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 its 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.
History
Restaurant Week began as a lunch-only promotional event in 1992 and is considered the first "restaurant week".
NYC Restaurant Week Winter 2010 was held from January 25 to February 7, with Saturdays excluded. It was subsequently extended through February 28 with offers not valid on Valentine's Day. Prices were set at $24.07 for a three-course lunch, and $35 for dinner. Prices do not include drinks, taxes, and tips.
NYC Restaurant Week Summer 2010 was held from July 12 to July 25, with the same prices and restrictions. Not all restaurants featured the restaurant week menu on all days or meals; some were only open for lunch and others were only open on weekdays.
NYC Restaurant Week Summer 2012 was held from July 16 to August 10, with Saturdays excluded. Prices were retained at the 2010 level and have been maintained at that level since 2010.
NYC Restaurant Week Summer 2013 was held from July 21 to August 16, with Saturdays excluded. Prices were up to $25 for lunch and $38 for dinner.