New York City Summer Restaurant Week is coming up from July 24th to August 20th. This is the perfect time to explore the City’s exciting and diverse culinary offerings. Here are a few standout options that should be added to your itinerary.

La Pulperia in Hell’s Kitchen provides diners with fun, innovative Latin American cuisine and cocktails, showcasing renditions of familiar dishes infused with cross-cultural flair. The kitchen is led by Executive Chef Miguel Molina, whose menu features classic Latin dishes re-imagined and intricately plated showstoppers, which mirror performances on Broadway located just a few blocks away.

The cocktail menu is composed of classic cocktails redesigned with South American spirits created by Daniel Villanueva. 

La Pulperia will be serving a $60 three-course dinner for restaurant week with highlights including:

Starters

• Guacamole: Hass avocado, tomato, red onion, jalapenos, cilantro, lime, and corn tortilla chips.
• Tuna Con Tomate: Grated heirloom tomato, lemon zest, garlic, parsley, chives, aleppo peppers, and toast.

Platos Fuertes

• Vegan Roasted Cauliflower: Sunflower seeds, afilia crees salad, crispy red quinoa, smoked piquillo pepper romesco sauce.
• Pacu Fish Ribs: Homemade Yerba mate-BBQ sauce, orange segments, corn on the cob, and coconut rice.

Sweet

• Dulce de Leche Churros
• Chocolate Lava Cake

For more information visit LaPulperiaNYC.com

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Slava is a high-end modern Ukrainian restaurant and cocktail bar in SoHo with it’s kitchen helmed by Chef Pavlo “Pasha” Servetnyk who joined the team in January 2023. To pair with Chef Pavlo’s brunch or dinner menus, owner and Beverage Director Nazar Hrab has curated a global wine list with a selection of rare, allocated wines that are available at just a few auctions each year as its base. Additionally, the cocktail program features standouts such as the Slava Apple-tini, vodka, melon liqueur, apple, and lime, and the Raspberry Martini, vodka, raspberry, lemon.

Slava will be serving a $45 three-course dinner for restaurant week with highlights including:

Starters

• Ukrainian Caprese Salad: Tomato, Brinza cheese, dill, cilantro, chervil, chives sorbet, and homemade roasted sunflower oil.
• Varenyky Dumplings (Choice of):
  • Potato Varenyky with Pork Fat: With sour cream.
  • Chicken Varenyky: With sour cream and mushroom mousse.
  • Fermented Cabbage Varenyky: With sour cream and mushroom mousse.
  • Lazy Varenyky (“Ukrainian Gnocchi”): Cottage cheese, sour cream, dill butter, brinza cheese, porcini mushroom, and oyster mushroom.

Main

• Duck Leg: Duck jus, served with potato gratin.
• Fried Chicken Kyiv Sandiwch: With homemade aioli sauce and hot sauce, served with roasted potatoes.

Dessert

• Cherry Varenyky: Sour cream, cherries, and raspberry sauce.
• Raspberry & Sour Cherry Meringue Tart

~~~~~Hortus NYC emphasizes a design-forward atmosphere and menu of carefully curated dishes from Executive Chef Geo Park, who most recently worked at Michelin-starred Jua before being named Hortus NYC’s Executive Chef.
Chef Park seamlessly blends the flavors of China, Japan, Korea, and Southeast Asia with subtle European twists to take diners on a culinary journey. The cuisine is complemented by a robust wine selection and a menu of Low ABV cocktails, both curated by Managing Partner Suhum Jang.

Hortus NYC will be serving a $45 two-course lunch and a $60 three-course dinner for restaurant week.

Lunch features:

Appetizers:

• King Crab Noodle: Fettuccine, mala, cream sauce, shallot, scallion.

Fluke: Korean style ceviche made with fluke, shrimp, seaweed puree, and pickled red onions.Main Courses:

• Miso Cod: With radish and grilled spring onion.
• Truffle Donabe: Wild mushrooms, cured egg yolk, steamed rice.

Dinner options highlight:

Appetizers:

• Yuzu Bacon Rose Pasta: Rigatoni, tomato sauce, green onions, cream.
• Grilled Eggplant: Topped with melted mozzarella and pine nut bread crumb, served with pickled mushrooms.

Main Courses:

• Cod: With gochujang crust, served over lobster risotto with charred spring onions.
• Short Rib, braised short rib served with daikon ecrase and roasted baby carrots.

Dessert:

• Mango Bread Pudding
• Yuzu Panna Cotta: With raspberry and a butter crumble.

For more information visit HortusNYC.com

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noreetuh, the Michelin-recognized Modern Hawaiian restaurant from Chef/Partner Chung Chow has something for diners of all backgrounds – especially those who like to try new things.

noreetuh will be offering a $45 three-course prix fixe menu for restaurant week, with an optional two course wine pairing for an additional $28. The wine list was curated by Managing Partner Jin Ahn and has been awarded Wine Spectator’s Best Award of Excellence each of the last two years. Also available is a just-launched selection of artisanal cocktails that feature unique twists on Hawaiian-inspired and re-imagined tiki cocktails to broaden the restaurant’s appeal and ensure there are food and beverage options for every diner.

The full Summer Restaurant Week menu will be available soon in the weeks to come.
For more information about noreetuh.com