Neither can we. Why not double your pleasure this year? Grab a Bolt Bus or the Amtrak Northeast Regional and head north to Baltimore's largest suburb. NYC's 20th Annual Restaurant Week continues through July 24, 2011 and there are some outstanding deals.
NYC Restaurant Week 2011
Lunch is $24.07 and dinner is $35. With over 1,600 restaurants participating you'll have a hard time choosing. Here are a couple of my favorite dinner menus, I've highlighted my choices:
Photo Courtesy Artisanal Fromagerie
Artisanal Fromagerie and Bistro
2 Park Avenue (32nd Street)
212.725.8585
HORS D’OEUVRES, Choice of:
SOUPE DU JOUR
Market Selection
BOSTON BIBB
Parmesan-Black Pepper Dressing, Herbs
SALMON RILLETTES
Fresh & Smoked Salmon, Capers, Dill, Crostini
COUNTRY PATE
Pickled Vegetables, Purple Mustard
PLATS PRINCIPAUX, Choice of:
WILD MUSHROOM RISOTTO
Fava Beans, Black Trufe Butter
SAUTÉED SKATE WING
Blood Orange Grenonloise, Cauliower
MOULES FRITES
Garlic, Tomatoes, Parsley
POULARDE ALBUFERA
Spring Vegetable Fricassée
DESSERTS, Choice of:
CHOCOLATE MARQUISE
Hazelnut Feuilletine, Vanilla Salt
CRÈME BRÛLÉE “LE CIRQUE”
ARTISANAL CHEESECAKE
Pecan Praline, Caramel Sauce
HOUSEMADE ICE CREAMS & SORBET
Photo Courtesy Shun Lee West
Shun Lee West
43 West 65th Street
212.595.8895
APPETIZER OR SOUP, Choice of:
Barbeque spare ribs (3)
Steamed or pan-fried dumpling (4)
Grilled scallop (2)
Crispy shrimp ball (2)
Chicken soong*
Hot & sour soup
Shun Lee wonton soup
Sizzling rice soup
(chicken or shrimp)
ENTREE, Choice of:
Heavenly fish filet*
Braised Chilean sea bass in hot bean sauce
Grand Marnier prawns
Lake Tung Ting sliced shrimp*
Chan Do crispy chicken*
Slippery shredded chicken*
Szechuan sliced pork
Beef with asparagus*
Dry shredded crispy beef
Dry sautéed string beans*
Baby eggplant with peppers
Buddha’s delight
DESSERT, Choice of:
Ice cream
Tira mi su
Almond tofu
Fresh pineapple
Now that you've taken your big bites out of the Big Apple, head back to Baltimore, take a deep breath and get ready for the main event...
Baltimore Restaurant Week 2011
Lunch is $20.11, Dinner is $35.11. As of today there are 625 restaurants participating and for the most part the menus look outstanding. Baltimore's Restaurant Week runs August 5 - 14. A couple of my picks:
Photo Courtesy Sam Holden, City Paper
Tio Pepe
10 E Franklin Street
410.539-4675
First Course, Choice of:
GAZPACHO A LA ANDALUZA
The classical Spanish cold soup
GAMBAS AL AJILLO
Shrimp marinated in garlic sauce
ENSALADA PRIMAVERA
Tossed spring salad with vinaigrette sauce
Second Course, Choice of:
SALMON DE ASTURIAS
Fresh silver salmon, broiled with Bearnaise sauce, or poached with Hollandaise sauce
FILETE DE TILAPIA ALCAZAR
Fillet of tilapia, sauteed with bananas and topped with a delicate Hollandaise sauce
PAELLA A LA VALENCIANA
The traditional Spanish saffron-flavored rice dish, with mussels, shrimp, chorizo, veal, chicken and vegetables
PECHUGA DE POLLO EN PEPITORIA
Chicken breast, sautéed in saffron sauce with almonds and hard-boiled egg
LOMO DE CERDO ADOBADO
Marinated loin of pork, sautéed with onions, green peppers, tomatoes, and mushrooms
TOURNEDOS TIO PEPE
Tournedos of beef tenderloin blended in sherry sauce
Third Course, Choice of:
FLAN AL CARAMELO
Cream caramel custard
ARROZ CON LECHE "MEQUIEROCASAR"
Cantabrian rice pudding
BRAZO DE GITANO AL CHOCOLATE
Chocolate roll with whipped cream filling
Photo Courtesy Fogo de Chao
Fogo de Chao
600 W Pratt Street
410. 528.9292
FIRST COURSE, Salad Bar:
The salad bar includes items such as hearts of palm, giant asparagus, fresh buffalo mozzarella cheese, sun dried tomatoes, fresh cut and steamed broccoli, marinated artichoke bottoms, tubule, smoked salmon, an assortment of fine cheeses, and much more.
SECOND COURSE, Entrees:
PICANHA
Our signature cut, this prime part of the sirloin is served seasoned with sea salt or flavored with garlic.
FILET MIGNON
This succulent piece of meat is cut from the tenderloin and seasoned to perfection. Also served wrapped in bacon.
ALCATRA
Cut from the top sirloin this piece of meat is tender and full of flavor.
FRALDINHA
Cut from the bottom sirloin and seasoned to perfection.
BEEF ANCHO
The prime part of the rib eye, beef ancho celebrates the rich flavor and the delectable texture of this elite cut.
CORDEIRO
Fresh, leg of lamb sliced right off the bone. Also served as chops.
PORCO
Tender pork loin encrusted with parmesan cheese. Also served as ribs.
FRANGO
Succulent chicken legs and tender chicken breast medallions wrapped in bacon.
LINGUICA
Robust pork sausages seasoned and slow-roasted to mouth-watering perfection
COSTELA
Tender, juicy beef ribs cooked slowly to preserve their rich natural flavors
SIDE DISHES:
Our traditional Brazilian side dishes include seasoned mashed potatoes, caramelized bananas, crispy polenta and warm cheese bread
THIRD COURSE, Choice of one:
New York Cheesecake
Chocolate Mousse Cake
Key Lime Pie
What's that you say? I didn't highlight my choices on the Fogo list? That's because, according to their website, you get the full experience. Yep, the whole megilla, the whole nine yards, the whole kit and kaboodle. And, I'm thinking it's going to be a fast sell out.
Let us know what's going to be on your plate and... Happy eating everyone!