by Simon Feldman 
Chef Peter Kelly’s Restaurant X & Bully Boy Bar  does not disappoint. One of the things I like about Hudson Valley Restaurant Week  is that it creates an amazing opportunity and value for restaurant goers to expand their dining palates and experience a wide range of cuisines. If there is an art to dining Peter Kelly has included us in his masterpiece.
Outside it was a crisp November eve, inside we were greeted warmly by the Hostess, who checked us in and went to see about our table. I ordered us a couple of Cabernet’s at the bar and we warmed our hands by the wood burning fireplace raised our glasses to the future and drank to the past.
Our hostess returned momentarily, placed our drinks on a tray and escorted us to our table. Once seated we looked over the Restaurant Week menu , starting with the dessert selection first and working our way towards the top. Our server came by and presented us with a Pan Roasted Diver Scallop with Fava Bean Ragu and Oyster Mushroom as a starter, compliments of the Chef.
- For Appetizers we had the King Salmon Sashimi Roasted Pear & Shiso Coulis with White Soy & Nori Crumble and the Onion Soup Gratinée Black Dirt Onions, Aged Sherry & Gruyere
The soup was well balanced , lightly salty, slightly sharp and slightly sweet. The Salmon had a delicate flavor with a added soft crunch by way of the Nori Crumble.
Several times during the meal we were visited by staff as well as Chef Kelly inquiring as to how we were enjoying our dining so far, and whether we required anything else. One nice touch was our server, who did not take our original drink order, but knew that we were drinking Cabernet and brought the bottle over with her to our table when asking us if we would like another glass. That would be a resounding “yes”.
For entrees, we had the Captain Lawrence Beer  Braised Brisket, which was so tender it melted in your mouth.
More, plus photos, after the jump.
and the Sautéed Jumbo Shrimp Coach Farms Goat Cheese Risotto with Chiffonade of Basil, Grated ginger & lemon Zest.
The shrimp were garlicky, moist and were arranged around the side of the plate resting on the creamy risotto.
For dessert we had the Pumpkin Panna Cotta and the Hudson Valley Apple Cobbler. The warm cobbler was my favorite.
Chef did throw in a surprise, perhaps it was my camera flash going off that alerted him, because no sooner did our desserts appear, so did a Carrot Cake with his compliments, which ran a close second to the Cobbler in my opinion.
As we ended our meal we were satiable full, not just from the food, but from the whole dining experience. We left with a warm and happy feeling knowing we would be back again, and next time we will be sure to bring some of our friends too.