New & Notable this April

Notes from the Valley’s dining scene.

An 1870s building under construction on Beacon’s East End has finally been unveiled as The Beacon Hotel Restaurant. Chef Matt Hutchins (formerly of The Hop) reprises his famous Pickle Plate and offers imaginative starters like Venison Sliders and Coffee-Cured Salmon Tartine. Small plates — like Pork Belly & Scallops, Beet Tartare, and Cuttlefish & Clams — make it easy to find room for the showstopping S’mores Cheesecake. (424 Main St., Beacon; 845.765.2208;**

A heads-up to seafood lovers: Catch On The Hudson, Rockland’s new pescatarian palace with open-air seating and choices like Chilean Sea Bass Filet, Pepper-Seared Colossal Diver Scallops with risotto, and Scaloppini of Atlantic Salmon. Overflowing with oysters, crab, lobster, and shrimp, the Cold Shellfish Extravaganza is perfect for two to share. With a complimentary mimosa or glass of Champagne, the Sunday brunch buffet is also reeling ’em in, so reservations are recommended. (16 Front St., Haverstraw, 845.942.1616,

Beacon Hotel Restaurant, Diana Vidal Photography (left); Cantina Lobos, Courtesy of Cantina Lobos (right)

6 Degrees of Separation Restaurant & Brewery opened its doors in January (thanks, in part, to a Kickstarter campaign), near the Ossining train station. Brew-friendly Crab Cake Bites, wings, and Pepper Shrimp are popular here, but the big sensation is the salmon, with golden raisin and toasted almond quinoa, green beans, and a lemon vinaigrette. And of course, the beer at Ossining’s first brewery: Try Cranbeery Orange Ale, perfect to gear up for warmer seasons ahead. (35 Main St., Ossining; 914.432.5969;

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Say “si” to tapas ’n tacos at Cantina Lobos, southern Westchester’s newest ethnic winner. Menu favorites like Jumbo Tequila Shrimp and Tequila Lime Chicken complement spicy margaritas at lunch and dinner. There’s also a kids’ menu with simple choices from guacamole and chips to cheese quesadillas. (217 Wolfs Lane, Pelham; 914.380.8644;

**Editor’s Note: After press time, we learned that as of April 2017, Chef Matt Hutchins is no longer with The Beacon Hotel. 

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