Restaurant Week is coming up

Restaurant Week, actually two weeks and two weekends, has returned to the Hudson Valley for the fifth year. From March 14 to March 27, more than 150 restaurants in the counties north of New York, primarily in Westchester, are promoting 14 days of Hudson Valley dining deals. Four restaurants in northern Dutchess and one in Columbia county are participating in the event this year: Stissing House in Pine Plains, The Red Devon in Bangall, La Puerta Azul in Salt Point, Terrapin in Rhinebeck and Greens at the Copake Country Club in Columbia County. All will serve a $28 prix fixe (excluding taxes and drinks) menu of appetizer, entrée and dessert at dinner only, in addition to their regular evening menu. Stissing House, Greens and The Red Devon use organic, in-season ingredients sourced locally and offer Restaurant Week dinners on the weekends. Appetizers at these three include local cheeses from Old Chatham Sheepherding and Coach Farm, entrees featuring local beef, sausage, lamb and ducks and desserts made with Hudson Valley Fresh cream. Everything on The Red Devon menu, even the bread crumbs, is not only organic, but made from scratch, including the breads and pastries that are available all day in the café.Sara Lukasiewicz, Red Devon’s executive chef for the last two years, makes the charcuterie herself, butchers the meat and makes the gnocchi by hand. “Restaurant week always brings in new customers,” said manager Richard Romano, who pointed out the success of the promotion in New York City. Julia Widdowson, Red Devon’s owner, mentioned that new customers travel from a distance to try something new. “Last year we had lots of people from Poughkeepsie who drove over to try our restaurant,” she said.At Greens at the Copake Country Club, CIA graduate Glenn Strickling is participating for the second year. “I wouldn’t pass it up,” said Strickling. “New faces become new customers.”In fact, the idea of a prix fixe last year was so successful that Greens has starting offering it every Thursday and Friday, not just during Restaurant Week.Stissing House, owned and operated by veteran restaurateurs Michel and Patricia Jean, who ran the very successful Provence in New York’s Soho for 20 years, participate every year. Patricia Jean said that Restaurant Week attracts customers to Pine Plains from a wide geographic area including many customers from Red Hook last year.Two area restaurants that participated last year decided against it this year. Number 9 in Millerton found the publicity very helpful when their restaurant opened. “It really brought in business,” said co-owner Taryn Cocheo. This year Number 9 is offering a prix fixe menu for $28 every week on Tuesday, Wednesday and Thursday evenings. Like Stissing House, The Red Devon and Greens, the menu at Number 9 features seasonal vegetables, locally sourced products and fresh seafood from New York City’s fish market. Charlotte’s Restaurant, a well-established landmark on Route 44 in Millbrook, which participated last year, also declined the opportunity this year.The cost to restaurants to participate is $800 plus a $60 gift certificate.