Restaurant Week Extended: Eat at Our 10 Best Locally-Sourced Picks
Restaurant Week has now turned into Restaurant Month! That’s right NYers, Restaurant Week will now officially run until Sunday, February 27th. Since the weather has been someone apocalyptic, the city decided to extend it for all us NYers too cool to go out in rain, snow, sleet, and anything below 30 degrees. The menus and prices will stay the same ($24.07/lunch or $35/dinner) so make a rezzie to grub at our top 10 picks for locally-sourced food
August: This warm, tiny spot serves Mediterranean-inspired food that is local and seasonal. Try the cranberry bean soup, braised bacon, or faro risotto.
Aureole: A swanky place serving up New American grub. They pick farm fresh over factory produced. Dine on wild Scottish salmon, mushroom soup, winter veggie risotto, or pork cheeks.
Barbuto: Their Italian-style food uses local, seasonal ingredients for tasty dishes like roasted chicken with salsa verde, linguini alla carbonara, and lumaconi alla cavolfiore with roasted cauliflower, chilies, and cream.
Craftbar: Top Chef Tom Colicchio’s local and seasonal joint will be serving up Anson Mills polenta with fonduta and field mushroom ragout, braised pork belly with lentils and baby carrots, and linguini with soffritto and bouchot mussels … to name a few.
Lupa: Mario Batali’s neighborhood joint is sure to please with its local and seasonal menu of market fish with fingerling potatoes and cured lemons, roast leg of lamb with Anson Mills polenta and fried Brussels sprouts, and classic Roman pasta with black pepper and pecorino.
Park Avenue Winter: With a changing seasonal (and local) menu and décor, this fancy spot will be serving up Berkshire pork chop with Granny Smith apples and crispy onions, skate and peekytor crab with blood oranges, porcini ravioli, roasted pumpkin soup, and more.
Perilla: This tiny spot serves up seasonal and local American food like roasted organic chicken, sautéed skate wing, crispy neck of lamn, delirium carrot soup, and baby Lola rosa salad.
Resto: This French-inspired spot serves up local, farm-fresh dishes including pork and winter veggie terrine, smoked beef rib with polenta, braised kale, and house-cured bacon, and skate and turnip berigould.
Rouge Tomate: Serving up locally-sourced food, this Michelin Star restaurant’s menu will boast Amish country chicken, wild mushroom farrotto, local seafood chowder, Greenmarket winter squash soup, and more.
Telepan: This New American UWS spot buys locally and cooks seasonally. Grub on ricotta gnocchi, lobster Bolognese, kobacha squash pierogies, chickpea pancakes, diver’s scallops, roasted trout, and more.
Image by BDegan
