New on Fall Menus in Rockland


In our Sunday Express section for Rockland this week, Nicole Futterman reported on what’s new on fall menus in the area. Here’s a look:

Kyle Rubino, the restaurant chef, holds the rack of lamb with mint risotto and haricots verts, in the dining room at Two Spear Street in Nyack. (Mark Vergari / The Journal News )

Two Spear Street: There’s a fabulous river view from the restaurant, but you might be paying more attention to your plate. Chef Kyle Rubino, who recently took over the kitchen, serves a mix of contemporary New American and Continental dishes. A prix fixe Sunday brunch is now offered from 11 a.m. to 3 p.m.

New for fall:?The menu will infuse the flavors of the season, such as pumpkin, butternut squash, apples and sage. A lamb stew or the butternut squash soup is sure to chase away the chill. The chef also recommends starting with the fall beet and apple salad or the sliced Maine lobster tail with mango and cilantro salsa. For entrees, consider the braised short ribs with creamy polenta and asparagus, bone-in veal chop milanese, the bacon-and-blue-cheese-crusted filet mignon or the caramel­ized sea scallops with pumpkin sage cream sauce, which are below:

Insider tip: Every dish on the menu has a tie to the Rubino family, from their grandmother’s and mother’s kitchen. Angelo Rubino’s children, Valicitie (the general manager), Trevor (the restaurant manager), and Kyle are always available to give you a bit of background on every dish.

The Rubino family, clockwise from left Kyle, the restaurant chef, Trevor, dad Angelo and daughter Valicite in the dining room at Two Spear Street in Nyack. (Two Spear Street photos by Mark Vergari / The Journal News )

Details: 2 Spear St., Nyack. 845-353-7733.

O’Donoghue’s Tavern: In addition to the 50 years of Rockland memorabilia decorating the walls, a rotating beer tap and the live music Saturday nights, a friendly staff makes this a great place to relax.

New for fall: There’s a return of the more robust dishes to the specials’ board. Two popular items are the Guinness beef stew and lamb curry. Heartier sauces will be featured for the pasta specials, such as the “Almost Sunday Sauce,” a gravy swimming with meats and sausages. Soups include popular cool weather favorites like bean and bacon and roast butternut squash. The rotating beer tap, following the same trend, moves out the summer ales and into more India Pale Ales, brown ales and seasonals such as Brooklyn Oktoberfest. Grandma’s Meatloaf is on the menu, too:

Insider tip: Be sure to look for the red lightbulb in the front corner of the bar area. It used to blink every time there was a fire alarm in N

yack, backin the “old days,” says manager Barry Koch. The bar would empty out of firemen for 20 minutes or so, and they would return to find their money where they left it, and their beverages topped off.

Details: 66 Main St., Nyack. 845-358-0180.

Del’Arte Restaurant: Rosemarie and John Carollo are a close family that works passionately together, and their regulars are welcomed with warm hospitality. The expansive menu includes fresh pasta, steaks, chops and the signature dish, zuppa di pesce. In the summer, John, the chef, grows his own tomatoes and herbs in the garden out back.

New for fall: Del’Arte offers new specials each week. Some of the fall offerings include Crostata Di Ricotta e Panelle, a grilled homemade flat bread with fresh ricotta, herbs and chickpea fritters; Pizz’Arte with figs, prosciutto and goat cheese; Scialatielle Amatriciana, a fresh pasta with pancetta, onion, San Marzano plum tomato sauce, roasted eggplant and shavings of ricotta salata; Swordfish Siciliano, pan seared with braised fennel, raisins and tomato; and Pasta Con Sarde, a traditional Sicilian pasta dish complete with spaghetti, sardines and a fennel tomato raisin sauce, and topped with toasted bread crumbs.

Insider tip: Rosemarie Carollo says that even on a busy Friday or Saturday night, anyone with food allergies or special diets need only ask for her and she can help navigate the menu or prepare a special dish.

Details: 20-F Mountainview Ave., Orangeburg. 845-365-2727.

Quinta Steakhouse: A chic atmosphere with long red banquettes and a window that looks into the kitchen. The beef is the draw here, but there are other specialties, including several influenced by the owners’ Portuguese heritage. The stewed loin of pork and sweet small clams spooned out of a classic iron pot are outstanding.

New for fall: A few of the chef’s favorite hearty fall specials are crepes stuffed with duck confit and wild mushrooms with leek beurre blanc; salmon wrapped with bacon over tomato, mushroom and artichoke stew and topped with shoestring potatoes; a grilled swordfish with ratatouille and Dijon dill vinaigrette; cassoulet; braised lamb shank with mushroom barley; wild boar chop with truffled mashed potatoes in a mushroom brandy sauce; and venison medallions au poivre with potato croquettes, haricot verts and sherry demi-glace.

Insider tip: Take a seat near the front of the restaurant so you can watch people stroll past on the sidewalk.

Details: 24 E. Central Ave., Pearl River. 845-735-5565.

Sidewalk Bistro: Brass­erie-style (big mirrors, mahogany bar, lots of wine) and simple but elegant bistro food, including salads, organic chicken, rack of lamb and steaks and mussels with frites. Owner Daout Celestin is the former maitre d’ at Xaviars at Piermont, and his new head chef, Xavier Mayonove, is formally from La Cote Basque in Manhattan.

New for fall: Look out for the housemade trio de canard — duck breast, duck confit and foie gras — with sweet potato, caramelized endives and marmalade of plums. For fish lovers, there will be a sauteed scallops and a shrimp dish with panisse and tomato vinaigrette.

Insider tip: Waitress Harriet Dunkerley, a trained professional singer, has been known to honor song requests and has brought tears to people’s eyes with her beautiful voice.

Details: 482 Piermont Ave., Piermont. 845-680-6460.

Commissary: Dan Foti, the former owner of The Baker’s Wife, now has a modern restaurant in the spot where the Village Grille used to be, near the train tracks in Tappan. The gutsy, creative New American cuisine is served in a casual setting with burnt orange walls, white tablecloths and eclectic artwork. The dishes, which change seasonally, are sophisticated with a great balance of flavor and texture.

New for fall: With the chill approaching, comfort foods such as buttermilk fried chicken with polenta and collard greens, and grilled rib eye steak with pinot noir sauce and roasted vegetables will warm you up. Another favorite is the butternut squash agnolini.

Insider tip: There are nightly specials, but they sell out quickly. Call ahead to find out what’s on the menu.

Details: 65 Old Tappan Road, Tappan. 845-398-3232.

Woody’s Parkside Grill: You step through a nice entrance decorated with flowers into a large bar area with a convivial crowd that seems to say “popular neighborhood gathering place.” But once in the dining area, the decor is warm, softly lit and cozy. And when you see what comes out of the kitchen, it becomes clear that the food is the star. The menu is American-European cuisine, especially Eastern European, reflecting the heritages of the husband-and-wife owners, Deborah and Woody Lovrich. Woody’s serves lunch and dinner Tuesday to Sunday. It also offers a $29 three-course prix fixe dinner, $6.95 lunch specials Tuesday through Friday, and $14.95 dinner specials Tuesday and Wednesday.

New for fall: Chef Deborah’s fall menu will have an emphasis on Oktoberfest fare featuring sauerbraten, red cabbage, potato pancakes, wiener schnitzel, beef roulade and bratwurst. Other fall dishes include butternut squash and apple soup, braised beef short ribs with pumpkin orzo, braised lamb shank with barley risotto, homemade pumpkin ravioli and chicken, fish and liver entrees. Save room for the homemade desserts highlighting fall classics like pumpkin cheesecake and dutch apple pie.

Insider tip: The kitchen is closed Mondays, but the bar opens at 4 p.m. with free hot dogs for Monday Night Football fans.

Details: 623 Main St., Sparkill. 845-680-6169.


About Author

Liz Johnson is content strategist for The Journal News and, 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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