City’s endorsement of Restaurant Week works magic ‘To Go’

'Restaurant Week To Go' extended while Brooklyn participation soars

February 18, 2021 Brooklyn Eagle Staff

Emma’s Torch, a nonprofit that empowers refugees, asylees and survivors of human trafficking through culinary education, in Carroll Gardens. Photo by Giada Randaccio Skouras Sweeny

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“’COVID virus thought it pinned Brooklyn in a ‘takedown,’” said one Brooklyn Heights restaurant owner, “But we answered with `takeout,’ and we are determined to win.”

As New York City eateries resume indoor dining, NYC & Company’s NYC Restaurant Week To Go has been extended to run through Feb. 28, with nearly 650 restaurants across all five boroughs participating in the extended program.

The number of Brooklyn restaurants participating has grown to a record 85 eateries.

A sampling of them includes The Meatball Shop in Williamsburg; the famous Junior’s in Downtown Brooklyn; Emma’s Torch in Carroll Gardens, which trains refugees to work in the culinary industry; the Court Street Tavern in Carroll Gardens, which has its own ice-skating rink; the Greenhouse Café in Bay Ridge; the Red Hook Lobster Pound; Tanoreen, a Mideastern restaurant in Bay Ridge; De Mole, a Mexican restaurant in Williamsburg; and The Farm on Adderley in Ditmas Park, a “farm-to-table” restaurant.

Indeed, the Brooklyn restaurants span the gamut from Sol Sips, a vegan restaurant in Bushwick, to Hunter’s Steak and Ale House in Bay Ridge. Also included are some chain restaurants: Multiple locations of Applebee’s and the Coney Island location of IHOP.

Each participating restaurant is offering at least one bargain $20.21 takeout or delivery meal designed to “amaze” customers. The offer is valid for lunch and/or dinner and includes an entrée and at least one side.

“We are thrilled with the success of ‘Restaurant Week To Go’ – which is simultaneously feeding hungry New Yorkers and supporting our vital restaurant industry,” said Fred Dixon, president and CEO of NYC & Company, the city’s tourist arm. “Even as restaurants re-open at 25 percent indoor capacity, this take-out and delivery program has provided vitally important supplemental revenue. Many restaurants participated for the first time – showing just how critical the program is for the industry’s economic survival.”

“With New York City’s restaurant industry fighting for survival, we’re thrilled that NYC & Company’s Restaurant Week was reimagined this year to focus on takeout,” said Andrew Rigie, executive director of the NYC Hospitality Alliance. “Even after restaurants partially reopen, this beloved program will allow customers to savor their favorite cuisines and explore new spots from the convenience of home, all while supporting our city’s restaurant recovery.”

Restaurant “collections,” or categories, will be available at nycgo.com/restaurantweek, including “NYC Classics,” “Date Night,” “Fry-Yay!,” “Winter Warm-Up,” “The Slice Is Right,” “Editors’ Picks,” “ZAGAT-Curated,” “Black-Owned,” and “Stella Artois To Go,” highlighting restaurants serving Stella Artois—the official beverage sponsor of NYC Restaurant Week To Go—for delivery and takeout.