Hudson Valley Restaurant Week kicked off this week and will continue through November 17. After weeks of reading through The Valley Table’s list of participating restaurants and the prix fixe menus, I was ready.
My first stop? The newly opened RiverMarket Bar and Kitchen in Tarrytown.
On a late Monday afternoon the dining room was understandably quiet and full of natural light— perfect for taking in all of the stunning architectural details, like reclaimed barn wood trimming the doors and windows, huge slats of brushed mushroom wood hung from the ceiling and custom chevron flooring. I sat at the bar, a huge oval with comfortable leather stools and wrought iron shelving in the center to display glasses and bottles.
I started wit the Maple Brook Farms burratina, a salad with thin slices of butternut squash, celery root chips, endive, herbs and a drizzle of sherry vinaigrette.
The salad was crisp and refreshing, almost spring-like, but with flavors that are undeniably autumnal. The celery root chips were my favorite— sweet and chewy, a nice balance with the crunchy endive and tangy vinaigrette.
For a main course I went with the RiverMarket chicken burger, which also appears on their regular lunch menu. The burger is made from Hemlock Hill pasture-raised chicken, and served with avocado, pickled vidalia onion, heirloom tomatoes and a side of crispy herb frites.
My only issue is one that I have with most burgers. When it is all piled together, the height of the burger compared to the opening of my mouth is comical. I love all the flavors here, the salty pickled onions, the creamy avocados and the crispy, tender chicken. But to get everything all in one bite, it required some reconstructing.
The best part of this course? Undoubtedly the herb frites. So thin and crispy, they were transparent. Closer to potato sticks than French fries, and with just the right amount of herbs. RiverMarket’s herb frites are the kind of thing that’s good to eat in public, because that was the only thing that slowed me down.
Dessert was warm toffee cake, served with a dollop of Hudson Valley crème fraîche.
Sticky and rich, the warm toffee cake is a serious dessert, and I was grateful for the sour crème fraîche. Ice cream or whipped cream might render this too decadent, even for a dedicated sweet tooth.
This dessert prompted me to request the regular menu. And just as I thought, the toffee cake is a good indicator that the regular dessert menu is just as mouth-watering. I guess I’ll be back.
RiverMarket Bar and Kitchen, 127 West Main Street, Tarrytown, 914-631-3100, rivermarketbarandkitchen.com.
Eating out for Hudson Valley Restaurant Week? Be sure to use #HVRW and #lohudfood on Twitter and Instagram.