In partnership with Borough President Eric Adams, from August 11 to 22 eateries across the borough are offering prix fixe dinners costing $28. Some spots will be offering $15 lunch and $12 brunch, as well.
Some of the local restaurant owners are hoping this will provide a great incentive for New Yorkers to make Brooklyn part of their dinner plans.
“Tourism in the last few years, it's getting better and better in Brooklyn,” said Marco Chirico, head chef at Marco Polo Ristorante and owner of Enoteca on Court. “What this does is encourage people to actually go dine.”
Chirico said that what you're getting at this price is the best quality of food that Brooklyn has to offer. You're also getting a diverse array of foods to chose from, as well as a diverse audience to please.
“The best thing to have is diversity, because every palette is different,” he said. “If you can please every diverse palette, you can showcase how good your restaurant can be.”
That diversity exists, he explained, because Brooklyn allows world famous chefs to come and showcase their native cuisine to a diverse crowd.
Chirico was fully immersed in the restaurant scene of Brooklyn at a young age, but now he gets to watch it grow as a business owner himself.
“Brooklyn has become an icon in the last five to eight years, and it's only booming more and more,” he said. “It's a place to be now. It has the comfort zone like a suburb, but is busy enough like Manhattan.”
Carlo Scissura, president of the Brooklyn Chamber of Commerce, believes that Dine In Brooklyn will provide a welcome boost to the Brooklyn restaurant scene.
Scissura acknowledged that Manhattan's world-famous restaurant scene has made it a bit more difficult for Brooklyn to establish itself as the go-to place, because many Brooklyn residents still go into Manhattan for dinner. So he issued a challenge to Brooklyn residents.
“You should never go into Manahttan to eat,” he joked. “You should only go to these amazing restaurants, there's a bunch here that I am looking forward to tasting.”
He also recalled a time when being part of the Brooklyn restaurant scene was not overly desirable. Specifically, he remembered what dining in Williamsburg used to be like.
“It was Peter Luger, then you ran out of there,” Scissura said.
About 10 years ago, he explained, Smith Street was just starting to become a place to go out for dinner, and there weren't a ton of options in Bed-Stuy and Clinton Hill.
“Today, some of the hottest chefs in New York City are opening up in these communities,” he said.