NYC Restaurant week 2017 summer

Since its inception in 1992, NYC Restaurant Week has now expanded to four weeks of a financially friendly opportunity to explore and try restaurants you may otherwise feel out of your reach. With 390 restaurants participating, the options can seem a bit overwhelming. If you have no idea where to go, we want to help you make your choice during these last days. Note: NYC Restaurant Week ends tomorrow, Friday, August 18th. So make your reservations now!

So “how does this work?” you may be askingDuring NYC Restaurant Week, you can indulge in a 3-course prix-fixe meal, which will cost you $29 for lunch and $42 dinner (plus the cost of beverages, tax and gratuity). This menu is offered Monday – Friday and on Sundays at some locations. You can find out which restaurants are participating and explore the menus they are offering here.

NYC Restaurant week 2017 summer

To give you a taste of what to expect and to help you narrow your options, here is what a few of our hungry friends had to say:

Danielle, @DaniDares (Food Before Love Insider)

Where to go:

The Clocktower (Flatiron) (lunch)

What to order:

Appetizer: Shellfish linguini, lemongrass, king crab, lobster bisque

Entree: 36 Hour braised Pork Belly, crispy polenta, roasted apricots, golden thyme

Dessert: Peach Eton mess, almond whipped cream, vanilla meringue

Beverage: Gruner Ventliner

Favorite details of the experience: The entire experience was decadent. The walls are adorned with images of classic icons. It felt as if we were in someone’s home that was hosting us for lunch or the perfect setting for a game of clue. The bisque was fulfilling yet not heavy, and the pork belly melted in my mouth with such a succulent flavor.

Branzino

Name: Jessica, @Jessbcause721

Where to go:

Schilling Restaurant and Bar (FiDi) (lunch)

What to order:

Appetizer: Chicken liver crostini with shallot marmalade, house pickles and dijon

Entree: Branzino w/ a black garlic broth, root vegetable fricasse and charred broccoli florets

Dessert: Tiramisu

Beverage: Traditional Austrian beer Hefeweizen

Favorite details of the experience:

I absolutely loved the chicken liver crostini! It was super rich and the sweetness of the shallot marmalade just literally melted in your mouth. I would go back just to have that. I also loved that the broth with the branzino was spicy. The branzino was tender and flaky, there is so much you can do with fish so I enjoyed that they kept the broth light and flavorful and kept the branzino as the star.I would give the food a 4, that tiramisu was heaven in a shot glass.

Ambiance of the restaurant is very farm to table as the location is an industrial converted garage with wooded accents, glowing string lights and plush pillow lined benches.  The door was pulled all the way up so we had a nice floating breeze. I adore restaurants like this that kind of invite the hum of the city in while you dine. You can always feel connected to the world around you..

Great for dates or just catching up with friends. The waitstaff was extremely friendly and were more than accommodating when my boyfriend and I wanted to sample a few of the beers before deciding. Service is definitely a 5. All in all I would love to go back, as I said before its cozy, I had a great time and the food was AMAZING!

Tagliatelle alla Bolognese

Haley & Sarah, @twotastebuds_nyc

Where to go:

Sant Ambroeus (West Village)

What to order:

Appetizer: Battuta Di Manzo (Steak tartare)

Entree: Tagliatelle alla Bolognese

Dessert: Gelato & Sorbet

Beverage(s): Bottle of Cabernet Sauvignon “La Contessa” 2015

Favorite details of the experience: The tagliatelle alla Bolognese was one of the best pasta dishes I have had in NYC and our waitress let us have a wine tasting while deciding which we wanted!

Where have you gone for NYC Restaurant Week? Let us know all about it in the comments below or tag us @FoodBeforeLove on instagram!

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Bacon Macaroni and Cheese Mullanes

Who knew that macaroni and cheese could be the topic for such a great debate? One that we would settle once and for all at Mullanes. For a group of people from a variety of backgrounds and palettes, there was a variety of preferences. At our first monthly #MacAndCheeseBeforeLove NYC Meetup, we gathered at Mullane’s in Fort Greene, Brooklyn to bond over their love of mac and cheese.

Mullanes
Photo by Alissa Nichole

From the beginning, we discovered who the purists were, those who preferred a classic and simple macaroni and cheese and have yet to venture out to any variations, and identified the more adventurous ones, who liked a variety of additions to their mac and cheese, from protein like chicken, shrimp and lobster to vegetables like tomatoes, spinach and jalapeno peppers. From the discussion, we realized just how many ways mac and cheese can be prepared and and which were among the group favorites, from cheese options to crunch and stovetop versus baked.

Calamari and Wings Mullanes
Photo by Alissa Nichole

After identifying that some of our favorites came from places including Max Brenner, Brooklyn Bazaar and Pret a Manger, we worked up enough of an appetite to order mac and cheese and beyond. To offer a variety that would satisfy everyone’s cravings, we went for a plain mac and cheese, one with chicken, one with shrimp and one with buffalo chicken and jalapenos for those who dared to try, and a few extra goodies: sesame ginger wings and calamari.

Sangria Mullanes
Photo by Alissa Nichole

It was a pleasant surprise that the purists braved to try the other options at Mullanes and enjoyed them. Although everyone didn’t love the buffalo chicken option, it was a hit amongst a select few. The wings were so nice we had to order them twice, and the calamari was a crowd pleaser as well. Sangria was a popular choice that didn’t disappoint, even for the woman who considers herself a sangria snob, so that’s saying a lot.

Bacon Macaroni and Cheese Mullanes
Photo by Alissa Nichole

From travel to NYC neighborhoods, the conversation was rich and the connections were genuine. This casual gathering at Mullanes was a success, and we are looking forward to our next outing. We’d love you to join us. Come on over to our meetup to know when we we’ll be doing mac and cheese again and some of our other outings, like #cocktailsbeforelove, #burgersbeforelove and whatever else our hearts and bellies desire.

So we’d love to know!

  • How do you like your mac and cheese?
  • Where are your favorite places to indulge in delicious mac?

*Thank you Alissa Nichole for snapping such great shots.

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Diane-Kochilas-Rice-up
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Whether you are familiar with Greek culture and Mediterranean cuisine or not, this is something you can appreciate. Allow us to give you a little taste of something new with an experience provided by Chef Diane Kochilas.

Nestled in the intimate tasting room Sopra above Amali, a Mediterranean restaurant, celebrity chef and cookbook author Diane Kochilas hosted a cooking demonstration of RiceUp risotto.

The room buzzed with a mixture of Greek and English greetings and chattering, and liveliness filled the room as wine flowed and tasty appetizers were passed to whet guests’ palettes.

In between greeting guests, Chef Diane patiently stirred the pot, which sent the aroma floating through the room and built the anticipation for the main event. Before serving Chef Diane and other distinguished guests share the importance of this product.

Diane-Kochilas-Rice-up

Having been such a staple in the home as well as for special occasions for many families, rice is an important part of a meal and a culture. What RiceUp has created is important because it shares piece of that on a commercial level. They have created a high quality product that honors the authenticity of Greek tradition and brings it together harmoniously with the convenience of the American lifestyle, without a compromise in flavor.. This product makes this special experience accessible to more people, specifically those who identify as Greek American.

Chef Diane served the lemon risotto which was simple and rich in flavor – creamy with an ever so slight citrus zest. There was also a sweet and spicy risotto, which was embellished with cinnamon, pistachios and raisins. She shared about how she likes to experiment with garnishes and watch how the dishes can evolve. She shared her love for food and her culture with each plate.

Though Chef Diane’s risotto had her special touch, RiceUp boasts to be easy to create at home. With recipes and samples given in the gift bags, guests were equipped with the perfect meal: simple, quick and delicious.

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