Don’t feel like waiting for your lunch order? On a short schedule or need to take your lunch to go? Yesterdays would be glad to take your lunch order ahead of time over the phone and have it ready for pick up. No waiting. No hassle. Just call your order in and let us know when you want to pick it up. We’ll have it all packed and ready to go!

You can order right off our Lunch Menu or have us fax our daily specials over to you.

Give us a call today (845) 986-1904 and we’ll take care of the rest!

After weeks of finalizing our design and artwork we are ready to launch our new web site! We are very proud of our “new look” and hope you enjoy our new site as much as we enjoy bringing you the finest food and drink in the New York City metropolitan area.

At Yesterdays we strive to exceed your gastronomical expectations by bringing you the originally prepared dishes featuring the freshest local ingredients, finest quality drinks, and service that is nothing short of exceptional.

As always, if there is something you would like to see on the site please feel free to contact us and let us know what you think.

So let us raise a toast to our new web site along with thanking you, our guests, for your continued patronage, “CHEERS!”.

Popular travel site TripAdvisor.com has Yestersday rated with four stars by our patrons. This places us in second out of eight restaurants rated in Warwick, NY.

These are some of the reviews our patrons wrote on the site:

I have been a patron of Yesterdays for sometime. Yesterdays delivers a nice variety of lunch specials each day and one of the best burgers and New York Strip steaks around. And to quench your thirst they have the finest tap beer selections in Warwick. The bartenders and servers are so polite and customer oriented. A classic atmosphere. - LocalWarwick_NY

I’m a local of the Warwick area and have been going to Yesterdays for years. The food is always good, the service is friendly and attentive, and the menu is always what we are looking for. There are other Irish pub/bars in the area, yet we always end up back at Yesterdays. That says a lot in itself. – schappell15

My friends and I stayed nearby to go skiing last weekend. We walked into Yesterday’s not knowing what to expect. From the looks of it, I thought it might be a decent place for a burger – more of a cozy bar, but not great food. But the specials menu was the first hint that this place was ambitious regarding its food. I am pretty easy to please, but my wife is picky and so are some of my friends. Each of us was surprised at how good our meals were – and at a great price. I will definitely seek out Yesterday’s next time I’m in the area. - NewYorkNYer

This Irish Pub is a must, from the quality of the food to the relaxed atmosphere, this place is Top Notch. The service was great, the working staff was very courteous and polite. The Food was also amazing, I had a cheese burger that was cooked perfect and tasted even better. – thetraveler81

We are happy to announce the completion of our new Yesterdays web site. We will now be holding a “public beta” where we will be looking over content, proof reading text, and insuring all site functionality is in place. We appreciate your feedback and if you do notice any issues with the site you are welcome to contact us to let us know about those issue. We’d also be happy to hear what else you would like to see on our site. Thank you for choosing Yesterdays! We appreciate your continued patronage of our restaurant.

Yesterdays is your number one venue for local entrainment. We book a wide variety of performers throughout the year including the best music acts you’ll find in the Hudson Valley area. We have in the past had an eclectic mix of musicians including seasonal music performances. This includes acoustic guitar acts and modern rocks acts. We’ve also over the past few St. Patrick’s Days had live bag pipe players wearing traditional Irish piper uniforms. We also host special events related to Village wide events such as Ladies Night and the Winter Blues, as well as, the nationally renowned Apple Fest Festival. Be sure to check our site frequently to see what acts are performing this week and what special events are coming up on the horizon.

Our new web site is under development. Please check back later as we draw closer to our public beta of the site.

John Christison, proprietor of Yesterdays Restaurant, was a big hit at the WVT Communications DIRECTV NFL Ticket Tailgate Party, which was held on August 19, 2010 at WVT’s main office in Warwick, NY. John provided hot dogs with all the fixings right from a genuine New York City style hot dog cart. The cart was a big crowd pleaser as everybody loves the taste you can only get from slow cooked hot dogs like those that come from the propane heated cart.

John also added that special touch by going the extra mile to act as the sidewalk greeter to all patrons attending. He made to sure direct party attendees to refreshments, additional food, and letting them know there was more to see inside the building. John’s years as professional host and manager in the restaurant and catering business shined through.

Yesterdays provides catering for parties and events of all sizes. This can be done both on site (as was the case with the WVT tailgate party) or at Yesterdays Restaurant in the dining area. Corporate and private party events are a specialty. Food can be selected from the Yesterdays standard lunch/dinner menus including our crowd pleasers such as crab cakes, hamburgers, and salads. Yesterdays also makes a full line of specialty deserts and can customize the menu to meet your dietary or special event needs.

Call Yesterdays today to find out more about out our catering services and how we can add that special touch to your next event no matter how big or small it may be.

The notice in the newspaper was intriguing: Tickets for a Black Dirt Feast at Scheuermann Farms sponsored by the Pine Island Chamber of Commerce. My Polish heritage kicked in and I imagined pierogies and onion bread and a host of other things my grandma and aunties would have made.

I couldn’t have been further from the truth. After a chat with Peter and Sondra Hall, co-chairs, I had more Napa Valley in my head than Grandma. A big white tent, they told me, at the edge of the Black Dirt. Eight chefs from eight well-known Warwick area restaurants. Music by the Skye Jazz Trio and entertainment from the Warwick Valley Chorale. Not to mention hard cider from Warwick Valley Winery & Distillery and wine from Peck’s Wine & Spirits and Pine Island Wine & Liquors, they said.

The tables would be decorated with pottery containers made by Dr. Deb Bernstein and Judy Duboff, they told me, stuffed full of flowers arranged by Sally Scheuermann from her nearby flower gardens.

Too bad I didn’t get my ticket as soon as I saw the notice. The darn thing was sold out by July 10. More than 200 lucky ticket-holders hit the jackpot with a beautiful evening, complete with a full moon and twinkling stars and the one of the first temperate nights we’ve had in a long time. That big white tent was set up with long farmhouse tables on a spit of lush, green grass sandwiched by the Scheuermann’s 5-acre flower garden and the beautiful, healthy, gigantic vegetable plants growing in the rich Black Dirt soil. I know, because I sneaked an early look that day and wandered through Sally’s garden. The whole thing took my breath away!

But don’t just take my word for it. Peter Hall, co-chair of the event, said, “It was a wonderful combination of good music, good food and good people. Hot-air balloons, a spectacular sunset and beautiful moonrise only added to the perfect evening.”

All the food was deemed excellent, but there were a few surprises. “The Vorspeise Salad was a colorful quintet of salads served on a square plate that was as much of a delight to the eye as it was to the palate,” said Hall. “And the beet coulis that topped the carrot cake was a delight as well. Its tart, tangy taste was a nice foil for the sweet carrot cake. I would call this event very successful.”

So, listen everyone, when you see the notice for the Black Dirt Feast next year, get your ticket right away or you’ll be as sorry as I am that I missed this amazing event.

Menu sampler

Hors d’oeuvres by chef Heather Kurosz, Black Dirt gourmet at W. Rogowski Farm, Pine Island: Cheryl Rogowski’s Famous Onion Pie, Grilled Scallion and Beef Tenderloin (Kezialain negamiaki) with Sesame Vinaigrette, Fried Goat Cheese and Cherry Tomato Skewers, Crispy Corn Fritters With Chipotle-Avocado Guacamole, Chilled English Pea and Mint Shooters and Grilled Marinated Mushroom Skewers

Appetizer by chef Erik Johansen, Iron Gorge Inn, Bellvale: Pan-Seared Scallops With Pulled-Pork and Summer Vegetable Ragout

Soup course by chef Vito Viviano, Trattoria Viviano, Warwick: Traditional Herbed Focaccia With Zucchini, Plum Tomato and Onion Minestrone Genovese, Garden Fresh Seasonal Vegetables With a Touch of Pesto

Salad course by chef Alex Barron of Greenwood Lake: Vorspeise Salad: Tastings of cucumber dill salad, beet salad, carrot-celery root salad, liverwurst salad and German potato salad

Entrée choices:

Chef James Haurey, Crystal Inn, Amity: Trio of Hudson Valley braised short rib, beef tenderloin and foie gras, adorned with select summer vegetables

Chef Esteban Javier of Yesterday’s, Warwick: Chicken Scarpiello – chicken breast with chicken sausage, red and green peppers, tomatoes, onions, white wine and penne

Chef Tony Sylaj of Grappa Ristorante, Warwick: Edenbrook Farms trout, broiled with a livornese sauce served with creamy polenta with fontina cheese and adorned with white and green asparagus

Dessert buffet by chef Leslie Noble of Noble Pies, Warwick, and chef Jean-Claude Sanchez of Jean-Claude’s Pastries, Warwick and Greenwood Lake: Assorted fruit pies and Jean-Claude’s Country Carrot Cake With Black Dirt Beet Coulis

Story by (The Times-Herald Record). Original Article Appears Here.

Outstanding Program and a Superb Five-Course Feast to
Benefit the Pine Island Community

The Second Annual Black Dirt Feast to be held on July 27, 2010, is an al fresco fund-raiser organized by the Pine Island Chamber of Commerce. Some of the most distinguished chefs in the Warwick Valley joined forces to collaborate on a multi-course sit-down dinner in the fields of Pine Island, at Scheuermann Farm.

Beverages will include award-winning hard cider from the Warwick Valley Winery, wines from local merchants, Peck’s Wines & Spirits and Pine Island Wine & Liquors. In addition there will be entertainment during the cocktail hour by the Warwick Valley Chorale and the Skye Jazz Trio during dinner.

Table decorations, displaying flowers arranged by Sally Scheuermann from her nearby gardens on the Scheuermann Farms & Nurseries property, will be unique, hand-crafted pottery from two local potters, Judy Duboff and Dr. Deb Bernstein, who have been working together molding the clay, firing, and glazing the vases.

httpv://www.youtube.com/watch?v=YZMA2aB2ESU

The Menu for July 27, 2010

Hors d’oeuvres
Chef Heather Kurosz, Black Dirt Gourmet at W. Rogowski Farm, Pine Island, NY
Cheryl Rogowski’s famous Onion Pie
Grilled scallion & beef tenderloin(Kezialain) negamaki with sesame vinaigrette
Fried goat cheese & cherry tomato skewers
Crispy corn fritters with chipotle-avacado guacomole
Chilled English Pea & Mint Shooters
Grilled marinated mushroom skewers

Appetizer
Chef Erik Johansen, Iron Forge Inn, Bellvale, NY
Pan-seared scallops with pulled-pork and summer vegetable ragout

Soup Course
Chef Vito Viviano, Trattoria Viviano, Warwick, NY
Traditional Herbed Foccacia topped with Zucchini, Plum Tomato and Onion
Minestrone Genovese – Garden fresh seasonal vegetables with a touch of pesto.

Salad Course
Chef Alex Barron, Breezy Point Inn, Greenwood Lake, NY
Vorspeise Salat: Tastings of cucumber dill salad, beet salad, carrot-celery root salad, liverwurst salad and german potato salad

Choice of One Entrée:
Chef James Haurey, Crystal Inn, Amity, NY
Trio of Hudson Valley braised short rib, beef tenderloin, and foie gras, adorned with select summer vegetables

Chef Esteban Javier, Yesterdays, Warwick, NY*
Chicken scarpiello: chicken breast with chicken sausage, red and green peppers, tomatoes, onions, white wine and penne

Chef Tony Sylaj, Grappa Ristorante, Warwick, NY 
Edenrook Farms trout, broiled with a Livornese sauce, served with creamy polenta and fontina cheese, adorned with white and green asparagus

Buffet Dessert
Chef Leslie Noble, Noble Pies, Warwick NY
Assorted fruit pies

Chef Jean-Claude Sanchez, Jean-Claude Pastries, Warwick and Greenwood Lake, NY
Country carrot cake, with Black Dirt beet coulis

SAMPLE MENU

You can also download an Adobe Acrobat (PDF) version of this article’s artistically rendered flyer. This PDFs can found below:

2010 Black Dirt Feast Flyer

* Prices & menu items subject to change without notice.

Adobe Acrobat is required to view this file. This application can be download from Adobe for free.

Story by WarwickInfo.Net. Original Article Appears Here.

WARWICK – This Monday, June 14, Yesterdays Restaurant, 29 Main St., will celebrate its 25th anniversary.

In the Fall of 1984 Proprietor John Christison began renovating what was then an empty store. Nine months later, on June 14, 1985, he opened the doors to Yesterdays. The popular and successful pub style restaurant and bar has been a fixture on Main Street for 25 years and is still going strong.

Yesterdays has received rave reviews by local newspapers and magazines and has won numerous awards over the years. They include the annual Architectural Award presented by the Warwick Valley Chamber of Commerce and first place in the Warwick in Bloom “Show me the door” contest.

Yesterdays also has a record of never closing for bad weather including snowstorms.

“We even asked my friend Matt Miller to loan us a generator during a black out,” said Christison. “He did and we stayed open.”

Like many European pubs, Yesterdays has a dartboard and there is a group of customers that’s been playing darts every Wednesday for 25 years. There are other customers that have been frequenting the pub since day one.

“We now have original customers that bring in their grandchildren,” said Christison. “That makes us three generations strong and not many businesses can say that.”

Although there are specials that change daily, Yesterdays menu has remained basically the same throughout the years. However at the suggestion of local physicians the restaurant recently added lean and green selections.

“We’ve seen many restaurants come and go or change hands,” said Christison, “but we’ve stood the test of time by serving fine food and sprits at reasonable prices along with great service and a cozy atmosphere. I thank everyone who has supported us all these years. And I would also like to thank my staff including Peggy Murphy, my award winning pastry chef, who will soon be Mrs. Christison. Please drop in next week to say, ‘hello.”

In honor of 25 successful years Yesterdays will be offering a 25 per cent discount for lunch and dinner, with a $25 minimum, through June 17. Call 986-1904.

Story by The Warwick Advertiser. Original Article Here.