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Chef/proprietor Ed Kowalski set out in 2005 to create “a healthy alternative to the fast food epidemic,” and roughly 65 percent of his base menu is still going strong, with mainstays such as peanut noodles and a chipotle turkey panini with avocado and bacon slices. This bustling lunch place focuses on made-to-order sandwiches, chopped salads, “bowls,” burgers and soups (recently including both chili and miso with tofu). There are seafood choices, the wine selection emphasizes Italian varieties, and a seasonal rotation of six tap beers includes local IPAs. Customers say they're addicted to the penne vodka. The Eggplant Delizia features homemade eggplant with imported prosciutto stuffed with sautéed baby spinach and a blend of ricotta, parmesan and gorgonzola cheeses. D’Aleo has selectively added entrees learned from family back in Italy, such as pasta Bolognese prepared for veal, beef or pork simmered with fresh garlic, plum tomatoes and fresh herbs. Award-winning square, thin-crust pizza remains the restaurant’s signature dish, with Joseph and Anna Aloy’s original recipe unchanged. Now he recognizes four generations of loyal customers. History inspired chef Chris D’Aleo to purchase Aloy’s in 2001, which began in 1929 as a small eatery to feed railroad workers. The first three are nearest to the Poughkeepsie entrance/exit.ĬLOSEST TO THE POUGHKEEPSIE EXTRANCE/EXIT Here’s an introduction to five of the many places to choose from, including a beloved institution that dates back nine decades, and a batch of comparative newbies. Sit down inside, dine al fresco, or get takeout. Serving brunch through dinner, they span ethnic menus, American classics, and healthy options. And the most recent numbers show that people flock to the Walkway year round, from an impressive 13,408 a month in the winter to 67,881 a month in the summer.įortunately, culinary pleasures abound at, or a few blocks from, the Poughkeepsie end of the Walkway.
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An affiliated non-profit holds events on site, from full moon walks to jazz shows and movie screenings. It’s the link between the steadily expanding Dutchess County and Hudson Valley rail trails, as well as stretches of the annual Walkway Marathon. Providing spectacular views 212 feet above the mighty river, the wheelchair-accessible Walkway (which is managed as a New York State park) is a mecca from sunrise to sunset: for locals and tourists, pedestrians, hikers, runners, bicyclists, bird and people watchers, leaf peepers, you name it. Ten years ago this coming October, the long-dormant Poughkeepsie-Highland Railroad Bridge re-opened as the longest elevated pedestrian bridge in the world (1.28 miles). They are all delicious to the eye and are well worth trying because they are also delicious to taste.When it comes to the rails-to-trails movement, there’s nothing quite like the Walkway Over the Hudson. Some of these are very complicated, others are quite simple. The recipes are included, but be forewarned that many of these elegant dishes were created specifically for this book and no restrictions were placed on the chefs. Photographs by renowned photographer Alan "Battman" Batt, Summer in New York captures and documents the imagination and creativity of the best of the culinary world. From artichokes to zucchini, summer cooking is glorious to our eyes and our taste buds. Over 85 chefs from over 85 of the best restaurants present their creations in page after page of this beautifully photographed recipe book. Papaya Wrapped Prawns with Endive Herb Salad, Sorrel Puree, and Fresh Sea Urchin Kiwi and Sauvignon Blanc Soup Soft Shell Crab with Garlic Chives, Kimchee, and Watermelon Brazilian Crab Cakes or Cobb Hot Dog? Give the best chefs in New York unrestricted freedom to celebrate the bounty of summer and the result isSummer in New York.