This is Araceli Pina, guest blogger for Hudson Valley Restaurant Week. My last dinner for HVRW was at Bistro Z located inside the Double Tree by Hilton hotel in Tarrytown.
I went in for dinner with a friend, and to our surprise,we were the only guests in the dining room at 8:30pm. I asked the manager if we were their last table and she advised that most of their diners had come and gone already. I’ll admit that I was concerned that the waitress would rush us out so that she could go home. Luckily, that was not the case. Our waitress did not make us feel rushed at all. She passed us the wine list, dinner menu and their HVRW menu kindly and calmly and served us with the same attention as if we had been her first table.
To start, their appetizers were French Onion Soup, Crispy Shrimp or a Blood Orange Salad. I decided to try the French Onion Soup with Gruyere Cheese, it seemed the perfect choice for a chilly evening. The soup bowl was covered with melted gruyere cheese, the onions were caramelized and sweet. It has been years since I last had French onion soup, having Bistro’s soup that night made me realize I should order it more often.
My friend ordered the Blood Orange Salad with Greeens, Goat Cheese and Cilantro Dressing. This is a nicely balanced salad, the cilantro dressing brightened the flavors of greens. The goat cheese was breaded and sautéed until golden brown, the softned goat cheese melted in my mouth and I loved the contrast of the browned coating and the tangy flavor inside.
For the entrées there was a choice of Whiskey Glazed Pan Roasted Chicken with Mashed Potatoes and Glazed Baby Carrots or Pumpkin and Sage Ravioli with Maytag Blue Cheese Sauce and Candied Pecans or Pork Tenderloin with Beurre Blanc, or Pan Seared Scallops with Sautéed Greens, Bacon, Roasted Fingerling Potatoes and a Balsamic Glaze.
My friend ordered the Whiskey Glazed Pan Roasted Chicken, the chicken’s skin was crispy and flavorful, the chicken was cooked thoroughly and was moist. The dish was served with a side of glazed baby carrots and mashed potatoes.
I ordered the Pan Seared Scallops, they were slightly overcooked and became a little tough as a result. However, the balsamic glaze helped add flavor back to the scallops. The greens were not cooked all the way, this was done intentionally as a way to add texture to the dish, the greens were sautéed with crisp salty bacon.
The dessert options included Pear Bread Pudding with Strawberry and Blueberry Sauce, Chocolate Espresso Custard Cream and Mini Ginger Doughnuts. We opted to order the pear bread pudding and chocolate espresso custard cream. Both desserts were delicious! The bread pudding had just the right amount of sweetness and the strawberry sauce made a great pairing with it. The chocolate espresso cream was my favorite though. The custard cream had a crystalized top that we cracked into to reach the smooth and rich custard. It is not too rich, yet it is a perfect alternative to dense chocolate cakes.
Bistro Z is offering a selection of specials on seleted cocktails, wines and beer to celebrate the hotel’s 50th Anniversary. To find out more on these specials visit www.BistroZ.com. Bistro Z is open for breakfast buffet, lunch and dinner daily. The manager at Bistro Z advised they will be extending their HVRW for another week or so. Bistro Z can be reached directly at 914-524-6410.