For me, part of the appeal of Hudson Valley Restaurant Week (HVRW) is the ability to try a new-to-me restaurant and see how it fits. The price fixe allows for a fairly level
playing field, although I do prefer to view menus online before I head out, and
I often opt for choices I may not have ever found without HVRW.
A perfect example is last night’s visit to Joseph's Steakhouse in Hyde Park. With just a few clicks of the mouse I was able to learn
Joseph’s Steakhouse has a bit of local history as well. The historic Tea Room was once owned by
Eleanor Roosevelt and used to entertain distinguished guests. The space has other distinct and separate
areas including a Tap Room, main dining room and private banquet room. The online menu confirmed beef would be the
star and so the Mr. and I headed to 728 Violet Avenue.
We were greeted and seated within moments in the Tea Room
section and I found the Frank Sinatra era background music to be fitting, not
only for a steak house, but this Joseph’s in particular. Our server was pleasant and accommodating and
I began by ordering a Sidecar cocktail.
We both ordered from the HVRW menu and started with the mussels for me
and chili for my husband.
The mussels
were sweet and tender, the chili was full bodied with a gentle heat.
For main courses, I had the sirloin topped with Shrimp
Oscar. The beef was well seasoned and
prepared exactly medium rare as requested.
The Bearnaise sauce was flavorful without overpowering the delicate
shrimp or masking the woodiness of the asparagus. The dish was flanked by Lyonnaise potatoes
and a vegetable medley.
The Mr. selected
the prime rib with garlic mashed potatoes and was not disappointed by the flavor
and texture of the meat. It truly was a
memorable meal.
While we ate, we noticed Joseph thoroughly enjoys his time
in the front of the house. He stopped at
our table to check in and ask how everything was as well as find out what made
me order a Sidecar. I’ve been noticing
their resurgence on the Internet and have been wanting one – this seemed like
the right time. Joseph told us he
remembers when they were quite popular and shared the secret is in proper
shaking to create a foam. It was simply
delicious.
For our last course, I had the cherry Merlot ice cream which
was made at Clancey’s Creamery and the Mr. selected the warm apple crisp topped
with vanilla ice cream.
Coffee for him,
Harney & Sons tea for me closed out a wonderful dining experience. The staff, ambiance, cleanliness, history,
setting and food all added up to a memorable Monday night opening to Hudson
Valley Restaurant Week.
Have always wanted to try this place too Sharon! Now you have made it an absolute must! Funny thing about the sidecar - had one as a signature drink at La Toscana restaurant in Green Brae CA and have been trying to perfect it and taste it at different restaurants ever since. Will share the recipe with you if you'd like-La Toscana was nice enough to share their version with me! Laura Schick-Cormier
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