We’re of the opinion that Restaurant Week is best time of year to be a New Yorker. When else can you get a reservation at Boulud Sud or pay just under $40 for three courses at Le Cirque? Here’s where we’re making reservations.

La Villette
10 Downing St., 212-255-0300
At the cozy new French bistro in the former 10 Downing space, start with the tomato tarte — flaky layers of puff pastry generously topped with emmental cheese and juicy fresh tomatoes. If you’re daring, or just want to eat as the French do, opt for the braised mustard rabbit as your main. More traditional? The Cajun-rubbed organic chicken breast is another flavorful option. Creme brulee and chocolate mousse round out the menu. Come back after Restaurant Week and order the loup de mer (European sea bass), which chef Christophe Bonnegrace filets for you tableside.

Telepan
72 W. 69th St., 212-580-4300
Bill Telepan is offering a three-course savory menu at the standard Restaurant Week rate, or a four-course menu with dessert for $48. On the savory side, you’ll find vegetarian borscht, lobster Bolognese and heritage pork, among other dishes; for dessert, the goodies include sticky toffee cake, quince granita parfait and dark chocolate bread pudding, to name a few.

Perilla
9 Jones St., 212-929-6868
Bubba Gump’s got nothing on the Cane River Gumbo here (shrimp, andouille sausage, escarole and rice). For entrees, when are you going to prepare Japanese-style grilled smoked tofu at home? Better try it here. As for dessert, we’re torn between the chocolate pudding cake with blood orange and the almond financier with oatmeal streusel.

Co-Op Food & Drink
107 Rivington St., 212-796-8040
Lucky for you, the Japanese-American brassiere is serving not three but four courses for Restaurant Week. Choose from the yellowtail taco or blistered shishito peppers to start, and then opt for sushi or fried chicken as you’re appetizer — we’re just getting started here. Tuck into shrimp and grits, sliders, seafood or a veggie rice bowl for your main, and save room for pecan pie or purple sweet potato pie (with marshmallow!) for dessert.

Molyvos
871 Seventh Ave., 212-582-7500
Chef Jim Botsacos’ Greek menu will have you toasting your companions with a celebratory “Opa!” Highlights include a traditional salad with feta, tomatoes and kalamata olives, pasticio with spiced ground lamb and yogurt bechamel and, for dessert, a chocolatey twist on baklava.

Isola Trattoria and Crudo Bar
9 Crosby St., 212-389-0000
Though raw fish is the specialty at Isola, pop by during Restaurant Week to get a taste of what else chef Victor LaPlaca is capable of. Warm up with cauliflower soup or a mushroom flatbread for starters, and try the red wine-braised short rib cavatelli for a hearty main. If you’re craving fish, LaPlaca’s take on cioppino incorporates kale, white beans and crostini.

If you go

Winter Restaurant Week is underway now through Feb. 8, with lunches for $25 and dinners for $38. For participating restaurants, visit www.nycgo.com/restaurantweek.