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 manager Cathi Bravo's thoughts below. Also, feel free to leave a review of Somers 202, or any other local restaurant, on Patch Places.
Q: What do you like about Restaurant Week?
A: Restaurant week is a chance to offer good food at a discounted price to our patrons.
Q: What is on the menu?
A: Our menu will consist of a three-course meal. You will have the choice of one of the three appetizers one of three entrees and one of four desserts.
Appetizers: Potatoes Bravas "tapas style" potatoes with grilled chorizo, smoked paprika aioi; Spinach Asian Pear Salad candied walnuts, goat cheese with a white balsamic and vanilla vinegar; Truffle Mac and Cheese pancetta, brie and shaved truffles with a crispy truffle crust
Entrees: Orecchiette crumbled sausage, wild mushrooms and grape tomatoes in a light truffle brown sauce; Black Current Glazed Salmon butter poached haricot vert, whipped potatoes white wine wine sauce; Hanger Stake
Dessert: French Toast Bread Pudding with vanilla bean ice cream and warm caramel sauce; Classic Creme Brulee Warm Chocolate Cake with vanilla sauce and whipped cream.
Q: Who decides the menu? What is the science behind a good prixe fix meal?
A: Our Chef. Chef David makes all of the menus. He is creative and a has a unique flare. He always puts his personal style on all of his dishes. He uses only the finest quality and freshest ingredients. The Chef's science behind a pre-fixed menu price is to give our patrons a taste of our menu without skimping on taste or creativity. We want our patrons to enjoy their meal and the warm and friendly atmosphere that our staff strives to achieve.
Q: What is your favorite dish on the Restaurant Week menu?
A: My favorite dish is the truffle mac n cheese.
Q: Do you suggest reservations?
A: It's always best to make reservations whether you call or go on line.
Q: Is your dessert homemade? If not, where is it from?
A: All of our desserts are homemade on premises by Chef David.
If you'd like, you can review Somers 202 Restaurant & Grill, . The other local establishments participating in RW are: , , , , .
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