Lunching is not just for the wealthy ladies of Fifth Avenue anymore – particularly thanks to NYC’s Summer Restaurant Week 2007. Spanning two weeks – July 16-20 and July 23-27 – during peak tourist season, the event draws the masses – wannabe-foodies, up-and-coming culinary all stars, and an assortment of critics who have the sick desire to see if the kitchen can still produce top notch cuisine when lunches are being churned out by the minute. Talk about a pressure cooker. This guide will provide plenty of reasons and recommendations to brave the out-of-towners in the quest for a divine gastronomic experience.

A Voce In an age of celeb chefs, right hand men to these executive culinary masters have new street cred based on the recognized reputations of their gurus. Andrew Carmellini, a former sous chef at the eponymous Café Boulud, has branched off to open his own venture in a downtown office building - far from the swank uptown locale in which he developed chef hands. The menu relies on a classic Italian theme with even some of nona’s recipes on the menu served within a décor nostalgic of the simple classic styles of 1950’s office furniture (it is in an office building after all).



Aquavit For all things Scandinavian – from the resto design to the resto name (a tribute to the Scandinavian dry spirit) – come dine at Aquavit. A smörgåsbord of Salmon, scallops, sea bass, herring, halibut and hot smoked trout scent the menu with smells from the sea (and all the kitchen staff for the rest of the night. Get your feet wet with Swedish seafood samplings, or the Swedish meatballs complete with lingonberies and cream sauce (minus the blue and yellow IKEA logo). And be sure to order a glass of the house aquavit - essential to enjoying any Scandinavian meal. Skål!


Alto Name me one famous Alto. No, Pavarotti and his operatic gang are tenors. The saxophone doesn’t count either. Still stumped? If you remember any Alto in your life, it should be this one – a classy Italian eatery serving dishes on the scale of Alta Cucina. Leave unadventurous plebs to their pasta and pizza and embrace Alto’s inventive Italian appetizer and experimental entrée menu. Yellowfin Tuna "Susci" or Cold Smoked Trout are intriguing starters that take you to the deep blue. Move to the mainland for hearty main dishes including the 18oz serving of Grilled Dry Aged Ribeye of Beef or the Seared Loin of Venison. Pasta dishes are on the menu, but thankfully Alto has left pizza up to Ray’s.

Asiate Find an occasion – any occasion (i.e. Summer Restaurant Week 2007) – and head on over to this breathtakingly beautiful restaurant atop of the Mandarin Oriental Hotel in New York. One of THE most gorgeous hotel restaurants in the world, the view of Central Park and the midtown Manhattan skyline is more than worth the price of lunch alone.Chef de Cuisine Noriyuki Sugie fuses French and Japanese cuisine, techniques and ingredients to create inspired dishes that are just as overwhelming as the view.



Café Boulud As the fourth generation descendant from a family-owned and operated café in Lyon, France, proprietor Daniel Boulud aims to share his inherited passion for French cuisine with the New York dining scene. The innovative dining menu is comprised of four unique themes; La Tradition includes Boulud’s family recipes dating back generations; La Saison has ingredients to reflect the seasonable market ingredients; Le Potager concentrates on vegetables; and Le Voyage embraces international dishes. Typically reservations are booked at least a month in advance, so be prepared to camp out for this one!