Last night I had dinner at Tender in New York City. To find out all of the details you will have to wait a few more days for my exclusive review. But I bring it up to mention the reason for my visit last night. That was to take advantage of the last few days of Restaurant Week.
Restaurant Week occurs twice a year in New York City and it is the best time to go and try out restaurants that you have long been admiring. I have a pretty ambitious annual to do list (http://bit.ly/2s4Ydji) which include many places that could very well drain my budget. That why I love Restaurant Week; you have the opportunity for a prix fix, three course, lunch or dinner, depending on the restaurant’s policy. It is a great way to have some of the best meals of your life. But beware some have very small portions and depending on the foods offered on the Restaurant Week menu you may not be getting your money’s worth. As always I suggest doing your research first.
I could not remember the first meal I ever had during Restaurant Week but I know I have gotten my use out of it.
One great example is Butter (http://bit.ly/2FyJpfV), where I met the executive chef Alex Guarnaschelli in person! That was a thrill and needless to say the food was amazing.
Another great Restaurant Week experience of mine took place at ReSette (http://bit.ly/2GAFFvD). Lure Fishbar (http://bit.ly/2smPuZB) also needs to be added to this list but I could go on and on.
I began thinking that since I couldn’t remember my first experience with this notorious N.Y.C. event, one that is now offering in many other major cities and even small towns around N.Y.S., I had to know how it came to be originally.
The story behind this now twice annual event (Winter and Summer) is really very simple. Back in 1992 the founder of Zagat, Tim Zagat, along with Joe Baum who owned the Rainbow Room, wanted a way to encourage the finer restaurants within the city to have specialized, cheaper menus. The inspiration behind this idea was to aid all those visiting for the Democratic National Convention that year. In a creative marking move the lunch menus premiered at the rate of nineteen dollars and ninety-two cents.
This innovative idea was positive both for customers as well as the restaurants.
Although this diner’s delight is called Restaurant Week it now lasts approximately four weeks, both times a year. That is even more alluring and provides us time to truly take advantage as much as possible.
There is one week left to this winter’s Restaurant Week so be sure to make your reservations A.S.A.P. and get in on this. You’ll be sorry if you don’t, and imagine quite hungry.
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