Natalie Keyssar
No. 9 Restaurant
Chef and owner Tim Cocheo’s appreciation for food began as a child from watching his Croatian immigrant grandparents tend their gardens and make wine. After graduating the French Culinary Institute, Cocheo got a job as a sous-chef at Wallse, considered one of the top French restaurants in New York City. The combination of these experiences inspired No. 9’s creative American cuisine with French-Austrian leanings. The current menu features roasted beet salad with smoked trout, crème fraiche, and horseradish ($12); pan-roasted duck breast with braised red cabbage and wild mushroom bread pudding ($26); sauteed diver scallops with sunchoke puree, bacon, sauteed pea shoots, and Reisling sauce ($26). For dessert, warm red wine poached pear with vanilla crème fraiche ($7) or local pumpkin souffle with crème anglaise. No. 9’s menu is constantly evolving, with changes made every week based on what’s in season in the Hudson Valley. The restaurant uses predominately local, organic produce and only uses sustainably farmed or wild-caught seafood. The wine list offers over 35 wines from the West Coast, Australia, South America, Europe, and South Africa. No. 9 is located inside the Victorian-styled Simmon’s Village Way Inn, awarded Gannett’s four-star rating. 53 Main Street, Millerton. (518) 592-1299; www.number9millerton.com
Pennings Harvest Grill and Brew Pub
Pennings Harvest Grill and Brew Pub is set on the grounds of Pennings Farm and Orchard in Warwick, making eating and drinking there a true farm-totable or farm-to-bar experience. The bar at the pub is made out of an antique apple grader, with Ommegang Witte, Keegan Ales Old Capital, Southern Tier IPA, and PBR on tap. Pennings makes their own hard apple cider and they offer hard peach cider from the Warwick Valley Winery and Distillery. They have local wines from Warwick and Washingtonville as well as wines from California, Italy, and South America. Adjacent to the bar is the Harvest Grill, an informal, family-oriented eatery with specialties that include a signature apple salad—field greens with marinated julienne apples, toasted almonds, and house vinaigrette (small for $5 or large for $8); fish and chips (various sizes available for $8 to $32); and their self-proclaimed specialty, New England clam chowder ($3.50 cup, $5 bowl, $10 quart). They also offer a list of paninis, sandwiches, burgers, pasta dishes, seafood, and a kids menu. Outside, visit the old-fashioned custard and ice cream stand and the farm animals petting area. Route 94 & Warwick Turnpike in Warwick. (845) 986-1059; www.penningsfarmmarket.com
Stockade Tavern
Husband and wife co-owners Giovanna “Jenny” Vis and Paul Maloney are bringing the pre-Prohibition-style cocktail back into fashion in uptown Kingston. “The cocktail was invented in America.” explains Vis. “There were incredible, inventive bartenders [before Prohibition] and [today] we don’t touch upon the variety of ingredients.” Try the sweet-tart Prosecutor ($9): Old Overholt Rye, St. Germain, Chartreuse, and lemon juice; or the Moscow Mule ($8): vodka, ginger beer, and lime. The tavern is set in the former Singer sewing machine building; the original S is still on the door and inside the tables are made from the iron sewing machine bases left behind. The original tin ceiling is in place, embellished with crown molding and Federalperiod colors. Appetizer-like vittles are also available. 313 Fair Street, Kingston. (845) 514-2649
Superfood Citizen Café
One of the Beacon community’s newest additions is the Superfood Citizen Café, a raw, organic living foods café and high-alkaline juice bar. The breakfast menu, served all day, includes cinnamon rolls, pecan-maple leather rolled with apricot jam and house cream cheese ($8), and yogurt parfaits, layers of raw granola in vegan yogurt and fresh fruit ($10). Gluten-free dinner entrees, also served all day, include stuffed corn enchiladas and mesquite cocoa mole with vegan sour cream, guacamole, fresh salsa, and lemon ($21/$12 half portion); zucchini macaroni and cheese with spiced collards, crusted heirloom tomatoes, and bacon bits ($16/$8); and four-tiered pizza rounds made with macadamia nut mozzarella, italian herbs, pesto, sun-dried tomato marinade, mushroom-pepper tapenade, and olives ($18/$9). Try naturally sweetened, low-glycemic, desserts like nut-milk cheesecake ($8/$4); raw cocoa truffles ($4); and house cookies ($2/$1). 484 Main Street, Beacon. (845) 440-8344; www.superfoodcitizencafe.com
Yum Yum Noodle Bar
Yum Yum will be Nina Moeys-Paturel and Pierre-Luc Moeys’s third Hudson Valley restaurant, following Café with Love in Saugerties and Oriole 9 in Woodstock. Moeys describes Yum Yum as “a noodle bar with all kinds of Asian street food dishes on the side.” The make-your-own bowl includes a choice of noodle, broth, and protein for $9. On the side, enjoy a of helping of miso-cured grilled salmon ($8); Indonesian chicken satay ($4); green papaya salad ($6); pad thai ($8); and marinated green beans ($6). Nothing on the menu is over $10 except for family-size portions. 4 Rock City Road, Woodstock. (845) 679-7992; www.yumyumnoodlebar.com
8/10 ChronograM food & drink 73