OPENINGS Recent openings of restaurants, farms and markets.
Cathryn's Tuscan Grill Lounge
91 Main Street, Cold Spring
(845) 265-5582; www.tuscangrill.com
Cathryn Fadde opens her intimate courtyard restaurant to Main Street with the opening of a new lounge. Already a popular gathering place for bands as well as patrons post-Shakespeare, the lounge offers a warm, inviting salon for weathering the winter. Decorated by Maryann Syrek, the lounge offers a menu of small plates such as oysters, antipasti, a Hudson Valley cheese plate and an Italian cheese plate, cocktails, desserts and coffees. The menu is available nightly until 10:30, bar until 1am.
All Shook Up
44 Raymond Avenue, Poughkeepsie
(845) 485-1955; www.allshookup44.com
Think Happy Days and healthy choices. A '50s-themed smoothie bar with a vintage diner feel mixes jukebox favorites and a health-conscious menu: The burgers are grass-fed, antibiotic- and hormone-free; the cheese, local; the fries, sweet potato (and baked). Breads are sprouted grain (low-glycemic) and the smoothies are all fruit (or vegetable) and juice (no added sugar). While there are plenty of diabetic, vegan and gluten-free offerings, you can also get a milk shake or root beer float (with Jane's ice cream). Serves breakfast, lunch and supper, and sells glyco-nutritional supplements. Open daily from 8am except Sunday.
Chef/owner Patrick Amedeo moves his popular (Rt. 55) pizzeria to a new home, an impressive Tuscan-styled building with a casual urban interior. From custom-made, hand-built, wood-fired brick ovens, he produces award-winning, rustic Neapolitan pizzas: thin crust with San Marzano tomatoes, fresh mozzarella and all the toppings (favorites include the Mama Mia-wood roasted onions with fennel sausage). Italian pastas, hot and cold panini and salads round out the menu.
Out of the frying pan, into the boiling water, Art Burns (a new dad and, until recently laid off, a New York City ad man) turns to New York-style bagel making. Burns learned to make bagels as a kid working in his uncle's Jersey shop, so the bagels he offers at Beacon Bagel are true water bagels--high-gluten flour, salt, water, yeast and malt-boiled, then baked. Traditional spreads such as chicken, tuna and whitefish salads and chopped liver are made from family recipes. And of course, there's cream cheese and smoked Nova lox. Egg sandwiches and specialty lunch sandwiches (roast beef and turkey--both house roasted), too. Nontraditional, gluten-free bagels also are available (frozen and baked on site). Open weekdays 6 to 3 and Saturday and Sunday from 7 to 4.
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