This month's The Art of the Snack takes us to Clock Tower Grill in Brewster, New York, an hour outside of NYC. We wanted to know more about this restaurant that serves a menu that reflects the culinary melting pot that it resides in while also having their own Clock Tower Farm! We sat down with the Co-Founders, Rich and Cassie Parente who provide a bit of background on this eatery, the cuisine that is offered, dishes that we should consider upon our next visit and more!

ATHLEISURE MAG: Tell us about Chef Rich Parente and his wife in terms of their background and what led them to open Clock Tower Grill?

RICH + CASSIE PARENTE: Cassie came to this country from Canada to work with horses; she’s classically trained in dressage. While here she worked part-time in restaurants, and that’s where we met, in the industry. We got married in 2009, and then took the opportunity to open what is now Clock Tower Grill in 2013. Around the time of the opening Cassie was running her own barn as an instructor and trainer, but with the restaurant getting busy she wound up focusing on that as general manager full-time. Rich graduated from the Culinary Institute of America, later cooking for heads of state and royalty at the United Nations, competing on the Kansas City Barbeque and becoming a partner in multiple restaurants before opening Clock Tower Grill.

AM: Where is Clock Tower Grill and can you tell us a bit about the area that this restaurant is located in?

CP: Clock Tower Grill is in Brewster in Putnam County, New York. It’s located at Clock Tower Commons, a complex of businesses that has a very New England feel to it. There’s an incredible courtyard where we often host events and dinners in the spring, summer and fall.

AM: What is the meaning behind the name, Clock Tower Grill?

CP: The restaurant is simply named after the Clock Tower Commons — the restaurant is nestled in the back of the complex hidden from the main road. We figured that way there would not be any confusion about the location.

AM: Tell us about the kind of cuisine that is offered at Clock Tower Grill?

RP: We serve American cuisine, highlighting the culinary melting pot, with a huge focus on supporting local farmers and artisans. We raise pork and lamb, grow fruits and vegetables and produce honey and maple syrup on our Clock Tower Farm for the restaurant, and we source from 35 local farmers and artisans within a 70-mile radius.

AM: The layout of the menu is fun to navigate. Tell us about Munchies and what are 3 you suggest if we're thinking of sharing with friends and family?

RP: We try to change things up with the menu frequently — we enjoy trying new things. The Munchies items are great sharable plates to begin a meal with, and I suggest trying the Vietnamese Caramelized Pork Belly with a clementine, tamarind and lemongrass glaze, red peppers and scallions; the Pioppino Mushrooms with smoky grits; and Whipped Ricotta & Honey, which showcases the best local ingredients.

AM: For your Mains, what are 3 that you suggest we should have in mind?

RP: The Clock Tower Farm Pork Chop, using pork we raise on our own farm, is a great representation of what we’re all about; the Crispy Roast Duck with wild cherry demi-glace, crispy 1000-layer potatoes and broccolini is delicious; and everybody loves our Chicken Vodka Burrata Parm, a paper-thin cutlet covered in smoky house-made vodka sauce, served with fresh spaghetti and a ball of fresh burrata cheese on top.

AM: What one dish from Graze, Sandwiches, and House Made Pasta sections do you suggest that we should have in mind?

RP: From the Graze section, the Fall Salad with pickled beets & radish, squash, goat cheese, croutons, beet hummus and feta is hearty cold-weather vegetarian option. From our list of Sandwiches, I suggest the over-the-top Cannibal Burger, beef tartare between brioche buns, topped with American cheese, an over-easy egg and béarnaise sauce, served with fries. And of our House Made Pastas, try the Crispy Semolina Gnocchi, an unexpected version of gnocchi that uses semolina flour and is served with Clock Tower Farm lamb ragu.

AM: Tell us about Eat Like A Chef and what diners can expect from this menu item?

RP: The Eat Like A Chef menu is a great way to experience the restaurant. It’s inspired by eating out with other chefs and industry folks, where you need to try everything. The menu includes almost everything we serve plus some specials, so it’s a great option for groups of 4 and more.

AM: What are 3 desserts that we should think about sharing with the table?

RP: The desserts are delicious in their simplicity. A favorite is our Honey & Vanilla Bean Pudding, which uses honey from our farm. Same with our Milk & Honey Ice Cream, which is a decadent example of why using local ingredients makes all the difference. And then I suggest trying something seasonal; right now we’re offering a Pumpkin Spice Tiramisu.

AM: In terms of your beverage program, what can you tell us about this and do you have 3 signature cocktails that you can share with us?

CP: We focus on local spirits and the menu is always changing, but I would definitely try the Local Fashioned, our take on an Old Fashioned with Cooper’s Daughter Black Walnut Bourbon, blackberries and orange; NY Negroni with Listening Rock Gin, Method Vermouth and Faccia Brutto Aperitivo; and the Spicy Passion with tequila, strawberry, passion fruit, agave and jalapeño.

AM: For the holiday season, are you doing a NYE event or if people are looking to make organizing a holiday dinner at home without the fuss, can they order dinner from Clock Tower Grill?

RP: For New Year’s Eve we will be offering a creative tasting menu inspired by ‘80s and ‘90s pop culture, and we’ll have a performer playing acoustic guitar. We also had Christmas meals available for pickup on Christmas Eve and Day to make things easier for people this year.

AM: How did Clock Tower Farm become part of your business and can you tell us about what you raise there?

RP: We truly believe that starting Clock Tower Farm was the natural progression in owning our restaurant, and it aligns with our values. Cassie of course is the driving force behind it with her knowledge of farming, as she grew up on a small farm in Canada.

AM: Clock Tower Grill is truly a Farm-to-Table restaurant between your farm as well as others that you partner with — why is this important to you?

RP: We try to think sustainably in everything we do, so we do our part with the farm. We’re more connected to our food, and it helps cut down on food waste from the restaurant by using scraps as animal feed and compost. It’s also important to educate people and show why it’s important to support local given the broken food system.

IG @clocktowergrill

PHOTO CREDITS | PG Michael Tulipan