The document provides recommendations for Manhattan restaurants to visit during NYC Restaurant Week. It describes four restaurants in particular - Acme in the East Village known for its Scandinavian cuisine; Lafayette in the East Village where the chef must balance cooking and running a restaurant; Suzuki in Midtown West where sushi icon Toshio Suzuki has returned with a new concept divided into three sections; and Zuma in Murray Hill which takes influence from locations around the world to create an international dining space. It also briefly mentions Jams in Midtown West, which was pioneering farm-to-table cuisine in New York City in the 1980s.

1. Kevin Brunnock
BEST NYC
RESTAURANT
WEEK
Prepared by KevinBrunnock.net

2. Introduction
There are plenty of great things to do in the winter in NYC,
from hitting up ice skating rinks to heated rooftop bars to
some of the great Manhattan restaurants participating in
NYC Restaurant week. Here are some reservation-worthy
Manhattan restaurants you’ll want to check out during NYC
Restaurant Week. Menu items are subject to change. And
the offer isn’t valid on Saturdays. K E V I N B R U N N O C K . N E T

3. K E V I N B R U N N O C K . N E T
Scandinavian cuisine has exploded across the New York dining scene, led in part by this
then cutting-edge Noho favorite. On the revamped menu are starters such as clams
casino with bone marrow and butternut squash steak, as well as meaty mains including
brick chicken with leeks and skirt steak with caramelized endive. Though less of a
comprehensive overhaul than the food menu, a design tweak brightens the rustic
space with pieces from artists like Chuck Rose, Robert Longo, and Julian Schnabel.
EAST VILLAGE
Acme

4. K E V I N B R U N N O C K . N E T
Lafayette
East Village
Not every talented cook can make the transition from kitchen
lieutenant to restaurateur, especially if the skills don’t extend beyond
the stove to crafting a menu and scene that diners will dig.

5. Suzuki
Midtown West
Fortunately, Toshio Suzuki wasn’t gone for long. A year after shuttering
his 30-year-old Sushi Zen in midtown, the New York sushi icon has
returned with a new raw-fish restaurant divided into three concepts.

6. K E V I N B R U N N O C K . N E T
Zuma
Murray Hill
In a city full of eateries striving to come across as authentically New
York, it takes a Japanese-inspired London import to create a space
that feels truly international. With locations in far-flung Dubai,
Bangkok, and Miami, Zuma’s globe-trotting influences play out in
both appearances and menu at this New York outpost, which opened
in 2015. The brainchild of German-born chef Rainer Becker, the 100-
seat, iron-and-leather-clad concept centers on the informal Japanese
style of izakaya dining, which typically involves shareable small plates
along with a selection of sake.

7. Jams
Midtown West
Long before farm-to-table was more rule than exception-before
cauliflower and kale became gastro fetishes before dining rooms were
fixed with reclaimed-wood slabs scattered with heirloom beets and
petite Brussels sprouts-Jonathan Waxman was leading the produce-
driven way. From 1984 to 1989, Waxman, with wine-expert partner
Melvyn Master, introduced his then-exotic brand of California cuisine.

8. Thank You!
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