I’m really not sure how I’ve managed to not hear about Tom Colicchio’s Riverpark, hidden away near the FDR in Kips Bay in the Alexandria Center for Life Science. It’s been open for almost 10 years! A couple of weeks ago when I was scouring the nyc.go website for the best sounding menus, Riverpark called out to me immediately. Roasted Skate, being able to mix and match pastas as either a first or second course– these all screamed great value to me. And I was not disappointed. Sitting outside, two bottles of Albarino later, watching the sun set over the East River, this was the best Restaurant Week experience I’ve had ever, if I dare say.

1st Course: We started off with
*the East and West Coast oysters (the West Coast ones were seriously jumbo sized).
*Lamb Ragu Cavatelli (perfectly al dente) with charred corn, peppers, and parmesan

It is to note that Riverpark grows their own produce either in the little garden plots right outside of the restaurant, or in their farms upstate.
2nd course:
*Lamb Osso Bucco (yes, we ordered more lamb dishes… this was tender and had a delicious amount of fat. That smoked eggplant was packed with flavor as well)
*Roasted Skate & Octopus (I had been eyeing this since the Restaurant Week Menus came out). The skate was perfectly crispy, and the texture of octopus was so perfect- not tough or chewy at all.

I was almost sad to come to dessert because that would mean our fantastic al fresco dinner meal was coming to an end.
Desserts:
*Toasted Almond Panna Cotta
*Cereal & Milk ($5 addition): chocolate ganache cake, caramelized rice puffs, vanilla malt. This dessert was so much fun. You get to break open the chocolate shell and watch the “milk” pour out.

I have to reiterate that this was my favorite restaurant week menu ever. There’s one more week of 2019 Summer Restaurant Week in NY so, make those reservations, NOW!