Though the experts at Silver Tips Tea take tea seriously, they eschew traditional notions of the Victorian teahouse. Instead, they strive to ?democratize? teatime, educating patrons on tea origins and preparation methods, which, at Silver Tips, are meticulous. Staffers scrupulously steep their selection of 150 organic and fair-trade teas to order, carefully gauging steep time and water temperature to ensure an optimal cup. Additionally, they strive to foster a homey, welcoming space, outfitting their pumpkin and honey-wheat walls with local artwork.
Yogurt Le Crepe ups the ante on the traditional frozen yogurt formula: you can in addition to yogurt flavors that rotate biweekly, you can enjoy both sweet and savory crepes. Crepes are stuffed with everything from prosciutto or buffalo chicken to sweet selections such as peanut butter and banana and the Almond Joy, which has coconut, chocolate, and chocolate chips. Frozen yogurt flavors, on the other hand, may include thin-mint cookie, red velvet cake, or snickerdoodle.
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.
The name Cooper's Mill was lifted from a 19th-century flour mill that once graced Tarrytown, but that's not the only thing about this restaurant that's local. Locally and regionally sourced ingredients star in the eatery's upscale American plates, which revolve around proteins such as duck breast, grass-fed beef, and wild mushrooms. The bar keeps it local, too, with plenty of craft beers, bourbons, and vodkas from around the area. While sampling native flavors, guests commune over tables handcrafted out of barn wood in an open dining space that encourages friendly conversation.