Restaurant Week Spotlight: Il Fresco

 

Hudson Valley Restaurant Week runs from March 18 until March 31. It is a time when many participating restaurants offer prix fixe lunches for $20.95 and dinners for $29.95. 

The annual event, in it's sixth year, entices people to venture outside of their local areas to try new restaurants. It also brings tourists from outside the region to Hudson Valley towns and cities to see what they have to offer. Last year, the event drew more than 200,000 people to 160 restaurants. 

For tips on picking where to go, click here. 

Il Fresco in Orangeburg is taking part this year. Please take note that this is not available on Saturdays. Patch asked them about some of their offerings. The following are the responses from Frank Garritano, the general manager.

Q: What do you like about restaurant week?

A: This is actually our third year participating in HVRW. I think it's nice to be a part of something that showcases the area and all of the wonderful dining options that it has to offer. There's just a different energy from our crowd. The positive feedback we've gotten back is always great to hear.

Q: What is on the menu?

A: The menus are attached to this article as a PDF

Q: Who decides the menu?

A: My brother Andrew creates our menu. My sister, Raffaela, and I decide on desserts.  My brother will have my sister and I try some of the things he's thinking of which is an awesome perk for us! He's very conscious of giving our customers something different from the ordinary and making it worthwhile for people to dine with us. 

Q: What are your favorite dishes on the Restaurant Week menu?

A: I love everything my brother is offering. If I had to choose a favorite, I think I'd go with the Insalata Di Raffaela for lunch followed by the Pork Chop Arrabiatta and for dinner I think I'd go with the Arancini Di Riso and the Mare E Terra. The Creme Caramel Cake for dessert is perfectly light and sweet for me.

Q: Do you suggest reservations?

A: We always suggest reservation throughout the year, but especially for HVRW.  We want to make sure we have a table waiting for you if you choose to dine with us.

Q: Is your dessert home made? If not, where is it from?

A: This year, two of our desserts are created by the Bertolotti Family (Creme Caramel, Gelato). We make the sweet cream for the third dessert, which we soak our fresh strawberries in.