(We know what we like)
By Cecily & Frederick Faux Gras
And Nick & Patsy Fagioli
(The Amateur Palate, written exclusively for Pawling Public Radio, features local restaurant reviews by four people who just like to eat. They claim no professional food knowledge, but “know what they like,” and hope their opinions will encourage others to try new food establishments and different food pairings.)
We ventured outside of Pawling one rainy night to dine at P.C.’s Paddock in Poughkeepsie.
This establishment has been open since 1995, and we’ve visited a few times in the past. It’s a nice, cozy place to get a good steak or some hearty home cooking.
One of the things we like about this restaurant is that they support local farms and orchards, and that they have an on-site garden which services their kitchen during the growing season. None of us are fans of chain restaurants, so their support of local producers makes us all happy.
The night we visited, shared appetizers included the potato skins and crab cakes. The potatoes were served with the usual cheese and bacon. The skins were crisp and not greasy, while the potato flesh was moist and fluffy. The
crab cakes were served with a remoulade, and were tasty with just the right amount of green pepper, and more crab then cake, which is always a plus. While occasionally a remoulade can be too chunky if done wrong, the Paddock’s was just the right consistency and spiciness so as to not over power the crab. The portions were just right for all four of us to get a good taste of each.
The house salads were served to our specifications (some don’t like onions; others didn’t want the tomato or peppers). The greens were cool and crisp, and the house tomato balsamic was enjoyed by all.
For our main entrees, Patsy chose the New Zealand Rack of Lamb. It was roasted to order with a mustard garlic sauce and served with mint jelly.
She said it was very tasty, and the portion was generous.
I had the London Broil, a lean top round grilled to order (medium well) topped with a Merlot Mushroom Gravy, and served with mashed potatoes.
The beef was cooked perfectly and the gravy was silky and rich, and made me feel warm all over.
Frederick, always one to go outside the box, ordered the Fresh Calf’s Liver (cooked to his medium/rare specification). It was topped with sautéed onions and smokehouse bacon. Usually one to always finish his entrée, Freddy found his liver tough, and did not finish it. But he thought our pets would enjoy it, so he brought the leftovers home.
Nicky’s Wild Salmon was a freshly grilled filet served over baby spinach sautéed in garlic. Nick reported that the fish was cooked to perfection, and was very flavorful, while not being overpowered by the garlic and spinach.
We were all too full for dessert, but the boys ordered a slice of apple pie/cobbler type dessert. It was served with fresh whipped cream and ice cream. Of course, we all dug our spoons in to taste. I found the apples a little too crisp and Patsy thought there was too much crust.
On the ride home we discussed the sautéed mixed vegetables that accompanied our entrees. While they were flavorful, if we were very picky like Chef Robert on The Food Network, we would not have been happy with the julienne of the carrots. They were different sizes, with the smaller thinner pieces cooked perfectly, and the larger ones a little too crunchy. But, we are not Chef Robert, and the boys did not think it mattered.
Over all, we enjoyed our meal, the atmosphere, the company, and the fact that is was raining and not snowing. P.C.’s Paddock will remain on our list of favorite places to dine.
273 Titusville Road
This article is sponsored by a generous grant from M&S of Pawling: