Indulge Your Taste Buds During Restaurant Week

It's that time of the winter when the only perk to the cold as balls weather comes from a lack of tourists and, as such, incentivized meals at the city's top restaurants. Here's where to strike the deals that'll whet your appetite.

Starting today and running through February 6, Restaurant Week is high-time to get that fancy meal at bargain prices: lunches are priced at $24.07 and dinners at $35.

Check out these three hot options.

10 Downing:

Executive chef Jonnatan Leiva presents some mean contemporary American cuisine.

Choice items:

Sauteed Scottish Salmon with baby artichokes and red pepper relish.

Herb-roasted Chicken Breast with crushed potatoes and baby root vegetables

Suckling Pig Confit prepared with kimchi and butternut squash

Lunch: Tuesday through Friday, 12p.m.-3p.m.

Dinner: Monday through Sunday, 5:30-12a.m.

SHO Shaun Hergatt

Executive Chef Shaun Hergatt prepares dainty concoction of Asian-accented French cuisine.

Choice items:

Celeriac Soup with Peekytoe crab and fine chives followed by cracked soba risotto with maitake mushrooms and micro cilantro.

Dinner: Crispy Skin Loup de Mer prepared with flageolet beans, salsify and lovage

Char Sui Pork Belly with garden radish and scallion soubise.

Seasonal sorbets of lychee, satsuma, and raspberry

Canele Bordelais

Lunch: Tuesday through Friday, 12p.m.-2p.m.

Dinner: Tuesday through Saturday, 5p.m.-10p.m.  (extended Restaurant Week through Feb 18)

Tocqueville

Husband-and-wife team Marco Moreira and Jo-Ann Makovitzky present fresh French-American fare.

Choice Dishes:

Roasted Mushroom Veloute with gingered mushrooms, fingerling potatoes and brioche croutons

Cauliflower and Parmesan Cheese Flan

Confit of Veal Breast prepared in an osso buco sauce with citrus gremolata.

Lunch: Monday through Saturday 11:45-2p.m.