The baristas and bakers of Gypsy Donut and Espresso Bar perform a daily balancing act of baking handmade treats from locally sourced and free-trade ingredients, reducing their carbon footprint, and expanding their community outreach. They accomplish the first feat by producing a tasty assortment of donuts using ingredients acquired from local purveyors and farmers and brewing free-trade beans roasted by Nyack’s own Stumptown Coffee. Their dedication to reducing waste inspires them to donate used coffee grounds for composting, and they also make use of the building’s exposed brick walls and reclaimed materials including a fallen pine tree, which was fashioned into a counter. The staff is equally committed to the local community, and they demonstrate this by giving surplus food to local pantries and participating in the Mostly Music Festival with their edible saxophone routine. They encourage participation from their guests by allowing them to make donut-flavor suggestions with a grand prize of a half-dozen donuts given to the winning idea's generator.
Named Westchester Magazine's top Scalp-Tingling Experience in 2010, James Deagan Salon harnesses its stylists' beautifying experience to style hair and relaxingly sedate the head that holds it. While inside the intimate, boutique-like salon, follicles will have their forked ends fashionably severed to promote healthy hair growth and to put under pillows for the split-end fairy. Before the snip fest, hairologists will work with clients sitting in front of large, introspective mirrors to decide how to style manes in a way that most attractively frames faces. After a thorough wash, cut, and style, the approximately one-hour process wraps up by drying locks with the warmth of a blow dryer or the centripetal airflow of 150 chair spins.
Bagels are never boring at What A Bagel, where the classic chewy breakfast buns are baked fresh in more than 18 flavors. Savory egg, garlic, or whole-wheat sesame seed bagels become twice as tempting when crowned with a schmear of house-whipped scallion or bacon-garlic-herb cream cheese. Sweet options include blueberry or cinnamon-sugar bagels and cream cheese blended with strawberries. Any bagel can transform itself into a sandwich when stuffed with scrumptious fillings such as pastrami, house-cooked roast beef, rotisserie chicken, and jalapeño jack cheese. Lox lovers will also find themselves facing a major dilemma, as What A Bagel offers no less than nine types of smoked fish, including Scotch salmon, Nova Scotia salmon, and salmon that was born in Schenectady but now only visits on holidays.
When not busy stocking its shelves with imported Italian pantry staples, The Iron Tomato's kitchen whips out authentic dishes of fresh fare crafted using house-made mozzarella and fresh ingredients culled from the in-house produce stand and butchery. Engage in midday munching with offerings from the market's full-service salad bar, or exchange amorous glances with an eggplant and prosciutto sandwich, which spans the distance between two halves of a bastone with fried eggplant, prosciutto, mozzarella, and broccoli rabe ($10.75). Diners can pledge their undying devotion to pasta by diving into bowlfuls of homemade cheese ravioli ($13.95) or creamy pancetta-laced fettuccini alfredo ($12.95), or the can feign loyalty to its arch nemesis, antipasti, by surrendering to bites of baked little-neck clams rolled in seasoned breadcrumbs ($8.50). Come dinner time, stuffed pork chops envelop a melodious mélange of broccoli rabe, roasted peppers, and fresh mozzarella ($17.95) to silence boisterous stomach pains, and the Giant Iron Tomato burger anchors appetites with 24 ounces of sirloin topped with cheese, sautéed mushrooms, onions, and a small wrecking ball ($10.95).
We are bakers of bread. We are fresh from the oven. We are a symbol of warmth and welcome. We are a simple pleasure, honest and genuine. We are a life story told over dinner. We are a long lunch with an old friend. We are your weekday morning ritual. We are the kindest gesture of neighbors. We are home. We are family.
Rather than churn out recipes from the past, the mixologists at Blue Amber strive to craft cocktails with a contemporary flair. That's why, instead of staples such as the old-fashioned, they whip up original libations such as the fashionable??a blend of Aperol, thyme, Citron vodka, and lemon juice. Besides cocktails, the lounge's bartenders decant domestic and imported beers, as well as wines by the glass. All of these drinks complement the culinary team's artfully plated tapas, which are made with flavors ranging from melted goat cheese to apple- and ginger-marinated pork belly coated with apple-cider-barbecue sauce. Shared meals unfold inside Iron Shaker's cozy booths or along a polished bar lined with candles.