NORTH SALEM, N.Y. - Hudson Valley Restaurant Week (HVRW) , which, in reality, is two weeks long, begins on Monday, Nov. 3 and North Salem, Somers and Yorktown have nine restaurants participating.
This is HVRW's 11th bi-annual event and each time there are more and more eateries on board. It is an excellent way for restaurants to strut their stuff and for diners to explore new cuisines and discover new surroundings. Restaurants offer a prix fixe three-course lunch for $20.95 and dinner for $29.95. Beverages, taxes and tips are not included. The event lasts through Nov. 16.
Augie Hochroth of Augie's Prime Cut in Mohegan Lake explained that the HVRW menu would be available at both lunch and dinner, but Augie's customarily offers a lunchtime two-for-one special, so the HVRW choices are not necessarily the best value. As an added bonus for restaurant week, Augie's will sell any bottle of wine from the wine list at half-price at all meals. Augie's most popular dish is its 12-ounce prime rib. This year chicken scarpiello will be on the menu for the first time.
North Salem's recently renovated One Twenty One will show off its new cuisine by featuring different menus each week. Choices on the luncheon menu for Nov. 3 to Nov. 9 include sweet chili shrimp and grits and slow baked salmon while Nov. 10 to Nov.16 will offer, among other things, ham and cheese empanadas and lamb merguez. The dinner menu for Nov. 3 to Nov. 9 includes butternut squash soup and short rib pappardelle and for Nov.10 to Nov. 16 shrimp ceviche and roasted grouper. Desserts include local apple cobbler, key lime pie and Texas chocolate sheet cupcake.
HVRW is a good opportunity to try the seafood at North Salem’s immensely popular Purdy’s Farmer & the Fish . Note, however, that the restaurant is only participating during the lunch hours.
Primavera in Croton Falls and Yorktown's Don Tomasso's are both represented in the Italian cuisine category. Primavera's co-owner, Jimmy Gjevukaj, pointed out that HVRW is a wonderful chance for people to try different restaurants and make comparisons. Primavera's HVRW dinner menu will include favorite standards like calamari fritti, minestrone soup, pollo parmigiana and cheese ravioli. In addition to classic Italian dishes, Don Tomasso's menu offers a variety of gluten-free choices.
Thyme Steak & Seafood in Yorktown Heights has a 99 percent gluten-free menu planned for restaurant week. "Ever since I found out I myself had a gluten problem, I've altered the cuisine," said owner Thomas Costello. "And I get a lot of clientele because of it." The HVRW menu includes five appetizers, such as stuffed mushrooms, beet salad and butternut squash and apple soup, five entrees including risotto, braised short ribs and market fish, and five desserts, like rice pudding and cranberry apple crumble.
Rob Del Balzo, owner of Yorktown's newly opened Destination Bistro , has built a reputation with his catering business. This will be his first venture as a HVRW participant. Some of his featured luncheon dishes include a colossal crab cake, pulled pork po’ boy and chocolate insanity. Among the choices at dinner are roasted baby beet salad, wasabi crusted salmon and coconut rice pudding creme brule.
Eggplant stack, seafood ravioli, German pork shank , salmon vele, chicken caprice, salted pumpkin parfait and ice cream crepe are among the offerings at Somers' Traditions 118 . Owner Michael Lubic emphasizes that portions are large and service is excellent.
General Manager of Somers 202 Scott Reissman said he's a big fan of HVRW. The eatery has picked some of its popular regular menu items to feature such as 202‘s signature French onion soup as a starter, bourbon braised short ribs as an entree and homemade pumpkin pie for dessert.
Go here for a complete list of participating restaurants.
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