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Dining at FARM: The Newly Renovated and Reimagined Restaurant at Hotel Nyack

Updated: Nov 17, 2022

It’s that time of year again and as the holidays roll around you may be looking for somewhere special to celebrate with friends and family. If that is the case, FARM at the Hotel Nyack should top the list. If you haven’t heard, Hotel Nyack’s restaurant has gone through a transformation, and has quickly become one of Rockland’s new favorite spots to dine. With help from famed, veteran restauranteur Hugo Uys, Executive Chef Renè Xelo has created a unique dining experience that features a small, but diverse menu, focused on fresh local ingredients. The menu is simple but sophisticated, contemporary but elegant, and combined with the modern and bold décor, creates a fun and inviting atmosphere.

On our visit we were seated at a corner table next to the full glass doors that open up to the patio bar and pool when the weather is warm. It was a great vantage point to people watch, enjoy the décor, and watch the hospitality and efficiency of the staff. After relaxing and enjoying some FARM craft cocktails, we began dinner with appetizers.

We selected Tuna Tartar, Pretzel-Dusted Calamari, and Roasted Carrot and Avocado Salad. When they arrived, our parties’ eyes widened and for a moment all you could hear were the sounds of oohs and ahhs. There is definitely something to be said about a great presentation. I reached for the calamari, which is one of my favorite appetizers when done right. In fact, I consider myself a calamari snob and often don’t order it because many times I’m disappointed. That was not the case this time, FARM nailed it! It was tender, not over crusted, or oily. Flouring the calamari with pretzel is a smart move as it added just the right amount of saltiness, texture, and flavor. Two dipping sauces accompanied it, a spicy red tomato aioli and a lemon tartar sauce.

The Tuna Tartare stack tasted as pretty as it looked. The bottom layer was a fresh cucumber and radish salad, topped with a layer of sushi grade tuna, frisse and a delicate soy-miso sauce. The house-made pita chips were a great match and a nice added crunch.

For me, the Roasted Carrot and Avocado Salad turned out to be the biggest surprise. It was one of the best salads I have had I quite a long time. The salad was composed of assorted microgreens, crumbles of goat cheese, roasted pepitas, and homemade croutons tossed in a refreshing and light citrus vinaigrette served over baby roasted carrots and garnished with avocado. The salad was innovative, bright and refreshing.

When it came to dinner, we ordered tuna again and the special of the day, a 40 oz, 35-day Aged Porterhouse Steak. With the entrees we ordered sides of spinach, sauteed mushrooms and crispy brussels sprouts. This time the tuna was seared and served with farro, seasonal vegetables and topped with a cilantro -lime aioli. It came out perfectly, lightly seared on the outside and rare on the inside. There were a lot of flavors going on, giving the dish depth and complexity.

As for the porterhouse, it was New York City steakhouse quality, rich buttery flavor that was so tender it practically melted in your mouth. It was served with a bulb of roasted garlic on the side adding another layer of flavor. I wish the pictures did it justice.

All the sides were nicely done and plentiful, but my favorite was probably the brussels sprouts. They were simple, roasted only with olive oil, salt, and pepper, but as promised in the menu, the outside leaves were slightly charred making them nice and crispy and packed with flavor.

I know it sounds like a lot of food already, but you can’t properly review a restaurant without having dessert. The dessert menu consists of 5 choices, but it was still hard to decide. We ended up ordering the salted caramel ice cream sundae which was topped with salted peanuts and popcorn, hot fudge, and whipped cream. Out of curiosity we also had to try the Banoffee Pie. There was no description on the menu, but if a dessert has banana’s I’m in, and this did not disappoint. The crust was made with homemade graham crackers crumbs, the middle was dulce de leche and fresh bananas and all was topped with chocolate sauce and caramel. Yes, absolutely decadent, but a great way to end a meal.

FARM offers an all-day menu which means that anytime you go in you can get breakfast, lunch, or dinner. On Sundays, they offer a Bottomless Brunch, which I guarantee you I will go back for not only does it have delicious classics like eggs Benedict and blueberry pancakes, but they also have a create your own Bloody Mary bar.

Hotel Nyack also offers sophisticated meeting space and a newly refurbished 6,500 sq. ft. private event spaces perfect for corporate meetings, social events, and weddings catered by FARM.

FARM is located inside the Hotel Nyack at 400 High Avenue in Nyack, New York, less than 30 minutes from the George Washington Bridge and a stone’s throw from Westchester. The restaurant is open Sunday-Saturday from 8:00am-10:00pm, with brunch every Sunday from 11:00am-3:00pm. The Bar is open Sunday-Thursday from 11:00am-10:00pm and Friday-Saturday from 11:00am-12:00am.

Chef Renè has curated a beautiful menu showcasing the bounty of our local farms and vendors from the Hudson Valley for Thanksgiving, but seating is going fast. For more information or to make a reservation visit Luxury Dining in Nyack, NY at the FARM Restaurant & Bar | Hotel Nyack ( , or call 845.675.8740.


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