Go Where The Pros Go

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Tarry Market

“It is a very, very, very small version of Eataly and it’s owned by the Bastianich and Batali Group,” describes chef Eric Gabrynowicz (Restaurant North). “They have a restaurant called Tarry Lodge right next door, which is a wood-fire pizza place. They do a lot of production for Eataly out of a communal kitchen that ships out to Eataly. I'd say this is my go-to.”

179 N Main Street, Port Chester, NY 10573

T: 914.253.5680 | www.tarrymarket.com

Quaker Creek Store

Bobby Mateszewski, grandson of a Polish settler to Pine Island, is making sausages and smoking and curing meats. “They make some of the best Polish sausage I’ve tasted,” says Chris Gallagher, the creator of the PUG! Muddler and a local Hudson Valley resident. “It’s not a table service restaurant, though they serve sandwiches and sausage platters for lunch.” You'll find a full array of kielbasy, bratwurst, chorizo, jerky and sausages. They also make their own pierogis.

767 Pulaski Highway, Goshen, NY 10924

T: 845.258.4570 | www.quakercreekstore.com

Restaurant North

Co-owned by chef Eric Gabrynowicz and wine director Stephen Mancini, who worked together at Union Square Cafe before opening this Hudson Valley restaurant. Gabrynowicz describes the food as “American cuisine with a heavy focus on farm-to-table and a commitment to products from the Hudson Valley.” The menu is always changing with the exception of the burger, which only changes by toppings. Winemaker Steve Matthiasson of Matthiasson Wines comes here for the list, “Sommelier Stephen Mancini is a nut for Italian wine and a walking encyclopedia.”

386 Main Street, Armonk, NY 10504
T: 914.273.8686 (Book a Table) | www.restaurantnorth.com

The Cookery

“David DiBari is an amazing chef,” compliments chef Eric Gabrynowicz (Restaurant North).  It’s Italian and it’s edgy Italian. It’s offal and duck tongues and this neck and that neck and this liver and that liver and this brain and that brain, but it’s also done in a very approachable kind of hearty, homey, Italian way.” They also offer a pig dinner for $65 per person (6 people minimum). Chef David DiBari comes to the table and breaks down a whole pig for you and serves it with side dishes and for an extra charge includes a beer or wine pairing.

39 Chestnut St, Dobbs Ferry, NY 10522

T: 914.305.2336 | www.thecookeryrestaurant.com

Swift at The Roundhouse at Beacon Falls

Located in an restored industrial warehouse with floor-to-ceiling glass windows overlooking a waterfall. The building now has a hotel, an event space and two restaurants. Chef Eric Gabrynowicz (Restaurant North) loves eating at Swift for chef Brandon Collins’ cooking. “He does a Fazio Farms chicken that is simple and served with a roasted vegetable. I also like the octopus on the plancha with chorizo and chickpea. It's one of my favorite things in the world.”

2 East Main Street, Beacon, NY 12508

T: 845.765.8369 (Book a Table) | www.roundhousebeacon.com

Rock and Rye Tavern

Hyper-local, seasonal food and well-made cocktails served in a 300-year old stone tavern. Chef Jeremy Kolakowski cooks a modern version of French bistro cuisine using ingredients from local farms. Chris Gallagher comes here to enjoy a Sazerac. “The cocktails are made with passion. It’s a cozy bar along with a full kitchen.”

215 Huguenot Street, New Paltz, NY 12561

T: 845.255.7888 | www.rockandrye.com

The Hop

This is a craft beer tasting room, retail store and restaurant. They feature over 150 beers by the bottle and a rotating draft list with 9 craft beers for tasting. To compliment the beer, they serve local artisan cheeses, chocolates, pickles, jams and house-made sausages, terrines & pâtés crafted by co-owner and chef Matt Hutchins. The meat is all locally-sourced and butchered in-house. “They fill growlers and then Matt cooks really beautiful food,” says chef Eric Gabrynowicz (Restaurant North). “It’s a lot of charcuterie and sausages and also vegetarian charcuterie and sausages.”

458 Main Street, Beacon, NY 12508

T: 845.440.8676 | www.thehopbeacon.com

Elephant Wine Shop

This wine bar is located in an 1880s storefront in the former recording studio of the indie band Mercury Rev. The tapas is Spanish-focused classic dishes like Bikini con Queso (truffled grilled cheese), Patatas Bravas, Boquerones and Deviled Eggs to homemade pate and charcuterie.

310 Wall Street, Kingston, NY 12401

T: 845.339.9310 | www.elephantwinebar.com

Hudson Valley Restaurant Week begins on March 10th and goes through the 23rd with select restaurants offering prix fixe, three-course dinners for $29.95 and lunches for $20.95 (plus drinks, tax and tip).

Top help you pick which ones to go to, here are a few pro recommendations for Hudson Valley restaurants that also are very committed to sourcing ingredients from local Hudson Valley farms. In addition, we’ve got a few food shops and tapas bars to visit.

Download the F.E.D. iPhone app to discover more shops, restaurants and bars in the Hudson Valley.