10 Westchester Menus to Try for Hudson Valley Restaurant Week

Hudson Valley Restaurant Week is back, so Westchester restaurants are celebrating with spring flavors and seriously tempting menus.

Each spring and fall, Hudson Valley Restaurant Week 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 April 8 to 21, with more than 60 participating Westchester restaurant locations. Some are even offering takeout — and local delivery! — options this year. (Check ValleyTable.com 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.

3 Westerly Bar & Grill

3 Westerly Rd, Ossining; 914.762.1333

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One of the county’s top river-view dining establishments is going big for both lunch and dinner, and we can’t wait to dig into its Hudson Valley Restaurant Week menus under the watchful gaze of that giant, vaguely ominous arch sculpture.

What We’re Having: The fried calamari starter is a must at dinner, which will pair nicely with the black truffle pizza, but if we head out for lunch it has to be for the wild salmon burger.

Benjamin Steakhouse

610 W Hartsdale Ave, White Plains; 914.428.6868

Westchester’s classic steakhouse offers a solid choice of three apps, five mains, two sides, four desserts, and a bevy of add-ons for what might as well be a full dinner any other night.

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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 $10) with mashed potatoes. We’ll even splurge an extra $7.95 on steak fries for the table before we dive into rich chocolate cake.

hudson valley restaurant week
Courtesy Benjamin Steakhouse

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 duck liver savory cannoli are a must. For our main, we’re absolutely refusing to share our pork osso buco with white 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 was opened last year 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 escargot a la Bourguignonne. When thinking about entrees, the ricotta ravioli maison with spring peas and lemon is the ideal spring dish. For dessert, the fluffy mousse au chocolat is a no-brainer.

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 some fresh fruit for dessert. When we head back for dinner, we’re hitting up the slow-cooked veal risotto, catch of the day served with sauteed cabbage and potatoes, and the kremsnite (creamy custard slices) for dessert.

Fortina

17 Maple Ave, Armonk; 914.273.0900
136 South Ridge St, Rye Brook 914.937.0900
1086 N. Broadway, Yonkers; 914.358.3595

With three locations scattered around Westchester, Fortina’s picture-perfect meals should be on your list this spring. The Italian joint offers a choice between seven starters, five entrees for lunch and four for dinner, and two desserts.

What We’re Having: This Restaurant Week, we’re ordering whipped ricotta or wood-fired wings to start. For an entrée, a meatball parm sandwich would hit the spot, or a saucy chicken parm for dinner. It wouldn’t be right if we picked anything other than gelato 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. The brunch menu includes one complimentary mimosa, coffee, or tea.

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 (five dinner) mains is a difficult task. The Kung Pao chicken and mochi waffles topped with hot honey have our mouth watering! For dinner, we’re going with the char siu Berkshire pork belly paired with local apple and Chinese mustard. To wrap the meal up, sesame Rice Krispies are the winner.

 

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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 short rib panini is calling our name on the lunch menu, and the pan-seared Atlantic salmon on the dinner menu. To wrap things up, the cherry cheesecake hits the spot.

Maria

11 Huguenot St, New Rochelle; 914.636.0006

One of Westchester’s Michelin Bib Gourmand restaurants lives up to its status with starters like glazed spicy pork ribs, three-cheese pumpkin pizzetta, and cauliflower-kale fritters with sweet Calabrian chili sauce. Hudson Valley Restaurant Week entrées are even more eclectic.

What We’re Having: We’re starting off with the real deal baked clams, then following it up with the butter roasted half chicken paired with spring veggies. For dessert, we have to go with pop’s famous dannolo.

 

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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 and 11 entrées (plus four desserts) 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 Romanesco ravioli with roasted pepper sauce. 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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To find other participating restaurants, browse menus, and make reservations, visit www.valleytable.com/restaurant-week.

Our Westchester Home Design Awards event is June 26!

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