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
Famous quotes containing the words york, restaurant and/or week:
“New York is full of people ... with a feeling for the tangential adventure, the risky adventure, the interlude that’s not likely to end in any double-ring ceremony.”
—Joan Didion (b. 1934)
“A restaurant is a fantasy—a kind of living fantasy in which diners are the most important members of the cast.”
—Warner Leroy, U.S. restaurateur, founder of Maxwell’s Plum restaurant, New York City. New York Times (July 9, 1976)
“Glorious, stirring sight! The poetry of motion! The real way to travel! The only way to travel! Here today—in next week tomorrow! Villages skipped, towns and cities jumped—always somebody else’s horizon! O bliss! O poop-poop! O my! O my!”
—Kenneth Grahame (1859–1932)