Established in 2006 with 70 participating restaurants, Hudson Valley Restaurant Week has grown to more than 150 restaurants in the seven county region of the Hudson Valley. From the top cooking school in the world, The Culinary Institute of America, to restaurants featuring the cuisine of virtually every nationality and ethnicity, the rich culinary diversity of the Hudson Valley is showcased in this semi-annual event. According to Janet Crawshaw, publisher of Valley Table Magazine and founder of the event, "Restaurant Week presents a true taste of the Hudson Valley."
One of the largest in the country, the Hudson Valley Restaurant Week taps into the wide array of farm-to-table local purveyors of cheese, wine, spirits, produce, grains and meats to provide a reasonably priced introduction to the many participating restaurants. Each restaurant will offer delicious prix-fixe menus (lunch for $20.95 and dinner for $29.95—plus beverage, tax, and tip) utilizing the bounty of the Hudson Valley for the primary ingredients.
Each year, some 200,000 diners crisscross the valley to dine at participating restaurants. It’s no wonder National Geographic calls the Hudson Valley a “must-see destination.”
Reservations are being taken now, and seating may be limited, so check out the list of restaurants and some of the specialties they will be featuring, then lock in your chance to dine in style at an unbeatable price.