Pastas, olive oils, and tomato sauces imported from Italy line the aisles of Noto's Italian Deli, giving shoppers all they need to prepare authentic Italian cuisine at home. But many patrons prefer to leave the food preparation to the cooks behind the deli counter. Starting at 6 a.m., those cooks fry eggs for breakfast sandwiches and omelets brimming with pastrami, homemade italian sausage, and other savory ingredients. Later in the day, the focus shifts to sandwiches piled with italian meats, housemade stuffed lasagna, homemade italian sausage, chicken marsala, and specials such as Black and Bleu philly cheesesteaks. Patrons quench their thirst with natural fruit juices and fresh fruit-flavored waters.
Although it's the self-proclaimed oldest restaurant and bar in Poughkeepsie, The Derby hasn't had any trouble adapting to the modern age. Live musicians and DJs frequently fill the old-school pub with upbeat tunes, which resound throughout spacious dining rooms that collectively seat up 125 diners. Cooks whip up tasty pub bites, such as brick-oven flatbreads topped with chipotle-barbecue chicken and mac 'n' cheese chock-full of smoked bacon and Maine lobster. The Derby even accommodates gluten-free patrons with their very own menu, which include bacon-wrapped shrimp and breadless french onion soup.
Sal's soothes grumbling hunger tubs with its eclectic entourage of edibles, including pizza, specialty pies, calzones, seafood, and other Italian favorites. Anchor incisors on the buffalo-chicken pizza's mozzarella shores ($16/small, $18/large), or tune taste knobs to the egg-battered frequencies of the eggplant parmigiana, which dons a jaunty dressing of mozzarella cheese and marinara sauce ($13.50). Patrons of the noodled arts can commission a meal from Sal's pasta offerings, and garden grubbers can slip into some serious leafage with a bevy of salad selections.
Over the tops of neatly groomed conifers, the muted drizzle of a fountain loops over a still pond. Glancing out from the dining room of Seasons American Bistro & Lounge, away from the lofted beams and white tablecloths, the eye drifts out across the water and to the verdant rolling hills crowded with ancient trees. Inspired by the bistros and tapas bars of Europe, the menu at Seasons highlights shareable plates, which circulate during long chats measured in glasses of wine. From the ranks of bottles spring the floral bouquet of the Italian Alverdi pinot grigio and the earthy plum notes and Napa Valley sunshine of the 2005 Markham merlot. The sound of toasting glasses drifts through a bar and lounge with small tables and a wrap-around banquette decorated with cut flowers and candles that set the mood and keep somebody from setting down a cornucopia there.
The dough halo hovers in the air, free-for a split second-from gravity's machinations. This airborne moment is short-lived, and the circlet plummets back into the hands of the New York Pizza Company chef, who repeats the up-and-down cycle until he deems the dough ready to be festooned with toppings. Masters of the well-made pie, New York Pizza Company's chefs pride themselves in their hand-tossed dough and the fresh toppings-such as ricotta, roma tomatoes, and barbecue chicken-that dapple their surfaces. Once a pizza has been assembled, the chefs slip it into the kitchen's brick oven where off-duty suns imbue it with a golden, toasty patina. Along with their signature pies, the chefs also whip up hot and cold subs, calzones, pastas, and soups.
Frankie & Augie'z tempts taste buds with its Italian pastas, soups, and seafood on the regular dining-room side, and makes mouths water with its array of bubbly, cheesy pizzas on the more casual pizzeria side. Plates of succulent broiled salmon, tender veal, and plump cheese-stuffed tortellini rest upon cloth-covered tables in the dining-room side. On the pizzeria side, traditional New York?style or brick-oven-style pizzas, which rebel against convention by wearing their sauce on top of their cheese layer and getting tattoos, top caf? tables sans cloths.