wednesday January 20th entitled “Tip to Tail”, it will be a 5 course meal of beef with wine pairing, I’m so excited to come and support David’s work.