Where to get comfort food during Long Island Restaurant Week

During Long Island Restaurant Week, diners can sample dishes from some of the area’s most accomplished chefs for the bargain price of $29.95. If you think it’s too cold to go out, you may reconsider after taking a look at some of the warming winter dishes featured on these prix fixe menus. The Restaurant Week promotion runs from Jan. 27 to Feb. 3, all night, every night, except Saturday, when it may be available only until 7 p.m.

Go to longislandrestaurantweek.com for details and a list of participating establishments.

Here are our picks for places with the most comforting cold-weather cooking:

NASSAU

5 de Mayo, 611 Old Country Rd., Westbury, 516-280-7795, 5demayomexican.com

This cheerful Tex-Mex spot in Westbury features plenty of hearty, filling Tex-Mex fare, with live mariachi music on Friday and Sunday. For restaurant week, the menu features nachos loaded with chorizo, beans, cheese and guacamole; black bean soup, and a steak quesadilla with Jack cheese and ranchera sauce. Main courses, which all come with rice and beans, include steak topped with a fried egg, plantains, sour cream and guacamole. Also in the comfort food category are grilled chicken breast with avocado, Jack cheese and pico de gallo, and Paella with shrimp, clams, chicken, sausage and rice. For dessert, try the tres leches cake or freshly fried churros.

Thyme, 8 Tower Pl., Roslyn, 516-625-2566, thymenewyork.com

This rustic New American spot is offering a large selection of winter warmers. Appetizers like butternut squash ravioli with brown butter, mussels in white wine broth with a garlic croustade will chase the chill away. Main courses like slow-braised lamb shank with creamy polenta and roasted root vegetables, homemade pappardelle with short rib ragu, and double-cut pork chop with roasted and mashed sweet potatoes are equally comforting. Desserts like banana bread pudding or caramelized apple tart complete a stick-to-your-ribs winter meal.

Novita, 860 Franklin Ave., Garden City, 516-739-7660, novitany.com

For comfort food with an Italian twist, this stylish trattoria is a good choice. Abundant choices include appetizers like white truffle and fontina arancini, meatball crostini with prosciutto and basil whipped ricotta, and baked stuffed clams with pancetta and white wine. Main dishes are designed to fill you up. Chicken Parmigiano comes with a side of spaghetti di pomodoro; there is a pork porterhouse with polenta, broccoli rabe and hot vinegar peppers. The radiatore Bolognese includes braised beef short ribs, sausage meatballs and cracked pepper mascarpone. For dessert, warm apple cobbler or tiramisu will satisfy.

SUFFOLK

Bistro 25, 45 Foster Ave., Sayville, 631-589-7775, bistro25li.com

This friendly and stylish gastropub specializes in comfort food, with plenty of satisfying choices on its Restaurant Week menu. Creamy tomato bisque is accompanied by a cheddar crouton. Orange glazed pork belly comes with sweet and sour apple slaw. Mains include a variety of soothing choices like lobster risotto, Burgundy braised short ribs and center cut pork chop au poivre with whipped potatoes. Desserts here are highly regarded. For Restaurant Week, they will include vanilla crème brûlée and cheesecake with mixed berry compote and whipped cream.

Bistro Ete, 760 Montauk Hwy., Water Mill, 631-500-9085, bistroete.com

Its name may mean “summer” in French, but this charming Mediterranean bistro has winterized its menu in time for restaurant week. Refined but robust appetizers include little neck clams with house-made Portuguese sausage and steamed in white wine; wild mushrooms and Brie in puff pastry, or Long Island duck wings confit. Winter-ready entrees like smoked pork chop with potato poppers, pappardelle with braised short rib cream sauce, and chicken braised in beer with glazed apples and toasted pine nuts are sure to fill you up. The dessert list features apple tatin and almond cake with blackberry brandy chocolate sauce

Imperial Meat Company, 279 Main St., Huntington, 631-824-6222, IMCRestaurant.com

This flashy steakhouse, with neon signage and crystal chandeliers, is a fun place to come in from the cold. Appetizers like a wedge salad with double smoked bacon and blue cheese dressing, or butternut squash soup with croutons and toasted pumpkin seeds, will begin to fill you up. The New York strip and filet mignon are served with mashed potatoes or creamed spinach. The roasted half chicken comes with a celery root puree. Braised lamb shank, served on the bone, is accompanied by red wine and rosemary sauce and a side of orzo. House-made doughnuts and New York cheesecake round out a hearty meal.