“IT’S NOT ITALIAN-AMERICAN—it’s not just spaghetti and meatballs,” says Beau Widener, Director of Culinary Operations for ERL Hospitality, the restaurant group responsible for opening Red Zebra in Sleepy Hollow. Widener, along with restaurant owners David Starkey and Neil Benson, and Chef de Cuisine Matt Raymond, are providing Hudson Valley diners with a modern approach to Italian cuisine. Already famous for its daily hand-made pastas, Red Zebra is incorporating regional flavors and ingredients to create unique Italian dishes. Widener and his team source from all over the valley—including Stone Barns Center in Pocantico Hills, Blooming Hill Farm in Blooming Grove, Hilltop Hanover in Yorktown Heights and Fazio Farms in Modena—to create menu items like pappardelle with braised oxtail ragu and local soft poached egg. Guests can relax for lunch and dinner in the 40-seat dining room or grab a beverage at the bar and cocktail space. The beverage program complements Red Zebra’s high-end cuisine as well. “We have a wine cellar that feeds an extensive Italian wine list,” Widener notes. “There are also some really great cocktails at the bar, as well as a selection of Italian and domestic beers.” Starting this spring, Red Zebra will offer patio dining, as well as a weekend brunch service.
31 Beekman Ave, Sleepy Hollow
Fri, Sat 11:30am– 10pm