Hudson River Valley chefs’ top dishes
Chefs from some of the Hudson River Valley's best restaurants reveal the dishes their patrons swear by.
Chefs often are known for a single dish that patrons swear by, said Lynn Hazlewood in Hudson Valley Magazine. We asked the minds behind some of the best restaurants in our stretch of New York state for their most popular items.
New York City transplants Jeffrey and Nina Gimmel give their “caramelized” Nantucket Bay scallops a quick golden sear, then serve them in any number of ways. 340 Warren St., Hudson, (518) 822-8938
La Porcini Cucina
Over a 26-year career, chef Wayne Smith has gained a following for his “flavorful porcini Bolognese.” At his Tivoli restaurant, he uses it to top the “signature rack of lamb,” a heaping plate of eight farm-raised chops. 69 Broadway, Tivoli, (845) 757-1015
Le Canard Enchainé
At this romantic bistro, French-born chef Jean-Jacques Carquillat serves a “ fragrant and delicious” cassoulet that includes duck confit, lamb, bacon, pork shoulder, and garlic sausage. It’s so “laborious” it must be ordered three days in advance. 276 Fair St., Kingston, (845) 339-2003