The restaurant descriptions that follow reflect the opinions of the editors of Rural Intelligence.
They are editorial content, not paid advertisements, and are organized by county.
|Prairie Whale, in Great Barrington, for a new farm-to-table hangout.||Terrapin, in Rhinebeck, offers astonishing variety and value in a glittering setting.||Table Six, in Lenox, features a changing prix fixe meal in the refurbished Kemble Inn.|
Part of what makes Papa’s Best Batch, a smoked meat sandwich trailer, so special is its location: Behind Greig Farm’s big red barn, with a view of the hazy blue Catskills over yellow fields, and shaded under the lazy green branches of two massive weeping willows, sits a cluster of picnic tables and the shiny chrome 1972 Airstream Land Yacht. But the offerings match the compelling scenery. Chef Jody Apap smokes his meats (and more) outside in a quaint, handmade smoker. The bestselling brisket sandwich comes with Asian slaw, Swiss cheese and homemade Russian dressing ($11), but you won’t go wrong with the smoked chicken with peso, roasted peans and sweet red peppers ($9); smoked salmon with cream cheese, capers and red onion (10); and an open face smoked hummus sandwich ($7) made by smoking, then re-rehydrating the chickpeas. And don’t forget the deviled eggs. Only the whites are smoked (lightly) and have a slightly chewy, texture reminiscent of a good smoked cheese. The filling includes homemade mustard, and the combined woodsy flavor is well balanced and refined ($4 for 4). Read the full review at here.
Greig Farm, 223 Pitcher Lane, Red Hook, NY
Open Wednesday—Sunday, Noon to 5 p.m.