Earlier this week, The New York Times reported on chefs migrating north to the Hudson Valley. What’s the big draw? Farm-fresh ingredients. While some may argue this foodie trend is on its way out, it seems that New York City chefs disagree, firing back with chic eateries with produce-driven menus.
Diners are on board, as well. Just visit one of the farm to table restaurants in Westchester. Tables will be packed (just try not to fall in love with one of the temporary dishes that’s apt to disappear when ingredients are out of season).
Cooper’s Mill
Westchester Marriott, Tarrytown
Chef Iain Falconer sources ingredients (not to mention craft beers and spirits) from local purveyors in this recently opened hotel restaurant.
IntoxiKate Recommends:
- Housemade flatbreads (go for the fig, duck prosciutto, gorgonzola and scallion flatbread)
- Wild mushroom pappardelle pasta with a truffle tarragon cream sauce
- Seared scallops over spring pea puree and topped with pea shoots
{Cooper’s Mill: Westchester Marriott, 670 White Plains Rd., Tarrytown, 914-333-1216, coopersmillrestaurant.com}
Harvest on Hudson
Hastings on Hudson
Enjoy beautiful river views and local produce as well as items from the restaurant’s vegetable and herb garden.
IntoxiKate Recommends:
- Spaghetti Carbonara has housemade pancetta, pecorino roman cheese, and hudson valley organic eggs
- Seared Branzino with sweet corn, watermelon, cherry tomato topped with a citrus yogurt
- Veal Scaloppini with salad of local tomatoes, baby arugula, shaved fennel
{Harvest on Hudson: 1 River St., Hastings, 914-478-2800, harvesthudson.com}
Harper’s Bar & Restaurant
Dobbs Ferry
Although Harper’s boasts plenty of farm fresh options for every meal, try this Rivertown restaurant for brunch!
- Chocolate bread pudding pancakes with maple syrup and banana
- Roasted free range chicken with grilled red onions, arugula
- Long island duck breast with bing cherries, braised greens, potato puree
{Harper’s Bar & Restaurant: 92 Main St., Dobbs Ferry, 914-693-2306, harpersonmain.com}
