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.
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.
Owner Vincent Gaudio whips up tasty Italian recipes in his eponymous family restaurant. He crafts authentic dishes, such as sea scallops served with gnocchi, and more than 22 different pasta dishes that incorporate escarole, sautéed eggplant, and PEI mussels.
A smattering of meats, veggies, and cheeses adorn pizza crusts inside Tre Colore Pizzeria & Ristorante. Chefs also whip up classic Italian dishes such as chicken parmesan, penne with vodka sauce, cheesy calzones, and a variety of barbecue dishes including pulled pork, pulled chicken, 1/4 or 1/2 or whole chickens, beef brisket, and sausage. The eatery delivers orders to customers? homes for optimal convenience, and it houses a private room that holds up to 40 party guests or three velociraptors.