comes to romance, Apropos Restaurant & Bar located at The Abbey Inn & Spa in Peekskill, New York, knows its way to
enchant your heart. Chef Danielle L. Ceruzzi, Sous Chef
Luis Hernandez, and Sous Chef Adrian Glaza are the talents
in the kitchen where the restaurant's beautiful ambience and its farm to table
focus is evident in the locally sourced ingredients used to create their
spectacular dishes. We had dinner at the restaurant on Friday, September 22,
2023, and were definitely impressed. Bon Appetit!
Apropos Restaurant & Bar
Restaurant & Bar provides three dining options for its guests: in its
attractive bar for Happy Hour and more casual dining, in its light-filled
dining room with its wall of windows and panoramic views, and its more romantic
dining room with its dark wallpaper, exposed brick, wood beams, coffered
ceiling with copper pressed-tile, artsy lighting, hardwood floors, soft tobacco
leather tufted high banquettes to provide more intimate dining, as well as
well-spaced tables flanked by high back chairs. In the mood for romance, we
selected the more intimate dining experience, sitting in a banquette.
The Yellow Brick Road & Ryedemption
restaurant has an interesting cocktail menu, and as it was Friday, and we were
ready to begin the weekend, we began our evening with two of their cocktails, Yellow
Brick Road, and Ryedemption. The Yellow Brick Road featured
jalapeno infused tequila, pineapple, agave, triple sec, lime, and was garnished
with an attractive and very tasty black lava salt rim. The Ryedemption featured
Redemption Rye, Fernet Branca, Muddled Orange, Simple Syrup, and Angostura
Bitters. Both cocktails were well balanced and the perfect start to an evening
of romantic dining.
consists of Salads, Pastas, Small Plates, Large Plates, Sides, and Desserts, with
enough variety to appeal to diverse palates. We opted to begin with two of the
salad selections, the Panzanella salad, and the Charred Romanesco, both listed
as vegetarian selections.
Panzanella salad consisted of Toasted Garlic and Herb Ciabatta, Heirloom
Tomatoes, Arugula, and Saba. Locally sourced, and perfectly ripe, red, and
yellow tomatoes were the highlight of this salad and were a delicious
complement to the slightly bitter and peppery arugula. The toasted garlic and
herb ciabatta were large, crispy, cubes, which added flavor, texture, and
crunch to the salad.
Charred Romanesco Salad
is a hybrid of broccoli and cauliflower, and for the Charred Romanesco salad
Chef Danielle had charred the Romanesco and presented it on a bed of frisée
with thinly sliced radicchio, runner beans, feta, and blood orange.
Halibut with Pea Puree
continued with a surf, and a turf, selection from the Large Plates section, the
Halibut with Pea Puree, Creamy Fennel & Leek Couscous, and Sundried Tomato,
and the Grilled Hangar Steak accompanied by Chilled Corn Salad, Jonah Crab,
Roasted Peppers, Herb Butter, and Crispy Onion.
was light, moist, flaky, and delicious, presented with a smear of pea puree,
with a generous amount of creamy fennel and leek pearl couscous that was a nice
foil to the fish. The Hangar Steak was cooked to perfection and was well
presented with a chilled corn salad mixed with Jonah crab, and roasted peppers,
and topped with a generous mound of crispy onions.
to cocktails, seasonal selections of beer and cider, and non-alcoholic drinks,
the restaurant also offers a nice selection of wines by the glass, and we
paired the Hangar Steak with a glass of Cabernet Sauvignon, Routestock, Napa,
California, a delectable blend of Cabernet Sauvignon, Merlot, Cabernet Franc,
Malbec, and Petit Verdot, that was a perfect complement to the steak.
Sauteed Broccoli Rabe & Crispy Polenta
Sides, we selected the Crispy Polenta with Marcona Almond Romesco, and the
Sauteed Broccoli Rabe with Whipped Ricotta and Balsamic. The polenta was cut
into rounds with a cutter, then sliced in half and dried fried. They were crisp,
delicious, and paired well with the generous amount of Romesco sauce. The
broccoli rabe presented with the whipped ricotta and balsamic was a different,
but very delicious, pairing.
Olive Oil Cake
our dinner on a sweet note by sharing the Olive Oil Cake served with Concord
Jam and Pistachio Brittle and topped with Gelato. The cake was rich and moist, while
the concord jam added subtle sweetness, the brittle added texture and layers of
flavors, and the gelato sealed the deal on this very tasty and well-presented
Apropos Restaurant & Bar
Restaurant & Bar is open for Breakfast Monday, and Wednesday through Sunday,
from 8:00 am until 10:00 am. Lunch is available Monday, and Wednesday through
Saturday, from 12:00 pm until 2:00 pm. Dinner is served Monday through Saturday
from 5:00 pm until 9:00 pm, and on Sunday from 4:00 pm until 8:00 pm. Sunday
Brunch is served from 9:00 am until 2:00 pm. Happy Hour is offered Monday
through Friday from 4:00 pm until 6:00 pm.
Apropos Restaurant & Bar
information on Apropos Restaurant & Bar, or to make a reservation, please
visit their website: www.aproposrestaurant.com
Restaurant & Bar
New York 10566
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the area in the Destinations, Hotels and Resorts, Restaurants, Gastronomy, Liquor Cabinet, Adventures, and Arts and Antiques sections.
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