Cooper's Mill Celebrates Grand Opening

In the way of grand openings, this must be as good as it gets.

At a well-attended party on Thursday, guests were plied with more drink and food stations than one could visit in one evening as they settled into the many nooks and crannies of a new spacious but comfortable 5,000 square foot restaurant/bar. 

Cooper's Mill has been open for a little while -- softly as they worked out the kinks, said the Dan Conte, General Manager of the Westchester Marriott in which it lives -- but Thursday it enjoyed a very public (and glitch-free) debut with media, public officials and cameras snapping. 

Staff brought out juicy sliders, wood fire flatbreads, and created custom salads as mixologists prepared generous mason-jar drinks. Everything's farm-to-table (spending time getting crafted in the kitchen along the way), right down to the ice cream with sweet-savory-unusual flavors from beet-honey to basil. 

The rustic (yet industrially-balanced) wood decor is the real deal: the smoothed planks are reclaimed from barns, and there's big authentic gliding barn doors to close off private rooms when need be. For now, it's all open and standing-room. Come morning, it's back to three meals a day seven days a week.

Cooper's Mill, 670 White Plains Road, Tarrytown, 914.333.1216. For more information visit www.coopersmillrestaurant.com.