A Carnivore’s Guide to Hudson Valley Restaurant Week Dining

HVRW

A Carnivore’s Guide to Hudson Valley Restaurant Week Dining

In the mood for a juicy steak or succulent short ribs? These Hudson Valley Restaurant Week participants have you covered.
Recipe
Photo courtesy of Lotus

When it comes to dining out during Hudson Valley Restaurant Week, it can be hard to know where to begin. Do you want to go for lunch or dinner? Also, are you looking for a restaurant close to home or one a little further away that you’ve been meaning to try? And, perhaps most important of all, what’s on the menu?

For meat eaters in the Hudson Valley, Restaurant Week presents two weeks of dining deliciousness, during which time eateries feature everything from burgers and steaks to Bolognese, meatloaf, and even short ribs on the menu. In honor of the occasion (and in collaboration with Hudson Valley Restaurant Week sponsor New York Beef Council), we’re highlighting a few of the meatiest bites made for savoring in every county during Restaurant Week.

Dutchess County

Sotano
Fishkill
A newcomer to Hudson Valley Restaurant Week, Sotano delivers a menu filled with mouthwatering flavors. On the carnivorous front, the Sotano burger is a must for mains. Made from prime dry-aged beef, the burger is topped with thick bacon and melted cabrales cheese, with shoestring fries to round it all out.

Perfect pairing: Keep it light to start, with a butternut squash soup garnished with frizzled shallots. If you somehow have room for dessert after the beauty of a burger, keep it simple with vanilla gelato or mango sorbet.

Heritage Food + Drink
Wappingers Falls
The fan favorite in Wappingers Falls does dinner service right during Hudson Valley Restaurant Week. While the entire menu sounds scrumptious, beef eaters will want to make a beeline for the beef and bleu cheese pot pie for an entrée. The meaty main consists of shaved ribeye with caramelized onions and garlic cream, making it an instant autumnal favorite.

Perfect pairing: Keeping with the cheesy theme, start the evening off with the Heritage apple salad, which features local apples, toasted sunflower seeds, roasted fennel, smoked pepper, and bleu cheese. After polishing off the pot pie, end the evening with the perfectly seasonal pumpkin spiced cannoli crepes, made with salted caramel and a brown butter and chocolate crumble, for dessert.

Joseph's Italian Steakhouse
Photo courtesy of Joseph's Italian Steakhouse

Joseph’s Italian Steakhouse
Hyde Park
For a true steakhouse experience, swing by Joseph’s Italian Steakhouse during Restaurant Week. The Hyde Park restaurant features beef on both its lunch and dinner menus, so there’s always a hearty meal to be had. For lunch, diners can choose between the open Angus burger with sauteed mushrooms and onions, the prime rib French dip with au jus and French fries, and the slice steak with mushroom gravy and garlic mash. For a $10 upgrade, there’s also an 8 oz filet and a 12 oz prime rib, both of which come with garlic mashed potatoes and sauteed French-cut green beans.

Perfect pairing: Cleanse your palate with the mixed greens salad topped with Joseph’s vinaigrette dressing, then find your perfect sweet ending in the form of apple crisp ala mode.

Orange County

Handsome Devil
Photo courtesy of Handsome Devil BBQ

Handsome Devil BBQ
Newburgh
Trust Handsome Devil to do barbecue right during Hudson Valley Restaurant Week. The Newburgh hotspot brings the beef for both lunch and dinner, so diners can pick and choose. For lunch, the “lunch for two” special features two sandwiches (brisket or pulled pork), along with two sides and two soft drinks. Diners can go big for dinner, with a choice of ½ lb of brisket, pulled pork, or turkey, plus a choice of mac and cheese, collard greens, coleslaw, or apple pie baked beans as a side.

Perfect pairing: Thought only the main course included meat? At Handsome Devil, even the apps get a meaty upgrade, with brisket egg rolls or bacon-wrapped meatballs to start. As for dessert, it’s just as scrumptious, with a choice of pumpkin cheesecake or apple hand pie for dessert.

Oak & Reed
Middletown
A gem in Middletown, Oak & Reed treats Hudson Valley Restaurant Week diners to a veritable fall feast for both lunch and dinner. While there are a number of tempting entrees from which to choose on the afternoon and evening menus, foodies will be hard-pressed to ignore the siren song of the Canestri beef Bolognese. Made with sweet marsala wine, black pepper, and cream, this sumptuous pasta dish is a perennial Oak & Reed favorite, and it’s easy to see why.

Perfect pairing: Dive headfirst into fall flavors with the butternut squash bisque with a cinnamon-cumin crema. To finish off the meal, the pumpkin panna cotta with speculoos, whipped cream, and pumpkin seed brittle is the only way to go.

Putnam County

Clocktower Grill
Brewster
This longtime favorite in the Hudson Valley is a pro when it comes to wowing diners during Restaurant Week. On the dinner menu, visitors to Clocktower Grill will swoon over the mirin and red wine-braised short ribs, which are extra decadent with caramelized carrots and mash. And did we mention it’s all gluten-free?

Perfect pairing: If you’re doing ribs for dinner, the crispy fingerling potatoes with lardons, peppadew peppers, and roasted garlic aioli is the ideal way to get your taste buds tingling. After the rich entrée, end the evening on a lighter note by dipping your spoon into the poached pear with ricotta gelato and honey.

Rockland County

76 house
Photo courtesy of The '76 House

The ’76 House
Tappan
Rockland County’s historic eatery is a true delight for meat eaters during Hudson Valley Restaurant Week. For lunch, dig into the beef tenderloin tips with forest mushrooms, caramelized onions, and roasted vegetables en croute. For dinner, the charbroiled Angus flatiron sirloin with port-poached pears and crumbled bleu cheese over roasted garlic mashed potatoes will knock your socks off.

Perfect pairing: For those who want to start the meal off with more beef, the gnocchi Bolognese with ricotta is a no-brainer. As for the sweet finish, the crème brulee is classic, creamy, and utterly delicious.

Restaurant X and Bully Boy Bar
Congers
Want to get serious bang for your buck during Hudson Valley Restaurant Week? Head to Restaurant X in Congers, where three courses of fine dining are available for a relative steal during the first two weeks of November. As for what to order, the braised short ribs of beef (available for dinner only) are showstopping, with truffle potato puree and Brussels sprouts to round out the experience.

Perfect pairing: In terms of appetizers, the scallion risotto with a parmigiano cookie and black truffle is hard to beat. Later, round it out with a Belgian chocolate dome with a soft caramel center and crème anglaise. P.S. If you’re looking for wine and cocktails, Restaurant X offers specials on Hudson Valley sangria and Whitecliff Vineyard wines, too.

Sullivan County

Bernie’s Holiday Restaurant
Rock Hill
Cruise to Sullivan County for a top-tier meal at Bernie’s during Restaurant Week. The Rock Hill eatery goes old-school for its meaty main, with a killer meatloaf that gets a local upgrade with Hudson Valley beef, not to mention garlic mashed potatoes, frizzled onions, and a demi-glaze.

Perfect pairing: The roasted local beet and goat cheese salad is the perfect way to start the meal off, with candied walnuts and a maple balsamic glaze to give your taste buds all the fall feels. For dessert, the panna cotta with mixed berries is delightful.

Lotus
Photo courtesy of Lotus

Lotus
Monticello
If you’re heading up to Resorts World Catskills during Hudson Valley Restaurant Week, do yourself a favor and stop by Lotus for lunch or dinner. When the time comes to choose an entrée, opt for an upscale twist on a classic in the form of broccoli beef. Unlike your Chinese food favorite, this version relies upon sliced flank steak, broccoli, straw mushroom, baby corn, and carrots to deliver serious flavor.

Perfect pairing: Veggie spring rolls, which come packed with Chinese napa cabbage, carrots, and bean sprouts, start the meal strong. After indulging on the broccoli beef, opt for a palate cleanser like the matcha green tea gelato for dessert.

Ulster County

Grainne
Photo courtesy of Grainne

Grainne
Kingston
In the mood for dinner in Kingston during Hudson Valley Restaurant Week? Plan a meal at Grainne if you’re craving fresh flavors that are all about fall. For the main course, get ready to dig into steak frites, an elegant dish that pairs flatiron steak with house-cut fries.

Perfect pairing: The hot pretzels, which come with honey mustard and truffle and a scallion ricotta dip, will wow diners from the first bite. As for dessert, the apple and pear galette showcases fall baking at its finest.

Stone House Tavern
Accord
While there are so many things to love about Stone House Tavern’s Restaurant Week menu, the Frenched chicken breast with a savory apple walnut bread pudding stuffing, caramelized onions, and Brussels sprouts is making us hungry just thinking about it. If that doesn’t sound like a warmup for Thanksgiving dinner, we don’t know what does.

Perfect pairing: For a cozy starter, the sausage, white bean, and escarole soup tastes like fall in a bowl. When it’s time for dessert, the almond butter Snickers tart is indulgent in the best way.

Westchester County

Primavera
Croton Falls
Craving Italian during Hudson Valley Restaurant Week? Westchester’s Primavera has everything you desire. For dinner, the eatery pulls out all the stops with a filet mignon that’s grilled to perfection with green peppercorn and cognac sauce.

Perfect pairing: For a surf-and-turf-style meal, opt for the calamari fritti as a starter. The pan-fried fresh calamari come with tomato sauce for tasteful dipping. Then, for dessert, keep it classic with tiramisu and a coffee to end the evening right.

Zero Otto Nove
Armonk
Another Italian mainstay in Westchester County, Zero Otto Nove sizzles with savory specials on its Hudson Valley Restaurant Week menu. The Brasato al’Peroni, a.k.a. short ribs braised for hours in Peroni beer and served with diced cherry peppers and gorgonzola, is a hearty fall entrée diners won’t soon forget.

Perfect pairing: With short ribs for the main, there’s nothing like salsiccia con zucca, or crumbled sausage and butternut squash topped with gorgonzola, for an appetizer. As the meal comes to its conclusion, the custard-filled profiteroles, or cream puffs, come topped with a warm chocolate sauce to send diners off into a perfect food coma.

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