Hudson Valley Restaurant Week, now in its 10th year, is sponsored by The Valley Table magazine, and includes restaurants in Dutchess, Orange and Ulster counties, too. Here are a few suggestions for restaurants to consider further afield:
Bocuse Restaurant at the Culinary Institute of America, Hyde Park. The newest restaurant at the CIA is named after famous French chef Paul Bocuse. More brasserie than fancy French restaurant, students are encouraged to think like the world’s trend-making chefs and aim to highlight top-of-the-line ingredients. They serve dishes like slow-cooked guinea hen with braised Leeks and green pea-lemongrass purée or duck and pistachio pâté. 845-471-6608, ciarestaurants.com/bocuse.
Mill House Brewing Company, Poughkeepsie. A concept inspired by Hudson Valley food, farms and beer. This brew pub hits all the hipster pub marks, with an industrial, rustic feel from knotty beams, exposed brick and a wood-fired oven that turns out such dishes as roasted pork belly and duck confit salad. Try one of the six in-house brews, or another local craft from Newburgh, Rushing Duck or Peekskill breweries. 845-485-2739, millhousebrewing.com.
Rock and Rye, New Paltz. A cozy tavern in the historic Huguenot section that specializes in cool craft cocktails like a Ramos Gin Fizz, made with Beefeater Gin, fresh lemon and lime juice, fresh cream, raw Rykowski egg whites, club soda and orange flower water. There are more than 30 hard-to-find beers and ciders, and surprising seasonally-inspired dishes like pork cheek tamale cakes with baked beans, frisee, harissa pecans and cucumber-cilantro sorbet. 845-255-7888, www.rockandrye.com.
Swift at the Roundhouse at Beacon Falls. Fine farm-to-table dining with floor-t0-ceiling windows framing the stunning waterfall view. The chef, Brandon Collins, was formerly at Valley at the Garrison. His menu is culled from and inspired by local ingredients, with chicken from Fazio Farm in Modena and raw goat cheese from Sprout Creek Farm in Poughkeepsie. 845-765-8369, roundhousebeacon.com.
Village TeaRoom Restaurant & Bake Shop, New Paltz. The sweet cafe in an 1800’s era building that was formerly the village tailor shop, has a menu right out of Mrs. Patmore’s kitchen. Irish owner and chef Agnes Devereaux specialized in traditional European cuisine, with hearty stews, soups and cakes. Devereaux prides herself on supporting local farms, and consistentely putting out artisanal and organic dishes for reasonable prices. 10 Plattekill Ave., 845-255-3434, www.thevillagetearoom.com.
Terrapin Restaurant, Rhinebeck. Chef Josh Kroner’s take on new American cuisine means melding international flavors in a way that is both refined and flat out cool. His Restaurant Week menu includes dishes like gingered leek and tofu pot stickers, truffled brie, fig and roasted shallot quesadilla as well as grilled salmon with miso-brown butter sauce. Fine dining is available in the main dining room, but there’s also the more casual bistro section and a playful kids menu that we love. 845-876-3330, www.terrapinrestaurant.com.