The food and drinks are similarly straightforward and sophisticated. The Black Angus burgers are locally sourced and there are craft beers on tap from Westchester’s Captain Lawrence and Keegan Ales across the Hudson in Kingston. But the real star is the pizza, cooked in a wood-fired oven and topped with ingredients like local sausage and wild mushrooms, which traces its pedigree to Roberta’s in Bushwick (Angelo Womack, a former chef there, developed the recipe).
“The vibe is just so great,” said Dana Cowin, the editor-in-chief of Food & Wine, who stopped in with her family for dinner. “And I really like the pizza.”
Read the whole review: HERE