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10 Must-Hit Westchester Restaurants at Hudson Valley Restaurant Week

Seafood paella | courtesy of Sonora

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

Each spring and fall, Hudson Valley Restaurant Week brings two weeks of dining deals to the region, with three-course $25.95 lunch and $35.95 dinner menus. This fall, the event runs November 1-14, with more than 60 participating Westchester restaurant locations. Some are even offering carry-out — 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 some of our top picks.

3 Westerly Bar & Grill

3 Westerly Rd, Ossining; 914.762.1333

One of the county’s top riverview 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 crispy cauliflower and shrimp tempura.


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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.

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 just an extra $7) with creamy mashed potatoes. We’ll even splurge an extra $5 on steak fries for the table before we dive into some 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 strawberry cannoli, whether or not you were brave enough to try the duck liver.


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1 Van Der Donck St, Yonkers; 914.751.8170

Just steps away from the Hudson River, this modernist bar and lounge offers its lunch and dinner menus for dine-in and carry-out, showcasing both surf and turf.

What We’re Having: Salmon tartare with wakame and avocado mousse is going to be our go-to starter, but the crispy Brussels sprouts in Thai chili sauce are an excellent vegetarian option as well. The 8oz Angus au poivre burger with gruyere and red wine-braised onions is only available during lunch hours, but, if you book a dinner instead, you can get the exclusive hanger steak with roasted green beans, mashed potatoes, and Barolo wine sauce. Since we’re going a bit heavier with our entrées, we might as well throw our diet out the window and order the fried cheesecake with Pell Family Farms strawberry-rhubarb compote.


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122 Mamaroneck Ave , Mamaroneck; 914.902.5486

The Latin fusion restaurant puts out almost completely unique lunch and dinner menus for Hudson Valley Restaurant Week, so this may require a double visit to get everything you’re craving.

What We’re Having: For lunch, we’re going for the jibaritos pork bites (tostones with pork, pico de gallo, and sour cream) and either the Cubano or “El Pollo Loco” (a buttermilk chicken cutlet with bacon, chipotle aioli, and pickles on brioche). When we head back for dinner, it has to be for the albondigas (Spanish meatballs in red chili salsa with farmer cheese) and the mofongo skirt steak. Between the two visits, we’ll be able to try both the dulce de leche cheesecake and the tres leche.


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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 red and yellow 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, and the restaurant’s famous palačinke Croatian pancakes.

Harvest on Hudson

1 River St, Hastings-on-Hudson; 914.478.2800

Located in a Tuscan farmhouse overlooking the Hudson, this longtime Westchester favorite offers a few options on both its Hudson Valley Restaurant Week lunch and dinner menus, but the bulk of each is quite distinct, so make sure to plan well in advance what you’re hoping to order — or just make multiple trips.

What We’re Getting: For lunch we’re snagging the mushroom tartare with poached egg aioli, watermelon radish, and potato chips, followed by the eggplant parm and the tiramisu for a nice plant-forward meal. When we head back for dinner we’re splurging +$5 for the oysters on the half shell and another $15 for New York strip cacio e pepe and for dessert they can just roll us out to our car.


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11 Huguenot St, New Rochelle; 914.636.0006

One of Westchester’s newest Michelin Bib Gourmand restaurants lives up to its status with starters like glazed pork belly ribs with delicata squash, three-cheese pumpkin pizzetta, and cauliflower-kale fritters with sweet Calabrian chili sauce. Hudson Valley Restaurant Week entrées are even more eclectic: wild mushroom ravioli, BBQ veal minute steak, pork shank bulgogi, and seared scallops among them.

What We’re Getting: We’re starting off with creamy burrata and candy striped beets with pistachio and aged balsamic, then following it up with garganelli white veal bolognese with porcini mushroom, black truffle, and a little Pecorino. For dessert, we obviously have to go with Pop’s espresso “Dannoli.” Yeah, it’s a cannoli donut.


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Mulino’s of Westchester

99 Court St, White Plains; 914.761.1818

The award-winning Northern Italian restaurant offers three apps and four mains at lunch, but the dinner selection is what we’re all about.

What We’re Having: We’re jumping on the bufala mozzarella caprese with imported cheese and thick beefsteak tomato. With fresh basil and a little EVOO, it’s *chef’s kiss emoji*. We’ll giddily follow that up with chicken Scarpariello and sausage, and a big ol’ plate of great-grandma’s zeppole.

Nonna Carola

211 Mamaroneck Ave, Mamaroneck; 914.899.3130

Speaking of Italian, one of our other favorite joints is on the Hudson Valley Restaurant Week dinner menu this year in Mamaroneck. Nonna Carola puts your choice of five apps and six entrées (plus three 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 Nonna’s meatballs. For our main dish, the hand-cut pappardelle are a strong contender, but we have to go with the burrata ravioli. We’ll also likely opt for a light dessert in the vanilla bean panna cotta with strawberry, but if we can manage it you better believe we’re ordering the chocolate budino with brown butter cookie.


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To find other participating restaurants, browse menus, and make reservations, visit www.valleytable.com/hvrw.