In 1992, looking for a way to welcome the Democratic National Convention into New York, two men named Tim Zagat, the founder of Zagat restaurant rating company, and David Baum, decided to establish a special deal. This deal entailed a three course meal priced at only $19.92 – meant to represent the year 1992. From this seemingly small gesture, New York City Restaurant Week was born.
The responses that participating restaurants received were overwhelmingly positive. According to an article by Carrie Dennis from NYC Tourism, manager Jeanine Silvani of long-time participant in Restaurant Week, The Russian Tea Room, says “we never expected the enthusiasm we got.” Like other restaurants, The Russian Tea Room took Restaurant Week as an opportunity for creativity amongst their dishes. They introduced new dishes to diners that would typically be quite intimidating, like their “signature borscht, a beet-based soup made with a beef and bacon broth for a hint of smoky flavor.” Silvani reports that “as expected, it was one of our most ordered items.” For many restaurants, this week is crucial to gaining insight on how to improve their menus and ultimately satisfy their customers.
Restaurant Week is also a great way for participants to build relationships with their customers. The Russian Tea Room has a set of twin sisters who dine each Restaurant Week, the establishment making it clear that “it is not a Restaurant Week until they have come,” along with an elderly gentleman who, for several years, “…walked with a shillelagh and handed out pens that lit up as you wrote,” per Silvani. Restaurant Week brings communities together and creates long-term friendships that would not have been possible if it were not for the recurring event.
The biannual event occurs from late January to early February, and late July to early August. Restaurant Week originally started with only around 90 restaurants but continued to expand up until today, where it covers almost every restaurant in NYC. As the world has evolved since the DNC in 1992, so has Restaurant Week – the prices are no longer the same as the year. Prix fixe menus are now offered for $20, $40, or $60. After all, a luxury meal for $20.26 would be an unsustainable business model for city restaurants.
In addition, Restaurant Week has even ended up becoming Restaurant Month at some locations, with deals sometimes extending past Labor Day. The winter edition of the 2026 Restaurant Week is scheduled to run from January 20th to February 12th. The rapid growth of Restaurant Week has meant that it has expanded across the U.S., with the tradition gaining prevalence namely in Boston and Chicago.
Although restaurants tend to make a profit during Restaurant Week, not everyone is a fan. Some people claim that Restaurant Week overcrowds restaurants and makes the overall food experience and quality decline. Despite some complaints, Restaurant Week is a big money maker and likely to remain a staple of NYC for a long time to come.