Each spring and fall, Hudson Valley Restaurant Week (HVRW) brings two weeks of dining deals to the region. This year is extra-special, with the option of four price points: $24.95, $29.95, $39.95, or $44.95. The spring event runs March 31 through April 13, with more than 140 participating Westchester restaurant locations. Some are even offering takeout — and local delivery! — options this year. (Check Hudson Valley Table‘s directory of participants or call your favorites to confirm.)
As always, we’ve scoured the HVRW menus to find some of the tastiest plates available, from French fine dining to farm-sourced fare. Here are a handful of our top picks.
Benjamin Steakhouse
610 W Hartsdale Ave, White Plains; 914.428.6868
Westchester’s classic steakhouse offers a solid choice of three apps, six mains, two sides, four desserts, and a bevy of add-ons for what might as well be a full dinner any other night.
What We’re Having: We’re going all in. Start with the brandy lobster bisque, then snag a USDA Prime New York sirloin (or filet mignon for an extra $12) with mashed potatoes. We’ll even splurge an extra $7.95 on steak fries for the table before we dive into rich chocolate cake.
The Cookery
39 Chestnut St, Dobbs Ferry; 914.305.2336
Chef David DiBari’s always hip Rivertown eatery rolls out a few surprises this Hudson Valley Restaurant Week, quite literally: Ask your server about the limited availability “secret sandwich” option if you’re feeling extra adventurous.
What We’re Having: You can’t go wrong with DiBari’s heirloom meatballs, but, if you’ve never tried one, the crostino with whipped ricotta, truffle honey, and thyme is a must. For our main, we’re absolutely refusing to share our pork osso buco with white corn polenta. Dessert will be stickabutta pie topped with almond crust and caramel.
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Bistro De Ville
185 Summerfield St, Scarsdale; 914.574.6364
This French restaurant in Scarsdale opened in 2022 by four close friends. They crafted the menu to preserve the authenticity of French cuisine while dipping into culinary practices from around the world. Grab a delicious meal in this cozy and inviting atmosphere.
What We’re Having: For an appetizer, we’re going for the spring pea and duck confit. When thinking about entrees, the spring lamb Navarian with turnip, carrots, and peas sounds like the ideal dish. For dessert, the fluffy chocolate mousse is a no-brainer.
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Dubrovnik
721 Main St, New Rochelle; 914.637.3777
New Ro’s stellar Croatian restaurant isn’t holding back this year either, also offering vastly different lunch and dinner menus — meaning you’re probably going to have to make multiple reservations.
What We’re Having: For lunch, we’re going with a light beet salad with creamy goat cheese, followed by the grilled salmon with asparagus risotto, and Croatian-style crepes for dessert. When we head back for dinner, we’re hitting up the veal ragout with homemade gnocchi, catch of the day served with sauteed cabbage and potatoes, and the kremsnite (creamy custard slices) for dessert.
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Goosefeather
49 E Sunnyside Ln, Tarrytown; 914.829.5454
Chef Dale Talde and his team are stepping out for Hudson Valley Restaurant Week this spring. The Cantonese restaurant’s brunch and dinner menus feature local favorites served in the elegant dining area.
What We’re Having: On both the dinner and brunch menus, we would have to start with the dry-aged beef potstickers and dip them in a Chinese mustard horseradish. We will say, choosing between the four starters and four mains is a difficult task. The Taiwanese fried chicken and mochi waffles topped with soy maple syrup have our mouths watering! For dinner, we’re going with the Char Siu Berkshire pork belly paired with plums and Chinese mustard. To wrap the meal up, the seasonal dragon Rangoon with vanilla ice cream is the winner.
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Harvest on Hudson
1 River St, Hastings-on-Hudson; 914.478.2800
Enjoy an authentic gourmet Italian dinner courtesy of Chef David Amorelli alongside standout views of the sunset over the Palisades. If you’re commuting in on the Metro-North, this is a great dining option as it’s located steps away from the Hastings train station.
What We’re Having: On the dinner menu, start off with the burrata with roasted peppers, pine nuts, and raisins. From the 11 entrees, we’re opting for the short rib scarpetta topped with Sunday sauce, polenta, sausage, and a side of sesame garlic bread to soak up all the leftover goodness. We could never say no to creamy tiramisu to wrap things up.
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Hudson Farmer & The Fish
11 River St, Sleepy Hollow; 914.631.8380
Hudson Farmer & The Fish brings “a New England feel to the Hudson waterfront” with outstanding views of the Governor Mario M. Cuomo Bridge. The farm-to-table restaurant receives daily deliveries from its four-acre farm in Purdy and serves seasonal specialties.
What We’re Having: On the dinner menu, we’re starting with the raw bar sample stocked with oysters, clams, and shrimp cocktail. On the lunch menu, the refreshing farmer salad is calling our name. For the main course in the evening, it’s a tough choice between the hidden fjord Scottish salmon or the grass-fed flat iron steak. On the lunch menu, you can’t go wrong with the beer-battered fish and chips served with vinegar slaw and farmer’s tartar sauce. The dessert for both meals is the chef’s selection.
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Moderne Barn
430 Bedford Rd, Armonk; 914.730.0001
The Livanos family opened this urban-country-chic restaurant back in 2010. They offer American dishes with global influences, allowing customers to dine in a comfortable yet elegant atmosphere with outstanding cuisine.
What We’re Having: The Armonk eatery dishes up a special lunch and dinner menu this Hudson Valley Restaurant Week. We of course have to start with nonna’s meatballs with ricotta cheese, tomato sauce, and fresh basil. The grilled chicken sandwich with fresh mozzarella, bruschetta, and a balsamic glaze is calling our name on the lunch menu, and the pan-seared Atlantic salmon on the dinner menu. To wrap things up, the butterscotch brownie is sure to hit the spot.
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Nonna Carola
211 Mamaroneck Ave, Mamaroneck; 914.899.3130
For Italian cuisine, one of our favorite joints is on the Hudson Valley Restaurant Week dinner menu this year in Mamaroneck. Nonna Carola puts your choice of eight apps for dinner (seven for lunch) and 12 entrées (10 for lunch) up for grabs and, between the PEI mussels and one of our favorite chicken parms in the county, there’s a lot to take in.
What We’re Having: Are you kidding? We’re starting off the only real way we can with the clams oreganata. For our main dish, the hand-cut pappardelle is a strong contender, but we have to go with the branzino oreganata. We’ll also likely opt for a light dessert in the form of panna cotta, but if we can manage it, you better believe we’re ordering the Nutella fried Oreos.
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The Wicked Wolf North
2 Scarsdale Rd, Yonkers; 914.771.7661
This Yonkers eatery should be on your list for warmers days, as it has a large patio and garden for al fresco dining.
What We’re Having: The pastrami bacon is the only way to start off this meal, but, for lunch, grab the goat cheese crostini. Follow those appetizers with a steak sandwich for lunch or the short rib stroganoff for dinner. The dessert menu features three puddings: toffee, bread, and rice. Take your pick!
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To find other participating restaurants, browse menus, and make reservations, visit www.valleytable.com/restaurant-week.
