307 Main Street
Poughkeepsie, NY 12601
We had a great dinner in downtown Poughkeepsie at a restaurant called The Artist’s Palate. I had never eaten there but was happy to give it a try. I had seen the chef of the restaurant a few years back on the tv show Chopped. I was excited to see what they had to offer. One thing I really liked was that they served their bread with a tomato basil pesto instead of butter. It had a buttery texture but a rich roasted tomato flavor. Totally something I want to make in my kitchen!
For my appetizer I asked if the chef would mind taking one of their nightly specials and scaling it down for an appetizer. Without hesitation they agreed and in about ten minutes I was happily eating my fresh jumbo crab meat raviolis with sautéed spinach in a rich butter sauce.
Next up was dinner. Susan and I both decided to get the hanger steak and Nancy ordered the double cut pork chop. Both tasted amazing! The hanger steak had a nice crisp char on the outside but remained pink and flavorful in the center. It was served with a light Cabernet sauce and fried potato wedges. The double cut pork chop was maple glazed and was paired with stewed beans and sautéed spinach.
Dessert time!!! Which happens to be my favorite course of almost any meal I went with the dessert sampler because I’m a huge fan of being able to try as many desserts as possible. Susan ordered a chocolate mousse cake (I do not have a picture) and Nancy ordered a warm walnut pie tart.
All in all I would say I thoroughly enjoyed my dinner. I also enjoyed the amazing company. Which can make any meal even more spectacular A few other things I really enjoyed about the restaurant is their desire to use fresh and local produce. As I spoke to the owner/chef Megan Kulpa Fells (who also runs the restaurant with her chef husband Charles Fells) she explained that any good chef should want to use fresh and seasonal produce. I agree. I have seen a lot of restaurants talk about how they are now using fresh seasonal produce. As if this is a new concept. It scares me to think what they were using before…eek! Another thing I enjoyed learning about the restaurant is they have strong relationships to many of the local farmers. The restaurant will buy up what the farm cannot sell and work their menu around what they can purchase. I think this is a delicious idea. Talk about fresh food! They are supporting the farms which in return helps the local economy.
Now onto one of my favorite pictures of the evening. Owner/chef Megan Kulpa Fells and her adorable daughter. I have a feeling that little one will learn a thing or two about fine cooking