Six Yorktown Eateries Sign on For Hudson Valley Restaurant Week

Top area restuarants will be offering a deal for world-class cuisine during the week of March 18 until March 31 for Hudson Valley Restaurant Week. Three-course meals at participating restaurants will be offered for only $20.95 for lunch and $29.95 for dinner.  

Participating Yorktown restaurants are:

•  is offering both lunch and dinner menus for Restaurant Week from Sunday to Wednesday. The beverages, tax and tips are not included in the prix-fix cost. Click here to view their menu.
•  which will be offering a dinner menu only. Click here to view their menu. For more information call 914-302-7900.
•  is also offering a dinner menu. Fridays and Saturdays are excluded from the deal. For more information call (914) 248-8100.
•  is offering both a lunch and a dinner menu, excluding Fridays and Saturdays. For more information, call 914-788-8700. Click here to view their menu.
•  is offering both lunch and dinner menus for Restaurant Week, excluding Saturdays from the deal. For more information call 914-248-7200. Click here to view their menu.
•  is offering both a lunch and dinner menu. Fridays and Saturdays are excluded from the Hudson Valley Restaurant Week deal. For more information call 914-526-8200. Click here to see their menu.

The restaurants currently enrolled can be seen at www.hudsonvalleyrestaurantweek.com.

Advantages for diners 

• Prestigious participants. Many of the regions finest and most expensive dining establishments are represented.  
• Wide restaurant participation. One hundred forty-one restaurants joined the program in 2010; the largest contingent was from Westchester County (approximately 60 eateries).
• Good value. The RW prices represent an inexpensive way to eat at many elite places at a fraction of the normal menu cost and to try previously unvisited restaurants.
• Menus posted in advance by many restaurants. More restaurants appear to be revealing their RW menus ahead of time than in earlier years. 

Disadvantages for diners

• Less attentive wait staffs. Since RW patrons pay less for their meals, some waiters and waitresses may provide poor service assuming that tips received from these guests will be lower than received from other customers. 
• No side-dish substitutions may be allowed. To alleviate the kitchen overload, some restaurants have adhered firmly to a no substitutions rule for side dishes even if the request is made for allergy reasons. 
• Smaller portions. Restaurants may skimp in the portion sizes of their dishes to offset the reduced prices they must charge. 
• Limited selection choice. Although RW’s organizers recommend that participating restaurants offer at least three entree choices, a few places have offered as little as two in the past. The customer is more likely to see items that cost the restaurant less in the marketplace than its most outstanding food.
• Seating time restrictions. A few restaurants have previously offered patrons the RW menu only during specific non-prime-time dining periods. 
• Exempted days. Some restaurants exclude participation on Saturday or both Friday and Saturday. Not all restaurants offer the luncheon prix-fixe menu. Many are closed on Monday.
• Extra charges. Charges for incidentals normally provided free such as parking may automatically appear on the bill. A few restaurants add a $1.95 surcharge per person to the bill.

Recommendations

• Reserve quickly. Popular upscale restaurants will fill up fast.
• Be flexible. When you make your reservation, be prepared to ask what dates are still open should the one you prefer not be available.
• Arrive ahead of your reservation time. The most popular places will be packed to capacity. You may be asked to wait awhile.
• When seated, ask for the RW menu if not given one. Many hosts or waiters provide it only if it is requested. 

Patch contributor Jerry Eimbinder contributed to this report.

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