Located at 20 Hawley St., Downtown by Chef Jay Pisculli brings the elegance of an upscale New York City restaurant to bustling Binghamton. As a restaurant that I often frequent with my family when they’re in town, I was ecstatic to taste what their fall 2026 Restaurant Week menu had to offer.

My photographer, Vera, and I were immediately greeted by a welcoming host upon arriving at the establishment, and were led to the lounge as we waited for our table to be set. Decked out in aged wooden panels, black framework and exposed pipes, Downtown by Chef Jay Pisculli embraced a tastefully done, industrial decor. Warm-lit, filament bulbs hung low from the ceiling and vibrant green plants adorned the walls and high ceilings.

Soon enough, we were seated at a quaint table by the back windows, deciding what to select from the robust menu. From Oct. 20 to Oct. 29, Downtown by Chef Jay Pisculli offers a three-course dinner menu for the price of $35. Reflecting the innovative nature of the establishment, the menu offers an array of autumnal-inspired dishes, incorporating seasonal vegetables, spices and fruits.

Our lovely server came around to take our orders, and I decided on the tom kha kai, or Thai coconut soup, for the first course, the pan-roasted Atlantic cod for the second course and the stuffed poached pear for the third course. Vera, on the other hand, settled on the arugula salad for the first course, the cider-brined pork tenderloin for the second course and the apple cinnamon cronuts for the third course.

As we waited for our appetizers to come out, Vera and I noted the mature crowd and bustling seating area with hardly any empty tables available. As seniors preparing for the adult world, we reflected on our freshman year, discussing the curious nature of first-year students experiencing independence for the first time.

The tom kha kai and arugula salad came out promptly. Served with chicken, shiitake mushrooms, various seasonings and herbs, the tom kha kai was a bold and hearty melting pot of layered flavors. The comforting dish was a vibrant orange and garnished with cilantro in a well-portioned bowl. Shiitake mushrooms and tender chicken were plentiful in the dish, contributing to the texture of the warm soup, as well as balancing the spicy and coconut notes with a mild umami flavor.

Vera’s arugula salad was incredibly fresh, with a perfect amount of bitterness from the arugula. Topped with cranberries, Honeycrisp apples and fennel, the dish came drizzled in a wonderful caramelized shallot vinaigrette that contributed to the sweet, acidic flavor profile.

Our attentive server checked in on us, ensuring that we were well taken care of, before moving on to the next course.

After an adequate time to digest our appetizers, we were pleasantly greeted by our second courses, which were beautifully plated. The pan-roasted Atlantic cod that I ordered was unlike anything I had ever tasted, and possibly the most delightful dish that I have ever eaten. Layered on a bed of charred Brussels sprouts and butternut squash purée, the cod was incredibly buttery, light and flaky and garnished with greens. The Brussels sprouts were boldly blackened, adding a crisp, smoky quality, which contrasted the tenderness of the fish. Thyme honey and sage brown butter contributed to the sweet, autumnal notes that sat at the forefront of the dish, capturing the vibrant essence of fall.

The cider-brined pork tenderloin was equally as delicious and reflective of the season. The pork tenderloin sat over a smear of parsnip purée, charred Brussels sprouts and roasted apples. The meat was perfectly cooked and well blended with the rest of the dish. Interestingly enough, what I anticipated to be a dish on the heavier side was made light by its overall sweet, slightly earthy flavor palate.

Finally, our third and final course was served, which Vera and I decided to share. To start, the apple cronuts came in three and were coated in cinnamon sugar. The dessert was crunchy, warm and adequately stuffed with apple and caramel filling. The poached pear was perfectly soft, while still having a nice bite to it, and sat over an artfully piped swirl of sweet and cheesy mascarpone.

As we finished our dessert, our wonderful server cleared our plates and wished us a great night. As always, Downtown by Chef Jay Pisculli brings a refined dining experience to Binghamton, experimenting with flavor and unique ingredients in classic American cuisine.