I must say I’m a bit of a recessionista if I do say so myself. And though a New York Times article
deems recessionistas as mere “style mavens on a budget”, I believe it applies to any genre, and especially when it comes in eating in Manhattan.
New York City is a playground for foodies or really anyone that enjoys a satisfying meal with pretty decent service to boot. But harsh times call for harsh measures, though maybe not this time around… As we’re beginning to see, restaurants are not recession proof and in order to fill their quotas they’ve begun to offer somewhat affordable prix-fixed weekday meals to diners looking to get the best bang for their buck. Alhough the prix-fixed menus might not offer up the creme de la creme, these deals allow even the slightly poverty stricken (I use this term lightly) New Yorkers to continue to uphold their gluttonous lifestyles.
Due to the horrible chain effect the recession is causing, you will see a change in what restaurants are serving. More and more chefs are drawn to the local food movement, slightly altering the produce that is offered in even our favorite restaurants. Chefs are using less expensive ingredients and even serving smaller portions in order to recoup their expenses. It’s a tough world out there.
But though Restaurant Week may be coming to an end, you’ll notice that a lot of restaurants will be extending their $24.07 lunch and $35 dinner offerings through February or later. Lucky for us NY Mag has published The Definitive Guide to Recession Specials. And another recessionista helps us take advantage of even more of New York’s finest deals with her frequently updated list of best bets.
My Recession Special dinner recommendations are:
Nougatine, $35 three-course dinner before 6:30 p.m. and after 10 p.m
Apiary, $35 three-course Sunday dinner, featuring options like pan-seared halibut with broccolini and spicy eggplant, and pumpkin crème brûlée
Dovetail, $38 three-course Sunday supper, featuring dishes like sweetbreads and duck goulash
Though I have not yet visited these fine establishments, I don’t think you’ll be disappointed.