New York City Restaurant Week returns this summer, with reservations officially open at hundreds of restaurants offering special prix-fixe meals.
The twice-yearly, multi-week program includes over 600 restaurants across all five boroughs, offering over 45 cuisines in more than 70 neighborhoods. Participating restaurants offer multiple course menus at $30, $45 or $60. Saturdays are excluded from the program, and Sundays are optional for participating businesses. This year, summer restaurant week runs from from Monday, July 20, through Sunday, August 16. Restaurants also have the option to extend NYC Restaurant Week offerings through Labor Day.
“New York is the greatest food city in the world. Our restaurants employ hundreds of thousands of us; they are where we gather with our families and friends, where we sample cultures and cuisines from every corner of the planet,” New York City Mayor Zohran Mamdani shared in a statement. “NYC Restaurant Week encourages us to get out of our tried-and-true favorites and experience something new, all while supporting our incredible local businesses.”
Whether you’re looking to try a new spot or indulge in an old favorite, here are the Restaurant Week reservations to book this season:
Led by Chef Joe Anthony and Sommelier Adrien Falcon, Arvine brings European-inspired modern American cooking to the West Village. For Summer Restaurant Week, the restaurant is offering a 3-course prix-fixe dinner menu for $60 per person. First course options include grass-fed bison tartare woth calabrian chile “gochujang” and house country bread; Hippie Caesar with toasted seeds, parmesan and green goddess dressing; or pickled fennel and mint salad with applewood smoked bacon and toasted almonds. Second course choices include squid ink pappardelle bolognese, spiced cod with green asparagus and bearnaise sauce, or grilled flank steak with pine nut chimichurri and black garlic); Dessert is an affogato with mascarpone ice cream or milk and cookies.
Chef Vijay Bhardwaj recently revamped the menu at his popular Lower East Side Indian restaurants. A $60 three-course dinner includes three of the new items, including Tangri kebab (roasted chicken leg stuffed with Amul cheese), a smoky dhungar gosht stew and tawa bhindi (roasted okra with onions and cumin seeds). Everything is served with rice and a side of paratha. Paan kulfi or the apricot delight are offered as desserts.
The Filipino favorite in the East Village is offering a $60 three-course dinner Begin with a choice of crispy KFC (Kanto Fried Chicken), smoky Inihaw na Liempo, Inihaw na Pechay (grilled cabbage hearts with carrot puree and soy-calamansi vinaigrette), or a refreshing kinilaw (coconut vinegar-marinated raw tuna, radish broth, ginger oil, onion, and cucumber). The main course offerings are just as bold, with options like pancit kabute (stir-fried egg noodles, mushrooms, chili garlic and fried egg), the beloved kare kare (beef cheeks, rich peanut stew and market vegetables), clay pot-cooked Adobo rice with chicken, pork belly, and garlic rice, or grilled shrimp laing with spicy coconut stew and taro leaves. Dessert choices include leche flan or ube cheesecake.
The beloved West Village bistro by Chef Andy Quinn and Sommelier Cedric Nicaise is offering a $45 weekend brunch and a $60 dinner Sunday through Friday. Some standouts include heirloom tomatoes with smoked almonds and olive, an elote-inspired corn agnolotti with parmesan, dry-aged cheeseburger, and bruleed rice pudding for dessert. Brunch options include whitefish salad, an acai bowl, duck fried rice with kimchi aioli, or honey cardamom toast with pineapple marmalade.
Nolita French-Indonesian hotspot Wayan is offering a three-course prix-fixe lunch ($30) and dinner ($60). Appetizers include a choice of watermelon salad with lime vinaigrette and cashew nuts, soto jamur with aromatic mushroom broth and sweet corn, or sungold tomatoes with labneh, peanuts, and balado sauce. Entree choices include shrimp noodles with black pepper sauce, Thai basil, and cilantro; Indo Fried Chicken (can be cauliflower for vegetarians) with sweet chili sambal, pickled vegetables, and rice; or a Whole Black Sea Bass with sambal tomat, yellow rice, and bok choy (for 2 people; $18 supplement). Dessert is a choice of pandan ice cream with passionfruit or seasonal berries and coconut. Two doors down, sibling restaurant Ma.dé will offer a three-course prix-fixe dinner for $60.
In Chelsea, Markette offers modern European fare with Caribbean influences. For Restaurant Week, a $60 per person three-course menu will include Markette staples such as cod fritters with scotch bonnet aioli, spring pea orzo, peri peri chicken with buttermilk ranch and more.
The elevated Japanese restaurant in will participate in Restaurant Week with a $30 two-course menu for lunch and a $60 three-course menu for dinner. Menu highlights include the somen noodles and madai mozuku available at lunch and dinner, the shokado bento, steak gozen, and the sushi and sashimi tasting for one for dinner. For dessert, finish with almond bread pudding or mango mousse.
Bar Primi Penn District is offering a two-course, $30 midweek lunch and weekend brunch menu for Summer Restaurant Week 2026. Lunch begins with choice of Antipasti, including summer tomatoes with crispy capers, anchovy dressing; red carden beets, pistachio and horseradish yogurt; summer squash with mint, chilies, marcona almond; and brussels with crispy pepperoni, young pecorino. Second course includes fusilli giganti with basil pesto, stracciatella; orecchiette with salsiccia, broccoli rabe, peperoncino; and a Sicilian Caesar with grilled chicken, toasted sesame and parmesan. Guests can add an additional $8 dessert including pistachio gelato with pistachio sauce, and a cherry luxardo sorbetto.
Momofuku Noodle Bar Uptown and East Village will be offering a two-course lunch for $45 and a three-course dinner for $60. Lunch begins with a pickle plate featuring kimchi, soy-pickled daikon, and spicy cucumber salad, followed by a choice of pork belly bun, roasted shiitake bun, or seared shrimp bun, and a choice of garlic chicken ramen, smoked pork ramen, or ginger scallion noodles. For dinner, guests can start with the pickle plate before selecting a first course of Momofuku green salad, a spicy tuna hand roll or yuzu tuna hand roll, plus fried potatoes at Columbus Circle or smoked chicken wings in the East Village. The meal continues with a choice of bun, followed by a choice of noodles. Throughout Restaurant Week, diners at both locations can also enjoy 20% off bottles of wine and $3 off beer.
