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 here.
Velo Bistro Wine Bar in Nyack is taking part this year. We asked them about some of their offerings. The following are the responses from Velo's Teresa DeVanzo.
Q: What do you like about restaurant week?
A: This is not our first time participating. We like that we can offer popular menu items to new customer's. It's quite a busy and exciting week!
Q: What is on the menu?
A: Our Hudson Valley Restaurant Week lunch and dinner menus can be found attached to this article as a PDF.
Q: Who decides the menu?
A: Chef/Owner Anthony DeVanzo; he is the only chef therestaurant has
Q: What is your favorite dish on the Restaurant Week menu?
A: We have many favorites! Most exclusive to us and not found in other area restaurants are Cauliflower Sformato, Skate, Sweet Corn and Vanilla Pudding. We have been written up about our Housemade Cardomom Spiced Donuts, very popular with regular customers!
Q: Do you suggest reservations?
Q: Is your dessert home made? If not, where is it from?
A: Yes, everything is house made including pastas, desserts and ice cream