Fodor's Expert Review The Local Restaurant and Bar

Chef Wes Dier features local, seasonal, and sustainable ingredients in his creative, delicious creations. To start, "snack jars" are filled with delicacies like pickled quail eggs, Japanese-inspired popcorn, and duck rillettes. There's a selection of East Coast oysters and small plates that include sliders made from local beef served on brioche topped with melted Cambazola cheese, caramelized onions, and a secret sauce. For variety, each entrée is served "two ways." Favorites include Southwestern swordfish (barbecued and tortilla-breaded) and Berkshire pork (scallopine and crisy pancetta). The wine list highlights selections from the Hudson Valley.