Across the Hudson Valley, a new wave of restaurants is redefining what it means to eat local. From reimagined roadhouses to French-inflected bistros, Korean fine dining in the Catskills to Southern comfort in suburban Poughkeepsie, this season’s crop of openings is as varied as the region itself. Many of these new ventures are helmed by chefs with big-city chops who’ve chosen to build something slower, more intentional, and deeply rooted in place. Whether it’s a James Beard Award-winning pastry chef baking pies in Kingston or a New Orleans native bringing gumbo to Dutchess County, the unifying thread is creativity—and a reverence for ingredients. Here are 10 new restaurants worth the detour, reservation, or return visit.
Hy’s Fried | Egremont
Set along Route 23 in South Egremont, Hy’s Fried is a roadside roadhouse reimagined—glowing red inside and out, with a lively atmosphere and standout gluten-free fried chicken. Owner Jack Luber brings deep hospitality experience to the concept, which balances Southern and Korean flavors with crisp texture and juicy interior. Almost everything on the menu is gluten-free, including sides like dumpling soup and cauliflower. On weekends, Hy’s becomes a community hub, hosting DJ nights, bingo, and monthly LGBTQ+ events. With plans to expand, Hy’s Fried is quickly becoming a regional favorite for both its food and festive energy.
The Ridge by Mill House | Highland
In 2024, when former German restaurant Gunk Haus in Highland hit the market, owners of Poughkeepsie’s beloved Mill House Brewing Company jumped at the chance to take over the historic hospitality spot with its iconic views of the Gunks. The Ridge, which opened March 26, differentiates itself from the industrial-chic brewery across the river by focusing more on its dining options, with no onsite brewing, and an elevated-woodsy charm more fitting of its surroundings. The menu of playful, American fare includes options like a 22-ounce New York strip steak for two, dry-aged in house, served on a handmade board; and inventive small plates include swordfish skewers with salsa verde and Calabrian chili; pork belly with Chinese five-spice; and a classic dry-aged beef burger, as well as various vegetarian, gluten-free, and kids menu options. At the bar, there are 12 of Mill House’s core brews on tap, plus craft cocktails.
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Threshold | Livingston Manor
Located in the Catskills town of Livingston Manor, Threshold offers a modern take on Korean cuisine rooted in tradition and seasonality. Chef and co-owner Thom Chun crafts a thoughtful, evolving menu that balances bold Korean flavors with the sensibilities of fine dining. Dishes range from crispy kimchi pancakes to delicately grilled meats and seasonal vegetable sides, all served in a sleek, wood-accented dining room with an open kitchen. With its understated elegance and focus on high-quality ingredients, Threshold has quickly become a regional dining destination.
Bistrot Le Chat Barbu | Rosendale
After a decade of private cheffing in New York City, Devin Delgado realized he was ready for something different. Recognizing an urge to cook “grandma food”—hearty, classic dishes but with the best ingredients available, he ended up renting the former Rosendale Cafe space. After an intensive reno, his bistro Le Chat Barbu opened in mid-March, serving seasonal, locally sourced French cuisine and fare from former French colonies. Aside from some staples like coq au vin and French onion soup, which will always be available, expect a rotating menu. An early favorite is the tender beef short ribs served with mashed potatoes, pearl onions, bacon, roasted mushrooms, and red wine jus ($38). Baked in a clay pot, the hearty, plant-based vegan pot pie has been a surprise hit, with a filling that includes potato, Brussels sprouts, spinach, and root veggies in a coconut curry gravy ($28). The menu also includes canapes like stuffed button mushrooms ($7) and escargots in a garlic-parsley butter served in a puff pastry ($18).
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Manor Rock | Hudson
Located in a historic townhouse on Hudson’s Warren Street, Manor Rock is a seasonal, farm-driven dining experience rooted in the rhythms of the land. Chefs Nate Allen and Kate Bell source much of the menu from their nearby Manor Rock Farm in Taghkanic, where they raise heritage-breed pigs and chickens and grow heirloom vegetables. The result is an evolving, thoughtful menu that emphasizes connection—to place, to ingredients, and to community. With a warm, minimalist interior and a focus on sustainability, Manor Rock offers an elegant yet grounded take on Hudson Valley cuisine.
Saint Florian | Hudson
Saint Florian is a moody, mid-century-inspired steakhouse in Hudson co-owned by chef Robert Finn and housed in a converted auto garage on Union Street. With a menu centered on dry-aged prime rib—served in three cuts and carved to order—alongside oysters Rockefeller, wedge salads, and martinis poured tableside, the restaurant evokes the glamour of a vintage New York chophouse. The red leather booths, low lighting, and vinyl soundtrack complete the atmosphere. Saint Florian offers a tightly edited, high-impact experience that feels both nostalgic and fresh.
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Barbue | Poughkeepsie
Barbue brings a taste of New Orleans to Eastdale Village in Poughkeepsie, offering a modern take on Cajun and Creole cuisine. Co-owned by Louisiana native Ryan Viator and business partner Sean Weeks, the duo behind Buns burgers, the restaurant serves up Southern staples like gumbo, shrimp and grits, and boudin egg rolls, along with inventive dishes inspired by Gulf Coast traditions. The space balances rustic charm with contemporary flair, and the bar features New Orleans classics like the Sazerac and French 75. With its festive atmosphere and bold flavors, Barbue delivers the spirit of the Big Easy to the Hudson Valley.
Pinkerton’s | Kingston
Pinkerton’s, the new bakery-cafe in Kingston is the latest project from acclaimed pastry chef Angela Pinkerton. The shop offers a changing menu of seasonal pastries, tarts, pies, cookies, and cakes—each crafted with precision and care. A James Beard Award winner, Pinkerton brings fine-dining technique to a relaxed, neighborhood bakery. The space is bright and welcoming, With its focus on high-quality ingredients, creative flavors, and casual charm, Pinkerton’s has quickly become a go-to spot for both everyday treats and special-occasion indulgence.
Panacea | Amenia
Nestled in the former Serevan space in Amenia, Panacea is a New American restaurant led by chefs and co-owners Jacob Somers and Khendum Namgyal, alumni of Union Square Cafe. The menu changes weekly, driven by local, seasonal ingredients and anchored by Namgyal’s standout house-made pastas. Dishes like campanelle with shrimp and confit garlic or the Somers’ Smash Burger showcase a balance of comfort and finesse. With a cozy, understated interior and a focus on hospitality, Panacea offers a refined but approachable dining experience.
Lyonshare Public House | Beacon
Opened by Peter Luger alum Bud Schmeling, Lyonshare Public House brings classic tavern fare and warm hospitality to Beacon’s east end. Set in a restored 19th-century brick building, the restaurant balances old-world charm with a polished, modern sensibility. The menu focuses on high-quality ingredients—dry-aged steaks, house-made pastas, and seasonal sides—alongside a smart cocktail program and curated wine list. Schmeling’s vision combines the polish of fine dining with the comfort of a neighborhood pub, making Lyonshare a welcome addition to Beacon’s growing food scene. The vibe is relaxed yet refined.
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This article appears in Spring/Summer 2025.
