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Thursday, April 23, 2009


Limoncello at the Orange Inn
159-167 Main Street
Goshen, New York 10924
845 294-18880

The history of the Orange Inn, dating to 1790, immediately makes it intriguing. Washington was here as well as other Revolutionary War era people, and during the Civil War it was often used as a haven for escaped slaves. The Inn was re-opened by the Kapiti brothers in 2006 as Il Limoncello, and its reputation in this town of old and historic buildings has grown and spread to neighboring communities.

The buzz caused us to make reservations for Rob’s birthday, and it was a good choice. In warmer weather, we could have dined on the porch, but we sat in the main dining room, nicely appointed and rich in wood. There is a distinct Italian ambiance, and it makes for a very pleasant first impression. Although it was a Tuesday evening, the restaurant was full, and a bit loud. That speaks to its local reputation. Things quieted down as two large parties left, but noise would be a factor to consider in the future.

Service was excellent throughout our evening, and there was a feeling of well-dressed, trained, professional bustle. The wait staff moved as if choreographed. I like it on this special occasion.

Rob and I began with Escargot Bourguignon. This presentation was different and delicious, with a spicy, tomato based sauce that distanced the dish from other escargot presentations. I recommend trying this appetizer.

Our salads were a crisp, fresh mixture of greens. Nothing extraordinary, but very nice and satisfying.

For my entrée, I chose Chicken Limoncello, a parmesan battered sautéed with lemon butter and asparagus. It was served with lightly steamed fresh vegetables. I thought the lemon butter was too much butter and not enough lemon—a bit too thick and heavy. But the chicken was nice, not quite tender enough to forego a knife, but nicely seasoned and quite good. I’d have this dish again, but I would ask for a lighter sauce.

Rob chose Veal Fantasia which was sautéed with broccoli, peas, mushroom, sun dried and fresh tomatoes in a light pink wine sauce. It was also accompanied by the steamed vegetables, and he enjoyed his dinner immensely.

While we had neither steak nor chops, the menu claims that their meat comes “from the butcher block of Arthur Avenue in Little Italy.” I’m not sure what that means. What does impress is that all the pastas are made fresh on premises. I think that requires a return visit and sampling.

We are fans of northern Italian cooking, and Limoncello took good care of us. Goshen hosts some lovely restaurants, and Limoncello can count itself as one.

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