Hotel Review: Eastwind Oliverea Valley in New York - AFAR

"The hotel’s full-service dinner restaurant, led by chef Dan Cipriani in his first out-of-city venture, offers a tight, well-curated menu of comfort food with a foraged, farm-to-table bent. Signature items observed include house-made ricotta cavatelli with wild mushrooms, pull-apart short ribs caramelized with gochujang paired with blistered shishito, and an herb-forward lohikeitto (a Finnish-style chowder) made with steelhead trout. The compact wine list leans white, the beer selection highlights nearby breweries, and the bar serves predictable but pleasant cocktails. Dinner fills up quickly—reservations are recommended—while hotel guests can also order snack boards and text-order breakfast baskets (fresh fruit, boiled eggs, yogurt with house granola, and baked pastries) delivered to their door." - Katherine LaGrave