Hudson Valley Restaurant Week Is Back

Get the true taste of Hudson Valley’s local food at Restaurant Week in November

Maple brined double thick pork chop by Josh Kroner, executive chef and owner of Terrapin, one of the restaurants participating in Hudson Valley Restaurant Week.

Hudson Valley Restaurant Week is returning for two weeks this year, from Nov.  4 to 17, and participating restaurants will offer prix fixe dinner and lunch menus at a discounted price. With dozens of word-class wineries, distilleries, a renowned cooking school, and a rich network of farms and cheesemakers in the area, restaurants in the Hudson Valley area have great access to a bounty of local ingredients and produce to showcase on their menus.

With the growing interest in farm-to-table dining and an emphasis on local eating, Hudson Valley’s culinary scene is constantly growing, and Restaurant Week gives diners an opportunity to try some of the area’s top restaurants, with the option of three-course dinners for $29.95 and lunches for $20.95 (plus beverage, tax, and tip).

More than 150 top restaurants, across seven counties of the Hudson Valley region, are participating in this year’s Restaurant Week. A few exciting newcomers in the restaurant lineup include Bocuse Restaurant (a French restaurant at the Culinary Institute of America in Hyde Park), Purdy’s Farmer and the Fish (a farm-to-table establishment in North Salem), and Restaurant 1915 and the Blue Roof Tapas Bar at the historic Bear Mountain Inn.


Hudson Valley Restaurant Week was first established in 2006 by Janet Crawshaw and Jerry Novesky with 70 participating restaurants. Since then, the event has grown to become one of the largest Restaurant Week events in the country. The whole restaurant lineup for this year’s Restaurant Week can be found on the event website.