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Restaurateurs...Celebrate the Hudson Valley!

Hudson Valley Restaurant Week offers an extraordinary opportunity for restaurants to showcase their best creations, attract new patrons and delight regular diners. 2015 will mark Hudson Valley Restaurant Week's 10th Anniversary, making this the region's largest, most successful dining event. Each Restaurant Week, spring and fall of each year, an estimated 200,000 guests dine out at nearly 200 participating restaurants.

We invite you to participate in our upcoming Spring 2015 Hudson Valley Restaurant Week, March 9-22, and urge you to register early to benefit from a full cycle of promotion. Register online now, or download and return the registration form by mail.

For additional information, email hvrw@valleytable.com or call 845-765-2600.


Video: Creative Content

How It Works...
During Restaurant Week, participating restaurants offer a three-course, prix-fixe dinner menu for $29.95 per person (plus tax, beverage and gratuity) and may offer a three-course lunch menu for $20.95 per person (plus tax, beverage and gratuity). Participants also offer their regular menus. It is recommended that restaurants offer three options for each course, i.e., three appetizers, three entrees and three desserts. Menu items should be representative of the restaurant in both portion size and quality. We encourage restaurants to feature local Hudson Valley products on the menu and offer assistance in sourcing products and ingredients. Visit Hudson Valley Bounty; download the Local Product Guide.
Questions?
Have questions about Hudson Valley Restaurant Week? Click here to read our FAQ.
Register Now For Spring & Fall 2015 Restaurant Weeks!

1. Online: You can register your restaurant online! Proceed to registration to be directed to PayPal for your secure payment.

2. By Mail: Click below to download a pdf file of the registration form and return by mail.

Hudson Valley Restaurant Week
 

HVRW Video: "Catch the HVRW Buzz"



What previous participants say:
"The response was tremendous. We did 500 guests a day, double the usual volume of business."
-- Anthony Goncalves, Restaurant 42
"Very successful. Wish I was doing 400 covers every week!"
-- Ed Kowalski, Crave
What diners say:
"We love Restaurant Week. My wife and I plan to eat out at least every other night during the next two weeks and maybe meet for lunch too! We have made reservations at 4 restaurants we have been to before."
-- D. Przytula
"I think that Restaurant Week is a wonderful way to treat the community to places they may not have otherwise patronized. The exposure many of our restaurants gain as a result helps to boost revenue during the summer, and often carries us all through the winter. I'm quite proud to be a part of this event from both the patron and restaurateur perspectives. Well done!"
-- C. Bates
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