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Serevan
Posted by: Dan Shaw
Posted on: Wednesday, January 30, 2008
Comments
THERE IS NO DOUBT THAT SEREVAN IS THE FINEST RESTAURANT IN DUCHESS COUNTY !! THE CUISINE AND SERVICE IS EQUAL TO SOME OF THE BEST RESTAURANTS IN NEW YORK CITY.
I agree with the previous post. This is absolutely my favorite restaurant in the tri-state area, let alone dutchess county! Serevan is on par with any great restaurant in NYC…if not better. Serge is a master! and a sweetheart. You must try the mussels made with blood oranges! My “picky” step son loves them - as well as the chicken bastilla. The service is phenomenal and pleasant, and you feel well taken care of by their enthusiastic and well-informed staff. I love when Rouben is up front, as well. There is usually a fun crowd sitting at the bar. Make a reservation, but you can often fit in the bar area without one. Great for Sunday Brunch….and there’s a great outdoor patio with gorgeous gardens. Their wine list is compact and concentrated with great wines at reasonable prices. They can boast an eclectic selection from numerous countries, expertly matched with the foods. Can not recommend this highly enough. It’s a must.
We were a party of 5 on 9/4/2009…...reservation was for 6 pm; 3 members arrived at 6:10; the other 2 were already seated. At 8:15 the host came to our table as we were about to start desert and informed us that he “needed” the table for the next group. This is a “no!no! in the restaurant business and I was shocked, The food was perhaps slightly better than “average”, although a hanger steak was overcooked and tough, but I will not return because of their rudeness.
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Full Article
Food as intricately flavored and nuanced as Serevan‘s tends to be served in uptight, pretentious surroundings, but this pretty restaurant (just three-minutes from the Wassaic train station) is pleasantly laid back. Why is the food so good? Owner Serge Madikian, the grandson of an Armenian immigrant who grew up in Iran, has worked alongside some of the best chefs of his generation, including David Bouley and Jean-George Vongerichten. He puts everything he’s ever learned about cooking into dishes such as Chicken Bastilla with Orange-Curry Emulsion ($21), Pan Seared Branzino with Cumin Scented Hummus and Preserved Lemons ($25), and Rack of Lamb with Madjoul Dates and Dried Limes ($29) Dessets like Orange Blossom Panna Cotta ($8) are equally exotic and delicious.
6 Autumn Lane (aka Route 44): 845-373-9800
Dinner: Thursday - Monday 5 - 10
Closed Tuesday & Wednesday
