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Restaurants
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.
Pan Zur in Tivoli offers tapas and then some.
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Bread Alone in Rhinebeck specializes in breakfasts and lunches on artisanal bread. |
Bangall Whaling Company is an archetypal neighborhood saloon. |
[See more Restaurants, Listed by County]
St. Andrew’s Café at the CIA - Hyde Park, New York
It may look as if time has stood still at St. Andrew’s Café at the Culinary Institute of America (CIA), with its carpeted floors, white-clothed tables, and traditionally garbed servers, but rest assured; the restaurant’s menu and sustainability practices are thoroughly modern. In 2009, the restaurant was certified by the Green Restaurant Association, thanks to its commitments to source local and regional ingredients and to reduce water consumption and waste. In late 2010, Dwayne LiPuma, an assistant professor of Culinary Arts, took over as executive chef and developed a sophisticated, upscale farm-to-table menu designed to appeal to a broad range of diners. Meals start with bread baked that day by CIA students. On a springtime visit, frisee and watercress salad with a Cabot cheddar dressing arrived artfully stacked on endive, garnished with toasted hazelnuts and house-made bacon lardons. Spring salad featured local greens dressed with a mustard-shallot vinaigrette, mounded on asparagus spears and encircled by roasted red baby beets and delicate chunks of nutty-flavored Toma Celena from Cooperstown Cheese Company. Sautéed sea bass was paired with house-made sausage, fava beans, and artichokes in a Chardonnay broth. The pan-roasted Stone Church Farm duck, the Café‘s top-selling dish (in photo), features tender, pink duck breast atop a curry-spiked grain salad of barley, wild rice and couscous, all from Wild Hive Farm in Clinton. Old favorites remain, including pizza Margherita with house-made tomato sauce, basil, mozzarella and ricotta, and, yes, even meatloaf, which now comes with an herb and Bulich Farm mushroom gravy and roasted-garlic whipped RSK Farm potatoes. Save room for dessert, especially in in spring, when you can get pound cake with strawberry compote, strawberry ice cream, and a dollop of crème fraiche. —Kathryn Matthews
1946 Campus Drive, Hyde Park
Open Monday - Friday only when classes are in session. Please check the website for closures.
Lunch: 11:30 a.m. - 1 p.m.
Dinner: 6 - 8:30 p.m. through May 23
Reservations required: 845.471.6608
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