A storefront at 57 North Broadway in Tarrytown now does three jobs at once. Tarrytown Local is a small grocery, a breakfast and lunch restaurant and a bakery that grinds its own flour on a stone mill, all under one roof a short walk north of Main Street. The grocery is open Wednesday through Sunday from 8 a.m. to 8 p.m., and the dining room serves Wednesday through Sunday from 9 a.m. to 3 p.m.

The idea behind it is simple to state: the kitchen cooks with the same ingredients that sit on the shelves, and nearly all of them come from farms in the Hudson Valley and elsewhere in New York State. A shopper can eat a bowl of soup at a table, then buy the greens, the bread and the flour that went into it on the way out.

A Menu That Changes Every Day

The restaurant has no fixed menu. The kitchen writes a new one each morning around whatever the farms delivered, and posts it on the Tarrytown Local website. A recent day's list ran from a roasted cauliflower soup with brown butter and pepitas to a breakfast sandwich on house buns with Titusville eggs and 5 Spoke cheddar, a smashburger made with Harlem Valley Homestead beef and a plate of cured meats and cheeses with the house bread. Most dishes were priced at $15 to $20. The lineup covers breakfast, sandwiches, soups, salads and small plates.

Walk-ins are welcome, and tables can also be booked online through SevenRooms. Dinner service is planned but has not started yet; the team says evening events such as wine dinners and tasting menus are on the way. There is also a form on the site where diners can suggest a dish they would like the kitchen to try.

Bread That Starts as Whole Grain

Every loaf and pastry uses flour milled in house shortly before baking, with the bran and germ left in. The grains come from a short list of growers: Seneca Grain and Bean in Penn Yan, Hudson Valley Hops and Grains in Ancram, Great Joy Family Farm in Pine Bush and Small Valley Milling in Halifax, Pennsylvania. Varieties on rotation include Renan and Redeemer hard red wheat, Frederick soft white wheat, a landrace rye, several spelts, Gehl oats and black rice.

The bakery focuses on naturally leavened bread, such as a sourdough batard, a deli rye with sorghum syrup and caraway, and a sourdough focaccia, plus a rotating set of rustic pastries like a glazed donut, a savory scone, spelt cacao biscotti and a black rice cookie. Because it is whole grain and milled fresh, the bread looks and tastes different from loaves made with commercial flour, and the offerings shift with each harvest. The same flour is sold by the bag in the grocery, and staff will mill a specific grain to order.

A Grocery Kept Small

The market is deliberately compact. Shelves hold seasonal produce from Hudson Valley farms, daily bread and fresh flour, grains, beans, sauces and snacks, pasture-raised meats and dairy, and prepared and frozen meals made in the store's kitchen. The sourcing order runs local first, then regional New York producers, then domestic suppliers only when nothing closer fits. Coffee and certain spices are among the few items that come from farther away. Staff will also answer cooking questions at the counter, from what to do with a bunch of greens to which bread holds up in the freezer, and the website has a form for suggesting a product or a farm the store should carry.

Who Runs It

Owner and operator Steve Wazny left a career in corporate litigation to work as a line cook in New York City before starting the project. Chef and culinary director Fox Schanzer spent more than ten years in farm-to-table and fine dining kitchens. Katrina Poulin mills the grain and bakes each morning, and Rick Krebs is sous chef. Maddy Gentile is general manager and Jill Santopietro manages the grocery. Wazny and Schanzer began building Tarrytown Local in the summer of 2025, and the team has been writing about the process on the store's blog, Good Dirt, since late that year.

The store also handles private events on a limited schedule and catering off site, with orders that can range from a few dozen breakfast sandwiches and a carton of coffee to a fundraiser dinner or a multicourse tasting menu. Inquiries go through the events page on the website.

Getting There

Tarrytown Local sits on North Broadway (Route 9), in the village's downtown blocks near the corner of Main Street, in Westchester County. The Tarrytown station on Metro-North's Hudson Line is roughly a 15-minute walk downhill to the west. The Bee-Line Route 13 bus runs along Broadway through the village. Drivers coming over the Gov. Mario M. Cuomo Bridge or along the Thruway can take Exit 9 for Route 9 and head north into the village. Street parking and municipal lots are nearby.

Plan a Visit

Tarrytown Local is at 57 N. Broadway, Tarrytown, NY 10591. The grocery is open Wednesday to Sunday, 8 a.m. to 8 p.m., and the restaurant serves Wednesday to Sunday, 9 a.m. to 3 p.m.; it is closed Monday and Tuesday. Check the day's menu at tarrytownlocal.com before heading over, reserve a table through the site or simply walk in. Questions go to info@tarrytownlocal.com or (818) 723-2401, and the store posts updates on Instagram at @tarrytown_local.

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