Roundhouse at Beacon Falls for Hudson Valley Restaurant Week Spring 2015

Each Hudson Valley Restaurant Week I search through the list of participating restaurants and select one I have never been to and this year the winner was Roundhouse at Beacon Falls.  I just loved the photos I'd seen of it online and once I was able to view their HVRW menu, I was absolutely hooked.

I'd made a 6:30 reservation so we arrived early enough to enjoy a bit of daylight as the water roared over the rocks and I quickly captured this image with my phone.  I wished we'd been a bit earlier so I could just watch, listen and maybe set up a more careful and thoughtful photo.  I just want to return in all seasons and take this one.  

We were greeted quite promptly and once our reservation was confirmed (I recommend making a reservation - and if you want to sit by the windows - ask) we were seated in this area.

Sleek, minimalist, modern - yet somehow warm.  We took in our surroundings for a few minutes until we were approached by our server, and placed our drink orders.  An extensive cocktail, beer and wine menu is available.  

I often do a bit of research before bringing the Mr. and on this trip, our younger son, to a new place and will send them links to the restaurant.  However, I was not aware that Roundhouse would be serving their HVRW menu exclusively.  This made for limited options for my husband and to be honest, he was a bit disappointed.  I felt as if I misrepresented the restaurant, but hope he will opt to go back another time and try whatever dish he had in mind.

So, he needed a few extra minutes to decide.  Our typical game plan includes ordering different dishes so I can taste everything, but keep in mind, this is not a hard/fast rule.  So, here is how it went:

Starters:

The Mr. selected the salad.  I know the main feature for him was the proscuitto.  I'm also sure this is not what he envisioned though it was delicious.

OCTOPUS

I was ridiculously excited to try the sauteed octopus and this dish met, no exceeded, my expectations. Braised octopus. Chorizo. White bean puree. The octopus itself was firm and dense - somehow I worried it would be chewy or rubbery, but it was more steak-like.  I loved it on it's own as well as swirled through the white bean puree.  I shared a piece with the Mr. who nodded in agreement.  I then allowed him a bit of the chorizo.  Oh, my. It was amazing.  Please note* - the octopus starter is also available on the regular menu, so go, call, make a reservation now.

Clams

When you are a young 20-something male, beer and clams seems like a logical choice and our younger son was not disappointed.  The bowl was filled with tender, juicy clams and accompanied by 2 slices of toast.  We each sampled a clam and I even was allowed a bite of bread that had soaked up some of the magical briny broth.

The drawback to eating dinner with me when I am excited and at a restaurant I have been dreaming of going to is that I lose any ability to remain calm or cool.  I am in full blown tourist mode.  I want to see everything, touch it, smell it, sample it, check it out and yes, photograph it.  Our table is not next to the windows so when one is vacated, I try to not attract any attention as I walk over and talk a picture with my phone.  Please keep in mind, normally I ALWAYS have the flash turned off.  Except when I took the first one.  Ugh.  I'm pretty sure my younger son died for just a second as the light bounced off the glass and filled the dining room.  Yep.  Sorry everyone.  None of the food pictures I'd taken had flash, but I recovered, turned it off and snapped another before returning to my seat.

Purple Lit Waterfall

On we go to the main courses:

Pork Rillette

Funny how we order our food based on the protein and sometimes forget what else the menu said until our meal arrives.  The pork was resting on a bed of barley, not couscous and though our younger son knew full well the orange bits on top of the pork were not carrots or orange, we were stumped for just a minute until we identified the apricot.  Delicious.

Short Ribs with Chipotle Grits

The fork tender meat was sumptuously soft and inviting served in a pool of flavorful sauce.  The Mr. did not care for the grits and was happy to try some of the Pork as well as my Barramundi.

Barramundi with Sunchoke Puree

Just looking at my plate, I was breathless and felt a bit giddy.  The fish's skin was crisp and savory. Swirling my fork through the puree, into the garlic crumbs and then spearing a piece of fish resulted in the perfect bite.  Textures, flavors, richness - bliss.

Desserts:

Trio of Sorbets

Our youngest avoids dairy and nuts so his dessert options are typically limited.  He orders the sorbet, but pushes it toward his father and I to share.  I do sample a bite of the cookie with a bit of the tart sorbet.  Quite refreshing.

The Mr. and I each ordered:

Deconstructed Pear Whiskey Tart

Whiskey caramel, candied pecans, banana ice cream and chocolate crumbs.  While everyone claims they love chocolate, at times a dessert that is not overly sweet is really what I want and the Deconstructed Pear Whiskey Tart fit the bill on many levels.  The whimsy and fun created by the chocolate crumbs was a great juxtaposition for the grown up whiskey caramel and candied pecans. Banana ice cream.  So mature and memorable.

I had a wonderful dining experience at Swift Restaurant at the Roundhouse and strongly encourage you to visit for your next special occasion or just some night when you are ready to try some place new.  I certainly left feeling Fed Well.