Good News Cafe's owner and chef Carole Peck strongly believes in supporting her community and proves it with her seasonal, frequently organic dishes and her restaurant's decor. Her handcrafted farm-to-table dishes—which include pork-loin schnitzel served with mustard smashed potatoes and venison medallion and meatloaf—are the result of partnerships with local farmers and businesses. She also backs local artists, letting them showcase their artwork throughout the restaurant.
Ayurveda Cafe’s prix fixe meals consist of 10 rotating vegetarian menu items that span the six Sattvic tastes: sweet, sour, salty, bitter, astringent, and pungent. Drinks such as the mango banana lassi are less concerned with balance, favoring sweetness above all else.
Green Symphony's chefs cull zesty ingredients to craft body-nourishing platters and Korean cuisine. Appetites arise from slumber with breakfast offerings such as organic oatmeal splashed with açai fruit purée. Sandwich sages construct breadstacks from South Asian–inspired tempeh, then top their creations with the finest blue, feta, or brie cheese found beyond Mickey Mouse's pantry. A hefty dessert menu gilds sweet teeth with pear-ginger bars and homemade muffins, and bodies find a healthy boost with juice blends including the Cleanser, in which cranberries, carrots, and beets canoodle with barley greens and aloe juice.
Chef Laura Pensiero has trained at the French Culinary Institute, possesses a background in nutrition, and radiates with genuine enthusiasm for healthy, local and sustainable foods. So, it’s not entirely surprising she’s racked up some local and national fame, including features in O Magazine and the title as one of Hudson Valley Magazine’s Four Best Veteran Chefs in 2012. Best of all, patrons don’t even have to visit one of Pensiero’s award-winning restaurants, Gigi Trattoria or Gigi Market, to get a taste of her food; they can stop into Just Salad, where she is the master-mind behind all the recipes.
Dedicated to providing healthy and fast meals, Just Salad assembles more than 14 varieties of wraps and salads, or puts customers in charge, allowing them to concoct their own lunch from a wide range of fresh vegetables, cheeses, proteins, and Chef Pensiero’s homemade dressings. Salads are tossed inside reusable bowls, which the shop encourages customers to bring back on their second, third, and so-on visits. In return, they’ll receive two free “essential toppings”—such as lentils, mandarin oranges, and artichoke hearts—and one free cheese tossed onto a salad, tucked inside a wrap, or pelted at their mortal enemy.