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HVRW Gluten-Free
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Enjoy Gluten-Free Options During Hudson Valley Restaurant Week 


Want to skip the wheat during Hudson Valley Restaurant Week? Savor gluten-free options at these eateries in the region.

If you are gluten-free, don’t feel like you have to miss out on Hudson Valley Restaurant Week, which takes place from March 20 to April 2. There are plenty of Hudson Valley restaurants on the lineup that offer an extensive selection of gluten-free dishes. 

Check out all of the restaurants listed as offering gluten-free friendly here. Plus, get a little taste of what is being offered below.  

179 Bar and Grill 

New Rochelle 

Offering modern American cuisine, 179 Bar and Grill delights with a warm atmosphere and handcrafted cocktails. Gluten-free appetizers include crispy calamari, Italian baked meatballs, roasted shishito peppers, and roasted Brussels sprouts. Gluten-free salads include the arugula and pear salad, Caesar salad, and house salad. The best part of the menu, however, are the gluten-free entrees. Wild branzino, wild Atlantic salmon, steak, pork ossobuco, chicken martini, and chicken burrata are all delicious options.  

Offering lunch Monday-Saturday ($29.95) and dinner Monday-Friday ($44.95) 

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Oak & Reed 


A hotspot in Middletown, Oak & Reed aims to bridge the gap between elevated comfort food and contemporary cuisine. Ingredients are locally sourced to support local farms and businesses. Delectable gluten-free appetizers are the early spring salad with artisan greens and pomegranate vinaigrette and the cream of asparagus soup. An inspired lunch entrée option is the asparagus risotto, featuring English peas and pecorino romano. For dinner, the wild mushroom vol-au-vent with truffled taleggio is sure to hit the spot. Be sure to save room for dessert to taste the 2 Queens coffee crème brulee.  

Offering lunch Wednesday-Sunday ($29.95) and dinner Tuesday-Sunday ($44.95) 

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Clock Tower Grill 


Boasting a “rustic American” menu, Clock Tower Grill draws fresh ingredients from local farms. The menu is appropriate for the restaurant, which is set in a beautifully renovated barn. Lunch “munchies” that are gluten-free include the halloumi salad (with ingredients including blood orange, figs, almonds, and chickpeas) and the chopped pickle salad for dill pickle fans. From the main lunch menu, enjoy mushroom and lentil stew (featuring local, hardy vegetables) or burrata salad. The main dinner menu offers mushroom and lentil stew, scallops with mushrooms and potato puree, Korean bulgogi lettuce wraps, and salmon seared with dill yogurt. Treat yourself to dessert with gluten-free fruity pebble cereal milk cheesecake (which sounds like a childhood dream come true, with a touch of sophistication). 

Offering lunch Tuesday-Friday ($29.95) and dinner Tuesday-Saturday ($44.95) 

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Sam’s of Gedney Way 

White Plains 

A versatile spot for watching the game, having a romantic dinner, or taking a private business dinner, Sam’s of Gedney Way is a deliciously modern American bistro. For the lunch first course, enjoy warm spring leek and potato soup, roasted beet and tricolor radicchio, or Mediterranean salad. For a lunch entrée, choose between grilled rosemary chicken paillard or PEI mussel mariniere and frites. Dinner entrees include the Faroe Island salmon paillard, PEI mussel mariniere and frites, and boeuf a la bourguignonne. For dessert, enjoy a mixed triple berry and soft peak cream.  

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110 Grill


Known for its award-winning allergy commitment, 110 Grill provides “gluten-free dining done right!” Every order is handled with care and prepared with fresh, whole ingredients. 110 Grill offers American cuisine in a contemporary dining environment. Most of the Hudson Valley Restaurant Week menu can be made gluten-free. For starters, taste the bang bang cauliflower tossed in a spicy sweet chili sauce, or the 110 Cyprus salad. As a main course, dig into the pulled pork mac and cheese with gluten-free pasta or the fish and chips in gluten-free flour (made in dedicated gluten-free fryolators). 

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Related: Newcomers to Hudson Valley Restaurant Week This Spring