Village Dog

18 Main St. Tarrytown, NY, 10591

(914) 909-9000

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About Us

About Village Dog

We wanted to create a place where people could appreciate the classic comfort foods they grew up with for what they are, as well as for what they could be. Where you can enjoy something as simple as a traditional dog, topped with our own mustard and 'kraut, or step out of the box for one of our specialty sausages: lamb merguez with kimchi and plum ketchup, or a salmon boudin with cucumber kraut and lemon aioli. We set out to combine tradition with imagination. We want to give you something you've known and loved since you were a kid, in a way that you've never experienced before!

At the heart of what we do is the knowledge that food is only as good as the ingredients used to make it. We start with sustainably raised, seasonal, local products, and take the time to handcraft everything we serve, from our sausages, to our relishes, to our ketchups.

Our goal at Village Dog is to provide you with something that is not only the highest possible quality, but something that you just can't find anywhere else.

 


 

Carl Van Dekker (Owner & Chef)

Carl's culinary education began at home. Watching his parents, his father a trained chef, and his mother a classic Italian home cook, putting together dinner every night, he quickly realized that he wanted to pursue a career in the hospitality industry. After graduating from Fordham University, he began apprenticing in professional kitchens and built a resume that includes working at Blue Hill at Stone Barns, Daniel, and Gramercy Tavern, working with chefs such as Daniel Boulud, Dan Barber, Michael Anthony, Wolfgang Puck and Alain Giraud, as well as others.

Carl Van DekkerAs a chef, Carl takes a hedonistic view of the seasonal, local, sustainable movement. "As much as I love the ethical and moral benefits of sustainability, at the shop, it has to be about something more than that. It's about our customers. I've always believed that taking the time to develop relationships with farmers and purveyors, sourcing the freshest locally produced ingredients is the best way to deliver an incredible product and a memorable experience. It has to taste good. Our own technique and skill are only useful if they allow us to let our ingredients sing for themselves. So, my job, really, is just to get out of the way. I want people to enjoy what we offer for what it is. Simple straightforward comfort food. It's the farmers and ranchers we're lucky enough to work with that are really the stars."

 


 

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