Happy Birthday Serevan

But for the sign designating your arrival at Serevan, as you approach this restaurant housed in a 1880s farmhouse, it feels as if you are dropping by a friend’s home for a warm hello. That feeling lingers and is sustained, even after you enter, by the warm greetings and impeccable service of chef Serge Madikians and the entire staff. Still, its flair for hospitality is but an introduction to the delights one may expect to find on any given night at Serevan.

Indeed, as it celebrates its seventh year as a premier Hudson Valley restaurant, Serevan continues to succeed in its mission to offer “exceptional cuisine, celebrating flavors and ingredients from the Middle East and the Mediterranean traditions.” Serge’s cuisine is also inspired by both the Armenian and Persian cuisines of his heritage and upbringing.

The melding of these influences is a cornucopia of culinary conquests. Some diners hold their breath in anticipation that among the specials Serge will include his Chicken Bastia with Wilted Romaine Lettuce and Saffron-Curry Broth. Other favorite dishes include the Duck Breast served with a Salad of Lentils, Blueberries, Apricots and Pomegranate-Ginger Reduction and the Spare Ribs with Spicy Orange Glaze and Fennel Slaw. For appetizers, the Armenian-style Organic Yogurt Soup with Barley, Currants, Fresh Herbs and Curry Oil and the Roasted Eggplant Salad inspire exuberance among many. For decadent desserts, a nose-to-nose race ensues between the Dark Chocolate-Apricot Sticky Toffee Cake with Dark Chocolate Sauce and Orange Ice cream and the Almond, Pistachio and Walnut Baklava with Labneh and Persian Rose Petal sorbet. Regardless of your menu preferences, we recommend a visit to Serevan for a dining experience that mirrors so delightfully the best of Berkshire bon vivance.