For one last time, I had the opportunity to take part in Restaurant Week, a beloved staple for many Binghamton residents and students alike.

Despite the many times I had walked past Downtown by Chef Jay Pisculli, I had yet to dine there. For this spring’s Restaurant Week, I thought, what better way to close this chapter of my life than by trying something new and immersing myself in the restaurant’s charming and well-curated fine dining experience?

Downtown by Chef Jay Pisculli offers a three-course dinner for the price of $35 for this spring’s Restaurant Week, and their menu features spring-inspired dishes, like a green goddess salad and lemon meringue cheesecake.

Upon entering the establishment, my photographer, Caspar, and I were greeted by our friendly and attentive hostess, who promptly brought us to our table. Immediately, I fell in love with the restaurant’s moody lighting, which included lit candles at each table and pendant lightbulbs, which hung over the bar area and sporadically throughout the restaurant. Several potted plants lined the windowsill, accompanied by an intricate decor piece made up of lush greenery that decked out the middle portion of the restaurant’s ceiling, adding a touch of vibrancy. Soft, ambient music filled the space, and along with where we were seated, there were booths, high-top tables and even a couch area.

After our server came by, started us off with water and took our orders, both Caspar and I eagerly awaited our food.

For appetizers, Caspar decided on the fried burrata, and I chose the DT fries. The fried burrata, which had an interior of fresh cream-filled mozzarella and a crispy, breaded exterior, combined with vodka sauce and pesto, made for a perfect start to Caspar’s meal. He found it to have just the right amount of saltiness while maintaining a delightful cheesiness felt after every bite. The DT fries, akin to potato wedges, came topped with shredded pecorino romano cheese, crispy herbs and parmesan aioli. They were hot and fresh, with an addicting level of crunchiness and came with ketchup and mustard as dipping sauces, which I appreciated.

While in the middle of enjoying our appetizers, to much to our surprise, our lovely server brought out three additional ones: the spring arugula salad, crispy deviled eggs and bread service, the last of which is not even on their Restaurant Week menu, but is on their standard one.

I went for the salad first while Caspar tried the deviled eggs. I was pleasantly surprised with the punchiness of the salad’s Meyer lemon vinaigrette, which I thought balanced out the flavors of the other elements in the salad, like the fennel and watermelon radish. The dressing enhanced the freshness of the arugula, and overall, the addition of the salad to our table offered a refreshing interlude from our carb-centric appetizers. The deviled eggs, a cured egg yolk encircled by a crispy chicken skin, were, in Caspar’s opinion, breaded well and had a nice mustard-forward taste.

The bread service — house-baked Parker House dinner rolls with an herb butter candle — was easily both of our favorites out of the three additional appetizers. The bread came in four connecting pieces and was truly as soft as a pillow. It was perfectly warm, and the flaky salt on top gave the bread an added element of savory goodness. The herb butter candle was unique and unlike anything either of us had seen. After Caspar blew out the small flame, we each dipped a piece of bread in the butter, and the crevices of the bread instantly soaked it up, offering a hint of smokiness from the residue of the flame while also giving the bread a garlicky flavor from the butter.

For entrees, Caspar got the branzino, and I had the mushroom ramen. The branzino, pan-seared Mediterranean sea bass, proved to be both crispy and tender, according to Caspar. His entree also came with a side of pecorino risotto, broccoli rabe and romesco. The risotto was cheesy, rich and not too salty, while the broccoli rabe gave the meal a nice touch of rich and hearty greens and the romesco paired well with the branzino.

My mushroom ramen, which came out steaming hot, had a miso shiitake-based broth and was topped with various greens, including bok choy and scallions. The noodles were softly cooked and paired perfectly with the spiciness of the broth, which stemmed from the use of chili oil, elevating the dish to the next level. The mushrooms had a good bite to them and complemented well with the other vegetables.

Lastly, for dessert, I had my sights set on the chocolate cronuts, which received much praise from my assistant, Christina, who had them for fall’s Restaurant Week. I can confidently say that they lived up to the hype. A hybrid between a croissant and a donut, they came piping hot and were filled with decadent dark chocolate. Lightly dusted with powdered sugar, the cronuts were heavenly and a highlight of my night. Caspar had the espresso martini, which is made with Van Gogh vanilla vodka, Batch Coffee espresso and coffee liqueur. He found it to be deliciously rich, smooth and creamy. It had a slightly spiced sweetness that was a satisfying conclusion to his meal.

Dining at Downtown by Chef Jay Pisculli for Restaurant Week was an unforgettable experience. If you’re looking for high-quality meals, excellent service and a beautiful atmosphere, Downtown by Chef Jay Pisculli will be sure to surpass your expectations.