3 New Restaurants to Visit this Spring
“IT'S NOT ITALIAN-AMERICAN—it’s not just spaghetti and meatballs,” says Beau Widener, Director of Culinary Operations for ERL Hospitality, the restaurant group responsible for opening Red Zebra in Sleepy Hollow. Widener, along with restaurant owners David Starkey and Neil Benson, and Chef de Cuisine Matt Raymond, are providing Hudson Valley diners with a modern approach to Italian cuisine. Already famous for its daily hand-made pastas, Red Zebra is incorporating regional flavors and ingredients to create unique Italian dishes. Widener and his team source from all over the valley—including Stone Barns Center in Pocantico Hills, Blooming Hill Farm in Blooming Grove, Hilltop Hanover in Yorktown Heights and Fazio Farms in Modena—to create menu items like pappardelle with braised oxtail ragu and local soft poached egg. Guests can relax for lunch and dinner in the 40-seat dining room or grab a beverage at the bar and cocktail space. The beverage program complements Red Zebra’s high-end cuisine as well. “We have a wine cellar that feeds an extensive Italian wine list,” Widener notes. “There are also some really great cocktails at the bar, as well as a selection of Italian and domestic beers.” Starting this spring, Red Zebra will offer patio dining, as well as a weekend brunch service.
31 Beekman Ave, Sleepy Hollow
Fri, Sat 11:30am– 10pm
Housed in the shell of the nineteenth-century Dibble House on Main Street, the newly-debuted Beacon Hotel Restaurant is continuing the site’s historic record for hospitality. Owners Greg Trautman, a Brooklyn restaurateur, and Alla Kormilitsyna, an Upper West Side restoration specialist, emphasize eloquence with this hip bar and restaurant downstairs from the renovated 12-room hotel, set to open this spring. The interior by Clodagh Design evokes the city’s industrial past, while high ceilings mixed with warm wood tones, exposed brick and elegant backlighting make for a sophisticated but comfortable setting. “Local” is emphasized throughout, from a New York cheese board and small plates (like pork belly and scallop with maple gastrique and sweet potato purée), to the Locals Only cocktail (Beacon Bourbon from Dennings Point Distillery, Drink More Good Orange Pop and Dutch’s Spirits Colonial Bitters). Executive Chef Matt Hutchins, formerly of The Hop, offers an array of large plates, too, including his signature chicken liver pâté. While the drink and dinner scene is a focus, watch for brunch offerings in the near future.
The Beacon Hotel Restaurant
424 Main St, Beacon
Bar: Wed-Thu 4 –11pm; Fri 4 –midnight;
Sat 5 –midnight; Sun 5 –11pm.
Dinner: Wed, Thu, Sun 5 –10pm; Fri, Sat 5 –11pm
“Honestly, it’s all about the wine,” says Sarah Knaus, the owner of Highland’s newest art/nosh/wine spot. In late December, she and her daughter, Nisa (chef/co-owner), opened Knaus Gallery & Wine Bar to bring a multi-sensual experience to the area. “We really want to represent local artists, while also providing visitors with a relaxing atmosphere to enjoy the art,” Sarah says. Nisa’s menu will stress seasonal and local products. A self-taught chef, she says her dishes are “comfort food,” inspired by how she and her mom eat at home: vegetarian soups, home-made flatbreads, house-made hummus, smoked salmon and trout, and daily cheese and charcuterie boards featuring homemade wine crackers from local baker Jennifer Dellerba. The wine list is expansive and a point of pride for Sarah. “My wine lists have always been very well rounded,” she stresses. “I like to find really good, affordable but high quality wines from all over the world.” Also offered are lunch specials, wine-and-cheese pairings and flights of wine.
Knaus Gallery & Wine Bar
76 Vineyard Ave, Highland