Contact: Colleen Roche (212) 788-2958
Jennifer Chait (212)788-8479
Joining the Mayor at Frank's, one of the participating restaurants, were NYCVB President Fran Reiter, Zagat Restaurant Survey founder Tim Zagat, Frank's owners Steven and George Molinari and Danny Meyer, Chair of the NYCVB's Restaurant Committee and owner of Union Square Cafe and Gramercy Tavern.
"New York City is, without a doubt, the Restaurant Capital of the World," Mayor Giuliani said. "With 18,000 restaurants serving everything from steaks and sushi to soul food and Spanish cuisine, no other city comes close to offering the diversity, the quality and the overall exceptional dining experience that New York City can offer. As the number one international tourist destination in the world, New York City offers the 32.5 million tourists expected to visit this year, many different flavors to savor from all around the world."
The Mayor continued, "New York City's restaurant industry, which generates $11.3 billion in economic activity and employs 173,000 people, is a thriving industry with a lot of energy and creativity. It's no wonder that last Fall, a CNN/USA Today poll rated New York City number one in its best food category, as well as the City in which people would most like to live. I encourage everyone to take advantage of the final four days of Restaurant Week. I want to thank the chefs and restaurants providing today's cuisine -- Frank's, Fresco De Scoto, TriBakery and Les Celebrites -- the NYCVB and all the sponsors that make the restaurant industry just one more reason New York City is the Capital of the World."
President of the NYCVB Fran Reiter said, "New York's fine restaurant community is clearly a very strong asset of the City that attracts visitors from all over the world. Restaurant Week is just one of the first initiatives the NYCVB and New York City's restaurant community are launching as part of our on-going global efforts to promote New York as The Best Restaurant City in the World."
According to the Economic Development Corporation (EDC), the total annual economic impact of the restaurant industry, including the secondary ripple effects, is $11.3 billion. Generating $572 million annually in City tax revenues, the industry also creates 173,000 jobs in the City. According to the NYS Department of Labor, the number of restaurant employees increased by five percent in 1997.
Established in 1992, Restaurant Week has become a highly anticipated event in New York City. Participating restaurants are chosen based on criteria from the Zagat Restaurant Survey, such as service and quality of food. This year, Restaurant Week, which began on June 22 and will continue through Saturday, June 27, has 118 restaurants participating in the $19.98 prix fixe lunch promotion, eight more than last year. Today's cuisine was provided by Frank's, Fresco De Scoto, TriBakery and Les Celebrites.
Lloyd M. Wirshba, American Express Vice President and General Manager, Restaurant and Entertainment Industries, said, "Since our sponsorship of Restaurant Week in 1992, we have seen a growing appreciation of the varied cuisine and exceptional dining experiences New York has to offer. The popular $19.98 lunch promotion is a wonderful way for New Yorkers and visitors alike to experience our City's rich and diverse mix of outstanding restaurants."
For a complete guide to participating restaurants, please call 212-318-2950 or SASE to: Restaurant Week List, NYCVB, 810 Seventh Avenue, 3rd Floor, NY, NY 10019. Information is also available off the internet at www.nycvisit.com.
The NYCVB, a private and non-profit organization, is the City's official tourism marketing agency. The NYCVB's principal responsibility is to enhance New York City's economy through tourism development. It recently organized a Restaurant Committee to promote New York City cuisine on a worldwide basis.