TARRYTOWN, NY – Sunday September 1st – 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, Chef Iain Falconer said at the Grand Opening of Cooper’s Mill located in Tarrytown, New York. Scottish-born Chef Iain Falconer, former chef at Sweet Grass Grill, is taking the farm to table concept to new levels at Cooper’s Mill by sourcing seasonal vegetables, local meats and working with small-scale sustainable wild fisheries. Cooper’s Mill restaurant builds upon a legacy with the local agricultural heritage, by naming it’s restaurant after the Cooper’s family flourmill that once produced 300 pounds of flour per day from locally grown wheat right here in Tarrytown, NY.
“In choosing our name, we honor the area’s agricultural heritage and connect the past with today’s new interest in local farming” says Thomas Szymanowicz, the restaurant’s general manager.
The “local” concept is extended by serving the freshest fish through a partnership between Cooper’s Mill and local fishermen from small-scale sustainable wild fisheries which eliminate the middleman and ship directly to restaurants. The bar expands on this concept by offering craft beers from Captain Lawrence and Defiant. Also available, are some of the region’s finest whiskeys and locally distilled honey-based vodka, gin and brandy, from StilltheOne Distillery in Port Chester, NY. Hearth-baked cobblers, served on cast iron plates and homemade ice cream, complete the locally sourced concept, adding the finishing touches to an already perfect meal.
Cooper’s Mill is located at 670 White Plains Road,
Tarrytown, New York 10591 – at the Westchester Marriott
For reservations please call (914) 333-1216
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