I would not mention a restaurant if I didn't feel like they were doing some great things with their menu and atmosphere. After all, I am a food writer.

The Raleigh is doing just that. I have been to Callicoon: The Raleigh now a handful of times since they have opened and have had nothing but great service and excellent food.

My first time visiting I savored over poutine, oysters with a mignionette sauce, and a Caesar salad with... quinoa. Quinoa is my favorite and gave a crunchy texture to the salad which is exactly what it needed.

Poutine, for those of you who do not know, is fried, smothered in gravy and cheese curds. It is exactly how fattening you think it is, and also as delicious. There are very few places in town and outside of town where you can get blue point oysters with mignionette, so I order them every time I stop by. If you love acidity and salt, you'll love these.

The Raleigh's menu, created by Chef Curtis Brown, specializes in southern cuisine with a flair, such as their deviled eggs, fried chicken, and po'boys. I have also sampled their lobster rolls (what haven't I tried), and it quite possibly was the best lobster roll I ever had. There was no filler, and all lobster meat, exactly what it should be.

Needless to say, I strongly suggest stopping by The Raleigh and sampling their farm to table restaurant and bar. I have never been happier to have such a great place in our hamlet.

Claire Stabbert is an accomplished cook who loves to try new recipes. While she does enjoy eating at restaurants, she also loves to whip up a good meal at home. Claire gets some of her cooking inspiration from her grandfather and grandmother, Fred and Shirley Stabbert as well as Great Grandma Nellie.