Troy Restaurant Week Aug. 16-20

The city of Troy's Restaurant Week is August 16-20. Nineteen restaurants are participating this year and have cooked up a special menu for you to try.

VIDEO: Watch executive chef Gary Mui from McCormick & Schmick prepare a short rib sandwich, and then watch Chef Russell Bronson from NM Cafe prepare a flat iron steak salad. Both restaurants are participating in restaurant week. You can get their recipes and a list of other participating restaurants below.

To find out more information about Restaurant Week, visit Here is a list of participating restaurants:

Bahama Breeze
Bonefish Grill
Carrabba's Italian Grill
Kona Grill
Kruse & Muer
Loccino Italian Grill & Bar
McCormick & Schmick's
Morton's The Steakhouse
Neiman Marcus
Ocean Prime
Papa Vino's
Picano's Italian Grills
Ruth's Chris Steak House
The Capital Grille
The Melting Pot
Tre Monti

Neiman Marcus' Flat Iron Steak Salad recipe
(serves 2)

8 oz. Seared Flat Iron Steak, sliced
2 cups chopped bibb lettuce
2 cups arugula
2 tbsp. caramelized onions
2 tbsp. sautéed shiitake mushrooms
1 tbsp. shaved parmesan cheese
1 tbsp. chopped crispy bacon
4 oz. truffle white balsamic vinaigrette

Truffle White Balsamic Vinaigrette:
1 tbsp. white balsamic vinegar
1 tsp. fresh lemon juice
5 tbsp. EVOO
½ tbsp. white truffle oil
½ tsp. sea salt
Pinch black pepper
Combine vinegar and lemon juice. While whisking, slowly add EVOO and white truffle oil to create an emulsion. Adjust flavor with salt and pepper.

McCormick & Schmick's Honey Stout Braised Short Rib Sandwich


4 oz. Stout Braised Short Ribs
1 oz. Fontina cheese, sliced
1 Brioche Bun
2 oz. Porcini Mayonaisse
2 oz. Rosemary Root Vegetable Slaw
1 Tbs. Balsamic Shallot Preserve
4 oz. French Fries
Parsley sprig

To assemble

Reheat short ribs according to spec. Remove bones from meat and rough chop the meat, leaving some larger pieces.
Spread 1 oz. porcini mayonnaise on each side of the bun, toast on flat top for 2 minutes, mayonnnaise side down. Place prepared short rib on hot plate and top with cheese. Place in the salamander to melt the cheese (approx. 1 min).

To plate

Mound the fries on the right-hand side of the plate.
Place bottom half of bun on the left-hand side of the plate.
Top with short ribs, root vegetable slaw and shallot preserve, close the sandwich with top bun.
Place a parsley sprig at 12:00 between sandwich and fries.
Serve the remaining 1 oz. porcini mayonnaise in a ramakin on the side.