SILVIA
SILVIA is a family-owned restaurant that connects food & people with back-to-basics cooking that is honest, sustainable, and refined. Their open kitchen, with a wood-fired grill and pantry of organic vegetables, reflects their dedication to locally-sourced ingredients.
When they opened in the summer of 2017, this was their first restaurant. They were committed to their belief that sustainable food is a pleasure, and that international touches enhance their enjoyment of New York state meats and vegetables. Their guests responded by coming back again and again.
They believe that food and drink should bring people together; that the person dining solo at our bar and the group of friends celebrating an occasion at a long table are all seeking more than a carefully plated dish or a bespoke cocktail. They’re seeking what we’re seeking: a connection to the bounty of the Hudson Valley and the Catskills, and the centuries-long dialogue between their region and the wider world.
When they opened in the summer of 2017, this was their first restaurant. They were committed to their belief that sustainable food is a pleasure, and that international touches enhance their enjoyment of New York state meats and vegetables. Their guests responded by coming back again and again.
They believe that food and drink should bring people together; that the person dining solo at our bar and the group of friends celebrating an occasion at a long table are all seeking more than a carefully plated dish or a bespoke cocktail. They’re seeking what we’re seeking: a connection to the bounty of the Hudson Valley and the Catskills, and the centuries-long dialogue between their region and the wider world.
Their beef is locally-sourced, 100% grass fed & finished. Chicken, lamb, & eggs are pasture-raised. Seafood is sustainable. Milk is local. Produce is locally-sourced and organic whenever possible. Their pantry is GMO-free and additive-free. In their wine and spirits list, they favor small producers and natural winemakers, both Old and New World. Most of their bottles are organic, and many biodynamic, whether certified or not.
We enjoyed and highly recommend the prosciutto & fig for starters: goat cheese, endive, 'nduja, chili, honey, oregano.
Our two choices for our main was local pasta & mushroom rags: asparagus, black garlic butter, thyme, parmigiano reggiano and the smoked duck breast: young beet and carrot, pearl onion, butternut squash purée, pickled grape.
Unfortunately we didn't have enough room for dessert but did go back to the bar for another drink after dinner, the ambiance was simply too good and we can't wait to go back.
