Hudson Valley Restaurant Week: Louies on the Avenue in Pearl River NY

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Here’s guest blogger Kathy Rao:

What a great idea for dining!

Considering myself a “Foodie”, I (Kathy) love holding dinner parties for friends and family at home while also discovering restaurants on the food scene in our area that lend themselves to fun times and special memories. My soulmate and husband David is a local chef (whom I romanced from the Hamptons of Long Island) who is passionate and involved in many aspects of restaurants as I admire the love he has for what he does, and most importantly, who he is as a person.

We recently dined at Louie’s on the Avenue in Pearl River as part of this weeks participants in the Hudson Valley Restaurant Week. What a surprise!

Louie’s on the Avenue is a beautiful Victorian house transformed into a restaurant with music art and instruments adorning the walls.With intimate lighting and warm rich colors, it was a welcoming atmosphere.

Seated in a room where the tables were spaciously placed, it was comforting and eloquently dressed with linens and full settings.The host was gracious and friendly by introducing himself as “Steve” and thanking us for coming to Louie’s. While looking over the wine list, service started to revolve around the table without being pretentious or overbearing. The server was knowledgeable and attentive as this made for a great beginning.

Upon ordering,we were pleasantly surprised with the variety of offerings on the special prix fixe menu. Finally deciding to start with the Smoked Salmon and Mozzarella as well as the Roast Beet and Goat Cheese, they arrived promptly and were presented with precise decorations.The Smoked Salmon was rich, but not overwhelming to the delicate subtleties of the Fresh Mozzarella.

A nice combination,the Balsamic glaze drizzle added the perfect touch of sticky sweetness that had us wanting more.

As far as the Beet and Goat cheese salad goes….

[Liz: Photo on its way]

it was a wonderful duo of a layered stack with great contrasts and textures added by the pignoli nuts and vinaigrette…..very eye appealing and tasty.

Without much adieu or waiting in this obviously busy time for the restaurant, the entrees arrived without “auctioning” them off as who gets what.I (Kathy) had the Dry Aged Black Angus sirloin with frizzled onions. It was phenomenal. Melting in my mouth, the steak was fulfilling and flavorful. Perhaps a sauce of some sort would have complimented it, but it did well on its own.

My Prince Charming had the pan seared Stripped Bass (offered verbally) with an Orange-Mango glaze. Requested medium-rare, the fillet had all the makings of being very fresh with citrus accented sauce garnished with fresh mango pieces. The rice pilaf accompaniment reminded us of a Caribbean vacation filled with refreshing satisfaction.

By the time it came for desserts, the waiter explained a multiple list of offerings that were difficult to choose from. They all sounded absolutely delicious! I decided on the Key Lime Pie that was simple and straight forward. The tartness was right on as a cool custard with definite Lime flavor.David selected the fresh Pineapple fruit bowl with berries and Kiwi. The huge portion had us taking this home to share with our daughter.

Thanking the waiter for a lovely time, conversation led David confiding he was a chef and that he was very impressed with Louie’s. A short time later,the host “Steve” came over, thanked us for coming, and inquired about David and his “chef-ness”. Steve was actually the owner of Louie’s and the both of them were like “two peas in a pod” reminiscing about their family influences and the history of what led them to be where they are today.

All I could do is sit back and admire the passion that flowed from them naturally. Steve gave us a tour of the other dining rooms that were rich in photographs, instruments that had a historic story for each one, and memories old and new. The stone fireplace in the main dining room was breathtaking. Invited for an after dinner drink, we sat at the bar with Steve and ended the night with a special fondness that will have us coming back.

Thank You Lohud.com and Hudson Valley Restaurant Week!

Kathy and David

Louie’s on the Avenue Menu here:

WELCOME TO LOUIE’S ON THE A VENUE
CELEBRATING HUDSON VALLEY’S RESTAURANT WEEK
March 22 thru April 3 (Sunday through Friday Only)
Prix Fixe Dinner Menu : Twenty Eight Dollars and Nine Cents

APPETIZERS
Smoked Salmon & Fresh Mozzarella, thinly sliced salmon with a confetti of capers& red onion
Fresh Beets & Goat Cheese, served with a pignoli vinaigrette over field greens
Coconut Shrimp, almond and coconut crusted shrimp with a honey grain mustard dipping sauce
Eggplant Roliitini, tender eggplant rolled with ricotta & mozzarella in our marinara
Baked Clams Oreganata, seasoned herb bread crumbs top six buttery littleneck clams
Rhode Island Clam Chowder
Romaine & Field Green Salad, choice of one of our homemade dressings

STEAKS & CHOPS
Slow Roasted Prime Rib, horseradish cream, baked potato
Certified Black Angus 12 oz. Strip Steak, frizzled onions, roasted potato
New England Breaded Pork Chop, homemade apple sauce, mashed potato
Gorgonzola Steak Salad, crispy salad greens tossed with toasted walnuts and dried cranberry

FISH & SHELLFISH
Grilled Colorado Brook Trout, ginger scallion butter, ricepilaf
Garlic Glazed Shrimp, roasted garlic & tomato over spaghettini
Roasted Salmon Filet, as/an glaze, wasabi & rice pilaf.
Sesame Salmon Salad, ginger soy dressing, fresh mango over crispy salad greens.

CHICKEN & PASTA
Rigatoni Bolognese. rich porcini meat sauce with a touch of cream
Penne Pomodoro. oven roasted tomato, roasted garlic and fresh basil
Chicken Saute, alternating recipes

Dessert Included
Beverages, Sales Tax and Gratuity are Additional

‘Steaks Aged 21 to 28 Days

The 411 on Louie’s.

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Guest bloggers are encouraged to contribute to Small Bites. To submit an idea, email food editor Liz Johnson at food@lohud.com

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