Photo courtesy of Maple & Rose
*Due to coronavirus concerns, Spring 2020 Hudson Valley Restaurant Week has been postponed. New dates will be set at a more appropriate future date.
Despite the current coronavirus outbreak, Hudson Valley Restaurant Week is going forward this spring. The two-week event runs March 16–29, with more than 120 restaurants participating throughout Westchester. As always, we’ve perused the menus, done price comparisons, and picked our top spots to book a table — and enjoy a $32.95 three-course dinner.
11 Kittle Rd, Chappaqua; 914.666.8044
Deep discounts on dishes from the locavore menu (including plenty of gluten-free options), mean you’ll have some dough leftover to sip selections from the award winning, 45,000-bottle wine cellar.
What We’re Having: MX Morningstar Farm organic potato gnocchi with spring vegetables and Creole beurre blanc, then the slow-roasted Hudson Valley pork shank with Wild Hive polenta and red wine sauce. Dessert is a showstopper here, whether it’s the Kittle Kat Crunch Torte, with Valrhona chocolate and espresso crème anglaise, or the rhubarb-raspberry tart.
837 White Plains Rd, Scarsdale; 914.725.3450
Fresh seafood can be notoriously expensive, especially when served in a fine-dining setting. Thankfully, you’ll find great bang for your buck at this restaurant (and adjacent market).
What We’re Having: The six Blue Point oysters are the best HVRW appetizer deal anywhere (normally $3/each). Follow that with more seafood, like the pan-seared skate wing Grenobloise, and the profiteroles with Kit Kat ice cream and chocolate sauce.
17 Maple Ave, Armonk; 914.273.0900
136 S Ridge St, Rye Brook; 914.937.0900
1086 N Broadway, Yonkers; 914.358.3595
It’s surprisingly easy to run up a big tab at Christian Petroni’s trio of pizza-pasta-Parm restaurants. With a large portion of the menu on offer, savvy diners can definitely save a few bucks.
What We’re Having: Go for a big-ticket appetizer like the quartet of crispy fried meatballs or the burrata toast. Then, get the best bang for you buck by ordering the truffle-laden Luigi Bianco pie or the wood-fired half chicken, followed by the tartufo or Nutella-surprise cannoli for dessert.
92 Main St, Dobbs Ferry; 914.693.2306
All three of Chris Vergara’s Westchester restaurants (Saint George in Hastings-on-Hudson, Meritage in Scarsdale) are participating in HVRW, but this time around we’re feeling the need for the upscale comfort food, cozy vibes, and strong drinks at his Dobbs Ferry spot.
What We’re Having: The radicchio with hazelnut, pear, and aged cheddar to start. Then, the cozy roast chicken with mashed potatoes and duck-fat toast or the pillowy ricotta dumplings with mushrooms. End with the salted-chocolate pot de crème.
234 N Bedford Rd, Mount Kisco; 914.666.2466
A first-time participant, this oft-overlooked stalwart (in business since 1984) deserves to be rediscovered for its Spanish and Portuguese tapas and mains, served in a homey, country-farmhouse setting.
What We’re Having: All bets are down on Spain, starting with the eggplant-tomato-pepper gratin, then the traditional meat-and-seafood paella Valenciana. Desserts are fairly standard, with a choice of caramel-apple tart Tatin, flan, or chocolate mousse.
690 Mamaroneck Ave, Mamaroneck; 914.222.4151
The county’s first self-professed all-day café is debuting its new spring menu during restaurant week — with the entire slate of dishes available at discounted HVRW prices.
What We’re Having: The raclette tartine with fennel and pea shoots on raisin-walnut bread, then the pappardelle with beef-pork Bolognese or the tagliatelle with snap peas, bacon, pecorino, and Calabrian chili. For dessert, get the lemon-almond cake with fresh berries and whip.
2 Dingle Rd, North Salem; 914.669.0121
Farm-to-table cuisine, with many ingredients coming from Westchester farms, is the ethos at this North County spot, which doubles down on HVRW by offering a different menu for each week of the promotion.
What We’re Having: We’d dine here on week two to try the house-made ricotta crostini with grilled apricots and honey-balsamic reduction; NY strip steak with creamed kale, black garlic, and lemon-potato gratin; and strawberry-custard tart.
130 E Main St, Mount Kisco; 914.244.9780
Tri-level Winston hits the trifecta of qualities we look for in a good HVRW spot: solid atmosphere, a selection of normally pricey dishes drawn from the regular menu, and a dessert that we’d actually want to order, even if we had to pay full price.
What We’re Having: Start with the grilled Gulf shrimp with corn salsa or the beef carpaccio with grape tomato, arugula, and white balsamic. Then, go for the Atlantic day boat scallops or the gnocchi with spring vegetables and Parm. For dessert, it’s got to be The Dirty Winston, a chocolate-hazelnut layer cake.
59 Main St, Yonkers; 914.376.6500
There’s no shortage of Italian options for restaurant week, but Zuppa is offering something special (and we’re not just talking about the fresh pastas): a $12 three-course wine pairing that’s worth every penny.
What We’re Having: The lamb meatballs with butter beans, pancetta, and tomato sugo, or the chicory-orange salad, followed by cortecce pasta with braised beef ragù or the pork tenderloin, served on a bed of braised fennel with lingonberry sauce. For dessert, you can’t beat the espresso-soaked Nutella tiramisù.
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