At Blue Mountain Bistro-to-Go on Route 28 in Kingston, the day’s rhythm is always reassuringly familiar. Whether stopping by for a panini at lunch or picking up the freshly made daily specials for dinner on the way home from work, the restaurant’s “feel-good food” has fueled Hudson Valley households for over three decades. In the past few months, regulars have probably also noticed there’s a spark of something new in the air. Nearly one year after business partners Michael Quinn, Colin Lewellyn, Chef Lauren Radel, and Whitney Hall have taken over ownership from founders Mary Anne and Richard Erickson, the beloved cafe and prepared foods shop is quietly evolving while staying true to its roots.
“Colin and I started as fans and customers, and when Lauren approached us about the opportunity to take on the business, we knew we wanted to continue that legacy,” says Quinn, who shares the restaurant’s general manager role with Lewellyn. “What we always loved about coming here ourselves is that Bistro-to-Go really is a bit like a community center in its own way. Everybody knows our staff, and we have so many regulars who are here two, three, or four times a week.”
Quinn and Lewellyn, both veterans of the entertainment industry and former members of the creative team at Blue Man Group, bring a blend of creative energy and practical know-how to the operation, which meshes perfectly with Radel’s culinary expertise as chef. Since taking over, they’ve refreshed the menu rotation, and introduced popular new offerings like the house-baked focaccia that anchors their weekly “Focaccia Friday” sandwich special, new house-label coffee and granola, and, perhaps most notably, a liquor license that allows the restaurant to sell beer in-store and serve alcohol at its catered events.
“Same great food, new ideas,” Quinn says. “We’re keeping what people love while adding things that make it even better.”
That balance of innovation and tradition also drives Bistro-to-Go’s thriving catering business, long a hallmark of the cafe. From weddings and rehearsal dinners to corporate gatherings and community events, the kitchen’s versatile menus and polished presentation have built a loyal following for a reason. The catering menu spans everything from artfully arranged grazing boards of Hudson Valley cheeses and charcuterie to herb-roasted chicken with seasonal roasted vegetables, salmon fillets with citrus glaze, and a variety of locally sourced sides and salads that showcase the kitchen’s market-driven approach.
As the holiday season approaches, the team is once again preparing to serve both private and corporate celebrations, as well as the dozens of families who rely on Bistro to Go for its annual Thanksgiving meal pre-orders, which offers complete dinners with all the trimmings—a boon for busy families in need of an easy, effortless approach to Turkey Day. “It’s really become such a popular way for people to plan their Thanksgiving meals, and take away all the stress,” says Quinn.
Beyond event catering, the owners say that Bistro-to-Go will always continue to serve as an essential stop for everyday meals, whether it’s a quick lunch, a family dinner, or a much-needed stock-up of pantry items or frozen entrees like lasagna or mac and cheese before heading to the Catskills for the weekend.
The team’s guiding motto, “feel-good food,” applies as much to the menu’s wholesome ingredients as to its neighborly spirit. One of their latest community projects, a new school lunch program for Woodstock Day School, is bringing that same philosophy to a new generation of kids and their families. As Bistro-to-Go heads into its second year under new ownership, Quinn, Lewellyn, Radel, and Hall are committed to ensuring the heart of the restaurant remains unchanged while making room in the kitchen for a few new great recipes.
