Hudson Valley Restaurant Week May 10-23: One-hundred and twenty restaurants throughout Westchester and the Hudson Valley will participate in Hudson Valley Restaurant Week (HVRW) that will run from Monday, May 10 through Sunday, May 23. Including sixty-four in Westchester County.

Foodies know the drill, during HVRW  you can get a three course lunch for $25.95 or a three-course dinner for $35.95.  Let’s see who’s playing locally.

Who’s Playing Locally

Armonk: Lenny’s North: (Lunch: Mon-Fri & Dinner: Mon-Sun) Fine Italian dining from Lenny Balidema of Il Castello in Mamaroneck and Lenny’s Steakhouse in Larchmont. Check out their HRVW menu here. Moderne Barn (Lunch: Mon-Fri, Dinner: Mon-Sun) Ever popular New American from the Livanos family, owners of NYC’s Oceana & Molyvos. Zero Otto Nove (Lunch: Tues-Sat & Dinner: Tues-Thurs & Sun) Arthur Avenue legend Chef Roberto Paciullo’s exquisite Armonk calling card.

Bedford Hills: Sette e Benti: (Lunch & Dinner: Mon-Sat) Authentic Southern Italian from Maurizio Belli, owner of Gianfranco’s Gourmet Pizza & Pasta.

Brewster: Clock Tower Grill (Dinner: Tues-Sat) Get your grits on at this popular locally-sourced Brewster bistro that does amazing things with bacon. Check out their HVRW menu here.

Chappaqua: Crabtree’s Kittle House: (Lunch: Tues-Fri & Dinner: Tues-Fri & Sun, Brunch: Sun) A Chappaqua institution (pictured left) from the days of Henry Fonda and Talulah Bankhead.

Croton Falls: Primavera: (Lunch: Mon-Fri & Dinner: Mon-Sun) Very good traditional Italian in a landmark Victorian house on Rt. 22. Try the duck ravioli in walnut sauce. (pictured right) Check out their HVRW menu.

Harrison: The Greek-ish: (Lunch & Dinner: Mon-Sun) Award-winning Chef Constantine Kolandranis’s meze and ouzo bar rebrand of his 273 Kitchen offers foodies a little taste of everything at an affordable cost. And the bar program showcases the versatility of ouzo, the popular dry, anise-flavored Greek aperitif. Check their HVRW menu here.

Mount Kisco: La Camelia (Lunch: Mon-Fri & Sun & Dinner: Mon-Thurs & Sun) Spanish charmer in 18th-century colonial, serving tapas and Iberian specialties received a coveted “Excellent” rating from M.H. Reed of the NYTs. Tipsy Taco (Lunch: Mon-Sun & Dinner: Mon-Thurs & Sun) Check out their HVRW menu here.

Pleasantville: Vela Kitchen: (Dinner: Wed-Sun & Brunch: Sat-Sun) Michael Madden, formerly of Strega in Pleasantville, returns to town with this creative New American that has fans returning for more.

Yorktown/Yorktown Heights: Peter Pratt’s Inn (Dinner Wed-Fri & Sun) Chef Jonathan Pratt always puts a modern spin on traditional dishes in this Revolutionary War era colonial home across from the Davenport House – General George Washington’s command post. Barnwood Grill: (Lunch: Monday-Sun & Dinner: Sun-Thurs) New one on us but a nice HVRW menu. Nadine’s (Dinner Mon-Thurs) Christian Scheinle’s Ferench-German spin-off of his family’s NYC Sel et Poivre serves up Scallops & Shrimp Provenzcal, Bratwurst, Sauerbraten, red cabbage and spatzle.

Best Menus HVRW

Clock Tower Grill, Brewster: (Dinner: Tues-Sat) It’s munchies, mains and dessert for HVRW at Brewster’s elevated bistro where anything with bacon is a specialty of the house. Like the Shrimp & Grits with bacon marmalade that they’re serving as a starter for HVRW. Then we’re moving on to the Crispy Semolina Gnocci with clock tower farm braised lamb, red wine & tomato, ricotta for our main. Its a jump ball for dessert with four offerings: Honey & Vanilla Pudding, Raspberry Linzer Tart with vanilla gelato, chocolate pudding pie and bread pudding. (512 Clock Tower Commons Drive, Brewster; www.clocktowergrill.com)

The Greek-ish, Harrison: (Lunch & Dinner: Mon-Sun) Executive Chef Constantine Kalandranis always puts his best Greek foot forward for HVRW. Here it’s one dip, one starter, one entree and a dessert. Not to be stumped by the dip but you can’t go wrong with the Real Deal Cucumber Tzatziki. On the other hand there’s the Red Caviar & Smoked Salmon Taramosalata. Starters aren’t any easier with the Goat Milk Feta Croquettes vs the Shucked Oysters. Entrees? How hungry are you? Sizzling Spanish Octopus hungry? Or Not Mama’s Moussaka hungry. We’re usually very decisive but for dessert you have the tried and true Honey & Walnut Baklava and the Warm Chocolate and Halvah Cake with Gelato. (273 Halstead Ave., Harrison, 914-732-3333 www.greekish.com)

The Cookery, Dobbs Ferry: (Dinner: Wed-Sun) Chef David DiBari is the master of simple Italian country cooking. But he’s bringing out some nice specialties for HVRW. Including Duck Liver Cannoli with smoked cabbage, marmalade and pistachio, Seared Brook Trout with snap peas, spring onions and kumquat marmellata. And his Stickabutta Pie with almond crust and caramel sauce is Ridonkulous! Tough to get a seat. But worth the try. (39 Chestnut Street, Dobbs Ferry, 914.305.2336; www.thecookerycom)

Le Provencal Bistro, Mamaroneck: (Lunch & Dinner: Mon-Sun) Le Provencal is a great place to do HVRW – it’s big and comfortable, the food is good and they’re doing HVRW right through May 30! We’re liking the sound of their French Country Meatballs with creamy polenta for starters. Three standouts for dinner including their John Dory sautéed with eggplant caviar, Beef Bourguignonne, Orange, Carrots, and Slowly Braised Pork Shank Provençal with spring vegetable risotto. Seerge’s Banana Cake for us with chocolate, vanilla and almonds for dessert. (436 Mamaroneck Avenue, Mamaroneck, 914-777-2324; www.provencalbistro.com)