When you stay at Marriott Westchester in Tarrytown, you'll be in the suburbs and convenient to Westchester Skating Academy and Sportime USA. This eco-friendly hotel is within close proximity of Westchester Broadway Theatre and Tarrytown Music Hall.
Make yourself at home in one of the 444 air-conditioned guestrooms. Cable programming provides entertainment, and wired and wireless Internet access is available for a surcharge. Bathrooms feature shower/tub combinations, complimentary toiletries, and hair dryers. Conveniences include safes and complimentary newspapers, as well as multi-line phones with voice mail.
Rec, Spa, Premium Amenities
Enjoy a range of recreational amenities, including an indoor pool, a spa tub, and a sauna. This hotel also features complimentary wireless Internet access, a concierge desk, and an arcade/game room.
Grab a bite at one of the hotel's 2 restaurants, or stay in and take advantage of room service (during limited hours). At the end of the day, relax with your favorite drink at a bar/lounge. Breakfast is available for a fee.
Business, Other Amenities
Featured amenities include high-speed (wired) Internet access (surcharge), a business center, and limo/town car service. Planning an event in Tarrytown? This hotel has 26000 square feet (2340 square meters) of space consisting of small meeting rooms, a ballroom, and banquet facilities. Free parking is available onsite.
Handpicked fruit lend their sweetness to honey-hued Blue Point Blueberry Ale. A citric bite drifts from Dogfish Head 60-Minute IPA, named for the quick boil that pulls bitter earthiness from the hops. Thornwood Ale House's collection of more than 60 beers includes microbrews and imports that run from sweet to hoppy, from pale Hoegaarden to roasted-black Mother's Milk. In the kitchen, which remains open until 2 a.m., chefs forge a menu of dishes designed to pair with the range of suds. Steam rises from baked mac ‘n' cheese, pouring up through panko breadcrumbs and nuggets of lobster or pulled pork. Oil crackles around beer-battered fish ‘n' chips with the comforting warm sound of a fire engulfing a scarecrow with sneaky eyes, and blenders pour milk shakes infused with sweet spirits.
Indoors, TVs and vintage sconces cast light on orange walls and a marble-topped bar, and outdoors, heels click against a slate patio beneath umbrella-covered tables. The bar fills with chatter punctuated by the sounded of toasting glasses through the week with events including trivia, karaoke, and live bands.
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.
At Que Chula es Peubla, a parade of friendly servers carts out plates laden with torta de milanesas, burritos, tacos, grilled pork chops, and steaks. Live musicians and a sunny surrounding of murals, red tile accents, and adobe-colored walls make for a charming atmosphere, perfect for sipping frosty margaritas and chowing down on fajitas and chicken mole.
Chefs at Tarry Tavern strive to keep their cuisine local—many ingredients on the contemporary American menu are sourced from within 75 miles of the restaurant. What really sets the food apart, however, is the cooking—at least according to the New York Times. Pork chops are "succulent," steaks arrive "perfectly cooked to our order," and fish remains "glossy and moist" beneath a crisp skin, M.H. Reed wrote in a glowing 2010 review. To highlight these fresh flavors, chefs keep garnishes—such as sweet fennel purée or apple mostarda—simple and sparing.
This simplicity extends to the decor, which feels a bit like an English pub, but brighter. Red-oak paneling lines the walls, and broad front windows let light shine on an imposing wood bar, which was imported from the U.K. Patrons dine on white tablecloths beneath contemporary canvases depicting pastoral scenes, in line with the restaurant's locavore theme.
A caravel—“caravela” in Portuguese—was a 15th-century ship used by the country’s explorers. The vessel’s small size made it easy to navigate along the coast of Africa and into the Atlantic Ocean. The ship not only gives Caravela its name, but also represents the eatery’s menu, a transatlantic meeting of Portuguese and Brazilian fare. The majority of the selection comes from the sea, too. Shrimp caravela, for one, has jumbo prawns swimming in a lemon-cognac butter sauce. The grilled swordfish is drizzled with a spicy baiana sauce derived from Brazilian cuisine. Of course, there are options for those not craving seafood: chefs fire pork chops, racks of lamb, and filets mignons. The staff serves all of this in a dining room with a nautical theme modeled after Captain Hook’s room at the retirement home.