NYC Restaurant Week, #2 

New York does Restaurant Week twice a year, once in summer (mid-August) and once in winter (January)

Some of the most difficult, and expensive restaurants open their doors with a reduced priced menu

$25 3 course lunch

$38 3 course dinner

So regular Joe’s can go and enjoy their food

This seemed like the perfect excuse to go out for a three course steak dinner – something I really cannot afford to do on a stipend

We tried it in August, and had a great meal at Maloni and Porcelli, but when I was looking forward to a steak and got roast beef I wasn’t as pleased

Plus crutches made the experience a little difficult

This time, we went to Capital Grille at Time Life

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When we arrived there was a long wait for the table (about 25 minutes later than out reservation) but I was given a glass of complimentary champagne so I really wasn’t complaining

When we got to the table I was handed an iPad that worked as a drinks list – so fancy – by a very nice waiter who explained the menu

I opted for the clam chowder, porcini rubbed tenderloin (with mash and green beans) and creme brûlée

Couldn’t fault it

The chowder came in a dinky little cup with a little packet of New England crackers

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The steak was incredible, two tenderloins of beef fillet, cooked medium with some tomatoes, mash and beans

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It was so tender it just disappeared into my belly 🙂

And made Jack jealous with his less tender strip steak

And then the brûlée, I could’ve eaten over and over again

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Thank you Restaurant Week for letting me have nice food

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