So how does it work? Each restaurant has customized a takeout meal—an entrée, plus one or more side—for the apropos price of 20.21. Meyer’s Gramercy Tavern, for example, is offering mushroom lasagna, minestrone soup and a triple chocolate chunk cookie, whereas Veselka in the East Village’s special includes soup, garden salad, three pierogis, stuffed cabbage with mushroom gravy, and grilled kielbasa. As for Wilson, she’s giving customers a choice: smothered chicken or fried catfish, which comes with mac and cheese, collards and a slice of “Make You Wanna Holla” carrot cake. (“There have been many difficult times during the pandemic that I just wanted to scream. However my carrot cake hopefully will make you wanna ‘holla’ as joyful sounds of deliciousness escapes with every bite,” she explains of her confection’s name.) Nearly every cuisine and category is represented: five-star fine dining, classic neighborhood haunts, buzzy hotspots, and hole-in-the-walls.
Restaurant Week 2021 doesn’t look like that of years past. Normally, it involves a special menu offered at brick-and-mortar locations. This year, it’s online delivery only. Encouraging swaths of people to descend on one location seemed ill-advised, both health-wise—we’re in the middle of a pandemic—and business-wise. “It’s an incredibly challenging winter for NYC restaurants, as we are not permitted to serve guests indoors, and even with outdoor heaters, the chilly winter weather makes outdoor dining less than pleasant on many nights. Many restaurants are left with food-to-go via pickup and delivery as the only viable means of survival until we reach the spring,” restauranteur Danny Meyer tells Vogue. “With so many restaurants across NYC participating in Restaurant Week, it’s a powerful reminder to the public that we are still here, and very much want you to enjoy our food in your home, especially as we await being able to welcome you back into our dining rooms.”
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