Ready for Hudson Valley Restaurant Week? Book a table at any of these Westchester County hotspots for a meal you won’t soon forget.
With over 70 county restaurants participating in this year’s Hudson Valley Restaurant Week, Westchester foodies may find deciding where to dine more difficult than ever. Each eatery will showcase its signature flavors during three-course lunches and/or dinners, with prices ranging from $24.95 or $29.95 to $39.95 or $44.95. Plus, did we mention the dishes for this iteration of Restaurant Week look positively scrumptious?
Luckily, we’re here to help make those reservation decisions a bit easier. Here are five top picks for the three-course meals you should be checking out in Westchester County this year.
P.S. Want to see the full spread of Westchester participants? Find them here.
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Eastchester Fish Gourmet
837 White Plains Rd, Scarsdale; 914.725.3450
Dinner: $44.95, Sun-Thurs
Everyone’s favorite neighborhood fish market and restaurant shows off its seafood savvy with this year’s dinner menu. Start with Blue Point oysters, wild mussels, chopped salad, or a choice of soups, which include New England or Manhattan clam chowder as well as a soup of the day. Move onto mains like organic salmon with baby bok choy, a market fish special, shrimp scampi, or pan-roasted half chicken. End your night with an old-fashioned ice cream sundae, profiteroles, or a trio of homemade sorbet flavors.
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Goosefeather
Tarrytown House Estate, 49 E Sunnyside Ln, Tarrytown; 914.829.5454
Dinner: $44.95, Sun-Thurs
Brunch: $39.95, Sat-Sun
The award-winning restaurant from celebrity chef Dale Talde is known for its modernist takes on traditional Cantonese cuisine, and its Hudson Valley Restaurant Week menus are no exception. Starters like dry-aged beef potstickers and Kung Pao chicken wings pair wonderfully with mains like black pepper beef, Char Siu Berkshire pork belly, and wild mushroom slippery noodles. For dessert, you can’t go wrong with either the winter citrus mochi waffle or the restaurant’s signature chocolate sundae.
Is brunch more your style? Start strong with the smashed crispy fingerling potatoes or shaved snow pea salad, then prepare to dig into Hong Kong French toast or sausage, egg, and cheese fried rice.
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The Meadows Social Kitchen & Bar
Harrison Meadows Country Club, 123 North St, Harrison; 914.925.7001
Lunch: $27.95, Wed-Sat
Dinner: $44.95, Wed-Sat
A new participant for 2024, The Meadows delights with a menu filled with world flavor and new American touches. The lunch and dinner menus are similar on the appetizer and dessert side of things, with both featuring starters like French onion soup and edamame and roasted beet hummus. Where they diverge is with the entrees. For lunch, expect to choose between delights like blackened swordfish and a chipotle crunch burger. For dinner, the grilled filet mignon with asparagus or the spring gnocchi with sugar snap peas will delight the taste buds. By the time dessert rolls around, a serving of chocolate truffle mousse cake will hit the spot just right.
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Moderne Barn
40 Bedford Rd, Armonk
Lunch: $29.95, Mon-Fri
Dinner: $44.95, Sun-Thurs
This chic Armonk eatery does Westchester diners a solid by offering Restaurant Week menus for both lunch and dinner. Across the two dining times, appetizers like celery root soup and fried calamari get the party started, while sweets like NY cheesecake and chocolate brownies finish off the meal right. As far as entrees go, lunch is all about handhelds like short rib panini and lamb burgers, while dinner goes fork and knife with pan-seared Atlantic salmon and stout-braised short ribs.
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The Urban Hamlet
124 Pondfield Rd, Bronxville; 914.652.7407
Lunch: $29.95, Sun-Thurs
Dinner: $44.95, Sun-Thurs
Another Restaurant Week newcomer in 2024, The Urban Hamlet is open for both lunch and dinner, and the menus for each vary quite a bit. (All the more excuse for a return trip, right?) Lunch is an elegant affair, with bites like sunchoke soup, fried cauliflower bites, short rib rigatoni, and chicken frites. When the dinner hour rolls around, make a beeline for apps like tuna tartare and cauliflower gratin, then follow them up with seared barramundi or grilled lamb chops as mains. For dessert, homemade apple crisp and red velvet cake are mainstays on both menus.
