Here's Where You Should be Dining Out This Spring

These restaurants are updating their menus to showcase seasonal ingredients.


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Photo By Will and Susan Brinson 


Butterfield at Hasbrouck House

Butterfield has such a close connection to the Hudson Valley that its name is taken from the term settlers used to describe the region’s fertile earth. Under the stewardship of Executive Chef Aaron Abramson, Butterfield will rejuvenate its spring menu by shifting toward ingredients like ramps, morels, nettles, and plants and herbs gathered from the restaurant’s property. Such careful attention and natural inspiration will manifest in dishes like spring peas grilled over apple wood with warm rhubarb broth and fresh mint, and spring radishes with warm brown butter vinaigrette and baby greens/lettuces.

Stone Ridge — 3805 Main St. 845.687.0887. www.butterfieldstoneridge.com

 


Blooming Hill Farm

The term farm-to-table gets thrown around a lot these days, but at Blooming Hill Farm, they’re sticking with the tried-and-true definition. Many of their ingredients never leave the property. With a menu that already rotates weekly, Blooming Hill Farm’s menu is fluid and largely made from scratch: We’re talking down to in-house sriracha, Tabasco, ketchup, and chipotle. One of Executive Chef Matt Casino’s goals for the restaurant is to eliminate waste, which results in “nose-to-tail, leaf-to-root cooking.” His philosophy yields fascinating dishes like beet pizza, fried cabbage Rangoon, and smoked ribs with root beer glaze. Come spring, look for veggie-based dishes replete with peppers of all kinds, squash, cucumbers, and meals that incorporate eccentric herbs like nepitella and lemon verbena. λ Monroe — 1251 State Route 208.

 


The Roundhouse

At this beautiful brick fixture on Beacon’s east end, Chef Walter Hinds is bringing spring back in a big way with his 2018 patio grill menu. Situated with a perfect view of Beacon Falls, The Roundhouse’s spring patio will reemerge with an emphasis on lighter fare featuring local vegetables and produce. Expect bright flavor makers like mint and wasabi integrated into items such as tuna burgers, tofu and grain salads, and lobster rolls. Even pasta dishes will shift their medley of contents to reflect the season, such as orecchiette with spring peas, tarragon, and crème fraiche. Keep an eye out for sunny days and check their website for the patio’s opening. λ Beacon — 2 East Main St. 845.765.8396. www.rhbeacon.com

 

Photo By tanya Blum


The Dining Room at Troutbeck

Situated on the sprawling acres of this 250-year-old Dutchess County estate, The Dining Room features farm-fresh new American cuisine for breakfast, lunch, and dinner. Chef Marcel Agnez of Normandy blends his familial background in home cooking and foraged ingredients like mushrooms, nuts, berries, and snails with the revolving produce native to the Hudson Valley. This translates to spring dishes like agnolotti with fava beans, fennel, and anise broth; goat cheese and crab meat cake, young arugula, citrus, and olive oil; or skate wings, baby kale, parsley, and lemon caper sauce. λ Amenia — 515 Leedsville Rd. 845.789.1555. www.troutbeck.com

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