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9 Restaurants Slaying the Hudson Valley Restaurant Week Dinner Game


Each spring and fall Hudson Valley Restaurant Week brings two weeks of dining deals to the region, with three-course $22.95 lunch and $32.95 dinner menus. This fall, the event runs November 4–17, with more than 100 participating Westchester restaurants.

As always, we’ve scoured HVRW menus to find spots that offer serious savings and put actual, regular-menu items on the prix-fixe. (No, that’s not always a given.) From French fine dining to farm-sourced fare, here are our top picks.


Appetit Bistro

540A Willett Ave, Port Chester; 914.690.2000

Chef Edi Rivera’s French bistro flies firmly under the radar, and that’s shame. Thankfully, HVRW is the perfect time to get acquainted as the prix-fixe menus showcases classics, like Lyonnaise salad and steak frites. Plus, who doesn’t love a French dessert?

What We’re Having: Baked escargot with Pastis-fortified maître d’ butter, then the duck à l’orange (pay the $4 supplement). End with the classic chocolate mousse.


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Barnwood Grill

2 Old Tomahawk St, Yorktown Heights; 914.248.8100

This new Yorktown spot is making its first appearance as a HVRW participant this fall. Perhaps that’s why it’s enticing customers with an extra course — choose four for the same $32.95 price tag — to whet your (hopefully, very hearty) appetite.

What We’re Having: Start with the poached-pear flatbread with blue cheese and pecans. Follow that with the kale Caesar, then the short-rib pappardelle or the Barnwood chicken with smoked Gouda and wild-mushroom-bourbon sauce. For dessert, go crème brûlée.


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Brother’s Fish & Chips

172 N Highland Ave, Ossining; 914.488.5141

Don’t let the name fool you, this is no old-school fry shop. Chef Kevin Oliveros has created a sleeper hit with his refined — and expensive — takes on flawlessly executed and plated seafood that make the restaurant-week menu a killer deal.

What We’re Having: The wild-caught shrimp in garlic-white-wine sauce, then the black bass with local sweet-corn purée or the signature fish and chips. For the finale, choose from flan or homemade ice cream. 


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Eugene’s Diner & Bar

112 N Main St, Port Chester; 914.481.5529

New restaurants take note, Chefs David DiBari, John Poiarkoff, and Iulia Mahu are doing something very smart: They’ve created a HVRW menu that’s a sampler of the retro-inspired diner’s greatest hits. The main event is a TV dinner, served with mashed potatoes and gravy, chopped Greek salad, and a cup of matzo ball bone-broth soup.

What We’re Having: The custardy yolks on toast, served with plenty of Parmesan, is one of the best bites on the menu. Follow that with the Thanksgiving-esque roast turkey or meatloaf TV dinner, and a slice of the rainbow cake.

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La Panetière

530 Milton Rd, Rye; 914.967.8140

An essential part of the dining experience at this old-school French favorite has always been the stellar service and charming Provençal atmosphere. Those elements are preserved during HVRW, when the prix-fixe selection constitutes a serious discount (regular priced entrées run $35+).

What We’re Having: Go seasonal with the cream of butternut squash soup. Then, opt for the seared skate with sweet-pepper confit or the Berkshire pork tenderloin over rosemary-apple purée. Dessert is a set trio of fab French desserts.  


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1885 Palmer Ave, Larchmont; 914.834.5555

If we’re being honest, it’s been a while since we took the time to appreciate Lusardi’s. The HVRW menu has us marking our calendars with a date to visit the white-tablecloth Italian stalwart, which offers solid value with its selection of familiar favorites.

What We’re Having: Get the grilled octopus with Kalamata olives and fingerling potatoes. Then, try the cacio e pepe or the grilled flat iron steak with baby arugula and Parmesan, and the tortino di ricotta.


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Nonna Carola

211 Mamaroneck Ave, Mamaroneck; 914.899.3130

Another newbie, this upscale Italian restaurant impresses with stylish design and you’ll-have-leftovers-sized portions that put subtly modern spins (think cranberries in your caponata) on the classics. 

What We’re Having: The aforementioned caponata or the risotto with hen of the woods and cremini mushrooms, then the pappardelle Bolognese or the plate-sized chicken parm. For dessert, the dulce de leche tiramisù is a slam dunk.

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MP Taverna

1 Bridge St, Irvington; 914.231.7854

It’s a major disappointment when restaurants don’t showcase items from the regular menu on the HVRW prix-fixe, which is why we’re so surprised to say we’re stoked about MP Taverna. There are no boring takes on cod here, instead just creative and affordable dishes that embody spirit of the restaurant.

What We’re Having: It’s a lemon theme, starting with the fennel and burnt bread soup, followed by the slow-roasted pork shoulder risotto with basil, lemon, and pork cracklings. End the meal with the Greek yogurt with candied quince, crystalized ginger, and walnut butter (sorry, Nutella baklava). 


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RiverMarket Bar & Kitchen

127 Main St, Tarrytown; 914.631.3100  

The menu tends to stay the same each time restaurant week rolls around, but if you haven’t been before, it’s worth checking out this farm-driven restaurant and market, where you’ll want to spend your savings on a few cocktails from the excellent bar program.

What We’re Having: The potato gnocchi with Hemlock Hill Farm beef Bolognese are the must-order starter. Get the best value by ordering the Faroe Islands salmon with spicy creamed leeks as your main, then go for the brioche bread pudding with Black Dirt Distillery bourbon sauce for dessert.


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


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