|
|
          |
Hudson’s not-so-secret dining delightChloe offers European fare with American flair in a cozy setting
“Cozy” best describes the bar and dining area — oriental rugs line the floor, rich warm tones and murals of the French countryside cover stucco walls, and aged shutters frame open windows that look into the dining room. Named after co-owner and chef Matthew Landry’s daughter, Chloe offers a different concept of the American Bistro. Instead of bringing standard American dishes up to date, Chloe’s chefs present American interpretations of traditional Italian, French and Spanish cuisine. The appetizer special of Crab Cakes ($8) were a disappointment. The heavy cake was brightened up by the accompanying greens, but the dense and uniform texture distracted from the sweetness of the crabmeat.
The Herbes de Provence Crusted Striped Bass with Fennel and Leek Risotto, Sautéed Brocolietti Rapini and Sun Dried Tomato Tapanade ($20) was delicious. The thick cut of bass was well cooked, artfully accompanied by the tapanade. While the risotto packed a punch of flavor, it lacked the decadently creamy texture this writer loves. Most impressive were the bitter greens. Hot and nutty, they would make even the staunchest of carnivores want to eat every last bite of their vegetables. Reasonably priced and by and large good eating, this conception of the American Bistro is worth visiting. Chloe, an American Bistro is open for dinner Tuesday through Thursday from 5 p.m. to 9:30 p.m. and on Friday and Saturday from 5 p.m. to 10:30 p.m. |
January 2005 -
Chloe, an American Bistro, is a homey restaurant indeed. Located on Main Street in Hudson, the three-year old restaurant is well-known for its inventive menu, warm casual ambience, and reasonable prices. It has received 6 different Readers Choice Awards, including the Regional Gold for Fine Dining Restaurant in the 2004 Community Newspaper "Readers Choice Awards".
Stay away from the bland pasta dishes. According to the menu, the Bolognese ($18) contained beef, veal and pork, but the diner wouldn’t know it. The meat was ground so finely that it was lost in a sea of pasta, which overwhelmed the Bolognese simply by its quantity. If this is American Bolognese, I’ll stick with the Italian version.