Skip to main content

For Lunch With a View Of a Nearby Bridge: “Bridgeview Tavern”

I love Tarrytown. I love Sleepy Hollow. Basically I love all things found in the Hudson Valley of New York. 

I am such a big fan of that entire area because there are so many amazing historic sights such as Sunnyside, Sleepy Hollow Cemetery, Lyndhurst Castle to visit as well as delicious places to eat. I have spent so much time in this area during the last few years that I am super eager when I have something new to try. 

Bridgeview Tavern is the most recent addition to the list of places I have been and loved. 

Bridgeview Tavern first opened back in 1981 (the year of my birth so it was naturally a great year) and continues to be family owned and operated. 

When I was searching for a place to meet up with my crew, I loved the pub like menu and decor. There was something for everyone. 

There were so many appetizers that we couldn’t refuse trying at least one. The “Warm N.Y. Style Pretzels” was promptly ordered and devoured. 

Burgers seem to dominate the menu, and two of four people at my table had them. There was also an order of fish tacos and I had a grilled chicken sandwich with avocado and pepper jack cheese. I love when you have your choice of different kinds of fries to pair with your sandwich and as you can see from my photos sweet potato fries were popular. I have to also say that they were literally the best sweet potato fries I have ever had. Sprinkled with a bit of sea salt, warm, and crunchy and I ate nearly every one that was in front of me. 

Everyone loved their food. 

Grilled chicken sandwiches are always a crap shoot for me because I am VERY particular about how I like my chicken cooked. I don’t want a huge, fatty piece of chicken that is rubbery and not properly grilled. Every restaurant is different but I have had more than my share of bad chicken sandwiches. 

However, Bridgeview Tavern read my mind and my stomach. I got the perfect piece of chicken that was so flavorful and grilled to my liking. When I was getting full (no doubt in part to those aforementioned fries) I took the bun off the second half of my sandwich and just ate the chicken and toppings with some more fries of course. It was a perfectly satisfying lunch. 

After lunch we decided to drive the few blocks to get a close up of the gorgeous Hudson River and Mario M. Cuomo Bridge (formerly the Tappan Zee Bridge). Although the wind was highly aggressive and it was a frigid winter day, we still managed to walk near the water and look around. Across the river are the Palisades Cliffs (in N.J.). It was quite an impressive view of all that nature has to offer. I plan to return to this area for an extensive walk this spring. That day will also most assuredly include another meal at Bridgeview Tavern. 

If you are worried about Covid-19 prevention, Bridgeview Tavern is fully compliant. There is limited indoor seating available (they do not take reservations) as well as a heated outdoor section when the weather permits. There is also curbside pickup. 

For More Information:


Popular posts from this blog

For Find Out Friday - Why Do Emery Boards Make My Skin Crawl?

You know that sound a fingernail makes when it scratches against a chalkboard?  You know that feeling the sound of that action gives you? I, like most people, hate that sound.  I instantly feel like scrunching my shoulders up to my neck and closing my eyes.  I feel the exact same way when I am using an emery board to file my nails. This annoying sensation has a name: “grima” which is Spanish for disgust or uneasiness. This term basically describes any feeling of being displeased, annoyed, or dissatisfied someone or something.  It is a feeling that psychologists are starting to pay more attention to as it relates to our other emotions.  Emery boards are traditionally made with cardboard that has small grains of sand adhered to them. It is the sandpaper that I believe makes me filled with grima.  According to studies that are being done around the world, it is not just the feeling that we associate with certain things like nails on a chalkboard or by using emery boards

For the Perfect Appetizer Dinner: “Morgan’s Brooklyn Barbecue”

Have you ever gone out to eat and wished that you just ordered a bunch of appetizers?  I have.  It is actually my preferred way to eat. I like to get a taste of a bunch of different things rather than one big plate. I am much more interested in the kinds of foods we eat as appetizers versus lunch or dinner. Desserts hardly ever register on my radar. At the beginning of this year, right before I was set to release my annual to do list , I stumbled upon a photo of the most beautiful plate of brisket nachos I have ever seen. I instantly wanted them. Naturally the establishment behind said nachos, Morgans Brooklyn Barbecue, earned a spot on my list. The week leading up to my visit all I could think about was “would those nachos be my entire meal or just my appetizer”? Sure I love all kinds of barbecue food: the ribs, the brisket, pulled pork, and don’t even get me started on those sides!! Any restaurant that serves mac and cheese, corn bread, and creamed spinach us

For Find Out Friday - How Do You Milk An Almond?

Despite my affinity for cheese and other dairy products, occasionally (actually a few times a week) I like to go dairy-free.  During those times I rely heavily on my favorite brand of almond milk, as seen in the picture above.  Though I know there is no dairy in this product, I constantly wonder: “how does one milk an almond”? Logically I am aware that no actually “milking” is taking place.  I also know that almond milk can be made at home, although I have zero interest in attempting to make it despite my love of spending time in my kitchen. So, what is the actual process?  How long does it take?  When / where / who was the first to successful develop this product? When talking about this kind of “milk” what we are really talking about is plant juices that resemble and can be used in the same ways as dairy milk. Plant like juice has been described as milk since about 1200 A.D. The first mentions can be found in a Baghdadi cookbook in the thirteenth