If you haven't already, make your reservations now. Hudson Valley Restaurant Week runs from March 18 until March 31. It is a time when many participating restaurants offer prix fixe lunches for $20.95 and dinners for $29.95.
The annual event, in it's sixth year, entices people to venture outside of their local areas to try new restaurants. It also brings tourists from outside the region to Hudson Valley towns and cities to see what they have to offer. Last year, the event drew more than 200,000 people to 160 restaurants.
For tips on picking where to go, click .
Leading up to the week, we asked our six local participating restaurants (see list below) a few questions about their offerings. We will post answer as they are provided. Please read owner Audrey Hochroth's thoughts below. Also, feel free to leave a review of Augie's, or any other local restaurant, on Patch Places.
Q: What do you like about Restaurant Week?
A: Restaurant Week is a great opportunity for people in the area to explore restaurants they haven’t had the chance to try yet. We like that customers can come in to Augie’s and experience the atmosphere of the restaurant – also because it’s restaurant week we have a pre fixe menu which allow customers to get a taste of different courses. The options vary for each meal – so they can come in for lunch, dinner or both to try it all!
Q: What is on the menu?
A: There is a three-course meal for both lunch and dinner. Our lunch menu offers salad for an appetizer or fried zucchini, followed by a choice of Colossal Fried Shrimp, Prime Rib or Chicken Romana. Our dinner menu offers a wider variety of appetizers, including Fresh Mozzarella and Tomato, Eggplant Rollatini or Tuna Tartar, followed by a choice of Filet Mignon, Prime Rib or Colossal Shrimp Scampi. Dessert includes Chocolate Mousse Cake, N.Y. Cheesecake, or for dinner – our infamous Cannoli chips and cream.
Check out the full menu here.
Q: Who decides the menu? What is the science behind a good prixe fix meal?
A: The Chef and the General Manager come together to pick the dishes on the menu. They carefully choose items that display a little bit of everything our restaurant has to offer. For instance, we are offering not just prime rib – but also steak and seafood. We chose some of our favorites and best sellers – such as the Tuna Tartar and Eggplant Rollatini. We want them to try the most popular items, then if a customer likes what they eat, hopefully they will come back and explore the rest of the menu for themselves.
Q: What is your favorite dish on the Restaurant Week menu?
A: Believe it or not, my favorite dish is the Chicken Romana. As much as I love steak and seafood, the chicken is just as delicious and it reinforces the idea that at Augie’s, we are not just steak. We have a lot of other items on the menu for those who don’t eat meat or just want to switch it up- and they are just as great.
Q: Do you suggest reservations?
A: Absolutely! This event books up fast, I can tell you from previous experience.
Q: Is your dessert home made? If not, where is it from?
A: Some of our desserts are homemade. However, a few are not. We get them from Homestyle in Peekskill.
Don't forget, even though it’s restaurant week - our whole menu will be open. Feel free to enjoy other customer favorites like the Porter House for Two and Fresh Whole Maine Lobsters from our tank. It’s also a great opportunity to check out our newest addition – Augie’s Loft.
If you'd like, you can review Augie's Prime Cut, . The other local estabilshments participating in RW are: , , , , .
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