Hopscotch, a new restaurant coming to the former Grouchy Gabe’s in Croton-on-Hudson, will open Tuesday.
Kenyon Hart, the chef, right, was formerly sous chef at Harvest on Hudson. But don’t expect a Mediterranean menu. Hart’s style is “fine American cuisine,” — elegant but innovative — and he cooks with “a mixing pot of everything, working with flavors and ingredients.”
Marko Rudovic, left, a behind-the-scenes owner of Mint in Tarrytown, is owner. He also owns Medi in Hell’s kitchen in Manhattan.
Hopstotch has high counter overlooking its open kitchen, and two refrigerator cases. The dining room white wainscotting and blue walls — giving it a muted nautical look — as well as bare wood tables and a wide-planked wood floor.
To get a feel for Hart’s cooking, take a look at these two skate dishes.
The first, served warm, is a skate wing with a puree of eggplant, small pickled white eggplant and a tomatillo sauce. “The concept is more Latin American but the execution is more Galician,” he says, referring to the region in Spain. Some of the other ingredients in the dish include mint, basil, za’taar spice, cilantro and serrano.
The other is served cold. It’s a steamed skate with an emlusion of Madeira and served with mustard, pickled alliums and baby arugula he grew in his backyard. (He lived in Yonkers but is in the process of moving to Croton.)
Hopscotch photos by Joe Larese/TJN
Hart cooked at Edi & The Wolf in the East Village, helped open Park West on the Upper West Side and did stages at Jean Georges.
“My influence is primarily based on New York-inspired cuisine,” he says. “Small, elegant plates and really complex flavors.” (See his instagram photos below.)
A tasting menu of 6 or 7 courses will cost $55.
If you go.. Hopscotch, 8 Old Post Road South, Croton-on-Hudson. 914-271-1100. Hours: 5-10 p.m. Tuesday-Sunday. Opens Sept. 23.