Best Menus Hudson Valley Restaurant Week Fall 2019

Best Menus Hudson Valley Restaurant Week Fall 2019

Here’s where we like to reward eateries for publishing their HVRW menus early. We’ve scoured the HVRW site to find menus that read like Romantic Poetry. Here’s the winners!

Billboard Hot 100 of French Bistro Classics

Apetit Bistro, Port Chester (Dinner: Mon-Sun) This French bistro in a “narrow (strip mall) storefront with spartan decor and open kitchen” received a Very Good rating from the New York Times in 2015. If you can’t get over the strip mall setting, consider this. Their tables are covered with white tablecloths and the kitchen is run by Chef Edi Rivera, formerly of Le Penguin in Greenwich, CT. Best of all their HVRW menu reads like a Billboard Hot 100 of French Bistro classics. Including, Escargot en Croute, Raviolis aux Champignons Sauvages, Canard a l’Orange, Steak Frites, Moulles Frites and chocolate mousse. Seriously? Chocolate mousse on a discount dinner menu? (540A Willett Avenue, Port Chester, 914-690-2000; appetitbistro.com)

Skradinski & Palačinke Alert!

Dubrovnik, New Rochelle (Lunch: Mon-Fri & Dinner: Mon-Fri & Sun) Westchester’s first, and only Croatian restaurant, Dubrovnik got a call out from Westchester Magazine in 2018 for their None’s Style Octopus Salad. We have our eyes on the Monkfish Carpaccio over fresh arugula and the “Skradinski” – slow cooked veal risotto, for starters. Then we’re all over the “Sarma” – pickled cabbage stuffed with beef, pork & rice, served with mashed potatoes. And we’re finishing with the Palačinke – Croatian Style Crepes with Fruit Jam. Or maybe the Kremšnita – puff pastry with vanilla custard. Just for fun, wear a Dinamo Zagreb or a Shaktar Donetsk soccer jersey and see what kind of reception you get. (721 Main St., New Rochelle, 914.637.3777;  www.dubrovnikny.com)

Drum roll, please…

8 North Broadway, Nyack (Lunch & Dinner: Mon-Sun) Hudson Valley Magazine named this authentic Mediterranean one of the Hudson Valley’s Best New Restaurants for 2014. And they rated their Mezze Platter and Octopus a Don’t Miss. So we’re starting with the Mezze of Pita and Dips, (duh!) and the Crunchy Cabbage Salad, cucumber, dill, scallion, yogurt vinaigrette. For entrees, it’s the Sizzling Spanish Octopus, Israeli couscous, tabbouleh; and the Free Range Chicken Thigh Kebabs (dirty!) or the Hand Rolled Goat Milk Feta Ravioli, butternut squash, pumpkin seed, sage. And then (drum roll, please) the Chocolate & Halvah Fondue with Coconut Biscotti. Wow! Where did that come from? (8 N. Broadway, Nyack, 845.353.1200; www.8northbroadway.com)

Italians never make it easy to choose!

Emilio Restaurant, Harrison (Lunch & Dinner: Tues-Fri) Italians never make it easy! (We can say that.) Emilio offers six starters and eight entrees and who can pick they all sound so good. Primi Piatti: But we have to mention their signature dish, Torta di Funghi, a medley of fresh seasonal mushrooms whipped w/ricotta, parmigiano & white truffle oil and baked in a puff pastry. Secondi: How about the Stufato di Vitello, a classic stew of veal tenderloin tips; Pasta Ragu di Cingiale, a rich ragu made from braised shoulder of wild boar and the Panzerotti Salsa di Noci, ricotta & swiss chard filled pillows of pasta served in a walnut cream sauce. Now that’s Italian. (1 Colonial Place, Harrison, 914.835.3100, www.emilioristorante.com)

The Coq Au Vin had us in a NY minute!

La Panetiere, Rye (Lunch & Dinner: Tues-Fri & Sun) This perennial Top Ten Hudson Valley restaurant is the Grande Dame of Provence style cuisine. They had us in a New York minute with the Coq Au Vin on their HVRW menu. We’ll do a share with the Seared Massachusetts Skate Wing Over Fennel, sweet peppers confit with Flageolet beans, kalamata olive sauce, brown butter. The starter was easy too. We’re going with the Mosaic of Golden Candy Striped and Red Beets with Old Chatham Sheepherder’s camembert cheese, beet dressing. Best of all you don’t have to decide on dessert. Everyone gets a trio of house favorites starting with Chocolate fondant with caramel core, vanilla-mixed berries coulis. Très bon! (530 Milton Rd., Rye, 914.967.8140;  www.lapanetiere.com)

Best Local Menu!

Lenny’s North, Armonk (Lunch Mon-Fri & Dinner Mon-Sun) Lenny’s North has it’s act together, publishing an HVRW menu by press time two years in a row. And you can’t go wrong with the classic Italian preparations from Lenny Balidema – who knows how to cook protein. Lenny’s is famous for their prime dry-aged steaks but we had nothing but beautifully prepared fish when we were there. But for HVRW we’re going with Vitello Lenny’s – Scallopini of veal with fresh lemon and green peas. And the Snapper Martini, parmesan crusted sauted in olive oil and white wine. Lobster Bisque for starters and Coconut sorbet for dessert. Not hard. (386 Main St., Armonk, 914.273.8686; www.lennysnorth.com)

You may need to go with a party of four!

Peter Pratt’s Inn, Yorktown Heights (Dinner: Wed-Fri & Sun) Chef Jonathan Pratt is giving the Italians a run for their money. You may need to go with a party of four to sample all the APPS including the Curry HoneyNut Squash Coconut Soup (say that five times); Peking Duck Quesadilla, Sweet Onion Tart with Arugula Salad and the Crispy Ribs with spicy slaw. For entree we’ll have the Slow Braised Beef Short Rib, Wild Hive soft polenta, broccoli rabe and the Berkshire Pork Chop with Yorktown Corn Relish. (Get out!) That was so good, we’re taking a flyer on the dessert with the GF Carrot Cake and the Local Maple ice cream. (673 Croton Heights Road, Yorktown, 914.962.4090; www.peterprattsinn.com

Peter Kelly knows how to write a menu…

X2O, Xavier’s on the Hudson, Yonkers (Lunch: Tues-Fri & Dinner: Tues-Sun) I must confess that X2O makes this list every year because Chef Peter Kelly knows how to write a menu.  That said, we’re getting pretty familiar with this menu which doesn’t seem to change that much from year to year. Should we care? Nah! We’ll have the Hudson Valley Foie Gras and Beef Cheek Ravioli – again! And the Honey and Sake Glazed Salmon. And then if you can come with us, we’ll share your Beer Braised Short Ribs of Beef, white cheddar and corn grits, and your Pasture Raised & Roasted Heritage Pork Rack, butter Scotch glaze & apple fritter, sugar snap peas & creamy polenta. You can pick the appetizers. We’re having the Almond Pound Cake with blueberry compote and candied almonds.  (71 Water Grant St., (914) 965-1111, Yonkers; www.xaviers.com)