Situated along the Hudson River, The Boathouse's chefs create dishes centered around fresh-caught fish and American bistro favorites inside the cozy dining room. In the warmer months, diners sidle up to the sailboat-turned-bar outside to enjoy a seasonal bottle of craft beer or a glass of wine, or head inside to peruse the menu. A selection of 'Strictly Summer' classics includes lobster rolls, soft-shell crab, and the daily catch dressed in a Hawaiian shirt. Aside from seafood, The Boathouse also offers entrees such as rib-eye, sirloin, and their signature stuffed burger.
Nevaèh Cuisine sates choosey stomachs with a hearty yet healthy menu of globally influenced gourmet grub. Made fresh every day, Nevaèh Chef Gullotta recoils from faustian-dealings with artificial flavors, coloring, or intelligence, and extends the kitchen-side ban to gluten, trans fats, peanuts, and hormones, catering to those with special dietary needs or those just looking for a healthy meal. Breakfasters can awaken taste sensors with a low-fat yogurt muffin ($3), a plate of chocolate chip waffles ($5.75), and a cup of Guittard Italian hot chocolate ($2.75–$3.75); late and later-er risers can exercise incisors on a grilled-vegetable-and-goat-cheese panini ($11.75) or a bok choy salad chock-full of grilled chicken, fruit, seeds, nuts, and chive coulis ($11.99). Specialty options include a lemon-chicken dumping ($4.50), turkey burger ($7.50), and crab cakes ($8.50) and vegetarian choices such as the earthking omelette ($8.50) abound to quell green-meat cravings. A slurpable selection of nonfat smoothies ($5–$6), fruit spritzers ($3–$4), and coffee drinks ($3–$3.50) are perfect for quenching meal-side thirst or celebrating a breakup with tonsils.
Cuisine Type: Authentic Peruvian cuisine
Handicap Accessible: Yes
Number of Tables: 5–10
Parking: Metered street parking
Most popular offering: Ceviche de pescado
Delivery/Takeout Available: Takeout only
Outdoor Seating: No
In the language of the Inca, a "tambo" represented a place of rest between the long journeys that messengers would take to relay information across great distances. Needless to say, the food they consumed was most likely as important as finding a place to rest and a Red Bull to drink or coca leaf to chew to give them energy. Today, El Tambo aims to offer respite to its customers by serving as a locale where they can sip on a smoothie or chicha morada—a purple, corn-based soft drink—and sample delicacies from Peruvian cuisine.
Chef Lucy, a native of Cusco (once a major city in the Incan empire), calls upon family recipes while preparing choros a la chalaca, comprising New Zealand mussels topped with a tangy salsa, along with seafood platters, rotisserie chicken, and fried pork loin. Each generously portioned plate leaves the kitchen and enters a colorful dining room, whose red drapes and tablecloths bring out the richness of details such as exposed brick and tiled awnings.
Keenan House isn't a bar, exactly, but as a gastropub celebrated for its beer selection, it comes close. The micro-brews deserve all the attention they get, too. There are 12 beers on draft alone, including the chocolate porter Boulder Shake and Bell's Kalamazoo. And the size of the bottled beer selection is near staggering, with small-batch delights such as Widmer Brothers' Pale Ale and Founder's All Day IPA, whose drinkers like to gaze at it for 24 hours before their first sip.
Not to be outdone by the bar, the chefs pour over made-from-scratch New American meals. The carnivorous entrees were a favorite of one New York Times reviewer, who praised the short ribs as "eat-with-a-spoon tender" and marveled at for having a "concentrated intensity that takes hours to achieve." Of course, the waitstaff is eager to help patrons choose beers that bring out the flavor in their food.
Bhog Indian Restaurant surrounds its diners with an air refinement, from the well-executed dishes to the artistic, contemporary confines of the dining room. Seated at a white-clothed table amid fiery wall murals and kaleidoscopic carpets that are probably not lava, peruse the extensive menu of classics, such as traditional tandoori-baked dishes and curries. Homestyle specials include aromatic bone-in goat curry, masala-grilled sea bass, and piles of fluffy naan.
Cold Stone's ice cream, made fresh in stores every day, inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts. Choose your favorite ice cream from dozens of silky flavors, such as cake batter and mint. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry-pie filling. Whatever Frankencream you create, it'll be scooped cold off the grill into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary by season and location. The store also offers sorbet and an array of lighter toppings, such as fruit and honey. Ice-cream creations run between $1.99 and $5.99, depending on size.