For food enthusiasts in the Hudson Valley (cough, cough, everyone), the most magical time of the year is almost here. That’s right, Hudson Valley Restaurant Week is right around the corner.
In anticipation of the two weeks of culinary extravagance, kicking off on October 29 until November 11, we got in touch with a few of the masterminds behind the leading eateries in the Hudson Valley. Take a sneak peek at the three-course prix fixe menu options now, then get ready to make reservations for lunch, which costs $22.95, or dinner, which rings in at $32.95. Trust us, it’s the only way to stop the stomach rumblings.
Chef selection of Mediterranean dips and grilled olive oil pita at 8 North Broadway / Photo by Suzy Allman
When it comes to Restaurant Week specials, 8 North Broadway takes its menu very seriously. The Nyack spot brings its A-game with appetizers ranging from a Mediterranean mezze spread loaded with tzatziki, hummus, and melted eggplant to seasonal leek and butternut squash ravioli with toasted walnuts and sage. As for entrees, diners can savor everything from Spanish octopus with couscous to tagliatelle and lamb meatballs flavored with cinnamon and creamy sheep cheese. Don’t forget about dessert, either. The whipped yogurt and honey with cashews, halvah, and sliced apple is leagues beyond your go-to breakfast.
Pastrami beef rib at Dutch Ale House / Photo courtesy of Dutch Ale House
In honor of the eatery’s smoked meat program, helmed by Chef Jonathan Botta, Dutch Ale House delivers a flavorful fall Restaurant Week menu that allows eaters to sample everything from crispy pig ear to smoked rabbit and ribs. Start strong with hoppy bratwurst, which is made inhouse and paired with celery root and parsnip puree, apple chips, and crispy pig ear. For the main dish, pick a favorite between the smoked rabbit cassoulet, the shrimp and grits, and the pastrami beef rib. Top it all off with the Dutch’s gourmet take on pumpkin pie for dessert.
Heritage photo by Whitewater Imagery
It’s no secret that the Hudson Valley loves Heritage (it only won five of our 2018 Best of Hudson Valley awards). In honor of Restaurant Week, the Wappingers Falls eatery embraces fall flavors and farm-to-table comfort fare. Kick the dinner party off with apps like wood-charred sweet potatoes, which come with chili jam, lime yogurt, and pumpkin seed brittle. Follow them up with crispy pork shank, a hearty main that pairs smoked squash puree, tempura mushrooms, and coriander honey on one plate. As for sweets, make a beeline for the Heritage Smoked S’mores. Unlike the campfire classic, the gourmet rendition involves a Mexican chocolate “pot de crème,” smoked marshmallow fluff, and graham cracker crumble.
Curry-roasted branzino with cauliflower veloute and roasted marble potato at Liberty Street Bistro / Photo courtesy of Liberty Street Bistro
On its three-course Restaurant Week menu, Newburgh darling Liberty Street Bistro puts delightful twists on autumnal comfort foods. Think goat cheese panna cotta with beets and preserved lemon to start, followed by a choice of braised radicchio risotto, curry-roasted branzino, or hearty lamb cassoulet. For a sweet finish, try your best to choose between Chef Michael Kelly’s goat cheese cheesecake with fig, pomegranate, and cardamom ice cream and his chocolate ganache tart with honeycomb and salted caramel ice cream. Of course, you can always lean into a seasonal favorite and go straight for the pumpkin and maple mousse with cinnamon meringue and toasted milk and coffee ice cream. Decisions, decisions.
Inside the Vanderbilt Lakeside Bar Room / Photo by Shelly Kroeger Photography
In true Hudson Valley fashion, Vanderbilt Lakeside Bar Room embraces all things seasonal on its Restaurant Week menu. Diners can jumpstart their taste buds with a pleasantly spicy chipotle pumpkin soup, then delve into either yogurt-marinated grilled chicken or succulent tofu with baby corn, edamame, bamboo shoots, Thai chili, and jasmine rice. For dessert, end dinner on a high note with a perfect portion of Hudson Valley apple bread pudding. Now that’s how to do comfort food in the Hudson Valley.