Your Last Supper (As Singles)
Where to hold your rehearsal dinner.
A SELECTION OF TOP RESTAURANTS WITH PRIVATE DINING ROOMS IN WESTCHESTER
|Restaurant||Cuisine||Seating/Pricing||Decor||What Makes it So Special|
|Blue Hill at Stone Barns|
|Seasonal American cuisine that pays tribute to the Hudson Valley’s farmers (many of the ingredients are grown/raised on the surrounding farmland.)||Accommodate up to 64 guests; $195 per person for four courses with open bar plus cocktail reception.||Modern elegance in a renovated barn with vaulted ceilings and wide-board reclaimed-pine floors.||Dine on James Beard-award winning Chef Dan Barber's “farm-to-table” cuisine in an elegant restaurant on Rockefeller land with beautiful views of rolling green hills.|
|Crabtree’s Kittle House|
|Local Hudson Valley cuisine paired with world-class wines.||From 10 to 200 guests; $45 to $85 per person (food only).||Country elegant private dining rooms highlighted by fireplaces||This is the place for wine lovers—the |
restaurant’s “Grand Award” wine cellar has 70,000-plus bottles, making it one of the greatest wine collections in the world.
|Castle on the Hudson|
|Continental American. Dishes include Catskill rainbow trout and smoked salmon with a Riesling froth; tenderloins of Black Angus beef and a red-wine reduction||Accommodates up to 50 people; from $90 per person; additional $550 facility fee.||Oversized embroideried tapestries, dramatic chandeliers, and a beautiful fresco-painted ceiling.||This Mediveal-Scottish-style country estate is the definition of luxury. Your out-of-town guests can dine in style, stay overnight, and enjoy the Castle's upscale amenities.|
|42 at the Ritz-Carlton |
|New American modern cuisine with Mediterranean influences. Duck with a burnt-orange sauce and fried shallots; halibut wrapped in panchetta and served with sweet corn succotash.||Up to 120 people; from $75 per person for tasting menu.||Elegant and modern with Swarovski crystal chandeliers, tigerwood columns, and sleek leather chairs||Nothing matches the view from the building’s 42nd floor. Unforgettable sunsets.|
|Harvest on Hudson|
|Mediterranean. On the menu: filet mignon with mashed potatoes; swordfish steak, and grilled baby artichokes; bourbon pecan tart with pecan crunch ice cream||20 to 36 people; starting at $54||Tuscan farmhouse décor with soaring cathedral ceiling; Hudson River and garden views||Enjoy cocktails on the outdoor patio, surrounded by beautiful flower, vegetable, and herb gardens in the warm weather months. The patio is covered and heated in the fall.|
|Classic French. Menu frequently changes to incorporate fresh ingredients.||Up to 110 people; price varies||Country French provincial style with colorful wall murals and exposed beams create a rustic-elegance.||A 1750 clapboard white farmhouse with an award-winning wine cellar and beautiful food presentation.|
|Contemporary French. Roasted veal chop with peas, mushrooms and smoked bacon or pan-roasted rib-eye with potatoe gnocci are among the choices.||Up to 90 people from $68 per person for a three-course dinner; $5,000 minimim for the largest room||The plates, paintings, and furniture all hail from Provence.||Owner Jacques Loupiac added an imported greenhouse to the private dining room creating a light and spacious garden-like atmosphere that can’t be beat.|
|French. On the menu: filet mignon and red snapper||Seats 20-150; from $55 per person||Cherry and oak woods are found throughout this Tudor-style manor.||Beautiful views of the Hudson Valley are visible from the windows of this 100-plus-year-old estate.|
|Contemporary Italian. Pappardelle Bolognese, grilled lamb chops with roasted shiitakes, chocolate cake with bitter oranges, and pistachio gelato are available.||20 to 80 people; from $100 per person with beverages||This 100-year-old renovated building has gorgeous crown molding and marble details.||Mario Batali and Joe Bastianich, both legends in the culinary world, have brought their expertise to Westchester to create a true trattoria experience.|
|The Willett House |
|Steak at its best; prime beef only||20 to 110 people; prices start at $45 per person||Exclusive clubby ambience; paintings and drawings of fox hunts; pewter plates||The Willett House, in a former grain mill, is the original prime steakhouse in the county. Its 1200-degree broilers will cook your steak to sizzling perfection.|
|X2O Xaviars |
on the Hudson
|Contemporary American. Menu features rib eye with a brown-sugar-and-cayenne crust and miso-glazed king salmon.||30 to 80 people; starting at $70 per person||Color-washed, silvery- cream-colored walls, colorful oil paintings plus two walls of windows.||You just can’t beat the river views from the GWB to the Tappan Zee combined with the exquisite cuisine of Chef Peter X. Kelly.|
|Italian. On the menu: penne a la grappa with pancetta; beef short ribs with polenta bianca; mascarpone cheesecake with sautéed strawberries||Up to 30 people; from $75 per person||A European-style cantina with original bricks, a terracotta tiled floor, and antique onyx chandeliers.||The restaurant uses old-school flavors in a new-school way to create outrageously delicious and inventive Italian fare. Two-hundred fifty wines by the bottle and 25 by the glass—all at reasonable prices.|
You’ve selected the venue and florist, chosen the menu, whittled down your guest list, and, of course, found the dress of your dreams. All done with the planning, right? Not so fast. The rehearsal dinner may be the first time the two families meet—and as the saying goes: you’ve only got one shot at first impressions.
Etiquette requires you to invite all the participants in your ceremony, including the bridal party and readers as well as their spouses and children. Immediate family members and their families should also get an invitation. Plus, it is nice to invite the officiant and out-of-town guests.
HOW TO INVITE
You can send out the rehearsal dinner invitation with the wedding invitation (which goes out two months before the date), or send it separately if all the details aren’t definite. But do make sure they go out at least one month in advance (RSVPs should be handled by the host).
Traditionally, the groom’s family hosts the rehearsal dinner and the bride’s family pays for the wedding, but there are no hard and fast rules. Older couples may opt to pay for the meals themselves.
FORMAL OR NOT
It’s totally up to you. Everything from sit-down dinners to cocktail parties with fancy hors d’oeuvres to casual barbecues is appropriate.
WHERE TO GO
We’ve done the extra legwork for you by coming up with a list of the most beautiful private dining rooms at the top restaurants around the county, complete with information on cuisine, décor, seating, and pricing. Read on to get the scoop on organizing a no-hitch rehearsal dinner from the pros in the field.
Bedford Post Inn
Bedford (914) 234-7800
Bedford Village (914) 234-7333
Buffet de la Gare
Hastings-on-Hudson (914) 478-1671
Dobbs Ferry (914) 305-2336
New Rochelle (914) 637-3737
Harrison (914) 835-3100
Briarcliff (914) 923-3100,
Irvington (914) 591-2525
Larchmont (914) 834-5555
White Plains (914) 421-5012
Peter Pratt’s Inn
Yorktown (914) 962-4090
Ruby’s Oyster Bar & American Bistro
Rye (914) 921-4166,
Sam’s of Gedney Way
White Plains (914) 949-0978
Port Chester (914) 933-0200
White Plains (914) 946-6006
The Tap House
Tuckahoe (914) 337-6941
Tavern at Highlands Country Club
Garrison (845) 424-3254
Valley Restaurant at the Garrison
Garrison (845) 424-3604