Hudson Valley Restaurant Week (October 27 to November 9) is the culinary event of the season for foodies all around the Hudson Valley—including vegans.
When we say that Hudson Valley Restaurant Week is for everyone, we really mean it. That includes vegans, of course, meaning there are prime options for the herbivores among us to enjoy all Restaurant Week long. From coconut curry chickpeas to veggie burgers, here are a few of the most exciting vegan options around the region.
An Artistic Taste
Harriman
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In Harriman, An Artistic Taste serves modern American fare that’s globally inspired. All dishes here offer the best local ingredients prepared with authentic cooking methods that will take you on a culinary journey. For Hudson Valley Restaurant Week, vegans will find a comfortable home here with dishes like black bean hummus with grilled pita and coconut curry chickpeas with scallions, ginger, and jasmine rice.
The Bird & Bottle Inn
Garrison
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While The Bird and Bottle Inn is a stunning inn and wedding venue in Garrison, the destination also houses an American restaurant in a lovingly restored tavern established in 1761. This fall, the locale serves its Restaurant Week menu for lunch and dinner with plenty of options for the plant-based. Start off with shishito peppers served with butter bean hummus, salsa verde, and grilled bread, then try the butterfly pea flower risotto, which can be made vegan with fava beans, asparagus, and leek puree, and finish things off with lemon poppy shortcake topped with vegan whipped cream and macerated strawberries.
Brooklyn Organic Kitchen
Mahopac
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Located lakeside in Putnam County, Brooklyn Organic Kitchen has just as much in store (if not more) for vegans as it does for omnivores. The Mahopac eatery is open for breakfast, lunch, and dinner this Restaurant Week, serving a fully organic menu that’s suitable for vegan, vegetarian, gluten-free, and traditional diets. Think dishes like vegan omelets, avocado toast, vegan brosti, harvest salad, stir-fried quinoa bowls, vegan bodega sandwiches, and more.
Freddy’s Restaurant
Pleasantville
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Named after chef Matthew Safarowic’s father, Freddy’s leans heavily into classic New York eats in a lively atmosphere in Pleasantville. Inside, leather booths, exposed brick, and red and white checkered tablecloths offer nostalgia as diners feast on modern American fare. Hudson Valley Restaurant Week at Freddy’s boasts vegan menu items like sweet and sour beets; chickpea stew with eggplant, coconut curry, and jasmine rice; and a veggie burger with a lentil and poblano patty, avocado, crispy shallots, barbecue sauce, and cottage fries.
The Salt Line at Vassar
Poughkeepsie
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A newer restaurant in Dutchess County, The Salt Line at Vassar is named after the northern salt line of the Hudson River, or the part where brackish meets fresh water, which is in Poughkeepsie. Like the waters of the river mixing, The Salt Line at Vassar intends to be a place where cuisine and culture mesh. With a focus on local and sustainability, the restaurant serves vegan dishes including garlic hummus with pita seed crackers; Korean spiced chickpea stew with gochujang, Swiss chard, delicata squash, basmati rice, and spiced coconut yogurt; and chocolate pots de crème.
Threshold Restaurant
Livingston Manor
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In Sullivan County, Threshold specializes in contemporary Korean dishes made with local ingredients served in a cozy and welcoming environment. Prepared by chef Thom Chun and beverage director Cam Shaw, the menu at this Livingston Manor eatery is more than suitable for vegans. For starters, try the crudité with fresh vegetables and three dips, grilled romaine with mustard vinaigrette, and the vegetable fritters with soy tofu dipping sauce, then move onto bowls like the cucumber noodle or vegetable and rice bowl, and dig into the bay leaf soft serve for dessert. It’s made with soy milk, of course, plus dark chocolate and chili oil.
Related: 8 Hudson Valley Restaurant Week Locations for Pasta Lovers
