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Vegetable-forward dining in NYC has come a long way, thanks to restaurants like 232 Bleecker. At this neighborhood eatery from chef Zach Schulz (Eleven Madison Park, The Nomad) and Dig Restaurant Group, hearty vegetables dishes like spring garlic pancakes, veggie cheeseburgers with carrot & daikon slaw, and spaghetti pomodoro might play the starring role, but meat items like crispy chicken thighs or grilled steak with heirloom tomatoes are also available.
Special lunch and dinner offering: For take-out only, a rotating selection of three market vegetable dishes with an option for a fourth item. Selections include beets and strawberries, roasted zucchini, and miso eggplant in addition to pimento cheese, carrot cake, or olive oil cake.
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Pre-fixe takeout and delivery: Dinner for two to three people, $163
Chef Suzanne Cupps has gained a loyal following at her first solo project after leaving Danny Meyer’s group, and for the holidays she’s offering her twist on the classics with a take-home meal kit. The five-course kit includes Cabot cheddar focaccia with baked pumpkin and charred onion jam; chicory salad with pickled fennel, cara cara orange, and saffron dressing; Maine lobster manicotti made with einkorn pasta and celery root bechamel; Urfa chili braised lamb with roasted carrot, new potato, and curry compound butter; and a Mutsu apple galette with goat’s milk caramel. For vegetarians, the lobster in the manicotti is swapped with shiitake mushrooms and the lamb is replaced with a roasted carrot cassoulet with leeks, confit new potato, and chili compound butter. Best of all, if you order delivery, chef Suzanne Cupps will deliver it to your doorstep herself.