HOOK

Welcome to an ele- vated dining experi- ence like no other. Chef Peter X. Kelly (PXK), legendary Hud- son Valley chef, winner of the Iron Chef, and garnering numerous culinary awards among other accolades—is re- defining what a local Italian restaurant can be. BASSO BY PXK is the culmination of decades of his knowl- edge and passion, and this newest loca5on is no coinci- dence, "I've had a clientele for the last 40 years who traveled from Chap- paqua, and now we're in their neigh- borhood. I think people seem very happy to have us here. It's been such a warm welcome." Walking past the beau5fully de- signed bar, I was seated in the main dining room with natural light stream- ing from the front windows well into the evening. Warm light fixtures en- hanced the atmosphere accentuated with walls of cream and taupe, and lined with beau5ful wine bo6les. An ambiance leading to the joys of com- ing together. "It's a li6le bit different than what you'll get from your local Italian restaurant," Chef Kelly explains. As a guest, I feel it is guided by high stan- dards of hospitality ethos—outstand- ing service, along with an amazing culinary menu. Spoiled for choice, the main menu and seasonal addi5ons are equally en- 5cing. Open your appe5te with a bite of shrimp whose flavor is deepened by a dus5ng of black truffle, or try a plate of sweetbreads with beech mush- rooms and fennel pollen, on a bed of warm parmesan polenta. "Sweet- breads may not be something people think about as Italian, but so few HUDSON VALLEY RESTAURANT FEATURE Text by Taleen Pos5an Edited by Sheila Hollihan-Elliot Photography by Andrea B. Swenson, Janet A. Wortendyke and courtesy of BASSO BY PXK Chitara Pasta with sea urchin and shrimp with citrus crumbs 30 HOOK

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