For this semester’s Restaurant Week, I had the pleasure of having dinner at Downtown by Chef Jay Pisculli for the first time — an upscale establishment bringing an air of elegance to Binghamton with its unique approach to American cuisine.

Led by executive chef Jay Pisculli, who is also part of the team managing Beer Tree Brew, the restaurant is a short walk from the University Downtown Center. Wall-to-ceiling windows flank the street-facing exterior, welcoming in natural light streaming in from the sunset on the horizon. The industrial interior features faux green undergrowth tucked into the ceiling and behind the bar, with glowing lightbulbs dangling above wood-grain high-top tables and booths — the only other lighting apart from the gentle flicker of candles in the dark and moody ambiance.

My photographer, Riyyan, and I secured a reservation in the middle of the week just early enough in the evening to catch the ongoing dinner rush. Our table, positioned in the corner of the restaurant, provided a clear view of the rest of the bustling dining space, which was packed with patrons at nearly every single seat.

According to our server, Claire, Downtown’s three-course menu features seasonally-inspired touches exclusive to Restaurant Week — all for the fixed price of $35. Several dishes incorporated warm autumnal flavors, such as the butternut squash pappardelle and stuffed acorn squash with ingredients like walnut, maple, pomegranate, apricot and cranberry.

To start off for my first course, I ordered the downtown fries — freshly fried and crispy wedge-style potatoes garnished with Pecorino Romano and herbs, accompanied by condiments of a tangy Parmesan aioli and a sweet ketchup dip.

Riyyan opted for something more unconventional — the pickle platter, which offered a variety of refreshing pickled vegetables like carrots, cauliflower, celery and beets served over a bed of ice cubes and a side of herby, spiced aioli.

Following our appetizers, Claire invited us both to pick out a steak knife from a collection to dig into our meat-based entrees. Riyyan’s entree, the NY strip steak, was tender, juicy and well-seasoned, and the perfect choice to satisfy his cravings.

My entree, the cider glazed pork tenderloin, was one of the dishes curated specifically for this October’s Restaurant Week. A unique blend of sweet and savory in every bite, it was surprisingly light and earthy given the heartiness of the meal. Soft chunks of roasted apple, a creamy parsnip puree and delicately shredded brussels sprouts made for a smooth consistency that contrasted the firmness of the pork medallions it was paired with.

For our final course, in keeping with the festive fall theme, Riyyan and I both ordered two of the seasonal desserts available. Riyyan compared his pumpkin crème brûlée tart to a deconstructed pumpkin pie with a flaky, light crust, custard cream with accents of nutmeg and sugary glazed coating.

As tempting as the tart sounded, Downtown’s signature cronuts have become something of a legend among Pipe Dream’s Arts & Culture staff, who have had the pleasure of dining here for the past two consecutive Restaurant Weeks. My current and former editors, Christina and Revati, previously praised the dessert in their own coverage last year, so I was inclined to finally try the cronuts for myself.

The apple cinnamon option was overflowing with fluffy apple and mascarpone cream filling, generously dusted with cinnamon sugar across the crispy surface. The pillowy pastry hybrid served as a sweet — literally — ending to the meal, like the most memorable elements of autumn baked into a delectable, bite-sized pocket.

With an atmosphere and offerings suited for special occasions, Downtown by Chef Jay Pisculli is an ideal destination for higher-end dining, especially if you’re searching to treat yourself to an elevated experience in the heart of the city.