Page 18 - Vallet Table - Spring 2020

Creekside Bar & Bistro
1128 Rte 32, Rosendale
845.658.2000; creeksidebistro.com After nearly two decades at The Gilded Otter in New Paltz, husband-and-wife duo Reshma Ramoutar and Juan Galvan left their respective jobs as manager and assistant general manager to open their own place: Creekside Bar & Bistro in Rosendale.
Up and running since November, Creekside dishes addictive gastropub fare along the Rondout Creek. Bites range from snackable munchies like deep-fried pork wings with four different sauces to grilled New York strip steak sandwiches and
the best-selling Tres Queso Burger with American, cheddar, and Parmesan cheese.
For Ramoutar and Galvan, who live nearby in Tillson, Rosendale’s warm and open atmosphere is a perfect fit for their family-friendly restaurant. “Rosendale has been very welcoming, and all the people from the surrounding areas have also been extremely kind to us,” they share. “It helps that we also worked local for many years, so our faces are familiar to many. We couldn’t be more grateful to everyone that has come to support us.”
Heading into summer, the couple hopes to establish relationships with local farmers and maybe even add an outdoor patio. No matter what, their top priority is to serve simple, delicious meals that locals love.
“For us to have a customer leave with a smile and a full stomach makes us happy.”
— Sabrina Sucato Open Mon, Tues & Thurs, 12–9:30 p.m.;
Wed, 4–9:30 p.m.; Fri–Sat, 11:30 a.m.–10 p.m.; Sun, 11:30–9 p.m.
The Tasting Lab
4856 Route 81, Greenville 518.966.0020, Find them on Facebook Father-daughter duo Tom and Mady Vance don’t like to complicate things. When
the pair opened Hop Barn Brewing in 2017, they did so right on the family
farm in Greenville. Soon, customers
were suggesting they try their hand at
a restaurant, and eventually, the two conceded.
After about a year of renovations, they opened their newest family-friendly affair, The Tasting Lab. The name is a nod to two of the Vances' passions: providing customers with a wide selection, and Mady’s dog, a Labrador.
There are no secrets with this Greenville gem — the food is practically prepared right in front of you. “You can see the kitchen as soon as you walk in,” Tom says. “We are farm-to-table, and we wanted to make every step visible to our patrons.”
The Vances work directly with local growers to create their menu, which is fully equipped with lunch and dinner,
and a tasty Sunday brunch. With options like elk or wagyu beef burger on a locally made milk bun, or an egg sandwich on onion focaccia, the dishes are elevated by the details. Their “Kibble and Bites” menu features late-night indulgences like maple- bacon-bourbon chicken wings.
An extensive tap list lines the bar, featuring Hop Barn Brewing favorites and other Greene County beers, and Tom hints at the potential for an outside patio with a new food and drink menu. “We’ve got some plans,” he says.
— Meg Tohill Open Wed-Sat, 11 a.m.–11 p.m.;
Sun 9 a.m.–5 p.m.
Hudson Market on Main Café
5 North Broadway, Nyack
845.875.7559; takechargercc.com/hudsonmarketonmain With the addition of Rockland Community College’s Hospitality & Culinary Center
to Nyack's Main Street last year, the village now has a pipeline in place to train students to be qualified employees, a perennial problem for chefs and restaurateurs in the region.
The Culinary Center offers several pathways into the food and beverage world, including fast-track culinary arts certificate programs, workforce-ready training for veterans and under-served populations, and a state-of-the-art teaching kitchen.
The latest addition? Hudson Market on Main, a 45-seat café serving an assortment of baked goods, soups, salads, and sandwiches.
A collaboration between RCC and FLIK Hospitality, whose past projects include
a conference center at Harvard Medical School and the former IBM Learning Center in Armonk, Hudson Market on Main gives students an opportunity to gain real-world experience. In their classes, students work with chefs at the café to cook some of
the food that is sold at the market. Some students will be candidates for internships or job placement after graduation. At the moment, about 25 percent of the café’s employees are RCC graduates.
Stop in for everything from gourmet sandwiches like Tuscan grilled chicken with sundried tomatoes and roasted peppers, sangria-braised short rib, and their signature: brisket with caramelized apples and onions, Swiss cheese, and horseradish dressing. Customers will also find a pint- sized breakfast menu complete with coffee beverages, plus a salad bar, and a retail shop stocked with local food products.
— Steve Fowler Open Mon–Fri, 6:30 a.m.–7 p.m.; Sat,
8 a.m.–5 p.m.; Sun, 9 a.m.–3 p.m.
16 THE VALLEY TABLE
MARCH – MAY 2020
TASTING LAB BY TOM VANCE; HUDSON MARKET BY RISA B. HOAG