5 Great Things We're Eating and Drinking in February

Our food editor Steve Fowler reveals what to order in the Hudson Valley this month.


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French Toast at Thyme & Co

437 Warren St, Hudson, 518.828.4100

Thyme & Co somehow wraps all of winters flavors into one sweet, seasonal breakfast. Baked rather than fried, this French toast then gets topped with a salted caramel pecan cranberry sauce. And as if that wasn’t enough, Chef Carrie Shaw plops a dollop of citrus crème fraîche on top for a silky, bright finish.

 

 

Sandwiches de Tostones from Mina’s Spanish Kitchen

265 Route 211 East, Middletown, 845.394.0199

Admittedly, we’re suckers for a good cubano. Who doesn’t love that salty combination of pork, ham, and cornichons? Even the pernil itself, slow roasted until pull-apart-tender, can steal the show. But throw it in between a couple of tostones (twice-fried savory plantains) with Swiss cheese, lettuce, tomato, and pickles? Yeah, we’re in.

 

 
 
 
 
 
 
 
 
 
 
 
 
 

This beet ginger soup puts me in a happy warm place.

A post shared by Copake General Store (@copakegeneral) on

 

Beet and Ginger Soup from Copake General Store

171 County Rte 7A, Copake, 518.329.3663

Fruity beet gets cut with spicy ginger in this dish that more closely resembles a passion-fruit smoothie than a warming winter meal. Forget your fleece blanket and wrap yourself in this soup.

 

 

Pork Belly Burger from Schatzi’s Pub & Bier Garden

36 Main St, New Paltz

Schatzi’s gives the term “Baconator” a whole new definition with its burger of the month. Every Monday in February, you can order this fat patty, topped with a slab of sweet Thai chili glazed pork belly, spicy kimchi, sesame mayo, and arugula on a brioche bun. Get there soon; there are only three Mondays left!

 

 

Fig, Blueberry, and Cashew Tart from The Garden Café

6 Old Forge Rd, Woodstock, 845.679.3600

This vegan restaurant in Woodstock promotes the idea that “food is medicine,” and you know what? If this tart fits into that philosophy, then sign us up for a double-dose. The rosemary lemon shortbread crust is filled with creamy cashew ricotta, blueberries, and roasted figs in a gorgeous, plant-based dessert.


Related: The Hudson Valley Dining News You Need to Know in February

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