At Bombay Spice Grill, you don't have to grab a table to enjoy the spices and sauces of Indian cuisine. Instead, Executive Chef Sunil Kumar designed a menu full of Indian meats, tofu, curries, and toppings that can be customized into a flavorful meal-on-the-go. Though the sauces come in traditional varieties such as curry, tikka masala, spinach, and vindaloo, the preparation veers from the methods of India to create healthier dishes. Chefs eschew cooking with ghee—Indian clarified butter—and instead use olive oil for heart-healthy wraps, sandwiches, salads, and bowls. And though wraps come with a slice of freshly baked naan or roti bread, clients can opt to make their dish gluten-free by swapping out bread for quinoa or rice. Guests can even customize their dish to be vegetarian and vegan, with ingredients clearly denoted on the menu. And to pair with a main entree, they can grab traditional Indian sides such as samosas and rice pudding.
Peter Xavier Kelly has been nominated for a James Beard Award, done barbecue battle with Bobby Flay, and hosted Anthony Bourdain when he suddenly found himself without reservations. He's also completely self-taught. Instead of following a traditional culinary path, the seasoned chef began working in the restaurant industry when he was 14. But while Kelly held positions from the back of the kitchen to the front of the house, his passion was always for food. Today, he owns several noted establishments throughout the Hudson Valley, where he shares his own uniquely delicious take on contemporary American cuisine.
At Kelly's Restaurant X, the chef dishes up plates lauded by Zagat as "extraordinary," "magical," and even "transcendent." Allusions to sorcery are fitting, given the kitchen's near-alchemical blending of New- and Old-World flavors. Elegant mainstays such as duck breast and lamb ossobuco are given flavorful new life with additions of sun-dried cherries and sides of mascarpone polenta, while even humble macaroni and cheese receives a Roquefort makeover. But the artistry doesn't stop at the plate—Fodor's praises Restaurant X's "picturesque ponds and gardens" as well. An airy, rustic design featuring skylights and floor-to-ceiling windows connects these elements of nature with the dining room, and the warm atmosphere extends to the Bully Boy Bar, where cocktails and dinner are served fireside.
Chopsticks grip sushi, dive into bento boxes, and knit pad thai noodles into delicious scarves at Kobe, where Japanese dishes provide satisfying meals. As chefs ignite their hibachi grills, diners savor oysters and customize My Dragon rolls to include their favorite types of seafood and accoutrements. Unexpected menu items include lobster salad and peanut-avocado hand rolls, while teriyaki dishes warm plates with the likes of filet mignon and shrimp.
The family that owns Valley Cottage Deli & Catering whips up just the right food for any occasion—whether that occasion is a laid-back brunch with friends or graduations or communions. Diners can stop into the eatery for pancakes, omelets, and waffles in the morning, or gourmet Boar's Head deli sandwiches and home-made salads at lunch. Chefs cater all types of events with hors d'oeuvres, Italian entrees, and desserts that they prepare onsite. And food isn't the only thing they bring to events; they'll also rent out chairs, tables, dinnerware, and party gear such as popcorn machines and 6-foot charcoal grills.