5 Places You Need to Try This Hudson Valley Restaurant Week

Everyone’s favorite dining event runs March 12-25 this spring.

Adobe Stock / Maria Sbytova

Dig into deliciousness when everyone’s favorite dining event, Hudson Valley Restaurant Week, returns March 20 through April 2.

With the weather getting warmer and warmer each week, we all deserve a meal to celebrate the arrival of spring in the region. Hudson Valley Restaurant Week is March 20 through April 2, promising a prodigious offering of cuisines and atmospheres — find the full list of participating eateries here. With options spanning all of the Hudson Valley and Westchester, here are five great options to get your foodie fix.

 

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Café Con Leche

Wappingers Falls
Lunch and Dinner

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Lunch ($29.95)

Starters

Two Pastelillos
Mojo Brussels Sprouts
Passionfruit Barbecue Wings

Mains (Includes Choice of Side)

Pernil
Homestyle Chicken Sandwich
Mango Salsa Chicken Breasts

Desserts

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Flan
Tres Leches
Coquito Cheesecake
Guava Cheesecake

Dinner ($44.95)

Starters

Two Pastelillos
Mojo Brussels Sprouts
Churrasco Sliders

Mains (Includes Choice of Side)

Sauteed Chicken & Shrimp
Mofongo
Churrasco Skirt Steak

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Desserts

Flan
Tres Leches
Coquito Cheesecake
Guava Cheesecake

 

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Stop into Café Con Leche for lunch (Wednesday – Friday) or dinner (Monday, Wednesday – Friday) for a taste of its authentic Puerto Rican cuisine prepared by a husband-and-wife team. In addition to a menu of staples from the island, Café Con Leche offers a slew of craft cocktails and espresso beverages to pair with your prix fixe dishes.

The Cookery

Dobbs Ferry
Dinner

Dinner ($44.95)

Starters

Mozzarella on Wood-Baked Bread
Crostino with Whipped Ricotta
Chopped Salad
Duck Liver Cannoli
Heirloom Meatballs

Mains

Radiatore
Paccheri
Brook Trout
Chicken a la Plancha
Pork Osso Buco

Desserts

Cannoli du Jour
Chocolate Polenta
Panna Cotta

 

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The Cookery, which has earned praise from the New York Times and Westchester magazine, features the inventive dishes of chef and owner David DiBari. His “smartly executed, neo-nostalgic Italian menu” is on full display during Restaurant Week, whether it be in a simple pasta dish or a one-of-a-kind delicacy like his duck liver cannoli.

Piccolo Paese

Liberty
Dinner

Dinner ($44.95)

Starters

Stuffed Mushroom
Chopped Salad
Tricolore Salad

Mains

Tortellacci
Chicken Martini
Pan Seared Salmon

Desserts

Cannoli
Tiramisu

 

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When Kirsten and Sims Foster—who are up for a James Beard Award this year—took over this Italian joint in 2019, they had one condition: that Baco Vulaj, Piccolo’s founder and executive chef, would stay on and keep “cooking his classics that bring guests back and back again.” Take this opportunity to taste Vulaj’s victuals for yourself. Additional Restaurant Week participants from Foster Supply Hospitality include The Arnold House Tavern, The DeBruce, and Kenoza Hall.

Saltaire

Port Chester
Dinner

Dinner ($44.95)

Starters

Saltaire Chopped Salad
Vietnamese Shrimp Bisque
Gin & Tonic Cured Salmon Gravlox
Chicken Liver Pate

Mains

Atlantic Cod en Papillote
Sauteed Block Island Skate Wing Marsala
Catalian-Style Seafood Stew
Braised Pork Shank Osso Buco
Roasted Duck Breast

Desserts

Pina Colada Flan
Mini Red Velvet Cake


Saltaire is known for its seafood dishes, but this Restaurant Week, we plan to try everything from surf to turf; to be sure, the offerings from land are just as tempting as those from sea. While they aren’t offered as a part of the prix fixe menu, diners are well-advised to order from the restaurant’s daily oyster selection. Sample this seafood-stacked Restaurant Week menu on Tuesday, Wednesday, Thursday, and Sunday.

Tamarind

Poughkeepsie
Lunch and Dinner

Lunch ($29.95) and Dinner ($44.95)

Starters

Bang Bang Shrimp
Crispy Honey Chicken
Lamb Chops
Soy Malai Chops

Mains

Fish Curry
Achari Lamb Curry
Chicken Tikka Masala
Vegetables Kholapuri
Afghani Soy Malai

Rice and Bread

Garlic Naan
Butter Naan
Basmati Rice

Desserts

Moong Dal Kheer
Rashmalai

 

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Tamarind’s executive chef, Manoj Rana, is all about “combining fresh, high-quality ingredients available with sophisticated artistry” to bring extraordinary cuisine to the Hudson Valley. The Culinary World Cup winner first brought Tamarind to the Hudson Valley in 2020 (“against the odds” of pandemic-era restrictions) and since, it has become a hotspot for foodies in the region.

Related: What to Eat at The Academy Food Hall in Poughkeepsie

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