Gustaf Mabrouk, previously chef de cuisine at 42 in White Plains, is executive chef at this New American restaurant. The menu offers dishes such as homemade sausages, grass-fed buffalo burgers, and gently poached arctic cod. Lunch and dinner Tues to Sun and brunch on Sun. A late-night bar menu is available Fri and Sat 10 pm to 2 am.
An acolyte of the farm-to-table credo, Chef Tommy Lasley’s dishes are altars to the Hudson Valley’s bounty. Local apples, baby beets, and leeks share a salad; Stone Barns pork filled hot dogs; foraged mushrooms meld with squash in a Parmesan-kissed braise. His breads and pastas are local, too—sourced a few feet away, from his very own kitchen. Those jalapeño, rhubarb, and pimento pickles on your plate? From his kitchen. The purple potato chips with your pork croquette starter? Yup, those too.
This dessert has it all: sweetness, crunch, creaminess, the play of warm caramel and cool ice cream. The summer version replaces apple-cider glaze with Meyer lemon, caramel sauce, and dark chocolate.