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Restaurant Week Moves Into Last Weekend In Bronxville

Sammy’s Downtown Bistro hostess Alessandra Branco said Restaurant Week's last weekend should bring a big crowd to Bronxville.
Sammy’s Downtown Bistro hostess Alessandra Branco said Restaurant Week's last weekend should bring a big crowd to Bronxville. Photo Credit: Paul Bufano

BRONXVILLE N.Y. ? The two-week banquet that food enthusiasts wait for all year, Hudson Valley Restaurant Week, ends Sunday, and because of Sandy, attendance in Bronxville has been mixed.

Participating Bronxville restaurants include Rosie’s Bistro Italiano , Sammy’s Downtown Bistro and Underhills Crossing. The event features a $29.95 three-course dinner menu, and despite its name, the culinary promotion actually lasts for two weeks, Nov. 5 through 18.

Not as many Bronxville restaurants have participated in this season's session, said Sammy’s Downtown Bistro manager Fiona Campbell.

"What I've noticed is that many residents have just been relaxing after dealing with the hurricane," said Campbell. "Many were without power for days, so they were eating out every night and dealing with a very stressful situation. People spent so much money that they don't want to go out as much right now."

One of the restaurant's signature dishes is pan-roasted Salmon L’Orange with orange-citrus glaze, crumbled macadamia nut garnish and side dish of saffron vegetable risotto. Campbell said because of fan-favorites like this she expects the spring Restaurant Week to bring a much bigger crowd.

The storm has had just the opposite effect at Underhills Crossing, said manager Eden Villalva.

"We never lost power here at the restaurant, so a lot people were coming in to eat and warm up," said Villalva. "We tried to accommodate as many people as possible given the circumstances, but it was a little crazy. It's been a very successful run, and we expect our signature dishes to draw in big crowds over the final weekend."

One of the restaurant's signature dishes is pan-seared branzino served with a sun-dried tomato and caper sauce over spinach rice pilaf. Villalva said diners should expect to leave full because portion sizes are no different from normal.

Reservations are recommended, and customers can view a restaurant's menu before they reserve online.

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