Fred’s Restaurant at Barney’s in Chicago – What’s local about that?

For months rumors were flying about a new restaurant opening in Pine Plains.  A chef from New York was coming…A farm to table restaurant moving into the old Crumpets space in Pine Plains….Slow Italian Food.  Could it be true?  Well, it turns out YES!

In fact, I had the opportunity to meet Mark Strausman the day before I left for the Housewares Show in Chicago.  He is the Executive Chef and General Manager of Fred’s…located in Barney’s in New York, Chicago and Scottsdale, Arizona.

Mark told me he was drawn to open his own small restaurant in Pine Plains because of the proximity to our local purveyors — our produce, organic meats and dairy products…all right here in the beautiful and lush Hudson Valley.  Could we really be that close to eating our view? I think so!

Mark is delightfully down to earth…reminiscent of Mario [Batali].  Funny and articulate, he’s also a bit of Jon Stewart!  You sense his passion about food the minute you meet him.

When he heard I was going to Chicago, he graciously made arrangements for us to have dinner at his restaurant in Chicago, Fred’s at Barney’s New York.

So, on our last evening in Chicago, Danielle, Mary and I went to the 6th floor of Barney’s which has a lovely view of Lake Michigan just a couple blocks away.   We enjoyed an evening of wonderful food and service and were treated like VIPs. Modestly, I never think of Hammertown as being high profile, but apparently Mark did!  We were really given the royal treatment.

The dinner menu was simple and inviting.

We decided to split 3 starters:  A delicious salad of Roasted Red & Golden Beets thinly sliced over frisee, chevre & balsamic vinaigrette; Roasted Fresh Asparagus with Parmesan cheese, black pepper and aged balsamic vinegar; and an Arugula & Tomato Salad with Shaved Parmesan and house dressing.  All were fresh and beautifully presented.

For entrees:  Mary had the “Organic Chicken Campagna”. The chicken was brined and then cast-iron pan-flattened and roasted. Golden and crispy outside and moist on the inside. It came with perfectly sauteed broccoli rabe and fingerling potatoes.  Danielle ordered the Tuscan Braised Brisket which was cooked with pearl onions, baby carrots and celery root.  Very rich and comforting and served with rosemary potatoes.  I had the Penne alla Arrabiatta with Mark’s spicy garlicky tomato sauce.  The pasta was beautifully al dente and the sauce had a real spicy kick to it.

We were absolutely stuffed when an assortment of desserts (compliments of Mark) arrived at our table.  They were absolutely gorgeous and we “forced ourselves” to try at least one bite of everything on the plate.  Delicioso!

The three of us left sated and happy — and really excited about the prospect of having something like Fred’s right in Pine Plains!

Thanks Mark for a lovely evening!  We’ll be anxiously waiting for your opening!