Communal Kitchen has settled in nicely in Nyack. Chef Jed Gidaly opened the 50-seat eatery in July, bringing to the table his 35 years of experience in the food industry.
It’s all about the diner at the Kitchen; Gidaly takes pride in letting his guests take over the menu. So whether you want to order five small plates or mix and match an entrée-sized dish with a friend, let him know how you like it and Gidaly will make it happen.
Dishes are inspired by the seasons, focusing on local and organic products from the Valley. Expect creative, contemporary American fare with a hint of global influence, like the fan-favorite lamb ribs with a root-beer glaze. A 15-seat bar features a selection of 35 to 40 wines by the glass or bottle, but don’t expect the usual Pinot Grigio. Instead, look for the Pinot Gris from Germany or the blanc de blanc from France. Master mixologists take care of customers by handcrafting well-balanced house cocktails, like the H.M.S Beagle — a blend of smoked rye, blueberry shrub, thyme, Bonal, and Amaro Montenegro — using small-batch liquors and barrel-aged blends.
“People always ask me what kind of restaurant this is,” says Gidaly. “I tell them, ‘It’s the kind of place my wife and I would look to go to on a Tuesday night’ — a relaxed, fun place with good food. It’s that simple.”