The restaurant descriptions that follow reflect the opinions of the editors of Rural Intelligence.
They are editorial content, not paid advertisements, and are organized by county.
|Prairie Whale, in Great Barrington, for a new farm-to-table hangout.||Terrapin, in Rhinebeck, offers astonishing variety and value in a glittering setting.||Table Six, in Lenox, features a changing prix fixe meal in the refurbished Kemble Inn.|
Market St. - Rhinebeck, New York
Chef Gianni Scappin scores another hit with Market St., his two-year-old homestyle Italian restaurant in the heart of Rhinebeck. During a recent visit, we started with rich, flavorful grass-fed beef meatballs with tomato and organic polenta ($8.50), a perfectly balanced bruschetta Parma with mozzarella, prosciutto, olive oil and aged balsamic ($9.50), and a simple salad of roasted beets, Coach Farm goat cheese and arugula ($11.50) dressed with a tangy vinaigrette. The wood oven pizzas and breads are a major presence on the menu (not surprising, considering Scappin made the wood-burning oven Market St.’s focal point). Try the Caprina (fig-herb spread, Coach Farm goat cheese, pear, arugula and truffle oil, $17) or Boscaiola (mixed mushrooms, mozzarella, tomato and herbs, $16.50). They’re cooked perfectly, with crispy, thin crusts and complementary flavors that provide maximum impact. Pastas and risottos are hard to resist — they’re bursting with top-quality ingredients, and gluten-free and whole-wheat options are available. But save room; Satisfying main dishes like a slowly baked salmon with snap peas, potato puree, and black truffle vinaigrette ($26) and a local aged ribeye steak with crispy fingerling potatoes, chickpeas, sage and spicy aioli ($32) are waiting for your enjoyment, too. Specialty cocktails and homemade sodas are available. —Andrea Pyros
19 West Market Street, Rhinebeck
Monday through Thursday 5-10 p.m.
Friday & Saturday 5-11 p.m.
Sunday 4-10 p.m.
Brunch served from 11 a.m.-3 p.m. on Saturdays and Sundays.