Cooper’s Mill- Farm to Table restaurant

Coopers Mill is a special and unexpected restaurant located inside the Tarrytown Marriott focusing on a farm to table menu. The large and lovely space is not at all what I expected inside a hotel.The restaurant has been open for two years and contains reclaimed barn wood which creates a natural and soothing ambiance. They even have sliding barn doors. The large bar area is lively and features many craft beers from local breweries as well as the regions best vodka and bourbons. There are also many specialty cocktails which are made from local ingredients. The room has a rustic feel with a modern edge attached.

The name Cooper’s Mill is derived from a flour mill that was opened in 1886 in Tarrytown. In fact the name Tarrytown is taken from the Dutch word for the area’s rich soil that was used for growing wheat.

The food is locally and regionally grown and sourced ingredients and upon tasting you can tell by the amazing freshness and distinct flavors.

I would suggest the delicious grilled octopus for starters which was tender , juicy and meaty. I was told it had been marinated for three days in garlic olive oil. I also loved the roasted baby beets

Baby Beets

Grilled Octopus

with sugar snap peas and coach farm goat cheese. If you think you don’t like beets this dish will change your mind as it is very fresh and tasty. The faro salad with hazelnuts, arugula and cherry tomatoes was perfect as well. Faro is a nutty tasting grain often used in Italian cooking.Other great appetizers include cod fish croquettes and fried calamari.

One item not to be missed are the home made flat breads which are baked in the wood burning oven. I ordered the roasted vegetable with ricotta in a balsamic reduction. This is absolutely amazing! Fresh squash and eggplant bursting with flavor. For the main course I would suggest the diver scallops,sea bass and the domestic loin of lamb. Everything was served beautifully with nice attention to detail.