Two New Places to Drink and Dine in Tarrytown

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|  by Linda Viertel  |  Tarrytown’s Main Street has just expanded the village’s food and drink offerings exponentially, with the opening of Bibille, serving Korean fusion food, and The Oath Craft Beer Sanctuary across the street. Bibille, housed in the former Chibouste site, and The Oath, located at the previous Santa Fe Restaurant spot next to the Music Hall, have quickly become busy casual dining, drinking, and take-out havens.

Bibille.  Left to Right: Henry "Hyunil" Kim, Hyungmin "Min" Moon, Susan Kim, Gi Guan Moon, Joanne Moon, Junho Kim.  Photo: Jon Marshall
Bibille. Left to Right: Henry “Hyunil” Kim, Hyungmin “Min” Moon, Susan Kim, Gi Guan Moon, Joanne Moon, Junho Kim. Photo: Jon Marshall

Bibille’s featured dish, Bibimbap, a signature Korean preparation that literally means “mixed rice,” is prepared in house with the freshest ingredients by Chef Joanne Moon. Most often served in a bowl, Bibille provides customers the choice of selecting a bowl, a wrap or a salad. Various rice offerings can be supplemented with chicken, Moon’s special beef, spicey pork, shrimp, or shitake mushrooms, then a selection of shredded or sliced fresh vegetables or eggs for a healthy and beautiful melange. And, Bibille’s sauce is the magic touch; your choice of Korean hot sauce (gochujang), teriyaki, Bibille’s own creation, or lemon-wasabi. Your bibimbap bowl will look colorful before you stir it all together in the traditional manner.

GiGuan Moon, Joanne’s husband, prepares sushi and sushi rolls according to the customer’s request for take-out or to order table-side. Created with quinoa-brown rice (white rice upon request), diners will find Moon’s freshly creative seafood another healthy choice on the menu.

Hyungmin (known as “Min”), the Moon’s son, a manager and welcoming presence, describes Bibille as a big family operation. His uncles, Junho, owner of two New Jersey restaurants, and Kim who operates smoothie and juice bars in Manhattan, have brought their management expertise to the family venture. (Smoothies, made with real fruit, and bubble tea offerings are Kim’s specialties.)

“We are immigrants,” explained Hyungmin, “who came to the United States 15 years ago. “We fell in love with this area then, when a family friend brought us to the river towns.  As we stayed in America and my parents catered in New York City, we rediscovered this place. When we walked in, saw the brick walls, and witnessed the history of this village; it spoke to us.”

“We want to feed people like they are family,” Min added. “We will only sell fresh, clean food that is good enough to serve in our own home.” Vegetables, which may be seasoned with sesame oil, prepared steamed, fried, or raw come in a constant variety of choices, so any allergies can be taken into consideration.

The Moon’s have kept the authentic Bibimbap tradition by keeping Korean flavors and color intact while providing offerings that appeal to American tastes as well. And, if you go for dinner, the BYOB policy keeps the tab more than reasonable.


14 Main Street | Tel: 914-372-7677
Business Hours:
Mon.-Thurs.: 11 a.m.-9 p.m.
Fri., Sat.: 11 a.m.-10 p.m.
Sun: closed
Catering and party platters available


Owner and self-described “beer guy,” Joe Vicidomini, opened The Oath –Craft Beer Sanctuary on May 7, transforming the former Santa Fe restaurant into a congenial, welcoming bar dedicated to all things beer-related. At The Oath, Vicidomini serves at least 21 beers on draft, 91 bottled beer offerings, 10 selections in cans, and 6 ciders. He is known to rotate his offerings several times during the day, so customers with a thirst for beer made just about anywhere in the United States or the world, for that matter, can find what they are yearning for at The Oath.

Michael Redmond, Bartender, at The Oath Craft Beer Sanctuary.  Photo: Jon Marshall
Michael Redmond, Bartender, at The Oath Craft Beer Sanctuary. Photo: Jon Marshall

Vicidomini grew up in the restaurant industry, and when he had “….the opportunity to open my own place, I knew it would be beer-centic,” he said. So, four years ago, he opened The Craftsman Ale House in Harrison, with its own rotating roster of craft brews on tap and bottled, bar bites and renowned burgers.

Having established relationships with different artisanal brewers and beer distributors, traveled the world in search of the best brews, and continued to educate himself on beer production, taste and variety, Vicidomini has honed his ale house skills at The Oath. An architect by trade, and influenced by experiences in Belgium, where monasteries created a sense of  welcome and “sanctuary,” he and his graphic designer wife, Liana Zamora, created their logo and interior design motif: a commanding dark wooded bar, tin ceiling, and walls decorated with international beer posters. The atmosphere is inviting and warm, as Vicidomini said, “I want to greet customers and help them through their beer choices. It’s all about an enjoyable beer drinking experience.”

But beer isn’t the only option on the menu. The Oath’s signature pulled pork poutine (French fries smothered with pulled pork and melted cheese curds) is a hit, as are the selection of fries, onion rings and pork rinds served with a choice of 12 dipping sauces. French onion soup, made with Belgian beer broth, is a favorite no matter what season, as are the house grilled cheese sandwich and croque monsieur  (a French version of a toasted ham and cheese sandwich, made with Gruyere and béchamel sauce). Chef Tom Ciccareli knows how to create comfort food and bar bites, please kids with his kids menu, and tempt adults with his beer battered chicken and waffles.

A consultant and participating sponsor in the Big Brew New York Beer Festival at Lyndhurst on July 11th (from 1 to 5 p.m., Vicidomini takes every opportunity to introduce his customers to the subtleties, joys, and conviviality of drinking good beer.

5 Main Street | Tel: 914-909-5148
Facebook and Instagram
Hours: Mon.-Thurs.: 11 a.m.-midnight (kitchen closes at 10 p.m.)
Fri.-Sun.: 11 a.m.- 2 a.m.
(kitchen closes at midnight, 10 p.m. on Sunday)

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