Three regional restaurants ”“ two in Westchester and one in Dutchess County ”“ have been hailed by Esquire magazine in its 2020 listing of the nation”™s best new restaurants.
The magazine offered a list of 23 startup eateries, with Tarrytown”™s Goosefeather ranked in 15th place.
Jeff Gordinier, Esquire”™s food and drinks editor and author of the listing, noted chef Dan Talde”™s relocation from Brooklyn to Westchester and praised his Hong Kong-inspired menu and his decision to shake “the canon with all kinds of farm-to-tabley and pub-grubish twists: ribs of sweet summer corn dusted with Chinese five-spice powder, kung pao chicken wings that you dunk in a tub of buttermilk ranch, crab rice that”™s got more layers than a Christopher Nolan movie.”
Blue Hill at Stone Barns in Pocantico Hills was cited by Esquire as the “Restaurant Reinvention of the Year,” citing the establishment”™s ability to quickly pivot in the midst of the Covid-19 pandemic”™s tumult.
“Dan Barber and his Michelin-starred team innovated in part by using beauty to inspire us: museum-worthy boxes of berries and flowers, picnics that gave people a moment to relish food and serenity in fresh air,” the magazine said.
“Now Barber is taking the realignments a step further, surrendering his role in the kitchen in 2021 so that a diverse lineup of chefs from around the world can have access to the resources of Stone Barns and connect with a wider audience. This is how you do it.”
Also receiving Esquire”™s nod was the Amenia-based Troutbeck, which was hailed as the “Best New Restaurant on an Estate That Opened in 1765” ”“ a reference to the historic 250-acre estate hotel where the same-named restaurant is located.
“Chef Gabe McMackin, formerly of the Finch in Brooklyn, has taken over the kitchen and brought an impressively experienced crew along with him, and they”™re winging it each night with I-wanna-eat-that dishes that celebrate the bounty of surrounding farms,” the magazine said.
