As spring unfolds across the Hudson Valley, Westchester restaurants are welcoming guests for the Spring 2026 Hudson Valley Restaurant Week that will run from March 2–15. To mark the start of two weeks’ worth of unique dining offers and deals, Westchester County hosted a culinary kick-off event at Zwilling Cooking Studio in Pleasantville, NY — bringing together chefs, hospitality leaders, media and community partners to celebrate one of the region’s signature dining events.
The kickoff showcased the creativity and diversity of Westchester’s dining scene with live cooking demonstrations alongside chefs from the Zwilling Cooking Studio and featuring three of this year’s participating restaurants and their signature dishes: Freddy’s Restaurant (Pleasantville), Red Horse by David Burke (White Plains) and Dubrovnik Restaurant (New Rochelle). Hudson Valley Restaurant Week is one of Westchester’s most impactful seasonal tourism initiatives. With visitor spend reaching $2.4 billion in 2024 — including $876 million in food and beverage sales, which was a 12% increase year over year — Restaurant Week continues to play a key role in driving visitation and supporting the local economy.
The Spring 2026 Hudson Valley Restaurant Week will feature 51 participating restaurants, offering specially priced prix-fixe lunch and dinner menus that encourage residents and visitors to explore new establishments while supporting local favorites.
Westchester County Executive Ken Jenkins said: “Hudson Valley Restaurant Week highlights the extraordinary talent of our chefs and the strength of our hospitality community. Events like this not only showcase Westchester as a premier culinary destination, they generate real economic activity for our restaurants, small businesses and workforce. I encourage everyone to take advantage of Restaurant Week and experience the remarkable flavors found throughout our County.”
Westchester County Tourism & Film Director Natasha Caputo said: “Travel and tourism continue to be a powerful economic engine for Westchester. Restaurant Week helps drive that momentum by increasing visitation, supporting local businesses and encouraging discovery. The spring kickoff demonstrated the creativity and energy that make Westchester a premier culinary destination.”
Hudson Valley Magazine Associate PublisherLauren Buerger said: “This kickoff party was a taste of what makes Hudson Valley Restaurant Week so special. From talented chefs to incredible food, and a strong sense of community. It’s the perfect way to launch two weeks dedicated to exploring and supporting our local restaurant scene.”
Executive Chef & Culinary Program Manager Bernard Janssen said: “We were proud to serve as the host venue for the Spring Hudson Valley Restaurant Week kickoff. The ZWILLING Cooking Studio provided an ideal setting to highlight the skill and creativity of Westchester’s chefs while demonstrating the unique, hands-on culinary experiences we offer in our studio kitchens throughout the year.”
Hudson Valley Restaurant Week continues to serve as both a celebration of local cuisine and a strategic tourism initiative. With many participating restaurants located near Metro-North stations, visitors can seamlessly combine dining with shopping, arts, and cultural attractions, or an overnight stay at one of Westchester’s many hotels. At all locations, diners can savor fresh, delicious fare with prix-fixe lunches and dinners priced at $24.95, $29.95, $39.95, or $44.95 (tax, beverages, and gratuity not included).
For more information about Hudson Valley Restaurant Week, visit: hvmag.com/events/restaurant-week.
