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5 Things All Hudson Valley Foodies Need to Know in January

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Roasted celery root with carrot purée and fermented mushroom powder at Oldstone Inn in Cortlandt Manor.
Photo by Doug Schneider

A French restaurant in Sparkill, a Beacon butchery expansion at Hudson Valley Food Hall, and more add flavor to the region.

Chef Dale Talde’s Goosefeather at Tarrytown House Estate was named one of the “Best New Restaurants in America, 2020” by Esquire. The list, co-compiled by Westchester-based food-and-drinks editor Jeff Gordinier, also honored Blue Hill at Stone Barns as the “Restaurant Reinvention of the Year” and Amenia’s Troutbeck as the “Best New Restaurant on an Estate That Opened in 1765.”

Chef Denis Whitton is in the kitchen at newly opened Autumn in Sparkill. The menu features traditional French fare, such as duck confit cassoulet, steak au poivre, and oven-roasted marrow bones, alongside a predominantly French and American wine list. 623 Main St, Sparkill; 845.836.3398

After the success of his Elephant Tree pop-up, Chef Eric Korn launched Oldstone Inn on the 260-year-old Monteverde at Oldstone property. The seven-course, locally sourced tasting menu changes daily, but expect dishes like celeriac beignets, Hemlock Hills chicken with Campo Rosso farm salad, and fig cake with farm apples. 28 Bear Mountain Bridge Rd; Cortlandt Manor; 914.737.6500

Barb’s Butchery has expanded with the opening of Barb’s Fryworks at the Hudson Valley Food Hall in Beacon. The loaded fries can be topped with a variety of meat-heavy toppings, such as tallow-seared rib-eye, pulled beef shank, thick-cut bacon, and truffle salt. 288 Main St, Beacon

CIA grad Marcos Castro is the new executive chef at Diamond Mills Hotel & Tavern. The new menu has gone farm-to-table, offering dishes like cider mussels, beet Wellington, and a custom-blend burger with 5 Spoke cheddar and bacon jam. 25 S Partition St, Saugerties; 845.247.0700