Hudson Valley’s 2019 Restaurant Week spring dates have been set for March 11-24.
The event, which features three-course meals, is held once in the fall and once in the spring and is all about promoting the chefs and food of the region. It is sponsored by the Valley Table magazine. In total, 18 Rockland restaurants are participating as are 112 in Westchester, nine in Putnam and 21 in Dutchess. During 2018’s spring and fall Restaurant Week, an estimated 250,000 guests dined out at over 200 participating restaurants.
The event not only publicizes and promotes the importance of the Hudson Valley’s restaurant and chef community, but it also highlights the region’s farms, wineries, distilleries, and other artisanal producers and purveyors.
According to Janet Crawshaw, publisher of the Valley Table and founder of HVRW, the majority of participating chefs and restaurateurs use locally-sourced ingredients.
The bi-annual Hudson Valley Restaurant Week is an extraordinary opportunity for restaurants to showcase their best culinary creations, attract new patrons and delight regular diners. Spanning 114 miles, Hudson Valley Restaurant Week is proud to be the region’s largest, most successful dining event.
Offered each Spring and Fall and produced by The Valley Table magazine, Hudson Valley Restaurant Week is the largest and most successful dining event in the region. This event is made possible by generous sponsors who are leaders in the Hudson Valley in supporting the local economy.
With over 200 participating restaurants, Hudson Valley Restaurant Week is a critical economic driver in the region. Collectively, HVRW restaurants create a community of leaders that positions the Hudson Valley as a culinary capital of the northeast.
How does it work?
During Restaurant Week, participating restaurants offer a three-course, prix fixe dinner menu for $32.95 per person (plus tax, beverage, and gratuity) and may offer a three-course lunch menu for $22.95 per person (plus tax, drink, and gratuity). Participants also offer their regular menus. It is recommended that restaurants provide three options for each course, i.e., three appetizers, three entrees, and three desserts. Menu items should be representative of the restaurant in both portion size and quality. We encourage restaurants to feature local Hudson Valley products on the menu and offer assistance in sourcing products and ingredients.
For additional information, email hvrw@valleytable.com or call 845-765-2600.