New York Restaurant Week is an event held twice a year in which participating restaurants in New York City offer prix fixe lunches and dinners. At the finest restaurants, this can be a fraction of the usual prices.
The event is held in early winter (January/February) and summer (June/July). Since inception, Restaurant Week has seen an increase in appreciation, followers and footfalls to such an extent that it has inspired people to create their own version of the event in various cities across the globe.
Read more about New York Restaurant Week: History
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—Ralph Waldo Emerson (1803–1882)
“In a restaurant one is both observed and unobserved. Joy and sorrow can be displayed and observed “unwittingly,” the writer scowling naively and the diners wondering, What the hell is he doing?”
—David Mamet (b. 1947)
“A week is a long time in politics.”
—Harold Wilson, Lord Riveaulx (1916–1995)