Nestled in the scenic beauty that is the Hudson Valley Highlands, there is a lovely restaurant that is a real hidden gem.  Valley Restaurant located at the Garrison in Garrison New York is a real hidden gem waiting to be discovered.  This beautiful golf club, inn and dining venue is surrounded by the lush landscape and views  of the Hudson River Valley.

The Valley Restaurant has its own kitchen gardens on the property and the gardeners work with Executive Chef Vin Mocarski who has crafted a menu of American contemporary cuisine which changes seasonally.

The interior space reflects a casual country elegance that feels instantly comfortable.  In warmer weather there is a deck for outside dining which takes advantage of the views of the river and the mountains.  Inside seating is available in both the World’s End Bar and the main dining room.

Dining selections consist of small plates, raw bar, local cheese boards, and main entrees.

The following are the menu items we had the pleasure to sample:

Though considered a small plate, the Maine Lobster Sliders with salad (or fries) is a healthy, fresh portion of delicious lobster and is great for one or can be shared.  A tasty way to start a meal.

Lobster Sliders

For seafood lovers, try the Spanish Octopus with yogurt, Piquillo, and chick peas.  This is amazing appetizer that is beautifully prepared and presented.

Spanish Octopus

Another starter to order is the baby beets with ricotta cheese and bagel chips.  A fresh veggie dish which is has a pleasing presentation.

Baby Beets

Main Course: my main entree was the American Red Snapper ala Plancha.  What a delicious plate with spaghetti squash, concord grapes and baby herb salad. Again as with the first course, it was beautifully presented and I really enjoyed the fusion of the ingredients.

Red Snapper

The Nantucket Bay Scallops is a wonderful dish with celery root, pomegranate and brussel sprouts.  The chef really knocked the presentation out of the park with this dish.  The combination of flavors really stood out and enhanced the fresh scallops.

Nantucket Bay Scallops

For meat lovers, the Filet of Beef with Leeks and potato confit in a black truffled demi jus surely aims to please. A nice portion of beef and potato that was very satisfying.

Filet of Beef

Do not leave Valley Restaurant before checking out the homemade desserts by specialty pastry chef, Kirstie Castellano.  It was challenging to choose from the nice selection but we sampled the Fried Cheesecake with peanut butter ganache, bananas,  and chocolate bacon. An eclectic and fun dessert. The Pear Tart Tatin with red wine caramel, rosemary ice cream and creme fraiche is a delightful infusion of flavors.

Fried Cheescake (top) and Eggnog Panna Cotta (below)

The Eggnog Panna Cotta prepared with nutmeg, candied ginger and a Gingerbread cookie was a comforting, seasonal selection and we really enjoyed its fresh creamy texture.

Also available are coffee from Irving Farm Roasters (Dutchess County and NYC) , a selection of teas, a large choice of Single Malt Scotch, Brandy, Port and Dessert wines to round out your dining experience.

The Valley Restaurant was a real find.  The combination of a comfortable dining room, fine service, and outstanding dishes make this restaurant a must dine destination.

Valley Restaurant at the Garrison

2015 Route 9  Garrison, New York           

tel:845.424.3604                                      

web:  http://www.thegarrison.com

Like I on the Valley on facebook   http://www.facebook.com/ionthevalley

instagram>>>>>>>>>>>>>>> I_ON_THE_VALLEY

For a divine culinary adventure, you can experience the tastes of the Mediterranean coast at Mediterraneo of White Plains.  This newly opened restaurant is the seventh venture for the Z Hospitality Group and it joins its fellow restaurants also named Mediterraneo located in Greenwich and in Norwalk.  Albert DeAngelis is the Executive Chef at Z Hospitality and he has brought his extensive skills and culinary magic to produce an innovative and delicious menu to this cutting edge dining destination. The cuisine is described as “Coastal Mediterranean”.

The restaurant is located in on the corner of Main Street and Renaissance Square in downtown White Plains in a modern building. The unique interior makes the most of the interesting modern space and includes a wood burning oven, bar, open kitchen, three floor glass elevator, and  separate dining spaces on all three floors.  The feel is open, contemporary with strong European design influence.

The building is wrapped in windows and an unusual cross hatch pattern which is visually interesting and makes the space bright in the day, and allows it to be part of the city scene during the evening. The large two story high ombre mural and marine colored glass lends to the Mediterranean feel. The look is further enhance by custom lighting, Italian made furniture and nautical inspired wood floors. See slideshow below of interior photos.

This slideshow requires JavaScript.

The main draw to this new restaurant is the top quality fresh food and delicious pairing of ingredients combined with a beautiful presentation.

Cocktails: a top mixologist has produced some interesting and refreshing cocktails that were just right and not overpowered by odd combinations of ingredients. They really complimented the meal and set the mood for the evening.  We sample the excellent Sangria de Madrid (white wine), The Don Johnson, a blend of Tito’s vodka, grapefruit juice lime and muddled mint, and The Havana 1960 a refreshing version of the mojito.

Sangria de Madrid

Don Johnson

Here are some of the great dishes I sampled:  The Shrimp Chowder with andouille sausage is a creamy soup with a slight smoky finish with chunks of shrimp.  A real soothing and comforting taste especially on the cold December night I visited.

Shrimp Chowder

The charred Spanish Octopus is an appetizer not to miss.  Combining octopus, dried chorizo sofrito, lemon, and sliced potatoes was nicely prepared and soft, not chewy.  A real Mediterranean delight.

Charred Spanish Octopus

The crispy Potato Gnocchi Salad shows off the homemade pasta taste with a plate of goat cheese, frisee greens and red grapes. I am not usually a fan of gnocchi but this dish was delicious and the pasta melted in your mouth.

Potato Gnocchi Salad

If you are a ravioli lover, try the Lobster Ravioli with butternut squash, tomato and lobster chunks. Each ravioli was stuffed and full of flavor in each bite.  An amazing dish and very satisfying.

Lobster Ravioli

The signature dish is the Parmesan Crusted Halibut with roasted cauliflower in a tomato-chive beurre blanc sauce.  This was absolute perfection! All the seafood is fresh delivered that day and you taste the difference.  I cannot wait to have this dish again it was so good.

Parmesan Crusted Halibut

The desserts are made in house and are fantastic.  I sampled the chocolate Peanut Butter Cake, Pistachio Cake, Tiramisu and the Cheesecake with Caramel Sauce.   All were great, but the Peanut Butter Cake and the Cheesecake were real standouts.

If you are looking for a new dining experience, with a fresh innovative menu and located in an unique modern dining environment, put Mediterraneo of White Plains on your dining list.

photo credit:Z Hospitality

Mediterraneo  White Plains

189 Main Street White Plains New York

tel: 914-448-8800

web:  http://www.zhospitalitygroup.com/mediterraneowhiteplains

Like I on the Valley  on facebook !   http://www.facebook.com/ionthevalley

instagram:  I_ON_THE_VALLEY

all photos by I On The Valley and are the property of I On the Valley except where noted

If you are in the mood for home made American comfort food, then look no farther than Judy’s Bar and Kitchen in Stamford, Ct.   Described as “American low country” cuisine the food here takes on Southern influences with fresh signature dishes and unique crafted cocktails.  The cooking philosophy is “Simply. Good. Food.”  The restaurant is not fancy, but just a comfortable warm place to come and enjoy some great dishes and Barbeque prepared with attention to freshness.

The restaurant features a full bar and we sampled The Bourbon Peach Pie cocktail which won “best cocktail” at the 2016 Stamford Best Bartender Competition and was delicious.   At the Sunday brunch I attended the bartender was busy and Bloody Mary’s seem to be a big hit.

Bourbon Peach Pie cocktail

Bloody Mary served in a mason jar

A few interesting small plates that I sampled were the Pickled Shrimp Cocktail, the Chicken Fried Chicken Liver with spicy onion jam and the edamame which was flavored with salt, garlic, hot pepper and lime.  It certainly woke up my taste buds!

Pickled Shrimp cocktail

For a main course you should not miss the hearty Shrimp and Grits which were pure comfort food and the perfect dish on a cold Sunday afternoon.   The Bacon Cheddar Waffle with fried chicken and Sriracha maple mayo was both satisfying and filling.  This sandwich had the honor of winning “best sandwich” at the  2016 Greenwich Food and Wine Festival.  The home made biscuits were creamy and flaky and so good they did not require butter or gravy.

Shrimp and Grits

Award winning Bacon Cheddar Waffle sandwich with Fried chicken

The BBQ sampler was also a great comfort food selection as it included brisket, mac n cheese, (voted Best Mac and Cheese at the 2016 Mac and Cheese Fest) ribs, chicken wings, and baked beans.  A real hearty dish to share at the table with your fellow guests.  The BBQ sauces are fresh and made in house and are also available for purchase.

BBQ SAMPLER

You will feel like part of the family  at Judy’s Bar and Kitchen.  From owner Judy Roll, to each member of her staff, we felt welcome and our appetites were very satisfied during our visit.  Make sure you also sample one of Judy’s amazing homemade desserts that is made by Judy herself!

Judy’s Bar and Kitchen

927 High Ridge Road Stamford Ct.    tel 203-890-9996

website:  http://judysbarandkitchen.com/

Like us on facebook   http://www.facebook.com/ionthevalley

Instagram>>>>>>>>>> I_ON_THE_VALLEY