Ein Restaurant des Guide MICHELIN suchen

Chef/owner Terry Koval and his talented team create memorable dishes at this restaurant with a lovely, rustic feel. First up? House-made salted yeast rolls, served hot alongside garden herb butter, then the harvest plate with a beautiful display of vegetables, that's perfect for sharing. House-made pappardelle tossed with morels, whipped lemon ricotta and parmesan is an elevated dish of comfort, while the smoked duck hits the spot. Crisply skinned duck served alongside duck leg pâté en croûte with Hudson Valley foie gras and a glossy duck bone jus is just right. 
Cocktails are especially fun, as in the "There's Always Money in the Banana Stand," with Horyzon koji rice spirit, house banana liqueur, house orgeat and tiki bitters.