{IntoxiKate Series}
No Check In to Check Out is a series about the re-emerging hotel restaurant. With a new generation of business travelers (and diners) looking for quality meals, local hotels are renovating their restaurants to create upscale spaces and revamping menus to keep up with trends. Innovative hotel restaurants are popping up all over Westchester, and you don’t have to check in to the hotel check these places out.
Cooper’s Mill in the Westchester Marriott
Traveling to a hotel for dinner doesn’t seem right when it’s just down the road. But that’s the great thing about Cooper’s Mill. Once you’re in the space, you have no idea you’re in a hotel at all.
Picture this: You’ve stepped into a renovated barn. Rustic woods surround you, including reclaimed barn doors used to seperate dining rooms. The glossy floor is simple—no rug or colorful tile, but there’s no hay either. They are taking this “farm-to-table” thing seriously—the space is comfortable, yet chic.
Designing a restaurant in hotel must be difficult—the space is attached to a large building, which means you’re limited when it comes to windows and natural light. But Cooper’s Mill dangles enough pendant lights from the ceiling to give it a cozy, airy feel.
Chef Iain Falconer sources ingredients (not to mention craft beers and spirits) from local proveyers, creating a list of comfort foods on the menu. But keep in mind—the farm-to-table menu is seasonal, so dishes will change.
If you happen to stop by this summer, start off with one of the house made flatbreads. There are five to choose from, but go for the fig, duck prosciutto, gorgonzola and scallion flatbread ($11). (More on this combo later on…)
There are also plenty of appetizers to choose from. A girl who loves a good pickle, I couldn’t resist ordering the fried version from the menu ($4). Served with a side of homemade mustard aioli, this cucumber was pickled in Chef Falconer’s kitchen. A chef who is creating all the details, right down to the beer-battered pickle, is much appreciated.
Entrées are fairly priced and generously proportioned. Try the wild mushroom pappardelle pasta with a truffle tarragon cream sauce ($18). The cream sauce was light; the pasta served al dente. Another favorite of the evening was the seared scallops over spring pea puree and topped with pea shoots ($28). The perfect, light summer dish was packed with flavor.
{IntoxiKate Tip}
Sweet meets savory—don’t miss the ice cream sampler. Homemade flavors created by Chef Falconer push the creative limits. Remember that fig, duck prosciutto, gorgonzola flatbread? Those flavors were also used for the ice cream special of the evening. Don’t knock it until you try it! Another favorite? Gummie bears and vodka (let’s keep this one away from the kids).
{IntoxiKate Tip}
Liquor is sourced locally as well. The ‘boots and berries’ cocktail, for example, is created with Hudson Valley Bootlegger vodka. The drink is finished with real strawberry juice, simple syrup, and a squeeze of fresh lime. It’s a must-have for summer.
{Cooper’s Mill: Westchester Marriott, 670 White Plains Rd., Tarrytown, 914-631-1216, coopersmillrestaurant.com}
