Restaurants in Rotterdam

A native of Jakarta, Executive Chef Yono Purnomo polished his culinary techniques under the tutelage of Master Chef Fritz Sonnenschmidt, a dean of the Culinary Institute of America. Yono developed his own style of blending Indonesian dishes with a continental smorgasbord that encompasses eats from every corner of the flat earth, grabbing various accolades along the way. Along with his wife, resident dessert artist Donna, and son Dominick, who occasionally acts as the in-house sommelier, Yono works to provide a dining experience that has been praised by Gayot and Fodor's. He augments the standard menu, which features exotic blends of lemongrass, coconut milk, lime leaves, and dragon-mouthed sambals, with nightly rotating specials. And the 18-foot wine loft offers 700 selections that embody the tastes of 15 countries.

The opulence of the wine selection and cuisine is mirrored in the revamped 19th-century townhouse where diners feast. Filled with only 15 tables, each set with custom-made china, the intimate space stretches beneath tin ceilings and flaunts bronzed mirrors and original woodwork. The focal point of the dining room is a large chandelier dripping with crystals over a rich mahogany service table. The Purnomo clan collaborated with Donna Dietz International of New York to devise the unique aesthetic and learn which fabrics soak up soy sauce the best after a family food fight.

The kitchen staff at Sweet Basil Restaurant combines Italian classics and East Coast culinary traditions to create the offerings on its extensive menus. In addition to everyday lunches and dinners, the owners host weddings and banquets and team up with Saratoga Comedy Club to bring their diners live shows every Saturday night. Between laughs, diners indulge in lightly breaded chicken parmigiana, broiled Atlantic salmon in a white-wine sauce, and slow-roasted prime rib.

The Villa Tuscan Grille's owners Peter and Christina Guidarelli believe in a simple, unhurried approach to restaurant service—before dinner, they encourage guests to enjoy conversation over some house-baked bread and dipping oil. Executive chef Danny and the kitchen staff apply the same unhurried approach to cuisine: they slow-cook their tomato sauces for up to 18 hours and travel back in time to plant the seeds for those tomatoes. In addition to the sauce, Chef Danny prepares Italian classics such as housemade cavatelli and fettuccini topped with chicken or shrimp, hand-cut Black Angus steaks, and fresh-dough pizzas topped with ingredients such as meatballs, broccoli, and ricotta.

There’s a simple, casual atmosphere here; booths are framed by curtains and hanging lamps. In warm weather, feel free to dine on an outdoor patio. The Villa Tuscan Grille also commits to the community: the kitchen uses ravioli and stuffed shells from Pede Bros., and the dining space hosts weekly events such as live music from area bands.

East Cove Restaurant is housed inside a traditional log cabin in the Adirondacks, surrounded by lush forests and clear blue skies. Amid this landscape, you can dine on new york strip steaks, center-cut pork chops, and other classic american fare. The chefs here also prep fresh seafood and specialize in a number of international offerings, including wienerschnitzel, veal scallopini, and Yakov Smirnoff comedy routines.

Chef Chad Konopasek and Sous Chef Daishawn Wade share a taste for the flavors of New England. Each of the seasonally inspired dishes at Potters Restaurant at Sterup Square is filled with northeastern charm, whether it’s the organic Berleberg cheese from Berle Farm in Hoosick, the fresh Vermont vegetables, or the handmade Bennington pottery upon which they’re served. The restaurant’s menus reflect the changing of the year, spotlighting parmesan-crusted salmon and double-battered fried chicken with homemade gravy in the summer, and hearty stews and Vermont mac 'n' cheese in the winter. While an outdoor patio shelters patrons beneath umbrellas and mood-setting firefly orchestras whenever seasonally appropriate, Potters Restaurant's interior treats guests to carpeted flooring and a toasty stone fireplace year-round.

The stately gold letters distinguishing Sullivan Station Restaurant loom above a bold red door flanked by mint-and-cream paneling, standing as a handsome vestige of the restaurant's former life as the Lee Depot. Inside the 65-seat dining room, prime-cut pork chops, pastas, and sandwiches adorn striped tabletops amid rustic wood-paneled walls and vintage photographs. Outside, a striped awning shades a quaint back deck, where meals can be savored in the sunshine during the summer months. Lunchtime diners can witness the Berkshire Scenic Railway make its regular stops at the depot and even hop aboard for a picturesque postmeal jaunt or to jump-start a career as a lovable railroad vagabond.