The restaurant Sixty 5 on Main in Nyack, New York features Executive Chef Moshe Grundman and Pastry Chef Choya Hodge as the talent in the kitchen where the focus is on delectable Mediterranean cuisine designed to be shared. Live music, culinary creativity from the kitchen, and a hip, stylish and comfortable setting, make for a winning combination.

Exotic Chandeliers

Located in Westchester County in the heart of downtown Nyack, Sixty 5 on Main is a cool space with an outside balcony with tables overlooking the Hudson River. Inside, the stylish décor designed by Dawn Hershko, features comfortable seating areas throughout. Exotic chandeliers over the well-stocked bar evoke images of the souks of the Mediterranean. Antique elements are gracefully melded and incorporated with contemporary design throughout the space in the form of tables, benches, architectural elements, and scrubbed bare wood tables set with antique cutlery. Eclectic artwork and framed vintage albums add to the overall panache.

Separate Dining Space 

There are separate dining spaces throughout the restaurant, each of which has its own feel and unique design. There is an attractive wood paneled dining room to the right of the entrance with glass walls that open to the outside. The main dining room has architecturally interesting tables, as well as a long, low artistic table with low seating at the front of the room, perfect for an intimate gathering of friends, and there is a stage for the band at the back of the dining room.

Private Dining Room

To the left of the stage, there are 2 dining areas, a large room with rock-imbedded walls, and a smaller room with a large round table with a curved high back banquette which can be closed off with velvet drapes to provide an intimate setting for a special celebration or a romantic dinner for two.

Main Dining Room

Executive Chef Moshe Grundman, a graduate of the prestigious New York culinary school, the French Culinary Institute (now known as The International Culinary Center), brings his culinary excellence working at top New York restaurants including the Michelin-starred Oceana and also at Café Fiorello by Lincoln Center to Sixty 5 on Main.  

Pull up a Seat

The rather extensive wine list includes wines by the glass and by the bottle, various ciders, and creative and tasty signature cocktails. There is also a nice selection of draft, domestic and international bottled beers that take your taste buds on a tour of the Netherlands, Italy, China, Mexico, Denmark, Germany, and Israel.

Chef Moshe hails from Israel and the menu reflects his heritage and the delectable flavors of the Mediterranean. We attended the restaurant's grand opening on August 18, 2016, and sampled a number of tasty items on the menu during the course of the evening including the Falafel and Hummus. We loved the contrasting textures and flavors of the crispy falafel balls presented on the creamy hummus.

Falafel and Hummus

Also nice were the Fish Tacos presented in small round tortilla cups filled with crispy fish, avocado and pico de gallo sauce, and the Short Rib Fritters which were panko encrusted accompanied with BBQ mayo and Moroccan spice.

Fish Tacos

Chef Moshe deftly melds differing cultures and cuisines on the menu, evident in his Chicken Steam Buns, which consisted of chicken glazed with ginger and soy chili sauce, with accompanying scallions, roasted bell peppers, and sliced pickles. Skirt Steak was nicely paired with quinoa tabouli, Marcona almonds, pomegranate seeds, and homemade ranch sauce.

Steamed Buns 

Octopus Carpaccio was served cold with Syrian olives, Kalamata olives, capers, herb infused olive oil, and chile infused olive oil. We also sampled the Tuna Crudo presented with orange and lemon, snow peas and labane (a thick, strained yogurt), and East and West Coast Oysters were delightful served two ways, with a mignonette and with a soy sauce.

Octopus Carpaccio

Those with dietary restrictions will appreciate the number of items on the menu that are gluten free and vegan, and although the menu was designed as plates to be shared, there are some dishes that can be ordered as entrées.

Raw Oysters

Pastry Chef Choya Hodge delighted our taste buds with his stunning desserts, a Mascarpone Cheesecake with a graham cracker sable and fruit fluid gel, a Chocolate Flourless cake made with milk chocolate ganache, and a trio of Homemade Gelatos and Sorbets: coconut and chocolate gelato, and mango sorbet.

Desserts

Live music is an integral part of the restaurant, and on the night of the grand opening, Leslie Helpert with her band added her lovely Jazz vocals to accompany the culinary fare by Executive Chef Moshe Grundman and Pastry Chef Choya Hodge. (Check the restaurant's website for the music calendar.) Delectable food, good music, and an attractive space make Sixty 5 on Main perfect for a gathering of friends, family, or a dinner for two.

Edward F. Nesta and Debra C. Argen
Enjoying the view from the balcony 

Sixty 5 on Main is open Tuesday through Thursday from 5:00 pm until 10:00 pm, Friday and Saturday from 5:00 pm until 11:00 pm, and Sunday from 4:00 pm until 9:00 pm. The restaurant is closed on Mondays.

Nyack is conveniently located 30 miles from Manhattan, and 22 miles from Greenwich, Connecticut.

Sixty 5 on Main
65 Main Street
Nyack, New York 10960
United States
Telephone:          +1-845-358-5200
Email:                   This e-mail address is being protected from spam bots, you need JavaScript enabled to view it
Website:              www.Sixty5onMain.com
Facebook:           www.Facebook.com/Sixty5onMain

Follow Luxury Experience on Facebook: www.Facebook.com/LuxuryExperience

Take a Seat
See you at Sixty 5 on Main

Follow Luxury Experience on Twitter: https://www.twitter.com/LuxuryPair   

Follow Sixty 5 n Main on Facebook: www.Facebook.com/Sixty5onMain

© August 2016. Luxury Experience. www.LuxuryExperience.com. All rights reserved.