Flexibility and being as “green” as possible are key at Standing Room Only. The company’s chef, Rene Corey (a Johnson and Wales graduate with experience that includes stints at the Castle on the Hudson in Tarrytown and Canyon Ranch Spa), has infused the menus with more locally grown ingredients; she’s also working on reducing the company’s carbon footprint. Menus sometimes feature items such as pan-roasted halibut with roasted corn, chanterelles, and cannellini beans or herbed panko and roasted garlic encrusted tenderloin of beef with fingerling potatoes.
Readers' Picks: Best Café (2012)
Readers' Picks: Best Gourmet Market (2012)
Readers' Picks: Best Caterer (2004)