Type to search

Issue 94, 2021

The Return of Hops Is Brewing in the Hudson Valley

 Everyone has a different level of familiarity with hops. Beer drinkers flock to Hudson Valley breweries to sample the diverse and creative lineups, seeking creamy stouts infused with freshly roasted

Tomato & Crab Spaghettini 

Courtesy of Chef Ralph Bello of Heritage Food + Drink in Wappingers Falls Serves 2 Ingredients ½ cup extra-virgin olive oil, divided 5 garlic cloves, sliced 2 pints mixed heirloom

Heirloom Tomato Salad With Burrata Basil Pesto 

Courtesy of Chef Scott Conant of Cellaio in Monticello  Serves 4-6 Ingredients Salad 1 pint cherry tomatoes, halved ½ cup plus 1½ tablespoons extra-virgin olive oil, divided 1½ tablespoons red

Editor’s Letter

As I write this letter, The Valley Table is wrapping up another spring restaurant week. For the first time, it occurred in actual springlike weather, taking place in mid-May, rather

Il Figlio Enoteca Perfects Italian Fare in Fishkill

992 Main St, Fishkill 845.836.3015; figlioenoteca.com  Loyal regulars know the devastation of losing their beloved neighborhood restaurant. For 10 months after Fishkill’s Il Barilotto closed, fans waited patiently for restaurateur

Meso Mediterranean Cuisine Fills Rye With Flavor

22 Elm Pl, Rye 914.305.6683; mesorestaurants.com Even the sharpest-eyed foodies should forgive themselves if they missed the quiet opening of Meso Mediterranean Cuisine in December. Yet walk inside the restaurant’s

Fiero Ovens Power Hudson Valley Pizzas

New York is a mecca for pizza. But did you know that the Hudson Valley is also home to a global leader in Italian-manufactured pizza ovens? Founded by Dutch chef

Hudson Valley Restaurant Week is back this April 8-21!