It’s that time of year again when many restaurants humble themselves, and when hospitality professionals cringe.
Yes, I’m afraid to admit that I am referring to Restaurant Week. You either love it, or you hate it.
Beginning January 18th and running through February 5th, 372 restaurants in New York City will participate in a bargain that some will say is not to be missed; a three course prix fixe dinner for $38, and, or a three course prix fixe lunch for $25.
Can you empathize the cringing yet? No?! Well, let me explain…
While Restaurant Week does offer an affordable menu, it also brings out from the woodwork the bargain diners. Those who only dine during Restaurant Week. You know who I’m talking about. That diner who only drinks water, but asks for three lemons, and one lime, that diner who eats all the free bread, and still asks for more, and don’t forget about that dinner who leaves with sugar packets in their pocket. Instead of being one of THOSE diners this Restaurant Week, take my advice. Indulge.
Restaurant Week should not emphasize quantity over quality. No meal should. It should be approached as an affordable luxury. This is an opportunity to dine affordably at a Michelin rated restaurant. Why not turn your three course bargain into a five or seven course feast? This is your chance to add 3 grams of caviar onto your appetizer, or to enjoy that bottle of Ulysse Collins Blanc de Noir.
You still have time to make your reservations . Yes, make reservations, please. It is always impolite to show up unannounced.