THE DINING capital of the world, New York City (NYC) celebrates Restaurant Week twice a year: in the peak of summer in July and winter in January. This year marks the 20th year since its inception in 1992 and will run from July 16 to Aug. 10. New Yorkers and visitors enjoy great dining at wonderful restaurants at the fraction of the usual cost. Restaurants serve three-course prefixed meals with lunch at $24.07 and dinner at $35. Reservations are strongly recommended.
The culinary scene in this cosmopolitan city is altogether overwhelming and daunting. That is why having a daughter like Patricia,
who works for world renowned chef Daniel Boulud, allows me to sample the sophistication of the city’s food culture that includes world cuisines. She advises and guides me where food is good and affordable and where famous chefs offer their
creations especially during the NYC Restaurant Week.
The Mercer Kitchen is located on two levels of The Mercer, New York City’s foremost luxury hotel in one of New York’s exclusive neighborhood, Soho, in lower Manhattan. There is the 40-seat street level café adjacent to the hotel lobby and a 160-seat main dining area beneath. I and my friends Marivir Montebon and Josie Ciccotto chose to sit at the street
level café. We found the main dining below too dim for our comfort. The Restaurant Week Menu created by one of the world’s most famous chefs, Jean Georges Vongerichten is buoyantly uncomplicated. Jean Georges is known for his signature
vibrant cuisine where he veers away from the traditional use of meat stock and uses vegetable juices and fruit essence, light broth and herbal ingredients. He uses his experience in the East to impart exotic and aromatic flavors to his American Nouveau
cuisine. The Beverage offered Housemade Sodas, which were so tempting. I had Ginger Lemon.
Josie and I started with the salad —Steamed Shrimp with Avocado, Mushroom and Tomato in Champagne Vinaigrette. It was very invigorating on a hot summer day. Marivir preferred the Sweet Pea Soup with Vegetables and Croutons. I had second thoughts about
the entrée—
rilled Free Range Chicken with Lemon
Verbena, Wilted Greens, Baby Carrots and settled for Slow Baked Salmon with Cherry Tomato Vinaigrette and Corn Pudding instead. The Salmon was cooked medium and was bursting with freshness in my mouth. The corn pudding was a good accompaniment. Marivir had The Mercer
Hamburger with pepper jack cheese, avocado, crunchy red onions, Russian dressing and a generous serving of skin on potato fries. Dessert
had two choices: decadent Warm
Valrhona Chocolate Cake, Cocoa Bean Brittle, Vaniila Bean Ice Cream, which is a Jean Georges’ signature and Summer Berry Soup with
Fromage Blanc Sorbet. The Summer Berry Soup was deliciously red and refreshing with strawberries, black berries, raspberries and dainty red currants topped with Fromage Blanc Sorbet. The French answer to yogurt, fromage blanc is fat-free, fresh
and slightly drained cow’s milk cheese. I savored every spoonful of the assorted berries and the sorbet.