TARRYTOWN, N.Y. – A new restaurant at the Westchester Marriott promises an authentic and unique take to the “farm-to-fork” movement.
Cooper's Mill celebrated its grand opening on Thursday. The restaurant is lead by Chef Iain Falconer, who previously worked as a chef at the Sweet Grass Grill in Tarrytown and a sous chef at Tod English's Olives in New York City.
“The Hudson Valley offers an amazing array of fresh foods, and we're dedicated to bringing them to their fullest potential here at Cooper's Mill,” Falconer said.
The restaurant features a signature grilled rib-eye steak, basic sandwiches, artisanal ingredients and five signature breads. The 22-seat bar features local breweries such as Captain Lawrence and Defiant.
Cooper's Mill is open seven days a week for breakfast, lunch and dinner. For more information, visit coopersmillrestaurant.com .
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