May 20, 2013
Written by Fran Sikorski
Thursday, 22 May 2008 00:00
94 Spring Street, South Salem, NY, 914-763-3108
Serving dinner 5 to 9, Monday to Thursday (prime rib night Wednesday); 5 to 10:30, Friday and Saturday; 3 to 9, Sunday.
Reservations accepted; senior discount; handicapped accessible; seasonal outdoor dining; major credit cards; child friendly; full bar; global wines; eclectic American/Mediterranean menu; vegetarian selections; dietary restrictions honored; take-out, off-premises catering; casual neat dress; seasonal outdoor dining; wine dinners; blues, rock entertainment Saturday evening from 9 to 12; parking adjacent to restaurant and across the street.
Soups: $5.50; Appetizers: $7.95 to $11.95; Salads: $6.95 to $17.95; Pasta: $13.95 to $21.95; Entrees: $18.95 to $25.95; Wine, glass: $6 to $7.50; Bottle: starting at $28; Children’s menu: $5 to $6; Desserts: $7 to $7.50; After-dinner drinks: $7 to $12
Since early times, the quiet charm of South Salem has changed little, and as a landmark since 1749 and a restaurant, The Horse & Hound Inn still offers a peaceful atmosphere. Owned for the last 12 years by Susan and Silvano Vales, the restaurant offers food that is with the times, an eclectic mix of American and Mediterranean.
The Vales, who observed their twelfth anniversary with the restaurant on April 22, said during our visit that they “do not plan to ever sell the restaurant,” and are hoping their three sons, Christopher, 16, Nicholas, 11, and Joseph, 10, will carry on the business “when the time is right.” Handsomely furnished, the dark wood-paneled dining room casts the spell of stepping back in time.
Before opening The Horse & Hound Inn, Susan Vales was a chef at the Inn at Pound Ridge.
Executive chef Vicente Guerra, attended culinary school in Spain, and has been with the restaurant since it opened. The Vales recently accompanied Chef Guerra to Madrid, returning with new menu inspirations and wines.
We enjoyed tastings of tuna tartar, beef empanada, short rib-filled puff pastry, firecracker shrimp wrapped in bacon, batter-dipped and fried artichoke hearts with basil-sundried tomato aioli, spinach and portobello ravioli with basil pesto and grape tomatoes.
Other signature appetizers are wild Alaskan salmon cake with black sesame, ginger and scallions; fried calamari served with marinara sauce; and panko-encrusted shrimp tempura with sesame soy sauce.
Recommended salads are lobster and crabmeat with grape tomatoes and cucumbers; and Belgian endive with apples, walnuts and bleu cheese.
Entrees include Chicken Silvano, parmesan-encrusted with pimiento cheese sauce; wild Alaskan salmon with sweet peas, wild mushrooms, and dill Dijon sauce; sautéed calf’s liver with bacon, caramelized onions, and port wine reduction; BBQ baby back ribs in house barbecue sauce; and Asian style flatiron steak with ginger, soy and honey. Entrees are served with house salad, starch and vegetable of the day.
Burgers and fries, chicken tenders, and pasta are offered on the children’s menu.
Pace yourself in order to enjoy one of the dessert offerings: chocolate ganache, lemon curd mousse, carrot cake and tiramisù.
You’ll enjoy being “tucked away” in peaceful South Salem for a lovely dining experience.
Osetra, a New American bistro featuring small plates/multiple course (tapas style) dining, is now open in a space formerly occupied by Porterhouse, at 124 Washington Street in South Norwalk. Co-founders are Bruce Nevins and executive chef David Nevins who was co-founder of Boston’s Neptune Oyster with Todd English. Hours are 5 to 10 Sunday through Thursday, and 5 to 11 Friday and Saturday. Reservations, 203-354-4488.
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