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6 Hudson Valley Restaurant Week Spots You Should Reserve

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Hudson Valley Restaurant Week is back! The two-week event runs March 21-April 3, with more than 60 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 $39.95 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.

What We’re Having: For starters, the wedge salad, which comes with diced tomatoes, bacon, and a bleu cheese dressing. For an entrée, we cannot go wrong with the USDA prime New York Sirloin cooked to a beautiful medium rare (for an extra $7, 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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Fortina

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 burrata toast, made with honeynut squash, brown butter, and chili crisp. 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 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, 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: The term ‘Oyster Bar’ is in the restaurant’s title, so, ultimately, we need to start out with three chilled oysters that come with cucumber and grapefruit pearls. Saltaire’s shrimp carbonara is next for us, and made with pancetta, jumbo shrimp, and linguini pasta. To finish off this fish-inspired meal, how about the warm, house-made bread pudding? It comes with salted caramel apple drizzle and a scoop of vanilla gelato. Our mouths are watering just thinking about it!

Sonora

179 Rectory Street, 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. 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 beer-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? It’s making our mouths water just thinking about it.

Nadine’s

715 Saw Mill River Road, Yorktown Heights; 914.962.4298

We covered Italian, American, South American, and seafood, so how about we do some German next? Nadine’s features a carefully crafted menu that combines traditional German dishes with delicate French cuisine. If you have a passion for food, make sure to stop here.

What We’re Having: Let’s go big to start with the spätzle with smoked trout, shallots, peas, and carrots in a horseradish cream sauce. Spätzle is not something you can get anywhere, but, from Nadine’s, it’s made to perfection. Our main would have to be the pork shank served over cous cous and mixed greens. Lastly, for dessert, a simple warm apple strudel with whipped cream will do the trick.


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

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