It’s that time of year again – Hudson Valley Restaurant Week, and local eateries will be serving special spring fare for the next two weeks (now through March 19). Hosted by The Valley Table, over 200 mid- and lower- Hudson Valley restaurants will offer three course prix fix dinner menus for $32.95; some are also offering lunch menus for $22.95. To view the full list of participating restaurants, click here, or keep reading for our menu picks and insider info.
Photo by Winnie Abramson
Why go? Housed in a 200-year-old building, this restaurant come bakery is a New Paltz staple. The former tailor shop offers hearty, seasonal eats, prepared with European traditions and sensibilities. And if you’re visiting on a nice 70-something degree day (fingers crossed for more warm weather), the maple-shaded patio makes for a perfect midday getaway.
Offerings: Start with the salmon galette, made with Scandinavian style house cured salmon, a crispy potato pancake, and lemon dill cream. Try the tomato and chickpea stew with golden raisins, or the duck confit with apple braised red cabbage and tomato jam. And for dessert, the chocolate Guinness stout cake is a no-brainer.
10 Plattekill Ave, New Paltz
Photo by Jennifer May
Why go? Redwood brings West Coast inspired fare to the Hudson Valley with contemporary, mindful eats served in a cozy setting. Come sunshine and sandals, head to the rooftop deck and relax Cali-style with sweeping mountain views and a good cocktail.
Offerings: In the mood for some heat? Start with the shishito peppers with Asian flavors like white miso and sesame, or the crispy chickpea and blood orange salade Tunis atop a za’atar spiced flatbread. For an entrée, go light and fresh with the sablefish, served with English peas, Meyer lemon, and parmigiano, or opt for the hearty Rohan duck Bolognese atop house made tagliatelle. After dinner, Redwood has you covered, no matter your tea/coffee preferences. The earl grey cake with smoked honey ice cream has tea lovers covered, while the espresso-foam-topped dark chocolate hazelnut cake is a crowd pleaser among coffee fanatics.
63 N. Front St., Kingston
Why go? Whether you’re looking for fare from the land or sea (hence the name), this Rockland County restaurant is the place to be. Blue translucent glass fixtures atop the aquatic bar hone in on the restaurant’s partial marine theme, while deep wood floors and warm stone tabletops balance the dining room as its “land” counterpart.
Offerings: If the mere words “filet mignon” are enough to intimidate you, Aqua Terra’s homey egg roll take will make for an approachable meat-and-cheddar-cheese filled bite. For an entrée, pulled lamb and mint elevate fresh orecchiette pasta, while marinated red onions and briny capers give pan seared scallops some vibrancy ($4 supplemental). Looking to keep it light after a hefty meal? Go for the Greek yogurt parfait with berries, walnuts, and sour cherry spoon sweets.
420 N Middletown Rd., Pearl River
Photo by Jennifer May
Why go? Long held as a Dutchess County favorite, Terrapin localizes worldly flavors from France, Asia, and even the Southwest with Valley-sourced ingredients. In fact, it pioneered the local farm-to-table movement in the late 90s, with a goal of serving high-quality, robust eats, and celebrating Valley-based bounty.
Offerings: Your deepest quesadilla dreams are about to come true. Two quesadillas top Terrapin’s HVRW menu: One with barbequed duck and mango-avocado salsa, and the other, stuffed with truffled fig, brie, and shallots, then topped with arugula. Following some finger food, dig into a maple brined pork chop with maple-bacon almonds, sweet potato gratin, and a calvados apple demi-glace. Finish off with something sweet from the rotating daily dessert menu. Please note that the HVRW menu is not available on Saturdays, and that Terrapin does not offer a lunch option.
6426 Montgomery Street, Rhinebeck
Photo by Oberto Gili
Why go? A charming little restaurant set inside a historic hotel has been transformed from its century-old roots with sleek, modern touches, vibrant colors, and eclectic artwork. The menu is Mediterranean-inspired and often changing by the season, regularly utilizing locally sourced meats, produce, and dairy products..
Offerings: Start afresh with the Castelfranco Salad, made with blood orange, endive, and piave cheese. Follow with the green olive and chicken tajine, served with preserved lemon and ras el hanout. It’s a nod to chef Devon Gilroy’s travels in Morocco, cooked for over an hour and presented in a terracotta clay pot. End your meal with a Dusty Miller sundae with vanilla ice cream, topped with chocolate and caramel sauces, candied pecans, chocolate truffle, and malted powder.
53 Broadway, Tivoli
Why go? While your next Tuscan getaway might be far off, Aroma Osteria offers the same Italian authenticity close to home, with fresh flavors and rustic character. Can’t make it for HVRW? The restaurant offers similar prix fix pricing Tuesday through Thursday between 5 and 6:30 p.m.
Offerings: Featuring some favorite items from its regular dinner menu, Aroma Osteria has also curated newer creations for the special week ahead. General Manager Alexandru Kovacs recommends going with the Mozzarella Di Bufala Con Prosciutto starter, imported every week from southern part of Italy and manufactured under strict regulations to guarantee perfection. Follow with the homemade potato gnocchi, tossed in a savory pork ragu, and finished with Parmigiano Reggiano. Finish with one of four dessert options, including refreshing peach sorbet, or a decadent chocolate almond torta.
114 Old Post Rd., Wappingers Falls
Why go? Far from your average hotel restaurant, Valley is a favorite among golfing guests who often frequent fresh off the onsite 18-hole-course. And with great food and surrounding mountain views, you might just consider spending an extra night.
Offerings: New York-based eats are aplenty on this menu, including starters like a salad of local greens with herbs and balsamic fig vinaigrette, Long Island fluke crudo with avocado, scallion and soy; entrees like duck breast with baby kale and pomegranate-duck broth, and chef Vin Mocarski’s pick, the crispy skate wing with soy marinated mushrooms and bok choi – both featuring ingredients from Long Island. For dessert, the savory artisanal cheese plate offers local cheeses aside grapes, nuts, and a grilled baguette.
2015 US 9, Garrison
Why go? Wood paneled walls, vaulted ceilings, and panoramic views of Black Rock Forest make for a warm eating experience. The Cornwall eatery is situated atop vast green space on the Storm King Golf Club property, making it a scenic choice for weddings and extravagant affairs of the like.
Offerings: Try the Stuffed Pork Chop Valdostana, a grilled loin chop stuffed with mission figs, roasted red peppers, grilled Spanish onions, and topped with a Marsala wine sauce.
18 Ridge Road, Cornwall
Why go: Worldly flavors from around the U.S., Italy, and France, are curated with fresh ingredients from our own backyard. Products and produce from Sprout Creek Farm in Poughkeepsie and Taliaferro’s Farm in New Paltz are incorporated into the spring HVRW menu, featuring some of the restaurant’s most loved seasonal dishes.
Offerings: Start with seafood. The grilled jumbo shrimp starter is spicy, though balanced with cool Thai coconut quinoa, dried papaya, pecans, and a zingy coconut curry dressing. For the next course, go with the twice-cooked crispy pork shank, a recipe pried from a tiny restaurant in the farmlands of Umbria, Italy (restaurant proprietor, Chris O’Brien begged endlessly for it until he was successful). And as for the southern style key lime pie on the dessert menu, O’Brien says it’s the best he’s ever had.
1083 Route 9, Suite One, Fishkill
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