There are plenty of great things to do in the winter in NYC, from hitting up ice skating rinks to heated rooftop bars to some of the great Manhattan restaurants participating in NYC Restaurant week. Here are some reservation-worthy Manhattan restaurants you’ll want to check out during NYC Restaurant Week. Menu items are subject to change. And the offer isn’t valid on Saturdays.

 

Acme

East Village

 

Scandinavian cuisine has exploded across the New York dining scene, led in part by this then cutting-edge Noho favorite. On the revamped menu are starters such as clams casino with bone marrow and butternut squash steak, as well as meaty mains including brick chicken with leeks and skirt steak with caramelized endive. Though less of a comprehensive overhaul than the food menu, a design tweak brightens the rustic space with pieces from artists like Chuck Rose, Robert Longo, and Julian Schnabel.

 

Lafayette

East Village

 

Not every talented cook can make the transition from kitchen lieutenant to restaurateur, especially if the skills don’t extend beyond the stove to crafting a menu and scene that diners will dig.

 

Suzuki

Midtown West

 

Fortunately, Toshio Suzuki wasn’t gone for long. A year after shuttering his 30-year-old Sushi Zen in midtown, the New York sushi icon has returned with a new raw-fish restaurant divided into three concepts.

 

Zuma

Murray Hill

 

In a city full of eateries striving to come across as authentically New York, it takes a Japanese-inspired London import to create a space that feels truly international. With locations in far-flung Dubai, Bangkok, and Miami, Zuma’s globe-trotting influences play out in both appearances and menu at this New York outpost, which opened in 2015. The brainchild of German-born chef Rainer Becker, the 100-seat, iron-and-leather-clad concept centers on the informal Japanese style of izakaya dining, which typically involves shareable small plates along with a selection of sake.

 

Jams

Midtown West

 

Long before farm-to-table was more rule than exception-before cauliflower and kale became gastro fetishes before dining rooms were fixed with reclaimed-wood slabs scattered with heirloom beets and petite Brussels sprouts-Jonathan Waxman was leading the produce-driven way. From 1984 to 1989, Waxman, with wine-expert partner Melvyn Master, introduced his then-exotic brand of California cuisine.