Sixty 5 on Main in Nyack is a fantastic addition to the dining scene in this lively riverfront village. The large restaurant feature a multi ethnic small plate cuisine and features innovative cocktails and fresh desserts with a Caribbean influence. As an additional bonus live jazz and blues bands play on Friday and Saturday evenings. The atmosphere is lively and vibrant.
Upon entering with friends recently I noticed the restaurant is divided into separate and unique dining spaces including the bar/main dining room, a second dining room with rich paneled walls and ceiling which looked like the library in a fine home, and finally the room where we sat with its sloping ceiling and stone walls. There is also an outside dining patio during the warmer seasons. The jazz band was set up in the main dining room.
We started at the bar with its blue lights and Moroccan style lamps which set the atmosphere for some special cocktails.
Some of the unique cocktails we sampled was The Hudson, with vodka (or gin), pear ginger tea, lemon juice, ginger syrup, St Germain, pear bitters and elderflower foam which was a sweet and smooth concoction. The Club 65 is a fine cocktail of gin (or vodka) fresh lemon juice, fresh berry syrup and vermouth which makes for nice starter to the evening.
The small plate menu encourages guest to order various items and share if they want with the guests at their table. Our table of 6 was seated in a curved banquette in the corner and the couch was covered in a soft aqua suede. The space was intimate and perfect for our party.
Here are some of the items we ordered to start: Beet Salad with arugula, roasted beets, crispy beets and soft goat cheese in a hazelnut vinaigrette. Fresh and healthy and great to share. The Octopus Carpaccio was an interesting selection and served cold with thin sliced octopus with olives, capers and pine nuts in herb infused olive oil. Delicious and a nice presentation.
Our group also ordered the dozen East coast oysters from the raw bar ( all served with three different sauces), Fish Tacos which are tortilla “cups” avocado and pico de gallo and really hit the spot. Smaller than a traditional taco but full of flavor.
Other dishes sampled were the Tuna Crudo, served in orange and lemon and snow peas, Fried Calamari, and healthy selection of Maple winter Vegetables with brussel sprouts, sweet potato, cashew creme, and apple vinaigrette.
Seafood dishes we enjoyed was the Fish of the day which was Grouper and the Scottish Salmon. The salmon was a creative blend of Scottish Salmon, Asian Broth,,shitake mushrooms,lemon grass, ginger and bok choy which really emphasized the multi ethnic origins of the very creative menu.
Rounding out our small plates were the excellent Shrimp Matbucha, in a salted puff pastry with peppers, olives , yogurt and extra virgin olive oil. A real delight. Showing the variety of dishes available for all tastes we enjoyed the Chicken Steam buns, a soft doughy bun with chicken in a ginger soy sauce with peanuts, red peppers and slice pickles. The sweetness of the pickle and the strong flavors of the ginger soy sauce made for an interesting taste.
Chef Moshe Gundman formerly of Oceana has really developed an innovative small plates menu with something for everyone and includes many locally sourced ingredients. Pasty Chef Choya Hodge who worked under Chef Gordon Ramsay offered up some wonderful desserts with a Caribbean influence including the delightful Mango Sorbet.
Sixty5 on Main is a welcome recent addition to the Hudson Valley dining scene and from the full dining room on the evening we attended, it seems it has already gained many new admirers
Sixty 5 on Main
Sixty Five Main Street, Nyack New York
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