The Original Sandwich Shoppe of New York

At 58A Greenwich Avenue just off Seventh Avenue South, this neighborhood eatery offers excellent empenadas and fresh soup. The white bean soup I tried on my last visit was delicious. The empenada was the best I ever had, offered to me by a woman with a warm smile diligently working away behind the counter . I imagined it was an old family recipe and if I could get it, it would be a new family recipe in my house. With a price tag of about $7 or so for lunch, the relaxed atmosphere and just plain good homestyle cooking are refreshing in this part of the city. I also enjoyed the turkey sandwich with green apple.

Tomatillo

Dobbs Ferry, New York
This restaurant is one of my favorites in Dobbs Ferry. The fresh ingredients are consistently good and some are purchased from Stone Barns in nearby Tarrytown. The chicken club burrito, which I prefer with black beans to the menu pinto (also very good), is a generous and nutritious option for days when work hours run too late for a home prepared meal. The service is friendly and the restaurant is a fun place for sit down meals with its jovial colors and tables with options for varied size parties. The appetizer chips are the best I know of in any nearby Mexican restaurant, and the salsa is also great. The proprietor responded to a student's inquiry regarding use of recyclable container and opted for some of the choices she suggested, later hiring her to work in the restaurant. Simple fresh fare and sustainable, community conscious management. A bow of respect to Tomatillo!

Savoy on Prince Street

savoynyc.com
SoHo New York
This low key establishment prides itself on its fresh ingredients and offers a comfortable and quiet atmosphere, with a wood burning fireplace in its second story dining room. The wine menu includes a fine french wine by the glass, Macon Charnay (Bourgogne), which, by the fire, sets the perfect mood for the dining experience.
The appetizers include a specialty "burrata", mozzarella in a purse form with the inside of the treat fluffy, light and moist, savory with its delicious companions of garlic toast and tomato compote. Our other appetizer was just as delightful. The farmstead sheep's milk cheese, Weston Wheel from Vermont, was perfectly matched with lightly toasted fresh bread and honey crusted pecans.
For our entrees we were both blown a bit over, for the flavors were so succulent and delightful that this restaurant quickly reached "good find" on our radar. The Florida Gulf shrimp with braised beans and bacon was in a Trinidad chili salsa sauce so delicious it compared with excellent ragout sauces I have had. My striped bass came from Rhode Island and was perfectly cooked with a crisp skin, shallots, a mushroom flavoring no longer on the menu, but I would say it was in the chantarelle family, and risotto on the plate. The fingerling potato side was its perfect side dish.
For desert we shared a concord grape Gelato so rich in flavor, although no sugar was added, that it is one of the best I have had. 
Savoy, you are my new word for savory, and I will be back for a certain return with loved ones to share you with!

Table d'Hote

tabledhoteonthehudson.blogspot.com

Hastings on Hudson
Hastings Station Cafe 10/23/2010

It is a special treat when the culinary endeavors of local food and wine connoisseurs bestow their talents on a room of River Village foodies. Offering a menu bringing farm to table with ingredients from Shinnecock Bay to Catskill farms, accompanied by fine mustard and flavors from Brittany, the Fred and Alex team offers a new layer to culinary delight!
The enjoyment of the first in the Table d'Hote series was enhanced by the friendly and knowledgeable guests, who impart a vast knowledge of good eats, ranging from Bulgoki seasonings to roast duckling recipes to vegetarian seaweed options.
My personal favorite of the evening offerings was the Shinnecock Bay scallops carpaccio, served with mizuna and greens, pink peppercorns, cilantro and lime.
A wonderful endeavor, gentlemen. We look forward to the next on December 11. Merci!

Cathryn's Tuscan Grill

tuscangrill.com
Cold Spring New York
This restaurant is the perfect stop after a morning hike in the nearby hills or an afternoon meandering the curious shops of Cold Spring. The spacious restaurant with outdoor eating area brings to the states the wonderful flavors of Tuscany. This evening we savored the fresh pasta of the frutta di mare, served with fresh seafood in a delicious red sauce. This is the best pasta we have had since Italy.
The lentil soup was also fresh and delicious, and a gloriosa insalata offered hearts of palm, a rare and delightful addition to a salad. I was very impressed to find a Vermentino from Tuscany by the glass, which complemented the lentil soup nicely.  The Sicilian version, more commonly available in wine stores here, is not nearly as good as the Ligurian or Tuscan.
The last time I visited Cathryn's I had the Tuscan white bean soup. It is wonderful so if it is offered, enjoy!
Grazie Cathryn...a bit of Tuscan charm in a very fun and beautiful part of the world...Cold Spring.

Farm to Table at Mezze

www.mezzerestaurant.com
Williamstown Massachusetts
When we first went to Mezze, it was located on a simple side street of the small town and the food so impressed us that we planned a return last weekend. We found that not only had it moved, but brought with it many of the sustainability aspects I follow feverishly! Mezze is now located on over two acres and its landscape allows for kitchen garden, herb garden and al fresco dining. The farm to table menu should be navigated carefully. The Northeast Family Farm pork loin was the best I have ever indulged in. The fresh tender meat had the distant flavor of smoked ham and was succulent compared to the more expensive steak on the menu in flavor.
Meanwhile, for those with a taste for the sea, the Seared diver scallops with Northeast Family Farm garlic sausage were also excellent and the appetizers innovative and delicious. The warm beet pasta was a delight (who thought you could find a diuretic in your pasta?), and Housemade cavatelli with sausage and broccoli rabe perfectly prepared.
The menu offers hen of the woods mushrooms with the bluefish. Next on my list... It is so wonderful to see the best of local offerings accompanying traditional fare. This is the best of both worlds and the best yet I have experienced in the U.S. of Farm to Table...Mezze, may many follow in your direction!

Fishbar

freshlocalfish.com
Montauk New York
This is my favorite seafood restaurant, though I have only been there twice. I love the quiet location away from tourists and crowds with a view of a small harbor. The sunset was stunning the night we went. The meal began with crispy warm rolls and the menu offered so many delightful options I will have to return. The rocket salad was fresh, generous and perfectly dressed. The mussels my husband ordered were in a delicious broth with Thai flavoring. This is the sort of broth I will try myself to recreate. My entree was Pan Seared Tile fish served with fennel, lentils and red potatoes-absolutely a dream of ingredients for an Irish girl like me. The fish skin was perfectly seared. My husband had the Herb Crusted Cod with Shrimp Risotto and grilled vegetables with roasted fresh corn.
The menu impressed me even more by the wonderful options for wine by the glass with two from France and one from Sam Gimignano. The waitress indulged me as I tried each and the French Chablis won out and was a great treat, perfectly suited to the tile fish.
A wonderful end to a day by the bluffs near the lighhouse, photographing fishermen and breathing in the great salt air. Two visits is just the beginning to one of the best features of "The End."