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Xaviars at Piermont Restaurant Review: Walk past the restaurant’s stone façade and into the elegant dining room. Delicate cream-colored walls surround tables set with floral arrangements, fine crystal and china. Xaviars views the dining experience as a comprehensive one, which is why it offers only two seatings for dinner (6 p.m. and 9 p.m.). Opt for the five-course prix-fixe meal with wine pairings for maximum effect; the wine list spans the globe, which means there's a good match for just about every item on the menu. A ten-course feast is also available. Preludes to main courses include a delicate trio of red, yellow and chioggia local heirloom beets with house-made labneh yogurt, pistachios, argan oil and sumac that spotlights the natural fresh flavors of the ingredients, and ricotta and nduja sausage stuffed squash blossoms with summer squash and eggplant caviar. Main courses like sourdough bread-encrusted Chatham cod in a cioppino broth with shellfish and summer vegetables, and a plum and hoisin glazed Hudson Valley quail accompanied by black quinoa, prunes and Marcona almonds, sweet chili braised broccolini and a red plum compote showcase local ingredients and seasonal flavors. Desserts may include a fruity medley, such as a glazed blackberry tartlet with vanilla pastry cream and blackberry Cabernet sorbet, and a warm baba cake with pear sorbet.