Press

About Town

The night I dined at Sabroso, Rhinebeck's newest restaurant, I had just seen my beloved only child off to school in Boston and was feeling pretty down in the mouth--and a bit guilty that I was about to review the place when I felt so distinctly un-festive. To my great pleasure, the amazing food, upbeat atmosphere, and friendly service at Sabroso jolted me out of my Empty Nest Blues and proved that there is always room in Rhinebeck for another restaurant if it's as good as this one. When I asked Chris Long, the friendly co-owner, what the word sabroso means, he told me it has about twenty definitions, but among them are "warm, delightful, and tasty." The restaurant lives up to all that and more. 

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Chronogram

On a Friday night in summer I sampled a Sabroso margarita on the rocks. The glass arrived heaped with ice and holding an elixir that was refreshing, potent, and not too sweet. My company ordered starters from the tapas menu: a startlingly delicious corn lobster tempura with a sauce of emulsified sea urchin, ginger, and soy, beside fried sweet plantain disks; chili-dusted calamari with poblano lime aioli and a sweet and smoky guajillo sauce made with tomatoes, ginger, onions, and garlic; and the trio of ceviche. The ceviche trio changes with the tide, often daily, and is made with the freshest fish of the day's delivery. Citrus blends of lemon, lime, or orange vary according to theme. We sampled Ecuadorian-styled shrimp in a tomato based sauce with cilantro, onion, roasted red peppers, and roasted jalapenos; Peruvian styled scallops dressed in mango and poblano; and Asian styled tuna in a sauce of ginger, sesame, and soy. The little square dishes hold big, well-rounded tastes.

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Hudson Valley Magazine

Once the genial hostess had draped napkins across our laps, a black-clad waitress appeared to take our drink orders. Potent mojitos and caipirinhas (made with sugarcane rum) are available to spur your appetite, and a respectable and fairly priced wine list gives you the opportunity to sample vintages from Spain, Portugal, Argentina, and throughout the Latin world.

The menu is divided into Tapas and Platos Principales which, in this instance, can be safely translated as appetizers and entrées. Tapas are the ultimate grazing food, lending themselves to small bites, mingled tastes, and sharing. There are 11 tapas on the regular menu and nightly specials to keep the selection endlessly interesting. They’re served on a handsome variety of plates that relate to the sprawl or the height of the dish they carry — and the food here is so prettily presented you’re inclined to pause for a moment to take in the architecture and colors of your meal before digging in. 

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The Country and Abroad

Sometimes the name of a restaurant is as inviting as the fine food associated with it. This is the case with Sabroso Restaurant in Rhinebeck NY.  Simply translated "sabroso" means tasty, delicious, pleasing, and delightful. The food, ambiance, service, and hospitality at this recently opened restaurant in Rhinebeck is that and more. With an extraordinary assortment of good food and a fine selection of excellent wines from Spain and Chile, the opening of Sabroso is the result of the creative genius of three owners - Christopher Long, who has been a restauranteur for over twenty years, and co-owners and chefs, Marcia Miller, and Mahlkuch.

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Poughkeepsie Journal

Hudson Valley Food and Wine Fesival, 2008 -

Elizabeth Roger's favorite part of the Hudson Valley Food & Wine Fest is the Grand Reserve tasting, which includes a gourmet dinner accompanied by select wines, and features local produce and products.

She has attended all of the seven annual festivals.

"Every year they do something different and every year it gets better and better," said Roger, a resident of Staatsburg. "It's a great asset to the Hudson Valley."

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