Xaviar’s at Piermont

By Jonathan Spira on 15 November 2009
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A pleasant 40 km (25 mile) drive along the Hudson takes one from midtown Manhattan to the town of Piermont in the Hudson River Valley, where chef and owner Peter X. Kelly offers a seasonal menu that is worth the drive from anywhere in the Northeast.P1010003

The elegant restaurant, which seats 40, is small and cozy.  The dining room is festive with crystal chandeliers, flowers everywhere, and soft cream colored walls.

Service is superb with great attention to detail, yet it is also unpretentious and friendly.  I was there for a private dinner and, as one waiter offered tender and perfectly cooked coconut shrimp with mustard sauce, another waiter followed with a small plate to collect the shrimps’ tails.Crispy Salmon Roll 3

The miniature crab cakes and the tartar of ahi tuna with wasabi crème fraiche were standouts; the beef Wellington and onion & gruyere tart less so.

The star of the evening, at least during the cocktail hour, was the tempura salmon nori roll, served with wasabi and soy sauce.

The green apple & endive salad was pleasant as an appetizer although I continued to yearn for more tempura salmon nori rolls as I sat down at the table.

Fortunately, the perfectly executed miso crusted wild king salmon, served on wide lo mein noodles with Ponzu broth and tempura baby Brussels sprouts, made me forget the nori rolls (at least for the time being).photo

I was mistaken in thinking that the arrival of individual warm Callebaut chocolate cake accompanied by pistachio gelato signified the end of the meal as petits fours were served shortly thereafter.  The chocolate cake was a bit too grainy for my taste but the gelato was wonderful.

Xaviar’s at Piermont is open for dinner Wednesday through Sunday and lunch is served on Friday and Sunday.

Xaviar’s at Piermont, 506 Piermont Avenue, Piermont, N.Y. 10968 USA, +1 845 359-7007

–Jonathan B. Spira is the Editor of Executive Road Warrior and Chief Analyst at Basex, a knowledge economy research firm.

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