Prix fixe menus feature local cuisine at more than 170 restaurants
Hudson Valley Restaurant Week, the dining event heralding spring, returns March 11-24. Featuring more than 170 restaurants across seven counties, it is one of the largest Restaurant Week events in the country.
(Photo courtesy of HVRW)
“The Hudson Valley is a rising star in the culinary world,” said Janet Crawshaw, founder of the event. “Home to the country’s foremost cooking school, world-class wineries and distilleries, award-winning cheese makers and some of the top chefs in America,” Crawshaw noted, “it makes for world-class eating — on par with the best dining destinations in the world.”
The Hudson Valley, in fact, is one of only three U.S. destinations recently named by National Geographic as a “must-see” destination in part because of its vibrant food scene.
Local purveyors who are leaders in their field, such as Millbrook Vineyards, Tuthilltown Spirits and Continental Organics (aquaponics) supply many of the participating restaurants. For example, the cheeses of Sprout Creek Farm in Dutchess County can be found in dishes at local restaurants such as Babycakes Café and Terrapin. Hudson Valley Foie Gras is known worldwide, and they are featured on many menus, including those at Tarry Lodge and The Ship Lantern Inn.
Hudson Valley Restaurant Week features prix fixe, three-course dinners for $29.95 and lunches for $20.95 (plus beverage, tax and tip). Diners can explore a variety of international flavors with a local flare including Argentinian, French, German, Greek, Irish, Italian, Japanese, Latino, Mediterranean, Mexican, Moroccan and Swiss. A complete list of participating restaurants is available online. Patrons arriving by train will find more than 65 venues are near Metro-North train stations. To make a reservation, call the restaurant directly or visit OpenTable.
