Skip to main content

For Find Out Friday - When Did Restaurants Start Having Sales?


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.

For More Information:









Comments

Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For the Perfect Appetizer Dinner: “Morgan’s Brooklyn Barbecue”

Have you ever gone out to eat and wished that you just ordered a bunch of appetizers?  I have.  It is actually my preferred way to eat. I like to get a taste of a bunch of different things rather than one big plate. I am much more interested in the kinds of foods we eat as appetizers versus lunch or dinner. Desserts hardly ever register on my radar. At the beginning of this year, right before I was set to release my annual to do list , I stumbled upon a photo of the most beautiful plate of brisket nachos I have ever seen. I instantly wanted them. Naturally the establishment behind said nachos, Morgans Brooklyn Barbecue, earned a spot on my list. The week leading up to my visit all I could think about was “would those nachos be my entire meal or just my appetizer”? Sure I love all kinds of barbecue food: the ribs, the brisket, pulled pork, and don’t even get me started on those sides!! Any restaurant that serves mac and cheese, corn bread, and creamed spinach us

For Find Out Friday - How Do You Milk An Almond?

Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free.  During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above.  Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”? Logically I am aware that no actually “milking” is taking place.  I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen. So, what is the actual process?  How long does it take?  When / where / who was the first to successful develop this product? When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth