Bedford Post Tavern Is All About Elevated, Yet Approachable Eats

Led by Executive Chef Sam Mason, the Bedford eatery stands out with an elegant design and modern tavern fare.

With the Inn at Pound Ridge plus Cenadou and La Bastide in North Salem, Northern Westchester is turning into a cornerstone of the county’s culinary scene, attracting New York City chefs with serious renown.

And with the recent renaissance of the Bedford Post Inn, the ranks of the like have only been strengthened. After a multiyear renovation, the eight-room Relais & Châteaux property reopened in June with a new partnership with Sunday Hospitality, the restaurant group crafting hot spots like Sunday in Brooklyn and Rules of Thirds, also in Brooklyn.

Under the leadership of Sunday Hospitality co-founder Adam Landsman, the team also relaunched the Bedford Post Tavern. This 126-seat restaurant offers elevated tavern fare curated by Executive Chef Sam Mason, who is recognized for his pastry artistry at Wylie Dufresne’s wd-50, Tailor, and, more recently, OddFellows Ice Cream, and Lady Jay’s. An expert at juxtaposing sweet and savory ingredients in the most harmonious way, Mason’s passion struck an early chord with the community; reservations are in high demand.

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One step in the door, and it’s not hard to see why. Thanks to interior design firm Evidence of Things, the reimagined space walks a delicate balance between farm-house feel and modern minimalism, with literalist art dotting the paneling in the dining room. The dark brown Formica tabletops are softened by chocolate-colored velvet booths inviting you to sit down and enjoy your meal. The hospitality echoes the kind of care that you once had to get on a Metro-North train to receive.

Crab-stuffed lobster frites
Crab-stuffed lobster frites

A quick, guided tour through how Mason recommends you navigate the menu — “share your experience with dishes from each section” — ends not only with recommendations, but also with details on how each item on the menu is created and cooked.

The raw bar features classic options, such as oysters, caviar, and shrimp cocktail, but also more playful items, such as a tuna crudo with the sweetness of Marcona almonds and plums complemented by a spicy kick of long hot pepper.

Snacks include a top-rate pop-over — crisp, golden crust with a light and airy interior — paired with strawberry butter. For a satisfying savory option, try the mushroom toast featuring a generous heap of maitake mushrooms (they may be substituted with other seasonal varieties based on local availability). Shareable apps include favorites like a caramelized red onion tart and steak tartare.

Traditional tavern offerings (a cheeseburger, roast chicken, and 8-ounce hanger steak) that round out the entrée options receive the same attention from the kitchen as more complex selections, such as the crab-stuffed lobster frites. With the beet au poivre, Mason just may trick you into falling in love with a vegan dish, as you bathe the accompanying french fries in the jus.

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And, of course, given Mason’s resumé, you should save room for dessert. The rotating menu may include such options as vanilla crème brûlée with coffee and cherry; cheesecake with almond tuiles, plums, and thyme; and a chocolate and hazelnut parfait with Mandarin orange.

The New York Jungle Bird with blackstrap rum, Campari, pineapple, and lime
The New York Jungle Bird with blackstrap rum, Campari, pineapple, and lime

The beverage offerings include an international wine list plus a bar program developed by another NYC-notable, bartender Brain Evans, and features metropolitan-inspired cocktails with a twist.

Considering its innovative menu of modern tavern fare and the infusion of top city talent, the Bedford Post Tavern is establishing itself as a premier dining destination in North County.

Bedford Post Tavern
954 Old Post Rd, Bedford
914.292.9516

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