HVRW: Half Moon in Dobbs Ferry

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Hello, guest blogger Larry checking in. You probably don’t know me as an author of a mixed martial arts blog here at the LoHud.com, or as a hilarious and witty contributor to the 25 Sense blog.

When I am not programming some of the very web pages you navigate on a daily basis, I enjoy cooking, eating, and checking out some of the unique restaurants that the Hudson Valley has to offer.

When I moved into White Plains about a year ago, I kept hearing about a new restaurant called Half Moon that was to open in the summer time. It was on my radar for a while, but for one reason or another I never checked it out. When I was perusing through the Restaurant Week website and saw that Half Moon was one of the participating restaurants, I figured this would be the perfect opportunity to check it out.

Half Moon is located in Dobbs Ferry and sits right on the Hudson River. At night, you get a nice view of the New York City Skyline.

Upon entering the restaurant, I was immediately impressed; everything looked so clean and new. There is a warm, welcoming vibe from the second that you walk into the door. The architecture and design of the building is really sleek. If I actually owned a house, I’d want the structure to look like Half Moon’s.


My girlfriend and I sat down at a table with a nice view of the Hudson river. We were immediately served ice water and bread, and shortly after a server came to our table to provide us with a wine menu. One thing that I noticed throughout the night is that we never really had one dedicated server. If we needed drink refills, bussing, additional orders, etc, it would not be uncommon to have different people taking care of our needs.

When I asked Mary, one of our servers, about this, she told me that the wait staff works in teams. Instead of being assigned a dedicated section to serve, all staff works together to ensure the satisfaction of all patrons. I like this concept; we always had drink refills, our table was promptly bussed, and we were never “rubber necking” in an effort to find our server.

After browsing the drink menu, we decided to go with a pitcher of White Wine Sangria, a white wine concoction mixed with apple chunks, lemon juice, Bacardi rum and peach schnapps. The pitcher was 17 dollars and was generous in size. It was light, crisp, refreshing and slightly juicy. It was so good we ended up ordering two.

We were also served fresh bread with some shaved parmesan cheese. The bread was warm, as if it just came out of the oven. Score. I hate stale bread. Butter is served upon request, but each table has two types of oil: a chili infused olive oil and regular olive oil.

Now on to the menu: 3 courses for $28.09. You can check out the menu here.

My girlfriend ordered the India Pale Ale Steamed Mussels as an appetizer. Me? I am a man of class; a man of sophistication. When I go to a fine dining establishment like Half Moon, I like to try something that I can’t get anywhere else. I ordered the buffalo wings.

The mussels were really good. I am not a big fan of mussels but I did try a sample. I wasn’t offended by the texture of the mussel because of the flavors of the sauce they sat in. The dish was tasty and my girlfriend ate all of them. My buffalo wings left a little something to be desired. I was served six meaty buffalo wings. When I was half done with the app, I realized that they either forgot to put the sauce on, or they don’t truly understand the concept of a buffalo wing. I was served deep fried pieces of chicken with no sauce or rub. Bummer. My girlfriend was happy and I was still content, so no love lost for Half Moon.

For dinner, I ordered the Chicken Paillard, a chicken breast marinated in olive oil, herbs, and lemon juice which is served with farm fresh vegetables. My girlfriend ordered the skirt steak served with some type of herb glaze the same vegetable medley that was offered with my chicken dish. Both meals were delicious. The vegetables were really fresh and the proteins were cooked to perfection. We didn’t finish either of our meals because we were getting full. We wrapped them up and they currently reside in my refrigerator.

For dessert, I had the New York Cheesecake and my girlfriend had the mango sorbet. Nothing to brag about here, but both desserts were very tasty and not too filling. A nice compliment to a delicious dinner.

After dinner, one of our servers took our pitcher of Sangria and set us up with some seats near the fireplace. We sat an enjoyed the scenery and each other until we finished our drinks and were ready to leave.

My girlfriend’s mother and boyfriend went to Half Moon the day before we did. I asked them to briefly describe their dining experience:

A comforting late afternoon feast on the Hudson, an eclectic assortment of traditional and Asian influences served up with a beautiful view as fog rolls up the opposite bank and rain clouds gather. With ducks swimming by, and an occassional boat making its way to NY harbor, we enjoyed a wonderful Martin Ray chardonnay as starter courses of pear and walnut salad and tuna tartar with just the right amount of cumin were served. Main courses of Atlantic salmon, mahi mahi, and a unique hamburger, in generous proportions and flavorful character set the stage for a fun and memorable respite. Finishing up with an unforgettable melon sorbet and coffee the way only grandma can make it brought us to the end of a very good day. Ain’t life grand. This is a must for your Dobbs Ferry experience.

Sounds about right to me.

All in all, I love this place and would recommend it to anyone who was looking for affordable, delicious dining. The atmosphere, the service, and the food left me thoroughly impressed. I will definitely be back.

The 411 on Half Moon.

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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