Friends, Family & Foodies:

Hudson Valley Restaurant Week has become a wonderful tradition for our community, within and beyond Beacon.  For customers, it’s been an exciting way to try new dishes and places.  For chefs and restaurant staff, it’s been a great reason to try cooking and serving something different or an old favorite.  Most importantly, each Restaurant Week has given us a vehicle to create new moments and memories around the table with the people we love. 

For this year’s March Restaurant Week, we wanted to go beyond the usual specials and create an experience for our customers that celebrates the connection between our collective traditions and the beauty of discovering something new.  Food has a wonderful way of bringing back some of my fondest memories, and when I’m cooking (or eating) a dish passed down from a loved one that’s no longer with us, it brings them back to me – and to my family – for just a few moments. 

With that in mind, I am eager and excited to bring you “a trip down memory lane” with our restaurant week specials. Each item here has a story or memory attached to it.  Some are family secrets – like Grandpa Meyer’s meatballs, which were originally made as the stuffing for stuffed cabbage – and others, like the latkes, have been handed down, and tweaked or added to by each generation.  We share these dishes in order to welcome you further into our family, and with the hope of helping you to create a special – and delicious – memory of your own during this very special restaurant week.

L’Chaim! Cheers! & Bon Appetit!

Chef Brian


“the best memories are made when gathered around the table”