Hi, this is Annie Scully, although this is my first time as a guest blogger, this is my third year enjoying HVRW. And once again I had a very memorable and delicious night out with a great group of friends at Antoine McGuire’s Oyster & Ale House in Haverstraw, NY.
First off, if you are like how I use to be and only went to Haverstraw because of the DMV– then you are missing out on one of Rockland County’s most amazing food scenes.
And if you have ever been to Europe, then you’ll be delighted to feel transported to your favorite gastropub as soon are you walk into Antoine McGuire’s. Stepping into this intimate establishment you see a magnificent bar made of marble and wood, with exposed brick walls, high tables and leather club chairs near a stone fireplace.
The dining room is adjacent and though small, if you are a crowd (like us) or a couple—it is very comfortable. Tin ceiling, white tablecloths and votive candles add to the rooms intimate pub feel. The walls in the dining area are adorned with an eclectic assortment of original artwork, adding visual fun to the dining experience.
The wait staff at Antoine McGuire’s is friendly and attentive. Without hesitation they re-arranged our table to make it easier for us to enjoy each other’s company and even better share plates!
We started off with drinks and Antoine McGuire’s offers unique cocktails and beers, which pleased everyone. I had the White Sage Sangria, which was delicious and not too sweet. Of note where the beer connoisseurs in my group who raved about the ales and drafts on tap.
Now on to what brought us to Antoine McGuire’s in the first place—the food. The beauty of HVRW is that you can order an appetizer, entrée and dessert for one incredible price.
To start, I along with the majority of my fellow diners went with Oysters Antoine of course…having oysters in the name is always a popular draw. Three oysters were baked with leeks, smoked bacon, breadcrumbs and a white wine cream sauce. The combination of flavors with the oysters made us all wanting for more.
The other two appetizers were Roast Tomato Pissaladiere (a flat bread) with Saffron Aioli Baby Field Greens and the Cauliflower Puree with Garlic Crouton & White Truffle Oil. I did try the latter and it was exquisite…very smooth, rich tasting soup.
Next up were our entrees. I went with the Pan Roast Salmon with Chive Beurre Blanc. A generous piece of nicely colored salmon came on a bed of spinach and a very creamy risotto made with cheese and white wine. It was excellent and this is where the chef’s classic French training shined. I couldn’t help but finish my plate… and I wasn’t alone.
Here are photos of the Pork Tenderloin Medallions with Port Wine Reduction & Caramelized Shallots and the Fresh Tagliatelle Pasta with Boeuf Bourguignon Ragout. I was lucky to try both and they did taste as good as they look.
Another nice surprise was the portions served at Antoine McGuire’s. As someone who appreciates good, well-made food, I certainly value quality over quantity, but Antoine McGuire’s delivers on both.
As full as we were, we did have to try the tempting desserts. I went with the Warm Pear Croustade with Cinnamon Brandy Caramel & Tahitian Vanilla Gelato. Others had the “Medium Rare” Chocolate Cake with Bailey’s Gelato, and the Blueberry Bordeaux Sorbet with Fresh Baked Madeleines. Again I was spoiled with being able to taste them all and each one was divine…although standouts were the gelatos and sorbet.
Just when I thought our dinner at Antoine McGuire’s couldn’t get better; we got to meet the chef and co-owner, Anthony Accomando, who grew up in Haverstraw. His enthusiasm and passion for the area, cooking, and making sure everyone is happy is contagious.
I asked Anthony his thoughts of HVRW, and he loved the opportunity to introduce so many new people to Antoine McGuire’s and to what Haverstraw has to offer. But he was beyond excited to meet Gunther, the former baker from Mardoff’s Bakery, who was there with his family for HVRW. Mardoff’s was a popular and long time staple of Haverstraw, and Anthony fondly remembered getting his fresh breads and other treats from Gunther every Sunday. Antoine McGuire’s now proudly occupies the Mardoff Bakery space and is creating its own memories!
I can’t wait to go back to Antoine McGuire’s’s to enjoy a great drink at that bar, another wonderful entrée, and oysters of course!