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Westchester Eateries Dominate Hudson Valley Restaurant Week Lineup

Westchester County Executive, Robert Astorino helped prepare the newly named “Astorino Burger" at the Iron Horse in Pleasantville as part of HVRW's kick-off activities. Photo Credit: Submitted
Peekskill Pork Chops deglazed with Peekskill Brewery’s Eastern Standard IPA at Daryl's House in Pawling. Photo Credit: Submitted

WESTCHESTER COUNTY, N.Y. -- More than 100 Westchester restaurants are rolling out special three course prix fixe menus -- $29.95 dinners and $20.95 lunches -- for Hudson Valley Restaurant Week (HRVW) going on Monday, Nov. 2 to Sunday, Nov. 15.

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There are a total of 201 establishments taking part in the event which is spread across six different Hudson Valley counties.

Participating venues include well-known establishments such as Crabtree’s Kittle House in Chappaqua and Harvest on Hudson in Hastings, along with 10 new Westchester eateries, among them 273 Kitchen in Harrison, The Barley House in Thornwood and Little Mexican Café in New Rochelle.

This season the gastronomic bar has been set high and some hot, new culinary trends are adding to the buzz. The traditional “local harvest” focus of the two-week fall event is being bolstered this year by renewed emphasis on “nose-to-tail” dishes, hyperlocal sourcing, the explosion of local craft brewing and the influx of big-city restaurateurs.

Dishes like roasted pork belly with sweet potato purée and apple kim chi (Shadows on the Hudson in Poughkeepsie) and Hudson Valley Foie Gras and beef cheek agniolotti (X20 in Yonkers) appeal to an elevated palate.

Locally rooted dishes featured on menus across the region now openly tout their provenance: Migliorelli Farm parsnip purée; Crown Maple glazed brussels sprouts and Catskill Mountain brook trout, to name a few.

Some restaurants have gone beyond sourcing local ingredients and have joined the hot “grow-your-own” trend. Union, in Haverstraw, for example, maintains a thriving rooftop garden that supplies the restaurant with zucchini, tomato, pineapple sage, basil, cilantro, mint and more.

Purdy’s Farmer and the Fish, located in a 200-year-old farmhouse in North Salem, gets more than three quarters of all the vegetables and herbs used in the kitchen from its on-site terraced garden. And Clock Tower Grill in Brewster grows tomatoes, basil, parsley thyme, kale, carrots and more—literally right out its back door.

The Hudson Valley also is at the forefront of one of the leading trends nationwide--the explosion of local craft beer. Many of the valley’s best restaurants have joined the “brew-your-own” trend or have partnered with a local brewery for local draughts at the bar--or they’re cooking up innovative dishes with the uber-local beers in the kitchen.

Which begs the question: have you made your reservations yet?

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