Welcome to our list of favorite dining destinations in New York's Hudson Valley and Adirondack regions. We visit restaurants, wineries, barbecues, and a smattering of off the beaten path culinary destinations like maple sugar shacks and fromageries. My friends and I have been dining out together weekly for over twenty years. The locations we write about are our favorite destinations. We are not claiming they are the best, just our favorites. The posts are not "reviews" in the classic sense. - we offer only our picks, not pans. We will leave the criticism to others. We are a happy blog. We much prefer a good bistro to "haute cuisine", especially if they also have a nice bar. We prefer a crock of cassoulet and a bottle of Beaujolais to just about anything else. If you enjoy simple home style rustic cooking with a decent (but not too expensive) bottle of wine, then pull up a chair and join us.



This Month's "Well Said!"

"Remember that a very good sardine is always preferable to a not that good lobster."

Ferran Andria

Friday, August 17, 2012

Il Gallo Giallo Wine Bar, New Paltz

Il Gallo Giallo
36 Main St., New Paltz, NY 12561

845-255-3636
Open for Dinner / 7 days
Restaurant's Facebook Page


Il Gallo Giallo (the Yellow Rooster) opened this month in the space formerly occupied by 36 Main. Our galloping gourmands stopped in last Wednesday for dinner. Darrin Siegfried, the new owner, is a former Executive Chef who moved to the front of the house while working in management at Windows on the World. He is also Past President of the Sommelier Society of America, and the wine list will no doubt reflect that expertise as he continues to expand the offerings.  The restaurant just had their liquor license approved last week. The current wine list, as good as it is, is very much a work in progress.
We were thrilled to see our old friend Theresa Fall behind the bar. Chef Ryan McClintock has the reins in the kitchen with sous chef Luke Roberti, all almuni of 36 Main.
The new menu appealed very much to our Wednesday night gang, with a large selection of "small plate" offerings which allowed us to share. We overdid our selections, and I'm pretty sure that between the four of us we sampled most of the menu offerings.
 Two items on the menu jumped off the page, as they are not typically found 'round these parts - a slow cooked house made porchetta, and roasted marrow bones, a bistro staple and one of our favorites. The porchetta is offered as an entree for $18, or as a panino on ciabatta for $14. This traditional Italian staple is Italy's version of slow cooked BBQ, and when properly prepared - as it was here - it is a culinary treasure. The classic preparation is to bone out a small pig - skin on. The skin is scored and laced with handfuls of salt, and lots of pepper and garlic, rosemary, more garlic, fennel, and more garlic.  The seasoned pork belly is rolled, often around a loin, and then slow roasted at very low temperature for the better part of a day, depending on the size of the pig. It is to central Italy what brisket is to Texas, or pulled pork is to the Carolinas.
Marrow bones are another favorite of ours. Getting this bistro classic right should be simple, but timing is everything. The kitchen here starts with grass beef from Kiernan Farms on Bruynswick Road in Gardiner. The cross cut shanks are roasted to that perfect moment when the marrow is spreadable. A few minutes more and it's gone. Salted and plated with wooden forks and a slices of grilled baguette for the said aforementioned spreading, the dish was just perfect.
Another standout was a platter of  salumi from Salumeria Biellese in New York, one of the best charcuterie producers in the country.  There were four styles of salsiccia secca, and a bresaola to choose from. You could (and we did) combine that platter with a selection of cheeses - fresh mozzarella, Fontina, Val d'Astoa, Tallegio, Robiola, and Gorgonzola Dolce.
We washed this all down with a bottle of 2008 Carlo Giacosa Mucin Barbera d'Alba that I had asked Darrin to select for us. (Might as well take advantage of the talent in the room, right?) We also found room on the table for bowls of mushrooms, plates of baked shrimp ($11), a simmering crock of polpette ($9) meatballs, and a really good octopus and shaved fennel salad ($7). You can find the rest of the menu on the restaurant's Facebook page. I assume a web page is in the works.
We enjoyed the place enormously, especially considering that the restaurant has only been open for a few weeks. I really look forward to seeing the wine list develop, and hope that the menu will also expand to included a few vegetable additions.  A local summer tomato salad would be great, or a saute of broccoli rabe or Swiss chard to go with all of the protein on the menu would be nice.  Il Gallo Giallo is a most welcome addition to the Hudson Valley dining scene, and one that we plan on visiting on a regular basis. You should give it a try.

If you do stop in please let our other readers know about your visit in the comments section.

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Il Gallo Giallo on Urbanspoon

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