Hello everyone, Roseann Healy here , and I‘m very excited to be back for the fall edition of Hudson Valley Restaurant Week.
After the past few weeks of nasty weather, it was nice to finally get out and enjoy some local fine dining and catch up with my good friend Chris.
We were excited to try Two Spear Street, located at the bottom of Spear Street in Nyack, near the waterfront, a great location with a view of the Tappan Zee Bridge in the distance and ample parking.
Upon entering, we were greeted with a warm welcome and shown to our table. Soaking in the atmosphere, the modern décor was just beautiful, with walls in yellow and gold tones, a very attractive bar in the center, and beautifully set tables with crisp linens.
Our waiter for the evening Matt, very charming and attentive, presented us with both the regular menu and the special Restaurant Week menu. We opted for the Restaurant Week menu and he took our drink order as we decided.
I chose a glass of La Crema Chardonnay, which was very pleasant, with nice floral tones, while Chris was more adventurous and ordered the classic cocktail, the Manhattan, which she described as silky and smooth, with the unique flavor of bitters that make this cocktail like no other. Kudos to the bartender for knowing how to make the perfect Manhattan.
As we perused the menu, a server brought us delicious, crusty bread and small bowls of garlic and herb flavored butter and roasted red pepper hummus. Owner Angelo Rubino greeted every table, making sure that everyone was having a good time.
For my appetizer, I decided on the Butternut Squash Soup, perfect for this time of year, with crunchy hazelnut croutons and a creamy richness that’s hard to replicate. Simply delicious.
Chris ordered the Seared Diver Scallop “Slider”, with fennel, celery root, and pear coulis. She described her dish as the sweetest scallops, cut in half with tender butter flavors and the pear sauce only enhanced the perfectly seared scallops – the best she ever had.
More, after the jump.
For my entrée, I chose the Grilled Beef Tenderloin Medallions. Cooked to perfection, the steak was topped with a mushroom cabernet demi- glace, an intense flavor that elevated this dish to an entirely new level. The steak was accompanied by blue cheese mashed potatoes that were creamy and delicious.
Chris ordered the Pan Seared Salmon, perfectly cooked, juicy, with a roasted grape and lemon sauce that paired beautifully with the salmon. The salmon sat atop a sweet potato nest which was delightful. The presentation of this dish was extraordinary with grape halves adorning the rim of the plate.
The dessert choices were mostly familiar classics but some were unique. I chose the classic Crème Brulee, this one a Chocolate Espresso Crème Brulee, with a hint of coffee flavor. This dish was light and airy, and the caramelized sugar on top (my favorite part) a nice contrast to the creaminess of the custard.
Chris chose a unique dessert, Caramel Cheesecake Lollipops; chocolate dipped and rolled in pretzel. I had to try one of these as well and both of us were impressed with the creativeness of this dessert not to mention the taste.
Executive Chef Michael Snow created some truly memorable dishes in both taste and presentation. Owner Angelo Rubino and his staff were most gracious and created a memorable dining experience for everyone dining there that night.
Run, don’t walk to this fine establishment, but be sure to make a reservation as space is limited. Both the Restaurant Week Menu and the regular menu are just wonderful. Or if you prefer, go to check out the Live Music every Thursday night, or stop by Wednesday through Friday for their Happy Hour with drink and small plate specials. You will not be disappointed.