REVIEW

Terrapin

Housed in a renovated church built in 1825, Terrapin is one of the Hudson Valley's most intriguing restaurants.  With vaulted ceilings and oversize windows juxtaposed alongside original woodwork and sleek modern lighting, the interior of the restaurant is at once dramatic and intimate.  An eclectic New American menu offers a diverse array of choices and flavors, cycling between French (seared foie gras with apple demi-glace), Italian (numerous pastas), American (mini burgers on brioche rolls), Mexican (duck quesadillas), Chinese (gingered leek and tofu pot stickers), Thai (lemongrass crab soup) and other cuisines. 

Chef Josh Kroner is resolutely devoted to locally grown and harvested produce.  His greens are sourced from Sky Farm, vegetables and fruit from Migliorelli Farm, potatoes from Brittany Hollow, dairy and ice cream from Ronnybrook Farm and so on.  Thankfully, in this case such a commitment comes at no cost to the quality of the ingredients since the restaurant is located in the bountiful Hudson Valley.  Terrapin's wine list is thoughtful, though I'm afraid that locavorism isn't a desirable trait when it comes to stocking your cellar and New York wines are overrepresented on Terrapin's wine list. 

Terrapin also includes an adjacent bistro space, dominated by a long, snaking red bar, where more casual pub fare and numerous beers on top are offered.

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INFORMATION

Rhinebeck
6426 Montgomery Street
(845) 876-3330
Mon-Fri, 11:30am-9pm; Sat-Sun, 11:30am-10pm
    Josh Kroner, Chef

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