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.
The first half of the name Tiffin and Thali refers to the lunches that mothers and wives packed up for their family members in British India, while "Thali" points to the tradition of presenting a spread of pan-regional dishes on a circular steel tray. Embracing both of these concepts, the chefs forge meaty and vegetarian-friendly cuisine for dine-in, takeout, or delivery by catapult. Grilled servings of lamb chops or prawns can emerge from the kitchen along with one of the menu’s fragrant curries, which submerge tofu, chicken, or fish beneath a spiced sauce such as tikka masala or vindaloo.
Rouge Tomate's executive chef, Jeremy Bearman, doesn't just transform local and seasonal ingredients into Michelin-rated American dishes. With help from the restaurant's staff nutritionist, he ensures his cooking techniques keep the nutritional value of every leaf and bean intact—and provide up to 30% of each diner's daily nutritional intake. Appetizers such as toast with celery-root rémoulade and quail egg prelude entrees such as truffle risotto tinted black with squid ink, and grass-fed new york strip steaks with horseradish gnocchi. Desserts such as meyer-lemon Bombes with chamomile mousse and pine-nut brittle end meals on a sweet note, and more than 200 types of wine, including organic, biodynamic, and bionic varietals, complement meals from start to finish.
At DTUT, the baristas and bartenders want you to linger, day or night. During the day hours, floor-to-ceiling windows allow sunlight to flood a smattering of tables, encouraging guests to take a seat and get lost in a book while sipping coffee or tea. Whereas after dark, the cafe's dim lighting from an eclectic drop-light chandelier and flickering candles coax folks to intimate tables for a whiskey or craft beer from the full bar. Diners can also relax on a cozy mix of thrifted couches, which add to the eclectic vibe established the walls covered with local art and quirky decor. It's this night-time setting that makes the cafe an ideal spot for a date, during which lovers can make eyes over fondue and wine, also known as Love Potion No. 9.