8 North Broadway, Nyack, NY – A Favorite Amongst Area Chefs – Upcoming Cooking Demo

While online reviews and friends’ recommendations may be influential in selecting a restaurant, the endorsement of having chefs dine at your digs may be incomparable.  At 8 North Broadway, the 8-month old Mediterranean bistro in this Rockland County river town, local chefs are clearly fans.  During a recent visit, Peter Kelley of Xavier’s, Freelance Cafe and X2O was at his usual place at the gleaming brass bar with his wife, enjoying dinner and cocktails.  Matthew Hudson of Hudson House is also a frequent patron.  8 North Broadway has a steady group of regulars from other local restaurants as well who congregate at its bars and dining room tables, enjoying libations (thanks to its new liquor license), small plates and the warm ambiance of old and new friends.

The restaurant’s carefully curated wine menu is broken down into Bubbles, Rose, White and Red categories as well as a Local Keg Wine which is Eco-Friendly.  Some noteworthy wines include the Chenin Blanc (Paumanok, North Fork L.I., NY ’12, $15|$46), Assyrtico (Argyros, Santorini, Greece, ’11 $12|$36), Gavi (La Lancelotta, Gavi. IT ’10, $38) and Pinot Noir (Chad, Carneros Reserve, Napa, CA ’11, $13|$46), all delicious and harmoniously paired with small and large plates or on their own.  Richard Mitchell, GM and wine sleuth, has excellent suggestions on pairings and is impressively knowledgeable about the small wine producers and their products’ nuances.

Small plates I recently enjoyed include Fresh Shucked Oysters served with sea salt, horseradish and seasonal mignonette ($3 each), Grilled Pita (made on premise and addicting) and Dips served with cucumber yogurt and simmered eggplant ($10) and one of my favorites, Long Island Tomato Salad which includes baby cucumber, feta, olives, mint and is dressed with red wine vinegar ($12).  I loved the big chunks of meaty feta combined with the sweet tomato, perfume of mint and bright acid of the vinegar in this salad.  I highly recommend the delicate yet robustly flavored Day Boat Scallops, which are served with micro baby strawberries, toasted almonds and herb vinegarette.

Fresh Shucked Oysters
Fresh Shucked Oysters
Long Island Tomato Salad
Long Island Tomato Salad
Seared Dayboat Bay Scallops
Seared Dayboat Bay Scallops with pickled micro strawberries, toasted almond and herb vinegarette

As usual, dinner was sublime.  Roasted Hiddenfjord King Salmon ($32), House Made Cavatelli ($10|18), Pan Seared Pork Chop ($32), Slow Roasted Baby Goat ($29) and Pan Roasted Delmonico Steak ($34) were our picks and all of were deftly prepared.    Dessert included two delicate locally made gelatos, one lavender scented and the other sesame – both outstanding.  A tender almond-based gluten-free petit four sized cake was also enjoyed along with chocolate pot de creme served with yogurt panna cotta and almond biscotti.  I feel obligated to order a large plate whenever I visit because I love the food so much, yet I realized on this visit that multiple small plates are a rather delightful (and perhaps summery) approach to dining at a restaurant like this that has such a robust array of temping options.

8 North Broadway will be hosting its third Cooking Demonstration on August 6th which begins at 7PM.  A meet and greet will begin at 6PM.  The cooking demonstration is Spanish-themed so the dishes will have a heavy Spanish influence with both the ingredients and spices.  Chef Constantine Kalandranis will demonstrate how to prepare each dish as guests are tasting the food.  There will be a pairing tutorial where the meal is matched with wine or beer.  The wine comes from a boutique wine importer from the Bronx, who will also be a special guest at the event.  The $75 per person cost includes a four course meal served with a wine pairing.  Spaces are limited.  Reservations required.

Chef Constantine and guests at last Cooking Demonstration
Chef Constantine and guests at last Cooking Demonstration

8 North Broadway

Nyack, New York 10960

Phone: (845) 353-1200



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