At Bombay Spice Grill, you don't have to grab a table to enjoy the spices and sauces of Indian cuisine. Instead, Executive Chef Sunil Kumar designed a menu full of Indian meats, tofu, curries, and toppings that can be customized into a flavorful meal-on-the-go. Though the sauces come in traditional varieties such as curry, tikka masala, spinach, and vindaloo, the preparation veers from the methods of India to create healthier dishes. Chefs eschew cooking with ghee—Indian clarified butter—and instead use olive oil for heart-healthy wraps, sandwiches, salads, and bowls. And though wraps come with a slice of freshly baked naan or roti bread, clients can opt to make their dish gluten-free by swapping out bread for quinoa or rice. Guests can even customize their dish to be vegetarian and vegan, with ingredients clearly denoted on the menu. And to pair with a main entree, they can grab traditional Indian sides such as samosas and rice pudding.
Roger and Dana founded Just Buns to share myriad sweet and savory variations on the family recipe for delicious baked goods. The freshly baked pastries plump their dough with Cabot butter, and sweet varieties then adjourn to don sprinkles of cinnamon and brown sugar like a sugar-plum fairy at prom. Other flavors embrace fillings that range from raspberry to roasted garlic. Monthly variations lavish taste buds with Callebaut chocolate, pistachio, or banana, allowing customers to experience a wide range of flavors without staring at a baker through a kaleidoscope. Patrons may select a combination of pesto, apricot, and coconut buns to bring home, or stay true to a single filling with 12 cheese-stuffed pastries.
Peter Xavier Kelly has been nominated for a James Beard Award, done barbecue battle with Bobby Flay, and hosted Anthony Bourdain when he suddenly found himself without reservations. He's also completely self-taught. Instead of following a traditional culinary path, the seasoned chef began working in the restaurant industry when he was 14. But while Kelly held positions from the back of the kitchen to the front of the house, his passion was always for food. Today, he owns several noted establishments throughout the Hudson Valley, where he shares his own uniquely delicious take on contemporary American cuisine.
At Kelly's Restaurant X, the chef dishes up plates lauded by Zagat as "extraordinary," "magical," and even "transcendent." Allusions to sorcery are fitting, given the kitchen's near-alchemical blending of New- and Old-World flavors. Elegant mainstays such as duck breast and lamb ossobuco are given flavorful new life with additions of sun-dried cherries and sides of mascarpone polenta, while even humble macaroni and cheese receives a Roquefort makeover. But the artistry doesn't stop at the plate—Fodor's praises Restaurant X's "picturesque ponds and gardens" as well. An airy, rustic design featuring skylights and floor-to-ceiling windows connects these elements of nature with the dining room, and the warm atmosphere extends to the Bully Boy Bar, where cocktails and dinner are served fireside.
Since 1978, Champion Day Camp has sated kids’ hunger for summertime adventure. During day camps, children are divided into small groups organized by age and supervised by staff members who are responsible for three to five campers each. In this nurturing environment, kids can make friends and learn new skills as they enjoy a range of activities such as the Ropes Adventure program—which includes climbing walls, ziplines, and a 52-foot “Humongous Tower”—or computer-, yoga-, and photography-based activities. Champion also stages traditional camp activities, such as swimming, soccer, and speculating on the ingredients of bug juice.