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.
Marcello’s Ristorante in Suffern is taking part this year. Please take note that this is not available on Saturdays. Patch asked them about some of their offerings. The following are the responses from Marcello Russodivito, chef and owner.
Q: What do you like about restaurant week?
A: Restaurant week is a very exciting time for Marcello's because it allows us to showcase some of our wonderful dishes. The two week event creates a nice buzz in the Hudson Valley and encourages people in the community to go out and try some new and old restaurants.
Q: What is on the menu?
A: Our Hudson Valley Restaurant Week lunch and dinner menus can be found on our website. (Editor's Note: It's also attached to this article as a PDF)
Q: Who decides the menu?
A: The menu was created by me, Chef Owner Marcello Russodivito
Q: What are your favorite dishes on the Restaurant Week menu?
A: The home made potato gnocchi with venison ragu, Marcello's snails with mushrooms, the short ribs with polenta and the grouper with the vegetable ragu.
Q: Do you suggest reservations?
A: yes 845 3579108
Q: Is your dessert home made? If not, where is it from?
A: Yes, we offer a trio of dessert