Aroma Osteria (Italian) – Wappingers Falls, NY - 10/4/08
I have been to Aroma Osteria several times since moving to the area. If you’ve driven on route 9 it’s hard to miss the Tuscan yellow villa like
restaurant setup on the hill overlooking the Hudson Valley. Although I have eaten here before this is the first time I am writing about it.
Driving up the long driveway you immediately get the feeling that you are Italy, not the Hudson Valley. The Tuscan styled villa is painted a lively
yellow and offers great views of the sun setting over the valley if you time it right. Guests are greeted by an artistic water feature before being led up
the staircase to the restaurant and bar on the second floor. The bar area offers a warm, classy and comfortable atmosphere with a wide variety of
wines by the glass. A glass enclosed wine room is off the left. Aroma Osteria has a serious dedication to wine service. It’s also important to note that
Aroma Osteria is the sister restaurant to Il Barilotto in Fishkill which has received an Award of Excellence from Wine Spectator Magazine for their
wine service.
Once inside the dining room is divided into 3 or 4 sections. They also have an outside patio area for warmer weather. For the first time I also noticed a
vegetable garden out back which I’m sure is put to use to offer locally grown herbs and vegetables. The entire place has a true feel of being in
Tuscany. They really covered every detail.
If you’ve read other articles of mine you have heard me mention the importance of good bread, especially at an Italian restaurant. Aroma Osteria
serves a crusty Tuscan bread accompanied by a very fragrant olive oil. You could really pick up the olive taste in the oil, a sign of quality for sure.
In my past visits the food has always been very good. This time around I decided to go with their specials for both courses. I started with the Tripe
special and for my main course grilled Cornish Game Hen.
I know what you are thinking, Tripe? Yes, tripe. I’ve only had it a couple of times before and felt obligated to experience Aroma Osteria’s preparation.
If you don’t know tripe is cow’s stomach. Stay with me, it’s not as bad as it sounds. The key to cooking tripe is to not overcook it. It’s boiled in water
and vinegar to make the taste more appealing. It needs about an hour of cooking time in the water and if overcooked can become very chewy. Much
like calamari, if cooked properly it’s tasty and tender, if overcooked it’s uneatable. Aroma got it right. The tripe was very tender and lightly breaded.
It was served in a warm crock with a tomato based broth including carrots and celery. It was a very homey starter and I’m really glad I went out on a
limb to try it. In doing some research I found a tripe recipe in Mario Batali’s cookbook, Babbo which features recipe’s from his highly rated NY
restaurant. He notes that it used to be very hard to sell tripe but that now it flies out of his kitchen and has become a favorite. So give it a try if you
have the opportunity.
My main course was an equal follow up. The Cornish Game Hen is essentially a mini-chicken. It’s the perfect serving size for one person. I enjoy it
because you get both the white meat of the breast and the dark meat of the legs and thighs. Also since it is cooked on the bone you have a very strong
poultry flavor. The skin was nicely browned and crisp. Creamy mashed potatoes and sautéed green beans completed the dish. I don’t often order
poultry (other than duck) when dining out but twice in the same night I was rewarded with trying something new.
I was also able to taste the Impepata Di Cozze: Prince Edward Island Mussels Steamed In A Broth Of Extra-Virgin Olive Oil, Garlic & Fresh Herbs,
Panzanella: Cherry Tomatoes, Peasant Bread, Cucumber, Red Onion & Fresh Basil Tossed With Extra-Virgin Olive Oil & Red Wine Vinegar, and
Farfalle Deliziose Bow-Ties In A Cream Sauce With Prosciutto, Wild Mushrooms, Sun-Dried Tomatoes. Everyone at my table was very pleased with
the meal.
The service was very attentive, if not over aggressive in trying to remove a bowl of mussel broth before it had been properly mopped up with some
leftover bread.
Aroma Osteria is a must try in the Hudson Valley for genuine Italian made with quality and interesting preparation. Aroma Osteria received a 27
food rating in Zagat making it one of the highest ranked in the Hudson Valley region. I encourage you to check it out and let me know what you
thought.
I have been to Aroma Osteria several times since moving to the area. If you’ve driven on route 9 it’s hard to miss the Tuscan yellow villa like
restaurant setup on the hill overlooking the Hudson Valley. Although I have eaten here before this is the first time I am writing about it.
Driving up the long driveway you immediately get the feeling that you are Italy, not the Hudson Valley. The Tuscan styled villa is painted a lively
yellow and offers great views of the sun setting over the valley if you time it right. Guests are greeted by an artistic water feature before being led up
the staircase to the restaurant and bar on the second floor. The bar area offers a warm, classy and comfortable atmosphere with a wide variety of
wines by the glass. A glass enclosed wine room is off the left. Aroma Osteria has a serious dedication to wine service. It’s also important to note that
Aroma Osteria is the sister restaurant to Il Barilotto in Fishkill which has received an Award of Excellence from Wine Spectator Magazine for their
wine service.
Once inside the dining room is divided into 3 or 4 sections. They also have an outside patio area for warmer weather. For the first time I also noticed a
vegetable garden out back which I’m sure is put to use to offer locally grown herbs and vegetables. The entire place has a true feel of being in
Tuscany. They really covered every detail.
If you’ve read other articles of mine you have heard me mention the importance of good bread, especially at an Italian restaurant. Aroma Osteria
serves a crusty Tuscan bread accompanied by a very fragrant olive oil. You could really pick up the olive taste in the oil, a sign of quality for sure.
In my past visits the food has always been very good. This time around I decided to go with their specials for both courses. I started with the Tripe
special and for my main course grilled Cornish Game Hen.
I know what you are thinking, Tripe? Yes, tripe. I’ve only had it a couple of times before and felt obligated to experience Aroma Osteria’s preparation.
If you don’t know tripe is cow’s stomach. Stay with me, it’s not as bad as it sounds. The key to cooking tripe is to not overcook it. It’s boiled in water
and vinegar to make the taste more appealing. It needs about an hour of cooking time in the water and if overcooked can become very chewy. Much
like calamari, if cooked properly it’s tasty and tender, if overcooked it’s uneatable. Aroma got it right. The tripe was very tender and lightly breaded.
It was served in a warm crock with a tomato based broth including carrots and celery. It was a very homey starter and I’m really glad I went out on a
limb to try it. In doing some research I found a tripe recipe in Mario Batali’s cookbook, Babbo which features recipe’s from his highly rated NY
restaurant. He notes that it used to be very hard to sell tripe but that now it flies out of his kitchen and has become a favorite. So give it a try if you
have the opportunity.
My main course was an equal follow up. The Cornish Game Hen is essentially a mini-chicken. It’s the perfect serving size for one person. I enjoy it
because you get both the white meat of the breast and the dark meat of the legs and thighs. Also since it is cooked on the bone you have a very strong
poultry flavor. The skin was nicely browned and crisp. Creamy mashed potatoes and sautéed green beans completed the dish. I don’t often order
poultry (other than duck) when dining out but twice in the same night I was rewarded with trying something new.
I was also able to taste the Impepata Di Cozze: Prince Edward Island Mussels Steamed In A Broth Of Extra-Virgin Olive Oil, Garlic & Fresh Herbs,
Panzanella: Cherry Tomatoes, Peasant Bread, Cucumber, Red Onion & Fresh Basil Tossed With Extra-Virgin Olive Oil & Red Wine Vinegar, and
Farfalle Deliziose Bow-Ties In A Cream Sauce With Prosciutto, Wild Mushrooms, Sun-Dried Tomatoes. Everyone at my table was very pleased with
the meal.
The service was very attentive, if not over aggressive in trying to remove a bowl of mussel broth before it had been properly mopped up with some
leftover bread.
Aroma Osteria is a must try in the Hudson Valley for genuine Italian made with quality and interesting preparation. Aroma Osteria received a 27
food rating in Zagat making it one of the highest ranked in the Hudson Valley region. I encourage you to check it out and let me know what you
thought.
| Aroma Osteria www.aromaosteriarestaurant.com 114 Old Post Road Wappingers Falls, NY 12590 (845) 298-6790 |
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