More than 20 local farms and purveyors are listed as partners on Bedford 234’s website, a promising sign for this new contemporary American restaurant in the space that once housed The Meetinghouse.
Bedford residents Mitchell and Lynn Samberg and Chef Tom McAliney, who last was R&D corporate chef at an all-natural, antibiotic- and hormone-free cattle business in San Diego, own the restaurant.
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Further enhancing Bedford 234’s farm-to-table cred, the Sambergs have a coop of 27 chickens on the property; the fresh eggs are deviled and paired with fried oysters, placed atop a grass-fed burger, and planned in multiple dishes on the brunch menu (brunch had not started as of press time). Additionally, the Sambergs hired a full-time farmer to work a small plot on a piece of their property growing herbs, kale, baby lettuces, and micro greens.
The menu concept is refined comfort food; starters to try include lobster “knuckle” escargot, warm wild mushroom crostini, and a Mediterranean platter with hummus, lebneh, Israeli salad, and pita bread. Among the mains ($16-$29), there are a trio of pastas (e.g., house-made truffle gnocchi), a trio of flatbreads, plus grilled shrimp and grits, Greek-style swordfish, and a chicken paillard.
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Bedford 234 seats 44 in the dining room, plus seven at the white Brazilian-marble topped bar featuring seven craft beer taps, Prosecco on tap, in-house barrel-aged cocktails, and a small international wine list. Most bottles range between $45 and $70. There are also five reds and five whites by-the-glass.
“We tried picking good value bottles when putting together the wine list,” says McAliney. “But pairing well with food was even more important.”
Due to its small size, Bedford 234 only accepts reservations for six or more.
Bedford 234
635 Old Post Rd, Bedford
(914) 234-5656
www.bedford234.com
