Will you be one of the lucky 45,000 people running the New York City Marathon this Sunday?
If so, you are enjoy an unforgettable experience. Not only will you enjoy the shared brotherhood of 45,000 fellow running nuts, but you will see New York City in a way that very few people ever have or will. Best of all, you will enjoy the payoff for 6-12 months of dedication and sacrifice.
You’re now several weeks into your taper, and wishing there was one thing, anything, that you could do now to enhance your chances for success on Sunday.
There is one thing. You can eat well for the next 6 days.
What does “eating well” mean during a pre-marathon week?
Today and tomorrow, you should take down the carbs – that’s right, take down the carbs – a few notches to 50% on Tuesday, and 40% on Wednesday. This prepares your body to “carbo load.”
From Thursday through Saturday, it’s time to carbo-load with low glycemic carbs, and, particularly on Friday and Saturday, max out on fruits and veggies, with a decent amount of protein as well. NOT ALL CARBS ARE EQUAL. Low-glycemic carbs (whole wheat pasta, vermicelli, vegetables, fruits, Sweet Potatoes) are much better than high-glycemic carbs (white potatoes, white pasta, white bread) because they help you release a slow, steady stream of energy, rather than a short, rapid burst. A slow steady stream of energy is better than a rapid burst when running 26 miles.
Of course, this is easier said than done, especially if you’re in from out of town. So, Chef Nicholas Dipaolo has compiled special menus that are runner-friendly as they are delicious.
Treat yourself, or your favorite runner, to our Marathon Menu, served Thursday evening, 11/3, and all day Friday 11/4 and Saturday 11/5, and enjoy an excellent meal while feeding your body what it needs. And – the meals are affordable prix fixe.
Of course, we also invite you to celebrate with us after the marathon – but those meals may focus a little less on proper nutrition!
PRE-MARATHON DINNER MENU: $26.20 Prix Fixe
House salad – Field greens with carrot cucumber and onions with choice balsamic or lemon Vinaigrette or oil and vinegar on side
Whole wheat penne with zucchini squash and herb broth with choice of scallops or grilled chicken breast
Cup of fresh fruit
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MARATHON LUNCH MENU: $13.10 Prix Fixe
Broiled Flounder on seven grain with Lemon vinaigrette, sweet potato fries and a fruit cup side
