New York City Restaurant Week begins on January 17th, and to prepare you for one of the best times to visit the City we bring you two exciting Michelin recognized restaurants to discover.

Sweetbriar, the Michelin-recognized located in the Park South Hotel that features live fire cooking and the bounty of New York State’s seasonal produce from Executive Chef Bryce Shuman, will be offering guests a three-course prix-fixe dinner menu priced at $45 per person.

The menu will include:

Starters (choice of):

• Nuts and Caesar: Kale, Caesar dressing, toasted nuts & seeds, avocado.
• Fall Radish Carpaccio: Marinated Trout Roe.
• Rigatoni: Broccoli rabe, rosemary sausage, and egg.

Mains (choice of):

• Smoked Chicken: Sweet potatoes and figs.
• Salmon Mi Cuit: Beets, Crème Fraîche.
• Hanger Steak: Crispy potato, Swiss chard, brown butter hollandaise.

Desserts (choice of):

• Grilled Pear Pizette: Almond, thyme gelato.
• Sweetbriar Chocolate Mousse: Peanut sauce.
• Flan de Caramelo, caramel flan with fruit macerate and coconut terron

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Hortus NYC is a stylish Michelin-recognized Modern Asian restaurant from Managing Partner Suhum Jang —also the owner of Bear Donut—with Executive Chef Lenny Moon helming the kitchen.

Hortus will be offering three-course prix-fixe menu for lunch for $45 and dinner for $60 per person.

The menu highlights include but not limited to:

Starters (choice of):

• King Crab Noodle: Fettuccine, mala, cream sauce, shallot, scallion
• Fluke: korea style ceviche, shrimp seaweed puree, sesame dressing

Mains (choice of):

• Sea Urchin Truffle Donabe: nori puree, ikura, cured egg yolk
• Ribeye: grilled zucchini, sweet potato, miso chimichurri

Desserts (choice of):

• Yuzu Panna Cotta: raspberry, butter crumble
• Lava Cake: matcha rice crumb, matcha ice cream, fresh raspberry

Guests can enjoy dinner in Hortus NYC’s second floor dining room, which provides incredible views of thestained-glass windows of the historic Marble Collegiate Church across the street, or in the glass enclosed hidden garden, where one can dine under the stars.