Valley Restaurant at The Garrison

If you're in the mood for a jaw-dropping view, may I suggest making a reservation at Valley Restaurant, in Garrison. I dined there on Thursday evening, which was technically their first night open for the season. The kitchen didn't miss a step, and neither did the sunset.

It was so beautiful, in fact, that we decided to have a drink at the World's End Bar before the meal, to test out their new Hudson Valley cocktails and check out a view slightly more spectacular than the one from the dining room. The cocktails were fresh and inspired (gin & tonic with elderflower & fresh thyme, anyone?), and a good hint at the meal to come.

THE MENU
For the first course, I chose the short rib raviolo - a single disc of pasta, filled with tender, flavorful, braised beef, over eggplant that was possibly the best eggplant I've ever had, and a smear of roasted pepper. My friend, Kitty, opted for the cauliflower soup. Of course, we shared both. The soup was the knockout hit - smooth, creamy, and intensely flavorful.

For entrees, we shared the Flatiron Steak, and the Chicken. The dishes were described so simply, but were a perfect representation of how simple ingredients can make impressive, flavorful dishes. Ingredients at Valley are always sourced locally and/or sustainably - the meal is as pleasing to the conscience as it is to the palate.

For dessert, we tried the fried mini apple pies, and the chocolate tart with red beet ice cream. I've had enough of the molten chocolate cake phenomenon, but have to admit that this was delicious, and the beet ice cream was fantastic.

And then there were those apple pies...memories came flooding back of fried dough at state fairs in Maine...the smell, the taste, the powdered sugar...everything except that awful sickening feeling that tends to come shortly after eating a giant plate of fried dough and then hopping on the roller coaster. The little pies brought me the same sense of nostalgia, significantly better flavor, and were easy on the stomach. Thank goodness. It seems that every culture has some sort of fried dough creation - it's inevitable, I think, and honestly something to celebrate. I'd like to think of these as the Hudson Valley's contribution, and I hope they stay on the menu.

At Valley, the staff is on top of their game. Shortly after we sat down, Kitty commented to me in a whisper that the table was a little wobbly. Not five seconds later, the host showed up saying "let's see if I can fix that table for you." When we almost knocked a fork off the table, I saw a busser, who was at least 15 feet away, subtly, quickly, move towards us to catch it. (when it didn't fall, he just smiled and went on his way). Having managed restaurants, I know those are the details that count. I still watch tables and diners in that hyper-alert way, and impressed when I see the same at other restaurants. There's a balance to be reached as well, and Valley has it. In a restaurant so aware of your every need, it's easy to feel almost too taken care of, you feel that you have to be on your best behavior too - mind your manners, cross your legs, talk about civilized topics. The challenge for the restaurant is to make you feel at ease in such a "proper" atmosphere. I don't know about you, but top notch "service" isn't worth feeling uncomfortable and out of my league. I've never felt that at Valley. The vibe of the place, from table settings to servers' uniforms, to food presentation, is casual elegance, and I, for one, really appreciate it.

Valley is sporting two newly appointed co-chefs in the kitchen, and a phenomenal pastry chef. If opening night is to be any indication of what's to come this season, I think we're in for a great ride.