1. Banque
Already a crave-worthy spot for its confections, chocolate-filled pastries, and light brunch-type fare, this relatively new chocolaterie, housed in a rejuvenated former bank building, has launched the fine dining menu that was planned all along. Begin an evening meal with small dishes like ratatouille or roasted beets with goat cheese before moving on to mains such as steak frites, seared ahi tuna with ginger-soy sauce, roasted half chicken with fingerling potatoes, or a classic burger made from dry-aged beef. Stop by the counter on your way out to pick up a sweet midnight snack or gift box from the array of fine, house-made European-style bonbons filled with ganache, caramel, or pralines. And just as noteworthy: The cocktail menu is extensive—and tempting.
2. Manor Rock
After moving to Taghkanic in 2020, Ivy Nallo and Zack Nussdorf began a backyard garden that eventually became the one-acre Manor Rock Farm, complete with greenhouses and a herd of pigs. They then set their sights on nearby Hudson, and last October, the couple opened Manor Rock Restaurant, where the offerings change with the seasons, and the current harvest from the farm is noted on the menu. Go for entrées of grilled pork loin with rhubarb and veal jus or chicken pie with almonds, caramelized onions, and raisins. Smaller plates include olive-fed wagyu and Spanish mackerel toast with grilled ramps and pickled ginger. Pair your bites with a glass or bottle from the short wine list, or go for an inventive cocktail like the Figaro, made with local Neversink apple brandy, sweet and dry vermouth, and bitters.
What do Warren Street’s new eateries have in common? They all cook with locally grown, seasonal ingredients.
3. Taiga
Named for the coniferous forests of the high, northern latitudes of North America and Siberia, Taiga celebrates the culinary heritage of Indigenous people, placing equal emphasis on family traditions and sustainable practices. Open since October, the menu changes monthly, as Chef Vlad Larvin draws inspiration from ingredients available from local farms. At press time, specials ranged from borscht with duck and freshly baked garlic buns to the Siberian burger with marbled beef, potato, basil, crushed oats, and tomato sauce. For dessert, order the panna cotta infused with sea buckthorn berries and lavender, or go for the dumplings filled with fresh cherries and blueberries, served with homemade ice cream.
Related: The Piggy Bank Brings a New Concept to a Familiar Space in Beacon
