The Stern Opportunity

Steak at Delmonico's

Twice a year some of the best (and some of the not so good) restaurants in the city participate in Restaurant Week, offering a fixed menu lunch for $24.07, and dinner for $35. Your hard earned money will net you an appetizer, entrée and dessert which you can choose from a set list of three or four options per course. One thing to keep in mind is that the $24.07 and $35.00 quoted prices don’t include tax, tip or beverages so definitely expect to pay more.

Personally, my opinion on Restaurant Week varies. On the one hand, you get the opportunity to eat at places that may normally be out of your price range. On the other hand, the food snob in me can’t help but think “you get what you pay for”. The menus that restaurants set for Restaurant Week are usually designed to be mass market and universally appealing. This can result in dishes that are not necessarily representative of the restaurant’s quality or innovation. If you are looking for exotic ingredients or explosive new flavor combinations, Restaurant Week is probably not the place to find it. That said, good food and good times can still be had during Restaurant Week, so here are some things to consider before booking your reservation.

Of course the key to a great Restaurant Week experience is picking the right restaurant. With over 250 restaurants participating, this is definitely easier said than done. If you don’t have a restaurant in mind already, you can sort the list by cuisine or location to help narrow your choices. Most restaurants will have a website where you can take a look at their Restaurant Week menu. Typically, these pre-set menus are pretty inflexible in terms of substitutions, so you want to make sure there is actually something there that you are interested in eating.

While you are browsing menus, it might be a good idea to look at the restaurant’s regular menu as well. If you see that dishes on the Restaurant Week menu are taken from the regular menu, it’s usually a good indication that the quality of food is representative of a “normal” service.

One strategy for picking restaurants is to go with a notable chef. I am naïve enough to believe that a top chef would not sacrifice quality and dedication in pursuit of a quick buck. Mario Batali (Lupa), Jean Georges Vongerichten (Perry St., Mercer Kitchen, Nougatine), and Daniel Boulud (Bar Boulud, DB Bistro Moderne), all notable NYC chefs that I would trust my stomach with, have participating restaurants. Of course, reservations at these restaurants go fast. You will want to book early, especially if you have a larger party, unless you are willing to eat dinner at 10:30.

Interesting locations can also add to the Restaurant Week experience. The Bar Room at the Modern is situated in the Museum of Modern Art. Charlie Palmer’s Metrazur overlooks the main concourse of Grand Central Terminal. Or visit Butter, the celebrity hotspot where Paris Hilton celebrated her birthday… There’s literally something for everybody.

Last week, 15 Stern MBA 1’s from Block 2 and I went to Delmonico’s Steakhouse in the Financial District for Restaurant Week dinner. For my appetizer I chose the Lobster Newberg, a whole lobster tail and claws in a brandy cream sauce. The sauce was surprisingly light, more brandy than cream and the generous serving of lobster was a pleasant surprise. The meat itself was slightly overcooked and chewy but the taste was still enjoyable. For my entrée I ordered the Delmonico Steak, a 20 oz. boneless rib eye served with shoestring onions, homefries and brussel sprouts. I ordered the steak medium-rare and it was also overcooked. The sides were not really memorable either. For dessert I got the apple tart. Again it was good, but not great.

Despite an underwhelming meal (in terms of quality. It was definitely overwhelming in terms of volume), I had a really great time spending some time with my fellow blockmates. And that’s what I believe anyone can get out of Restaurant Week. You may not necessarily be getting the best food in the world at a discounted price, but at the very least you can experience new restaurants and have a good time with friends.

Restaurant Week was scheduled to end on February 7, but 190 restaurants have extended Restaurant Week until the end of February.

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