Hudson Valley Restaurants

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Xaviars at Piermont

Xaviars dinning room with fresh flowers and Baccarat Crystal

Fodorite Reviews

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Xaviars at Piermont Review

Impeccable service, elegant decor, and extraordinary food by chef and owner Peter X. Kelly make this 40-seat restaurant a not-to-be-missed special-occasion place. Dinner is a relative bargain: $70 gets you a four-course, prix-fixe meal with an amuse-bouche (bite-size appetizer) and petits fours. The menu, which changes seasonally, might include roasted breast of squab served with Hudson Valley foie gras, lobster with vanilla beurre blanc and parsnip puree, and a tasting of raw fish. The wine cellar stores more than 600 bottles. Lunch, served Friday and Sunday, is $35 prix fixe.

    Contact Information

  • Address: 506 Piermont Ave., Piermont, NY, 10968 | Map It
  • Phone: 845/359–7007
  • Location: Piermont

    Restaurant Details

  • Reservations essential
  • Credit cards accepted.
  • Closed Mon. and Tues. No lunch Wed., Thurs., and Sat.
Updated: 05-15-2014

Fodorite Reviews

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    Xaviars at Piermont Review

    today,sun.5/8/11 our family decided to go somewhere special for Mothers Day.We chose Xaviers in Piermont Ny. We arrived promptly for our noon reservation.I was amazed first at the exterior.an old house with a broken rusty railing not connected to the building almost causing my mother in law to fall.The odor of cat urine first greeted my senses. We entered through an old solid door as if in a tenement and once in we were in the middle of the restaurant.We were seated at the table boasting Versace china and fresh flowers. the silverware was worn and the silver plating was worn exposing the metal beneath.our menus we not clean and were worn,I figured for $85bucks a head they could at least handle the essentials.We were served a zuccini veloute cold soup which was very interesting and all agreed delicious.Our appetisers followed.Two had ahi tuna over fris withs sesame and orange segments it was just Ok the tuna tasted if it was seared wrapped and refridgerated and sliced and served afterwards The other apts. were seared diver scallops and turnip puree.excellent and fois gras also excellent.The entrees followed roast loin of american lamb over a burgundy rissoto with chantrell mushrooms lamb prepared as ordered mushrooms excellent but the rissotto tasted as if the wine was just poured in with too stong a salty wine taste overcoming the delicious lamb.petite filet mignon was only good How can you mess up filet mignon..The deserts were awesome great presentation well orchestrated and delicious combinations of flavor.Would we go back the overall response was negative. Mr Kelly is a well respected chef and should pay more attention to the day to day operations that bare his name

    by jagex13, 5/8/11

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