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What are the best off the beaten path eats outside of manhattan?

Upvoted by Tess Tripodi and 7 others
954 Old Post Rd, Bedford, NY
jared-radas

Jared Radas

New York City

https://instagram.com/jradas2126/

Sous Chef at Marea

Jared Radas

Sous Chef at Marea

Answer found helpful by Danielle Rehfeld and 19 others

Campagna at the Bedford Post Inn is truly a destination to experience, anytime of the year. Chef Devin Bozkaya has done a remarkable job constructing a menu that highlights both traditional Mediterranean flavors and locally grown and sourced products. The pastas are some of the best outside of the city, the fusilli with pork ragu, the creste nero, and the seasonally inspired rotolo being the can't-miss selections. The 8-room Inn on property offers a wonderful overnight escape from the city for those looking for a weekend get-away.

Helpful 20 Comments (3)
daniela-garcia

If you like it then you shoulda put sriracha on it

Daniela Garcia

I went here last year and still have wonderful memories. I second your recommendation for this as a great weekend getaway!

Reply about 1 year ago

eliot-abrams

My friends think I'm a food snob

Eliot Abrams

I checked out some photos after reading your piece, it looks like an incredible venue. Not quite the same, but reminded me a bit of the experience of going out to BHSB.

Reply about 1 year ago

sue-kim

Sue Kim

New York

Dessert before dinner!

Sue Kim

Amazing review! Thanks for this!

Reply about 1 year ago

tess-tripodi

Tess Tripodi

https://www.tumblr.com/blog/cheftrip

Executive Chef Halcyon / Egan & Sons Montclair, NJ

Tess Tripodi

Executive Chef Halcyon / Egan & Sons Montclair, NJ

Answer found helpful by Danielle Rehfeld

This is such a beautiful restaurant and Inn! Thank you for reminding me that I want to go back!

Helpful 1 Comment
Upvoted by Dana Silverstein and 6 others
18 Mill St, Port Chester, NY
marie-florian

Marie Florian

New York

http://www.wallse.com/

General Manager @ Wallse Restaurant, modern Austrian cuisine in the West Village

Marie Florian

General Manager @ Wallse Restaurant, modern Austrian cuisine in the West Village

Answer found helpful by Dev Mallik and 14 others

You cannot call yourself a real foodie until you've made the trip to Port Chester for a Guanciale Pizza at Tarry Lodge. Wood-fired pizza topped with guanciale, black truffles and a sunny side egg--it's just a Metro North ride away. Your favorite band is probably playing at the Capitol Theater. And you can't leave PC without a stop at Sam's for a beer post-theater.

Helpful 15 Comments (3)
dana-silverstein

Midwest girl, love to cook and dine out in NYC!

Dana Silverstein

Oh my gerd that looks so friggin good! This will definitely be added to my bucket list for food adventures!

Reply about 1 year ago

esther-samuelson

PR and social media professional

Esther Samuelson

I have been known to take day trips specifically for food, this sounds like it might be worth it :)

Reply about 1 year ago

kevin-clarkson

Art Director, wine lover, passionate about all things culinary

Kevin Clarkson

Great to see some more spots on RoundTable in Port Chester!

Reply about 1 year ago

Upvoted by Danielle Rehfeld and 4 others
michael-boulos

Michael Boulos

Williamsburg

www.freeholdbrooklyn.com

Executive Chef, Freehold Brooklyn

Michael Boulos

Executive Chef, Freehold Brooklyn

Answer found helpful by Tine Lee and 15 others

I helped open this farm-to-table gem in Westchester, just "North" of the city about 6 years ago. Owners Stephen Mancini and Eric Gabrynowizc have combined their experience working for Danny Meyer at USHG hotspots like Blue Smoke, Maialino, Gramercy Tavern and Union Square Cafe. They work with small local farms to bring in some the freshest seasonal ingredients to be found in the Hudson valley. Not only will the food blow you away, but the hospitality at North is second to none with a well trained staff that will make you leave feeling like a VIP every time.

Helpful 16 Comments (1)
dana-silverstein

Midwest girl, love to cook and dine out in NYC!

Dana Silverstein

My boyfriend's family is from this area, this will make a great recommendation for them! Unless they know about it already...then I'll just insist they take me here next time we're up there :)

Reply 12 months ago

Upvoted by Katie Diehl and 3 others
michael-landas

Michael Landas

New York City

Chef de Cuisine at Boilermaker

Michael Landas

Chef de Cuisine at Boilermaker

Answer found helpful by Danielle Rehfeld and 18 others

Granted, being a block away from the first stop in Brooklyn on the L train isn't very far from Manhattan, but it counts, and I'm going to tell you all a very serious bit of advice- go to this place NOW before it blows up.

Chef Marcellus Coleman, an alum of Eleven Madison Park and WD-50 (and a "Chopped" champion) has put together a fantastic menu that includes late night (after midnight) eats. The flatbread is chock full of wonderfully fresh springtime (as I write this) ingredients- ramps, roasted asparagus, radishes, favas, and burrata. The lamb burger is a monstrosity that has to be tasted to be believed, seasoned with Za'atar and harissa, topped with a caramelized onion and shitake marmalade that talks dirty to you with each bite. The roasted chicken is amazingly flavorful, juicy, and herby, paired with yucca fries it is one of the best I've had in the 5 boroughs. I would dare say it deserves comparison with Barbuto and Beauty and Essex, but I'll let you decide for yourself.

Partner this amazing food with a fantastic cocktail program (try the very un-PC "White girl wasted- be careful), a back patio/outside dining area (seats 50!) and a staff that you can sense believes in the product, and you're sure to have a great time. The fact that it's open late, and that it isn't far from Manhattan makes it a can't miss. I say it again, go now before word gets out and you can't get a reservation.

Helpful 19 Comments (2)
kayla-chang

Kayla Chang

New York City

Born in Hong Kong, Instagramaholic

Kayla Chang

This was my favorite review I read on here today! Sounds so good...thanks for sharing the secfret!

Reply 11 months ago

dana-silverstein

Midwest girl, love to cook and dine out in NYC!

Dana Silverstein

This place sounds dope -- always enjoy your recommendations, thanks MIke!

Reply 11 months ago

Upvoted by Mangal Dev and 2 others
95 Commercial St, Brooklyn, NY
shawn-radar-burnette

Chef at Delaney Resaurant Group

Shawn Radar Burnette

Chef at Delaney Resaurant Group

Answer found helpful by Danielle Rehfeld and 1 other

Truly inspired Middle Eastern food though heavily bent to Isreali.

A remarkable vision of Eldad Shem-Tov's food is at least paralleled by the remarkable surrounding and atmosphere created by owner Sarah Conklin. Eat fresh, new, inspired and healthy food with one of the most important glass factories and pre-civil war industrial monuments in all of NY. Foodie joy if you are lucky enough to catch Chef at the helm in the kitchen.

Helpful 2 Comment
Upvoted by Mike Wilson and 2 others
eli-cohn-wein

General Manager at Delaney Chicken

Eli Cohn-Wein

General Manager at Delaney Chicken

Answer found helpful by Olivia Martinez and 9 others

Once you've graduated from the faux tex-mex haze of Chipotle-style burrito joints, you may recognize the superiority of the small corn tortillas. Bright and flavorful, fresh corn tortillas can single-handedly take mediocre fillings and turn them into a wonderful taco.

So why doesn't everyone use corn tortillas, and more importantly, why do some corn tortillas suck? Because the best corn tortillas are traditionally made from masa, or corn that is alternately dried, soaked, and ground in an incredibly arduous process. You can ease the process by starting with Masa Harina, which is a flour made from masa, but the results can vary widely, and in my (admittedly snooty) opinion, fall short of the real deal.

All of this is to say that when I crave tacos, what I'm really wishing for is Tortilleria Nixtamal. As far as I know, Nixtamal is the only place in the city that goes through the back-breaking work of turning corn into tortillas from start to finish. The menu in it's entireity is good bordering on great, but what makes this place a can't miss is absolutely the freshly made tortilla wrapped around every taco.

As you might expect, the tamales (masa wrapped in a corn husk and steamed) are also out of this world. Similarly, the chips made out of the fried tortillas are golden and crunchy and perfectly seasoned.

I would also note that you can purchase raw masa, freshly made and pressed tortillas, and a number of yummy sauces (including a nicely balanced Mole) from a walk-up window outside of the restaurant. There have been many nights that I have giggled to myself as my dinner guests marveled at the tacos I serve - if only they knew that the secret is just a quick ride on the 7 train away.

Helpful 10 Comments (3)
john-rudolph

BBQ Grill Master, beer lover

John Rudolph

Finally someone who understands tacos! I don't live in queens but Im almost tempted to head out there just to try this out

Reply 11 months ago

kayla-chang

Kayla Chang

New York City

Born in Hong Kong, Instagramaholic

Kayla Chang

Wowee this was so much fun to read! This will definitely go onto my list!

Reply 11 months ago

Olivia Martinez

This was straight up awesome!

Reply 11 months ago

Upvoted by Mangal Dev and 1 other
77-08 Woodside Ave, Queens, NY
liam-wager

Liam Wager

New York City

Manager at Blue Ribbon Federal Grill

Liam Wager

Manager at Blue Ribbon Federal Grill

Answer found helpful by Mangal Dev

Do you like Thai food? Can you handle a little authentic heat? Ayada Thai serves some of the best Thai food I've ever had and several of their dishes come complete with enough heat to make you sweat in February with the windows open. The plethora of fresh dishes from their chicken laarp and papaya salad to the whole fried red snapper in any of their sets are all outstanding. This is your local Thai Restaurant in the city cooking at Khe-Yo level flavor and execution with the price tag of "deep Queens".
(This area of Queens, is well known for it's Korean Barbecue and Thai restaurants. It's a bit of a hike on the train but entirely worth it and if you're being ambitious, you can do what my friends and I do: head out early, Korean Barbecue for lunch, explore the neighborhood until we have room to eat again, Thai food at Ayada for dinner, ride the train home in bliss)

Helpful 1 Comment
Upvoted by Carly Liao and 1 other
440 New York 22, North Salem, NY
alex-papanicolaou

Alex Papanicolaou

New York City

Sommelier at Colicchio and Sons.

Alex Papanicolaou

Sommelier at Colicchio and Sons.

Answer found helpful by Alex Wu and 16 others

I grew up in Westchester County, NY, in a small town called North Salem. It's suburbia, so there isn't really much in the realm of food going on around there other than diners (which are awesome, obviously), and pizza places. We all got really excited when a Dunkin Donuts finally opened in our little shopping center. But there was one gleaming beacon of gastronomy in our town that all the neighboring small towners in the area drove out of their way to go to on a weekly basis. The Blazer is not just a small town bar, it's a Westchester County institution. It's gospel. Ask anyone who grew up in Westchester. It has everything you'd want in a small town pub: old school charm, paper placemats, cramped quarters, only accepts cash; with the added bonus of having absolutely incredible food from top to bottom. They've been open since the 70's, but have had the audacity to only add maybe six new items to their menu over that span of time. Well, hey. If it ain't broke, don't fix it, right? And sweet jeez this place ain't broke. I've pretty much ordered the same thing every time I've gone there since I was about 12 years old. Start with pretty much the best cup of chili in existence (topped with cheddar and onions, of course), followed by a bacon cheeseburger (the burger has never disappointed. It's also the size of a women's softball) and a small plate of fries, which are less "fries" and more "quartered potatoes" (you can't finish more than a small plate of fries unless you're Joey Chestnut or some other professional eater). They have mostly local brews on tap, plus some familiar stuff. But this place is really all about the food. Don't come expecting 4-star service (though the employees are always friendly). They might even forget to bring something you ordered. But that's sort of the charm for me. Regardless of when the food hits the table, it's always exceptional and it makes me proud to be from North Salem.

Helpful 17 Comments (2)
andrew-johnson-35

Andrew Johnson

New York City

www.roundtable.io

Co-founder of RoundTable

Andrew Johnson

Alex, your posts are amazing dude. I feel like I go on a journey every time. Great stuff!

Replies (1) about 1 year ago

alex-papanicolaou

Alex Papanicolaou

New York City

Sommelier at Colicchio and Sons.

Alex Papanicolaou

Much appreciated, Andrew!

about 1 year ago

neha-patel

Neha Patel

New York City

Event Coordinator, I research great places to eat for a living

Neha Patel

Those fries/potato wedges look mind blowing. I wish I lived closer to here this reminds me of a restaurant at home!

Replies (1) about 1 year ago

alex-papanicolaou

Alex Papanicolaou

New York City

Sommelier at Colicchio and Sons.

Alex Papanicolaou

Take a day trip, Neha! It's worth it!

12 months ago

Upvoted by Megan Fraser
megan-fraser

Bartender at CUT by Wolfgang Puck

Megan Fraser

Bartender at CUT by Wolfgang Puck

It took an exodus of NYC Chefs to create this amazing restaurant, getting a lot of the same produce we get in NYC, closer to where its farmed in NJ. There are 4 restaurants in this stunning mansion, and its an easy train ride away. I won't attempt to write anything better than the great press its received, I will vouch for the greatness of the restaurants in the stunning Vail Mansion.

Helpful 0 Comment
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