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Let's go to the Rivermarket Bar and Restaurant in Tarrytown for HV Rest Week!

Let's head to the Rivermarket Bar and Restaurant in Tarrytown on Thursday March 20th starting at 7pm for Hudson Valley restaurant Week.   We went there in January for my birthday and were wowed by the food, the drinks, and especially the desserts.  The buzz about this new place has been huge -- its run by same folks who run Crabtree's Kittle House, but with a new angle on farm to table food, and a market where you can buy specialty goods..  This is a 3 course price fix meal at $29.95 plus tax tip, drinks... 

Here is their menu for the week: 

First Course:

Montauk Lobster Bisque with warm seafood salad crostini

River Market Composed Salad local market lettuce, roasted root vegetables, whipped ricotta crostini, chardonnay vinaigrette

Montauk Day Boat Sea Scallop Ceviche blood orange, frisee, mango, lime, pink sea salt  

Main Course:

Hudson Valley Lamb Ravioli spelt pasta and roasted cremini 

Hudson Valley Duck Confit Salad with Poached Duck Egg bosc pear, toasted almond, chicory salad, crumbled ewes blue cheese

Olive Oil Poached King Salmon fennel puree, nicoise olive, blood orange, pickled scallion

RiverMarket Burger stone broke farms 100% grass-fed beef, smokehouse bacon, beefsteak tomato, baby lettuce, pickled red onion, brioche roll, crispy matchssticks with adirondack cheese company cheddar or old chatham sheepherding company ewe’s blue cheese


Flourless Valrhona Chocolate Cake with ganache glaze,whipped mascarpone,vanilla bean cocoa nib meringue 

Warm Apple Galette salted caramel sauce, homemade fennel ice cream 

“Milk+Honey” Panna Cotta honey gelée, oat amaranth crumble, bee pollen brittle


The first thing you see when you walk in to RiverMarket Bar and Kitchen is the market: a lovingly chosen array of artisanal jams, dairy, meat, honey, produce — even flowers — all from local producers.

It’s a fitting introduction to this new restaurant on the Hudson River, owned by Glenn Vogt and the team of the acclaimed Crabtree’s Kittle House in Chappaqua. They have taken the farm-to-table concept beyond the kitchen.

“The idea was to focus on the farmers that were growing things sustainably and humanely in the Hudson Valley — to give them a platform for this beautiful, world-class product,” says Vogt, co-owner and manager.

 What used to be a run-down area near the train station now holds a park—part of RiverWalk, a trail to connect the River Towns—and a stately housing development, Hudson Harbor (built, expensively, on old industrial grounds). And now the restaurant at Hudson Harbor, years in the works, has finally opened: the seriously locavore RiverMarket Bar & Kitchen from the owners of Crabtree Kittle House.

Enter RiverMarket and you first hit the front-room store, which stocks regional items such as Nettle Meadow cheese, Magic Spoon preserves, Concord grapes, craft beer, and beeswax candles. They’ll also do up picnic baskets for explorers (or, less romantically, takeout meals for commuters). A bakery counter offers fresh breads and excellent muffins and scones, and a wood-burning brick oven (custom made in Tuscany!) will be firing up the restaurant’s Neapolitan-style pizza, which will also be available to go. 

Chef John Holzwarth trained under Lidia Bastianich at Felidia, so of course try the pastas (all house-made), such as the wonderfully delicate “ravioli Lidia’s way” with a blend of apple and pecorino, or lobster linguine neri with roasted cherry tomatoes, padron peppers, and preserved lemon. (Mr. Vogt has a great story about an epic meal at Felidia, after which Lidia, apron clad, plunked a bottle of amaro down on his table.) The Mediterranean-influenced American menu highlights foods from the Hudson Valley and beyond: Montauk lobster salad, Maplebrook burrata with New York State shell bean salad, roasted Hemlock Hill Farm chicken, pan-seared Sunburst trout, and a Kniskern Farm 100 percent grass-fed beef burger (your burger, uncommonly, coming from one steer). Niçoise salad with seared rare line-caught Montauk tuna was a delight; salads are beautifully composed and creative. 

This is not the place to bring vegan friends, nor is it especially child oriented. But desserts are strong (and with Lighthouse Ice Cream Kompany next door, they have to be). Churros were the best I’ve ever tasted, their warmth melting a chocolate pot de crème set off by pistachios and heavenly orange-infused ricotta. But the toffee cake is the talk: a warm, spongy, sauce-soaked deal with a cooling side of Hudson Valley crème fraîche.

Here are some comments by diners: "The food was excellent overall. Standout appetizers were burrata & squash grilled calamari & lobster salad full of large pieces of tender lobster. Oysters were bland, though. Best mains were Lidia's ravioli, market fish and perfectly cooked duck. Chicken burger was good. DO NOT MISS the apple cider donuts or the chocolate tart for dessert--both SUBLIME! 4/5 stars is "Excellent" by us.

Another said, "Truth be told, I'm not a big foody, but I ordered a half portion of bosc pear and pecorino ravioli and was amazed that I asked for a second order. It was that good. And unique."

One more says, "A welcome upgrade to the quality of food available "over the tracks" and close to the Hudson in Tarrytown. This was a first visit with a party of 4 - we did 3 different starters and mains, as well as a couple of desserts. All happy with our choices - sensible portions, well-presented! The dessert menu was a touch eccentric, but we couldn't fault the taste. Knowledgeable and friendly service. Interesting wines by the glass. Due to the design, noise level was high in the beginning (when the restaurant was pretty full), but became much more comfortable later in the evening. High hopes for this restaurant to go from good to great as the team settles in :-)"

So I have made a reservation for 6 on Thursday March 20 - starting at 7pm.. we'll be seated at 7:30.  Your $2.50 paypal reservation will secure your spot!


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  • Terry

    nice evening out.. food was good..but not as good as in January -- they have a new chef, so will need to work out their flavors and menu...

    March 23, 2014

  • Linda G.

    Small, but very nice group, great venue, had a nice time!

    March 21, 2014

  • Donald J. C.

    I felt a little overpowered by the female majority.

    March 21, 2014

    • Linda G.

      I felt you were an intelligent, kind man. No overpowerment intended!

      March 21, 2014

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