Page 22 - The Valley Table - Fall 2021
P. 22

                                   Toasted Newburgh
45 Liberty St, Newburgh 845.595.8484;
The latest in a long line of eateries to hit Newburgh’s beloved Liberty Street, Toasted Newburgh takes a simple approach to food that offers a refreshing twist.
Founder Sam Satanovsky knows food: At 16, he worked as a dishwasher at a local restaurant and climbed the ladder to become a chef. He studied at Johnson and Wales University’s cutting edge culinary arts program and landed at New York City’s Michelin-starred NoMad restaurant.
NoMad’s cuisine is “rooted in French technique, but decidedly New York in spirit.” In comparison, Toasted promises to be rooted in New York technique, and decidedly Newburgh in spirit. The team at Toasted curated a lunch-all- day experience, with its doors opening this past June.
Some of the mouthwatering options include a shaved ribeye sandwich with arugula and sautéed mushrooms on toasted ciabatta, a snow pea and pancetta salad sprinkled with aged pecorino, and “Babushka’s chicken noodle soup.” Almost a dozen craft beer and cider options are available
to order, including cans like the honey- and cherry-packed Zombie Killer cider by B. Nektar or the Molotov Cocktail, an Imperial IPA from Evil Twin Brewing.
Local ingredients speak the loudest in these dishes. Most of the items on the menu clock in at five ingredients or less, and nothing is drowning in an abundance of herbs, spices, and sauces.
Toasted’s backyard is the perfect venue to host small concerts and other activities. In the future, Satanovsky envisions a full-service bar with jazz bands playing and local comedians giving sets throughout the week. He hopes to expand the lunch concept into brunch and dinner menus in the coming months. —RB
Fogo de Chão Brazilian Steakhouse
235 Main St, White Plains 914.697.8600;
Past the striking double-sided wine display just inside
the entrance to the third New York location of modish steakhouse chain Fogo de Chão (56 worldwide) is a 246- seat space with 20-foot ceilings, a 16-foot white Carrara Market Table, and an open kitchen window for a salivating view of gaucho chefs fire-roasting meats.
The steakhouse — which opened in April — is in the Bank of New York building, circa 1926. It’s listed in the U.S. National Register of Historic Places for its Spanish and Neo- Romanesque-influenced architecture, fitting for a restaurant where grand indulgence seems to be the theme.
Fogo is known for its myriad of meats, with more than 16 cuts on the menu and all carved tableside. Indulge in rib- eye, lamb chops, fraldinha (bottom sirloin), linguica (spicy pork sausage) and the house specialty, picanha, a thinly sliced tender cut of top sirloin steak.
Of course, Brazilian cuisine is much more than fire- roasted meat; patrons serve themselves from the Market Table, an uber salad bar inspired by the marketplaces and farmlands of Southern Brazil. There are more than 50 items, including seasonal soups and salads (chickpea trio, apple manchego), black pepper candied bacon, fresh vegetables and sometimes striking fruits (prickly pear and dragon fruit), imported cheeses (smoked provolone, Grana Padano), and cold-smoked salmon and cured meats (Spanish chorizo, Calabrese salami). A Brazilian meal wouldn’t be complete without a sample of feijoada, a black bean stew made
with sausage and served with rice, fresh orange, and farofa (baked yuca flour with bacon).
The ambitious beverage program highlights are signature cocktails like the Caipirinha made with cachaça, the native spirit of Brazil (Fogo has its own private label cachaça), a wine list that — no surprise — emphasizes South American wines, and a level one sommelier. —John Bruno Turiano

   20   21   22   23   24