Restaurant X and Bully Boy Bar "The Art of Dining"

by Simon Feldman

Chef Peter Kelly's Restaurant X & Bully Boy Bar does not disappoint.  One of the things I like about Hudson Valley Restaurant Week is that it creates an amazing opportunity and value for restaurant goers to expand their dining palates and experience a wide range of cuisines.  If there is an art to dining Peter Kelly has included us in his masterpiece.

Outside it was a crisp November eve, inside we were greeted warmly by the Hostess who checked us in and went to see about our table. I ordered us a couple of Cabernet's at the bar and we warmed our hands by the wood burning fireplace, raised our glasses to the future and drank to the past.

Pan Roasted Diver Scallop with Fava Bean Ragu and Oyster Mushrooms

Our hostess returned momentarily, placed our drinks on a tray and escorted us to our table. Once seated we looked over the Restaurant Week menu , starting with the dessert selection first and then working our way towards the top. Our server came by and presented us with a Pan Roasted Diver Scallop with Fava Bean Ragu and Oyster Mushrooms as a starter compliments of the Chef.

For Appetizers we had the King Salmon Sashimi Roasted Pear & Shiso Coulis with White Soy & Nori Crumble and the Onion Soup Gratinée Black Dirt Onions, Aged Sherry & Gruyere

Onion Soup Gratinée Black Dirt Onions, Aged Sherry & Gruyere

The soup was well balanced, lightly salted, slightly sharp and slightly sweet.  The Salmon had a delicate flavor  with an added soft crunch by way of the Nori Crumble.

King Salmon SashimiRoasted Pear & Shiso Coulis with White Soy & Nori Crumble

Several times during the meal we were visited by staff as well as Chef Kelly inquiring as to how we were enjoying our dining so far, and whether we required any else. One nice touch was our server, who did not take our original drink order, knew that we were drinking Cabernet and brought the bottle over with her to our table when asking us if we would like another glass. That would be a resounding "yes".

For entrees, we had the Captain Lawrence Beer Braised Brisket, which was so tender it melted in your mouth.

Captain Lawrence Beer Braised beef Brisket

Chive Spaetzle & Cider Braised Red Cabbage

and the Sautéed Jumbo Shrimp Coach Farms Goat Cheese Risotto with Chiffonade of Basil, Grated ginger & lemon Zest. The shrimp were garlicky, moist and were arranged around the side of the plate resting on the creamy risotto.

Sautéed Jumbo Shrimp Coach Farms Goat Cheese Risotto with Chiffonade of Basil, Grated ginger & lemon Zest

For dessert we had the Pumpkin Panna Cotta and the Hudson Valley Apple Cobbler. The warm cobbler was my favorite.

Hudson Valley Apple Cobbler

Pumpkin Panna Cotta 

Chef did throw in a surprise, perhaps it was my camera flash going off that alerted him, because no sooner did our desserts appear, so did a Carrot Cake with his compliments, which ran a close second to the Cobbler in my opinion.

Organic Carrot Layer Cake
Mascarpone Frosting & Rum Anglaise

As we ended our meal we were satiable full, not just from the food, but from the whole dining experience. We left with a warm and happy feeling knowing we would be back again, and next time we will be sure to bring some of our friends too.