Led by General Manager Thomas Szymanowicz and Chef Iain S. Falconer, Cooper’s Mill is a farm-to-table restaurant adjacent to the Marriott Westchester. We discovered it by accident through the marketing folks when we stayed at the Marriott earlier this summer.
The eatery brings food from farm-to-fork in a unique and social setting and if you didn’t know where you were, you’d think you might be somewhere in northern California. They use locally and regionally grown and sourced ingredients and the ambiance is a mixture of rustic and sleek industrial design.
Reclaimed barn wood has been used to create a natural ambiance and feel. The restaurant features hand-crafted booths and table tops fashioned from barn wood, and private dining areas are separated by custom-made sliding barn doors. Another thing to note that is unique about the place is the vast selection of craft beers they offer from local area breweries including Captain Lawrence and Defiant. They are also proud of their bourbons, vodkas and eclectic wine list.
One of our favorite dishes was the scallops with risotto and their presentation was stunning.
Their name Cooper’s Mill, was taken from a flour mill that opened in Tarrytown in 1886 and for many years refined more than 300 barrels of flour a day. Farm-to-table seems fitting given the history. Take a look at this beautiful fish selection below, one of the specials of the day — Skuna Bay Salmon with corn succotash and lemon sauce.
Their salads are organic and incredibly fresh and include pea shoot and english pea with white bean hummus, roasted beet with smoked goat cheese, a steak cobb salad and organic mixed greens with baby carrot, grape tomato, cucumber and summer radish (pictured below).
Some of the New York state vendors they source from include Sprout Creek Farm, Coach Farm, Cooperstown Dairy, Old Chatham Sheepherding, Five Spoke Creamery, Catskill Distillery and Cascun Farms to name a few.
A homemade spring pea soup followed by a scrumptious tomato-based soup.
A fine selection of assorted homemade ice cream with unusual flavors that change regularly. Some odd but yummy sounding flavors on the menu have been basil with tomato, grape jelly, nutter butter, chocolate explosion, tamarin sorbet, bacon walnut, chocolate covered pumpkin seeds and more. The bacon walnut ice cream flavor was influenced by the former chef, who was Scottish. The menu since the current chef, Claude Moreau took over, has more French influence.
Other fabulous dessert choices include sweet ricotta and peach flatbread, beet, white chocolate bread pudding with a honey anglaise sauce, whipped pineapple mascarpone with soy sauce cookie, or a more traditional cheese board, which includes sprouts creek margie, chatham ewes blue, cooperstown dairy toma celena, fig jam (yum) and truffle crisp. The menu overall is unique for the area and locally grown — even the coffee is locally roasted from Irving Farm.
The inside of the establishment — you can see its rustic ambiance but modern design.
We were pleasantly surprised by how great this was – a real surprise and a gem in Westchester County. Two thumbs up! Definitely give them a try next time you’re in the area. And a huge kudos and thanks to our gracious server Karen who has been there for 32 years and Tom, the GM of the restaurant, who both provided out of this world service.
Cooper’s Mill Restaurant
670 White Plains Road
Tarrytown, NY 10591