Tarrytown’s Goosefeather Is One of the Best New Restaurants in America

Esquire bestowed the honor on Chef Dale Talde and Tarrytown House’s resident restaurant, the only New York establishment to rank outside of NYC.

It’s been a tumultuous year for Westchester County restaurants. Located at the epicenter of the COVID-19 outbreak on the East Coast, our favorite dining spots were the first and longest closed. Almost all had to find new ways of serving their communities and a few, sadly, didn’t make it. That’s why any good news in the local restaurant scene is cause for celebration — and boy howdy, this is a big one.

Read More: These Are Westchester’s First-Ever Michelin-Rated Restaurants

Esquire, the luxury men’s life and style magazine, just named Goosefeather one of the 23 best new restaurants in America. Located at the Tarrytown House Estate, Goosefeather is led by celebrity Chef Dale Talde, whose Hong Kong-infused signature dishes are already locally renowned. For the restaurant, this new designation offers a sobering perspective: Goosefeather was one of only two list entries outside of major metropolitan foodie meccas like NYC, Los Angeles, Chicago, and Kansas City.

Chef Talde is quick to share the acclaim. “What a day and what an honor!” he says to Westchester Magazine. “Thank you to Esquire magazine and Jeff Gordinier for including us in this lineup. I am honored to be featured alongside so many talented chefs and their teams. I owe a great amount of gratitude to our customers, as well as to my partner Agnes, and our incredible team here at Goosefeather. Here’s to a new year and new possibilities! Thank you!”

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Esquire lauds Talde’s farm-to-table twists and bold takes on traditional dishes, highlighting especially his famed kung pao chicken wings and crab fried rice “that’s got more layers than a Christopher Nolan movie.”

Read More: New Restaurant Preview: Tarrytown’s Goosefeather

Also worthy of mention on the list: While not “new,” per se, Chef Dan Barber’s Blue Hill at Stone Barns also received the designation of “Restaurant Reinvention of the Year” for its elaborate outdoor dining boxes and next year’s expected shift to a chef-in-residency model.

Read More: Blue Hill at Stone Barns Is Launching a Brand-New Chef Residency

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