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.|
Serevan - Amenia, New York
Serevan is a place where the chef’s attention to detail truly shows, both in the restaurant itself and in the dishes that chef/owner Serge Madikians creates. You enter into an old New England farmhouse set high above the road and surrounded by quiet gardens in which the chef has planted herbs and vegetables, used extensively in the kitchens. In warm weather, you can enjoy a quiet drink outside. In winter, the beautifully decorated dining area is a welcoming spot. The dishes are riffs on the foods of Madikians’ Armenian background, such as Salad Shriza—a falafel plate with hummus Labne (a soft yogurt cheese), marinated red cabbage and carrots—and a tart of ground lamb with spinach, olives, hummus and harissa, which had an excellently full lamb flavor and a delightful mix of spices. Other specialties include lamb shoulder stew with Persian limes, and delectable pan-European dishes such as diver scallops with Merguez sausage, hanger steak with potato puree and sumac reduction, and Pigasso Farm chicken with house-marinated olives, cucumbers, preserved lemons and couscous. (Photo by Serge Madikians)
6 Autumn Lane (Rte. 44), Amenia, NY
Dinner: Thursday—Monday, 5—10 p.m.
Closed Tuesday & Wednesday