Hudson Valley Restaurant Week Scavenger Hunt! Let’s Dine and Share!


Everyone loves a deal, and Hudson Valley Restaurant Week, March 11-24, offers one of the best: three-course meals for less than $30.

We’ve always looked forward to Hudson Valley Restaurant Week for more than just the value-priced dinners. After the long trudge through winter, it’s a harbinger of spring. Everyone seems so happy to be out again and excited to taste — and talk about — the season’s new dishes. At any given restaurant, it’s not unusual to find neighboring tables comparing meals, and talking (OK, bragging) about where they found a great bang-for-the-buck dinner, impressive entree or out-of-this-world dessert. OK, or this sashimi of hand-harvested scallop with warm chick pea panisse and creamy Togarachi at X20 in Yonkers:

At, we’re taking that camaraderie virtual.

Executive Chef Marc Lippman at Crabtree's Kittle House in Chappaqua with the lamb bolognese on his Hudson Valley Restaruant Week menu.We’re challenging everyone to an online scavenger hunt — a fun (and super-easy) challenge that incorporates everything we love about dining out during about Restaurant Week: trying new dishes, meeting new people and celebrating our local restaurants, food and spirits purveyors, and farms.

So power up your smartphones and check out our 10 clues, or items with point values, that you will need to hunt down while dining out. The top point-earners by midnight on March 24 will be entered to win gift certificates to local restaurants, provided by Valley Table magazine, the organizer of Hudson Valley Restaurant Week.


Here’s what you need to do:

"Hudson's Current" made with Heart of the Hudson Vodka and Black Currant liquor at X2O Xaviars on the Hudson restaurant in YonkersOrder a cocktail made with a New York distilled spirit. Name the drink, the spirit and the restaurant: 50 points

Spot a bottle of New York state wine on a wine list. Tell us the name of the wine and the restaurant: 25 points. Order the wine and send us tasting notes: 50 bonus points. Share a photo of the bottle: another 50 bonus points.

Order a food you’ve never tried before and tell us about the experience: 50 points. Share a photo of the dish: 50 bonus points.

Share a photo of a server who went above and beyond. Provide his or her name and restaurant: 50 points.

Order a dish made with an ingredient from a Hudson Valley farm. Name the ingredient, the farm and the restaurant: 50 points. Share a photo of the dish: 50 bonus points.

Share a photo of your group enjoying a meal at a participating restaurant: 100 points.

Eat both lunch and dinner out on the same day (can be at the same or two participating restaurants). Tell us where you dined Chef Vincent Barcelona of Harvest on Hudson and Valley Table publisher Janet Crawshaw at Hudson Valley Restaurant Week and name your favorite dish at each: 100 points.

Share a photo of yourself with a participating chef: 100 points.

Order one of the 30 or more dishes pictured in our Hudson Valley Restaurant Week preview photo gallery, now posted here Share a brief (150 words or less) review: 200 points. Share a photo of the dish: 50 bonus points.

Shoot a short (one minute or less) smartphone video of you or your dining companions enjoying your Restaurant Week meal and share with us: 500 points.

How to share your findings

You can share your findings, photos and videos any of these ways:

Twitter: Use the hashtags #hvrw and #lohudfood

Facebook: Post to

Instagram: Use the hashtags #hvrw and #lohudfood

Email: Send to

Follow along

We’ll be sharing on the Small Bites blog and on social media. Here’s where to find us — and your fellow competitors:


Small Bites blog:

Instagram: smallbiteslohud

Twitter: @small_bites


Plus: All the photos and answers tagged with #lohudfood and #hvrw sent to Twitter and Instagram on our new social media page right here: bites/HVRW Scavenger Hunt.

Happy dining!


About Author

Liz Johnson is content strategist for The Journal News and, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.


  1. Ascot Youngwirth on

    Fabulous idea because locals and commuters can find unexpected, enjoyable, totally satisfying experiences in a conveniently located, unfamiliar place, while restauranteurs at the top of their game can see happy crowds coming in who could soon increase their regular list of clientele. The drawback comes that in the contest, lunch and dinner at a restaurant offering t program, plus tax and tip but without beverages. seems to comes to abour $87 per day cover charge before you start buying those beverages needed to enter the contest. Barflies on the temporary circuit may find the two consecutive meals a pricey nuisance on the way to good drinking. Serious, sophisticated, conersational, trained palate fine diners might prefer that, as is done in New York City, restaurant week seatings are physically separate from their seatings because they are just not comfortable with the barfly crowd, for example the contest suggesting neighboring tables sharing tips/

  2. I wanted to thank you for this fantastic read!
    ! I absolutely loved every little bit of it. I’ve got you book marked to check out new stuff you post…

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