Restaurant Notes


Story by Manos Angelakis
Photos courtesy of Sixty5onMain Restaurant

Sixty5onMain Bar

65 Main Street
Nyack, NY 10960

First Look: Another talented chef, Moshe Grundman, has eschewed Manhattan to open a restaurant in Nyack, NY, one of the picturesque communities on the Hudson River north of New York City. We were there for the official opening, and it was impressive.

Sixty5onMain, his new venue, is a large restaurant featuring three dining rooms, each distinct from the others, yet the spaces are melded in a harmonious environment. There are some North-African accents in the décor, and they seem to be echoed in the cooking.

The menu is interesting. The dishes are mostly designed to be shared, and are brought to the table continuously throughout the meal. Many are larger than appetizers; others are available as both appetizer-sized and main course sized. There is a good number of fish and seafood dishes but, to my taste, more successful seemed to be some of the meat offerings.

During the last couple years, I have tasted many dishes in newer restaurants with middle-Eastern or North African spices and ingredients, and Sixty5onMain offers a number of them such as the Falafel and Hummus plate; the Panko-crusted Short Rib Fritters with their harissa-tasting aioli; and the Crispy Cauliflower with tahini sauce and black currants. But if your heart is set on Italian, there are outstanding meatballs in a distinctive tomato sauce; and if you crave Mexican, there are Fish Tacos in baked phyllo cups with avocado and pico de gallo. The raw bar has glistening plump oysters or littleneck clams, both served with homemade cocktail, Asian, and green apple/cucumber, sauces.

Sixty5onMain Lamb skewers

What would be considered main courses include such items as assorted Sliders (3 per order), Chicken Steam Buns, Lamb Skewers, an exceptional tasting Skirt Steak or the Homemade Ravioli.

I’m afraid that the wine list is currently not as impressive as the dishes and needs considerable revamping. Designed by James Guttuso, the General Manager, the list is divided into white and red sections, with numerous California wines and a few Italian, French and Argentineans, one Chilean white and an Oregon Pinot Noir. Plus five sparklers. From the entire list, there are only four world-class notable bottles and they include  from Cakebread Cellars in Napa Valley-- I presume Cabernet Sauvignon -- plus the Banfi Brunello di Montalcino, the Marchese di Barolo della Tradizione Barolo and the Château de Pez of St. Estephe 





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