Welcome

More and more chefs are shopping local farmers’ markets. On many menus, you’ll find the provenance of almost everything, from the meat and vegetables on your plate to the flowers on the table to the wine or cocktail in your glass. Internationally renowned chefs--like Jean-Georges Vongerichten and Mario Batali--and pioneers in the field-to-fork movement--like Dan Barber, Peter Kelly and Eric Gabrynowicz--are feeding the county’s reputation as a top destination for dining.

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121 Restaurant and Bar
121 Restaurant and Bar
The rustic-modern interior is newly renovated and the menu is updated and seasonal, with ingredients supplied by Hemlock Hill Farm, Ryder Farm, Moo Chocolates and Lola Granola, among others (credit Executive Chef Beck Bolender, the youngest sous chef ever at Jean-Georges in New York City). Beverages include American craft beers, about 40 wines avail- able by the bottle or glass and traditional or original cocktails.

2 Dingle Ridge Rd. | North Salem | (914) 669-0121
www.121restaurant.com/
Birdsall House
Birdsall House
Opened in 2010 as a trendy craft-beer gastropub, the long list of craft beers and 20 taps of (mostly) locally brewed beer offered here are complemented by its list of locally sourced ingredients in the kitchen. Menu favorites include dry rubbed St. Louis ribs with ale and honey glaze and grandma’s potato salad; smoked brisket chili; a cheese plate served with seasonal fruit, fig and apple jam, fruit chutney and smoky almonds.

970 Main Street | Peekskill, NY | T: (914) 930-1880
www.birdsallhouse.net
Blue Hill at Stone Barns
Blue Hill
Associated with the Stone Barns Center for Food and Agriculture in Pocantico Hills, Blue Hill at Stone Barns opened in 2004 and sources much of the meat, poultry and produce featured on the menu from its 80-acre on-site farm. The daily menu is based on what is available. Executive Chef Dan Barber (named the Nation’s Best Chef by the James Beard Foundation in 2009) also offers a 7-course Farmer’s Feast or a 4-course Stone Barns Dinner. The wine list is considered one of the finest in the country.

 630 Bedford Road | Tarrytown, NY 10591 | T: (914) 366-9600
www.bluehillfarm.com
Cafe of Love
Cafe of Love
The menu for this award-winning farm-to-table bistro prompts patrons to “Taste the Passion.” The warm, cozy setting features fresh cut flowers from Tiny Hearts, a small farm in North Salem. Many dishes on the New American cuisine menu are named for the local source (Sugar Hill Farm shell steak; Heritage Flowers & Greens salad with Amba Farms vegetables; Daisy Hill Farm organic fines herbs omelet). Hudson Valley craft brews here include Captain Lawrence Pale Ale and Mothers Milk Stout.

38 East Main St. | Mount Kisco | (914) 242-1002
www.cafeofloveny.com
Harper's Restaurant and Bar
Harper's Restaurant
Cozy, quietly lit booths and a seasonal garden patio adjoining the Croton Aqueduct create a casual aura here, supported by a casual menu (wild striped bass and roasted cauliflower side, duck fat fried potatoes with cre?me fraiche, roasted freerange chicken, saute?ed local fluke). Known for its well-crafted cocktail list, the wine list is limited but well chosen, and the beer offerings include many local brews.

92 Main St. | Dobbs Ferry | (914) 693-2306
www.harpersonmain.com/
Harvest on Hudson
Harvest on Hudson
On the waterfront, an impressive Tuscan-style farmhouse with 30- foot high stone fireplace is perfect for authentic gourmet Italian fare. Everything is house made, home grown or regionally inspired. Try the rigatoni with rabbit sausage; the brick oven pizza with fig, goat cheese and prosciutto; the whole roasted market fish with lemon-scented olive oil. Dine on the patio, walk the extensive vegetable and herb gardens that are the seasonal source for much of the menu. Extensive wine list, bar and lounge with live music on Thursdays.

1 River St. | Hastings-on-Hudson | (914) 478-2800
www.harvesthudson.com/
Inn at Pound Ridge
Inn at Pound Ridge
Set in picturesque Pound Ridge in a renovated 1833 roadside inn that exudes rustic elegance, the latest venture of Chef Jean-Georges Vongerichten, it offers his signature seasonal, farm-to-table cuisine that’s both brilliant (foie gras terrine with dried sour cherries, candied pistachios and white port gelee) and approachable (rigatoni with meatballs and smoked chili to- mato ragu, or bacon and gruyere grass-fed burger with Russian dressing and yuzu pickles). The world-famous chef invites guests to stop by for a glass of wine or come for a special occasion dinner.

258 Westchester Ave. | Pound Ridge | (914) 764-1400
www.theinnatpoundridge.com/
Peter Pratt’s Inn
Peter Pratt’s Inn
This warm, inviting restaurant in a wooded setting offers romantic hearthside dining and an inspired New American menu that draws from area farms and foragers. It’s known for its seasonal wild game dishes and house-cured charcuterie. In warmer months, dine on the porch overlooking the garden and 200-year-old pine forest.

673 Croton Heights Rd. | Yorktown | (914) 962-4090
www.prattsinn.com/
Plates Restaurant
Plates Restaurant
This is a charming neighborhood restaurant, across from the Metro-North train station offering a relaxed farm-to-table experience. Chef/owner Matthew Karp’s culinary craft includes handrolled pasta, homemade breads, home-fermented vinegars and a repertoire of American classics, from grass-fed burgers and buttermilk fried chicken to local duck and foie gras.

121 Myrtle Blvd | Larchmont | (914) 834-1244
farmerandthefish.com/
Purdy’s Farmer & the Fish
Purdy’s Farmer & the Fish
Co-owners Ed Taylor and Chef Michael Kaphan took over this 200-year-old farmhouse in 2012 to create a community-oriented restaurant using food that they grow in the on-site terraced garden along with high-quality seafood from Taylor’s wholesale fish company. The raw fish bar features more than 16 varieties of oysters and clams for starters. Try Purdy’s clam chowder, Gulf big eye tuna with spicy shrimp and garden vegetable fried rice and Thai coconut sauce, or wild striped bass with sunchokes, asparagus and bluefoot mushrooms.

100 Titicus Rd. | North Salem | (914) 617-8380
www.farmerandthefish.com/
Red Hat on the River
Red Hat on the River
The menu for this French-American bistro features locally grown produce and organic, wild, or sustainably raised fish, poultry, and meats. French bistro classics (moules frites, steak frites, rillettes) sit alongside new dishes (Jersey peach and arugula salad, or quinoa burger with chick peas, sweet potato, zucchini, pumpkin and flax seeds). In a renovated 100-year former factory building on the river, Red Hat offers magnificent views of the river, a lively rooftop lounge and outdoor patio dining.

1 Bridge Street | Irvington-on-Hudson, NY | (914) 591-5888
www.redhatontheriver.com/
Restaurant North
Restaurant North
One of “America’s Top Restaurants” (Zagat 2014). James Beard semifinalist (Rising Star Chef 201 and Best Chef Northeast 2014), Eric Gabrynowicz teams with Stephen Mancini, former Union Square Cafe Wine and Spirit Director, to offer a locally sourced menu that changes daily depending on what the farms deliver; an educated wine list; house made, pressed juices; innovative cocktails and Captain Lawrence on draft. The credo here is “know thy farmer.” The setting is simple and refined. The service welcoming and informed.

386 Main St. | Armonk | (914) 273-8686
www.restaurantnorth.com/
RiverMarket Bar and Kitchen
RiverMarket Bar
and Kitchen
An upscale eatery, fresh market and wine shop where the empha- sis is all-local, sustainably grown and humanely raised. Stone Broke Farm grass-fed beef, Mon- tauk lobster and fish, Hemlock Hill poultry and Hudson Valley foie gras are mainstays on the menu which leans to American comfort with Italian influences. The wine list drawn from around the world likewise specializes in natural, organic and biodynamic producers. Located a stone’s throw from the Metro-North train station.

127 West Main St. | Tarrytown | (914) 631-3100
www.rivermarketbarandkitchen.com/
Tarry Lodge
Tarry Lodge
In 2008, famed restaurateurs Mario Batali and Joe Bastianich set out to reinvigorate old-style Italian-American cuisine in a 100-year old building with a colorful history. The menu of traditional Italian wood-fired brick-oven pizzas, also includes artisan pastas, Italian classics with locally sourced ingredients, and new dishes to enjoy in a warm, relaxed atmosphere. The extensive wine/spirits/ beer list includes many local selections. A Certified Green Restaurant, Tarry Lodge has a no-bottled-water policy and encourages “Meatless Monday.”

18 Mill St. | Port Chester | (914) 939-3111
www.tarrylodge.com/
The Cookery
The Cookery
A casual neighborhood eatery with a devoted following. The restaurant captures the warmth of Italian comfort food and serves some of the best pasta in the county along with more progres- sive fare. Crispy duck tongues, bone marrow Madeira and whole roast suckling pig feasts are offered alongside radiatore lamb Bolognese and pork osso bucco. An ardent nose-to-tail cook, chef/owner David DiBari sources much of the meat, fish and produce locally.

39 Chestnut St. | Dobbs Ferry | (914) 305-2336
www.thecookeryrestaurant.com
The Twisted Oak
The Twisted Oak
This recent addition to the Tarrytown restaurant scene takes a fun and casual approach to New American fare with Italian influences. Sourcing from local farmers and growers, chef and co-owner Michael Cutney offers a daily changing menu. A pastrami-spiced cod with red cabbage and pumpernickel pain perdu riffs on the classic reuben, while slow-roasted lamb with artichokes is classic comfort. Look for ingredient-driven cocktails, like the Upstate Old Fashioned, local draft beers and a modest wine list.

61 Main St. | Tarrytown, NY 10591 | (914) 332-1992
www.thetwistedoakny.com/
Thyme
Thyme
In a warm and inviting setting, Chef Thomas Costello opened Thyme with a goal to tap local farms and purveyors to create a neighborhood driven, seasonal American restaurant. Recently appointed the Culinary Chair of Physician’s Against World Hunger, he has added a variety of gluten-free options on the menu, which includes steak, seafood and risottos, wood- fired double cut pork chop with sweet potato mash and grilled asparagus and custom blended burgers (sirloin or turkey).

3605 Crompond Rd. | Yorktown Heights | (914) 788-8700
www.thymerestaurant.net
X20: Xaviars on the Hudson
X20: Xaviars on the Hudson
Chef/owner Peter X. Kelly (Xaviars Restaurant Group), an Iron Chef winner, sets this dramatic restaurant in the Hudson on the only turn-of-the-century Victorian pier still in use on the Hudson. The view extends south to the George Washington Bridge and north to the Tappan Zee Bridge. Kelly’s signature Contemporary American cuisine with French, Italian and Asian elements results in some surprising and savory combinations—like Long Island duck with Togarashi (Japanese chili pepper) or Heritage pork duet (crisp belly with plum mostarda with tenderloin wrapped in bacon). Each dish is edible art.

71 Water Grant St. | Yonkers | (914) 965-1111
www.xaviars.com
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