Westchester diners get four-tier menus at 50 spots for Restaurant Week
County tourism leaders say the two-week event aims to drive spending across 23 communities by pairing affordable prix-fixe meals with local hotel stays.
By Elena Perry ·
Westchester County residents and visitors have a new reason to eat out this fall. More than 50 restaurants across the region are participating in Hudson Valley Restaurant Week. The event runs for two weeks and offers fixed-price menus at four different price points.
Diners can choose from lunch and dinner options priced at $24.95, $29.95, $39.95, or $44.95. Taxes, beverages, and gratuity are not included in those costs. The participating restaurants are spread across 23 towns, cities, and villages within the county.
The event is designed to boost the local economy. In 2025, visitors spent $2.53 billion in Westchester County. That amount accounted for 45% of all visitor spending across the Hudson Valley. The tourism sector supported more than 22,000 hospitality jobs in the county during that year.
Food and beverage sales alone generated $932 million in economic activity. County officials cite these figures as evidence that the culinary sector helps attract visitors and supports local businesses. They also note that the industry strengthens Westchester's position as a regional destination.
Westchester County Executive Ken Jenkins said the fall season is ideal for experiencing the county's diverse dining scene. He described the event as a key opportunity to add visibility to restaurants while supporting small businesses and hospitality professionals. Jenkins invited residents and visitors to savor seasonal flavors and make their dining experience a getaway.
Natasha Caputo, the Westchester County Tourism and Film Director, said the week invites visitors to discover the area's hospitality. She noted that the county offers exceptional dining, welcoming hotels, and seasonal attractions. Caputo encouraged people to extend a visit into an overnight stay.
Lauren Buerger, Associate Publisher of Hudson Valley Magazine, called the event a chance to find hidden dining gems. She said diners can explore restaurants they have always wanted to try or places they did not know existed. The menus feature creative dishes crafted with fresh local ingredients.
Transportation partners are promoting the event as a way to reduce car travel. Justin Vonashek, President of MTA Metro-North Railroad, said the rail lines serve as gateways to communities with local chefs and farmers. He noted that reliable, car-free travel makes it easier for riders to access dining destinations while supporting sustainable growth for local towns.
The kick-off event took place at the Sonesta White Plains Downtown. The hotel's executive chef, Ramon Perez, created a menu inspired by seasonal ingredients. His dishes included sweet potato gnocchi with duck confit ragù and salmon with a pomegranate glaze. The meal was served at Whisk, a restaurant located inside the hotel.
Perez said the event brings together ingredients and memories that make fall a special time of year. He described the week as a way to welcome the holiday season one dish at a time. Sean Meade, President of the Westchester Hotel Association, added that the county's strong visitor numbers show its appeal to both leisure and business travelers. More than 30 hotels and boutique accommodations in the area offer options for families, pets, and business guests.
