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the valley table
march
–
may
2016
dine ,
elebrating our 10th anniversary of hudson valley Restaurant Week, the dining extravaganza returns March 7-20 with over 230 restaurants participating. Since its inception in 2006, HVRW has grown to be the largest celebration of dining in the Hudson Valley, boosting business and boosting spirits. Now offered twice a year (spring and fall), the event has grown to attract an estimated 1 million diners each year. In 2015, HVRW generated an estimated $20 million in sales revenue and an estimated $1.6 million in tax revenue, according to a survey of participating restaurants. It is leading the way in promoting the Hudson Valley as premier culinary destination. The prix fixe price point (three-course dinner for $29.95 and three-course lunch for $20.95, not including beverage, tax or tip) makes dining out at some of the valley’s top-tier restaurants a bargain. Participating restaurants span seven Celebrate the Hudson Valley and toast counties (Westchester, to 10 years of great dining. With so Rockland, Dutchess, many amazing restaurants, there’s only Putnam, Orange, one question: How many can you visit Ulster and Sullivan). Participating chefs take in 14 days? We want to hear from you: Take 10 and complete our brief survey at great pride in using seasonal and sustainable HudsonValleyRestaurantWeek.com, and products—often sourcing you could win one of 10 great prizes. from surrounding farms— and represent a wide variety of cuisines, including Argentinean, French, German, Greek, Indian, Irish, Italian, Japanese, Nuevo Latino, Mediterranean, Mexican and New American. Many restaurants also prepare specialty cocktails and feature local craft beers and wines. “It’s all about bringing attention to the level of dining we have here in the Hudson Valley. There are so many dining options in this area, from small ethnic places to fine dining to the latest serious pub,” says Janet Crawshaw, publisher of The Valley Table. This year, we take special pride in noting those restaurants that have participated in Restaurant Week since its inception (those in the listings). And we acknowledge, too, the many marked with a newcomers to the event. Taken together, the restaurants participating in this 10th anniversary Restaurant Week just underscore what The New York Times declared at our inaugural event: “Restaurants north of Manhattan just keep getting better and better.”
P R ES E N T I N G S P O N S O R