6 Hudson Valley Restaurant Week Spots to Try in Westchester

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Ready to dig into deliciousness during Hudson Valley Restaurant Week? We browsed through local menus to scout out mouthwatering must-tries.

Hudson Valley Restaurant Week is back! The two-week event runs March 20-April 2, with more than 60 restaurants participating throughout Westchester (not to mention the 140-plus participating throughout the Hudson Valley). As always, we’ve perused the menus, done price comparisons, and picked our top spots to book a table – and enjoy a three-course meal.

Benjamin Steakhouse

610 Hartsdale Rd, White Plains; 914.428.6868

What is Hudson Valley Restaurant Week without a local steakhouse being mentioned? Benjamin Steakhouse has mastered the art of steaks and will be offering a vast discount on some amazing cuts of meats.

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What We’re Having: For starters, the wedge salad, which comes with diced tomatoes, bacon, and a bleu cheese dressing. For an entrée, you can’t go wrong with the USDA prime New York sirloin cooked to a beautiful medium rare (for an extra $10, you can get a filet mignon that’s to die for). Lastly, a delicious piece of chocolate cake is the perfect finish to the meal. Don’t forget to cleanse your palate with a delicious glass of red wine.


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

Fortina Pizza is back! Granted, it never left; however, it is back to celebrate Hudson Valley Restaurant Week. All three Fortina locations in Westchester will be participating in Restaurant Week and, with a large portion of the menu on offer, savvy diners can definitely save a few bucks.

What We’re Having: If everything was an option, we’d choose it, but we do have a plethora of options to highlight. To start, treat yourself to any of the antipasti excluding the bone marrow, calamari, and shrimp. Next, you can choose from any pizza you want, and we are diving right into Paulie’s Pie. This pie comes with Sunday sauce, meatballs, sausage, and ricotta, a.k.a. the perfect Sunday dinner in the form of a pizza. Lastly, how could you say no to the cannoli with Nutella surprise for dessert? It’s divine!


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Saltaire Oyster Bar and Kitchen

55 Abendroth Ave, Port Chester; 914.939.2425

Is it really Restaurant Week if there’s no fish involved? Well, have no fear, for Saltaire Oyster Bar and Kitchen is here. Head to Saltaire, sit back, and enjoy all of the chef-inspired specials. We know we will.

What We’re Having: To start, we’d go for the Vietnamese shrimp bisque with lemongrass ginger, coconut milk, crispy wontons, and scallions. The Atlantic cod en papillote is next for us, and made with carrot romesco, grilled scallions, Meyer lemon, and herb butter. To finish off this fish-inspired meal, how about the molten red velvet cake? It comes with cream cheese mousse and brandied dry cherry compote. Our mouths are watering just thinking about it.

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179 Rectory St, Port Chester; 914.933.0200

South American flavor with a French-Asian infusion is something you don’t see often. However, this Westchester restaurant does, and does it well, too. Complemented by a great wine list and delightful cocktails, this restaurant is a definite go-to during Restaurant Week.

What We’re Having: Immediately, we were attracted to the Brussels sprout salad. This salad includes roasted Brussels sprouts and cranberries, topped with a saffron risotto cake and an agave vinaigrette. We are huge fans of chef specials, which means we need to try the España – Paella Palomino. This is Chef Palomino’s signature seafood paella made with shrimp, clams, mussels, chorizo, and saffron rice with sofrito sauce. As you can see, saffron is key here. Lastly, for dessert, it’s the chef’s choice, so to figure out what it is, you’re just going to have to go there and try it.


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X2O Xaviars on the Hudson

71 Water Grant Way, Yonkers; 914.965.1111

Chef-owner Peter Kelly doesn’t miss, and he certainly didn’t miss with his Restaurant Week menu. These elegant options produced by X2O Xaviars on the Hudson are perfect for anyone who wants to dine out of their comfort zone and try something new.

What We’re Having: We don’t like to play it safe, so we are going to start with the mousseline of chicken livers. This is made with a vegetable pickle, grain mustard, and served with a sliced baguette. For the entrée, the braised short ribs of beef sound exquisite. These come with white cheddar and corn grits and Brussels sprouts and are glazed with a Brotherhood port glaze. Before we leave, how do we not try the deconstructed apple and cranberry cobbler with a brown butter panna cotta and whipped cream?

Appetit Bistro

540 A Willet Ave, Port Chester; 914.690.2000

We covered Italian, American, South American, and seafood, so how about we do some French next? Appetit Bistro features a carefully crafted menu that combines traditional French dishes with flavors from the Mediterranean. If you have a passion for food, make sure to stop here.

What We’re Having: Let’s start with the escargot en croute, made with baked escargot and pastis maître’d. Our main would have to be the moules frites with PEI mussels marinière and fries. Lastly, for dessert, a Nutella-strawberry crepe or crème brûlée would do the trick.


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Related: Get to Know Celebrity Chef Peter X. Kelly of X2O Xaviars on the Hudson

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