Note: Although I previously posted this in my trip to Tarrytown, I updated this after interviewing the Sous Chef, Ariel.
Hotels
usually have reputations of having a so-so restaurant. That is certainly not the standard for the
Double Tree Hilton in Tarrytown, NY. Their
restaurant, Bistro Z, is one that deserves attention even when you are not
staying there. Chef Craig Leonard is the
brains behind the food. With farms not
being so far away, Chef Craig is about the use local sources. Seasonal menus change to reflect what is
locally sourced within a 50 mile range and are indicated with stars.
It’s not
just produce that makes up the 70% locally sourced menu. Chef Craig told me that they obtain fresh duck,
rabbit, and pork in the Hudson Valley.
Beef comes from farms in New Jersey.
Ariel
Cacciaglia is the Sous Chef who is responsible for coming up with orders,
specials and watching the line. Ariel also preps the soups, stocks and sauces. She had prepared a lunch of Fish and Chips…big
deal? Beer battered fish fried up and
served with cole slaw…so? A local dark
beer and capers are used in the batter bringing out the flavor and making them
less salty. Whereas most restaurants use
cod, Bistro Z uses Chilean Sea Bass. They
buy the Chilean Sea Bass whole and then use the portions left from cutting up
the steaks. This was one of her ideas. I
missed this.
Let’s get
to the dinner. Bread…two types. I did not partake as I wanted to save my
tummy room for everything else. Nancy
did partake and said that it was perfect regarding both the texture of the
crust and chewiness of the inside.
I asked if
our waitress could make fresh lemonade.
With the restaurant having a bar, this can be done. She also asked if I wanted any fruit in it
and opted for strawberries, which turned out to be sweet, considering that the
season was quite over.
It was the
end of Restaurant Week in Hudson area as those restaurants participating had
special menus at a fixed price. A Board
of Directors comes decides on the proteins that the restaurant is to use. Bistro Z creates the sides. This may be done so that each of the
restaurants has a different menu. Although
the choices were quite appealing, especially for the price, we decided to order
off the main menu. I could have had the
Rabbit Ragu with fresh Pappardelle pasta or Maple Brined Pork Chop with a blackberry
sauce. Next time.
Nancy
requested a Caesar Salad with the dressing made on the premises. I love fresh beets and ordered the Trio of
Baby Beet Salad. Three different colored
beets with grape tomatoes, frisee, and a tarragon vinaigrette.
As we were
approaching the podium, I noticed that there was a platter of salsa, chips and
guacamole. (There is a sign revealing the “Soup of the Moment”. Great idea in
case the chef opts to whip up a different “soup of the day”). I asked our wonderful waitress if we could
partake in a sample of the guacamole, wondering as to whether they use fresh
avocados. No doubt that they do and just
the right amount of kick.
Chef Craig
wanted us to sample a few other appetizers.
Twist my arm. House Cured Salmon
with asparagus spears, frisee, and an herbed crème fraiche. The salmon was neither
salty nor oily. Too bad I can’t buy this at home.
I do not
tend to enjoy Brie. This was a Baked
Brie with lingonberries, toasted almond and a warm baguette. Nancy loves cheese and figured that she’ll
eat it. Then I tried it. I guess all
brie cheeses are not the same! Baked must make a difference as well. Add those lingonberries and almonds and you
have one excellent taste bud pleasure.
Nancy agreed. Ariel later told me
that heating up that type of cheese, just enough to take the chill out of it,
changes the flavor completely.
Now we are
onto the main course. Considering what I
had so far, I had expectations for their Lamb Chops. Two double loin chops cooked to my request (I
like them just about well-done), with braised spinach and kale, along with a
Potato and Squash Gratin. I asked to
leave out the Crispy Garlic. Another OMG
experience! The combination of potato
and squash (not sure which kind) with the melted cheese made for a great
“side”. Talk about a savory dish!
Nancy went
for a “surf and turf” of Beef Tenderloin and Grilled Tiger Shrimp. I believe that the tenderloin was like filet
mignon. Yukon mashed potatoes, real baby
carrots, and asparagus accompanied this entrée.
“Tiger Shrimp seems to have the best taste and consistency,” Ariel said.
“When we clean the shrimp we then place it in oil and shallots.” A Bordelaise Sauce added an extra
flavor.
Somehow,
there was room for dessert and not “jello”.
Chocolate Explosion sounded like a chocoholics dream. “Warm
Chocolate Soufflé Cake with Center Ganache Served with Vanilla Ice Cream”. Nancy went for the Maple Sugar Bruleed New
York Style Cheesecake with spiced pecans.
This is certainly a specialty of Bistro Z. It’s an individual mini-cake rather than a
slice. I could definitely say that I would buy the cheesecake if it were sold
in NYC.
We had breakfast the next morning with a choice of a
buffet (hot and cold) or off the menu.
Whereas most restaurants serve hash browns or such, tri-colored potatoes
were the offering. Purple, red and
white. I ordered eggs over easy and
skipped having any bread for dipping these special spuds in the yolk. www.bistroZ.com
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