Brittany-style crepes filled with local sweet and savory ingredients. Prepared fresh at the market!
Anthis Greek Food
For 25 years, Paul Likitsakos has been cooking up traditional dishes from his native Greece (moussaka, stuffed peppers, spanakopita, gigante beans) all made with love and care using the best Hudson Valley ingredients whenever possible.
Brooklyn Biscuit Company
Sunset Park, NY
The New York Times had to say about Liz Santiso’s biscuits: “Her biscuits are beautiful hulks that stay tender for days. The classic, baseline version comes with coarse grains of sea salt glittering on top. Another is tawny with chipotle powder and New York Cheddar, smoke in every cranny; the heat keeps escalating, and lasts. Even better is one with staccatos of black pepper and goat cheese, which bring not so much a flavor as a sense of expansiveness.”
Dough Nation Pizza Truck
Dobbs Ferry, NY
Thin crust pies made to order in a wood-burning oven. Market pie of the day made with seasonal ingredients from market. But also Parlor classics, like lemon pie and “everything” pie.
Lasagna Preziosa/diRiso Rissotto Balls
Hastings on Hudson, NY
Better than your mama’s lasagna (pesto & bolognese), eggplant parmigiana, garlic foccacia, handmade mozzarella, roasted peppers, foccacia sandwiches, and their signature arancini.
Farm-to-table tacos and other autentico Mexican dishes prepared by Chef Joana Herrera. Also, refreshing horchatas and seasonal aguas frescas.