Manhattan-quality oysters in a mountainside setting—intrigued? Wallkill’s new hidden-gem restaurant, The Oyster and Clam Bar at the Bruynswick Inn, serves seafood, surf and turf, and inventive cocktails among the farms and rocky outcroppings of the Shawangunk Ridge region.
Located at the site of former local-favorite eatery The Bruynswick Inn, the new raw bar and restaurant opened in January after undergoing renovations to invigorate the space with a new look, new atmosphere, and bold menu.
“We like to refer to it as casual dining in a modern-rustic setting,” says Michelle Kelly, manager and partner. “I’ve managed a few restaurants but always wanted a place of my own, and when a silent partner invited me to be a partner here, I couldn’t say no.”
Kelly left Newburgh’s Lakeview House after a 10-year front-of-house tenure to help oversee the opening of The Oyster and Clam Bar at the Bruynswick Inn, which, to note, is not an actual inn. The previous restaurant—a family-friendly French-inspired eatery that closed in 2019 when the owners retired—had such a local familiarity that Kelly and her partner opted to keep the former name as part of the new identity in homage to the history of the building.
“The building had also been a candy store, a general store, and more, but the name dates back to the family who purchased the land from Native Americans,” Kelly explains. “There’s a commemorative plaque on the premises about it.”
Backed by Chef Chris Morelli and lauded bar manager Jason Kahn, the restaurant opened for business on January 12. “Chris is so creative—and passionate about his creations,” Kelly says. “And Jason has culturally varied experience as a mixologist, bringing some really unique ideas. He’s fanatical about making cocktails.”
Oysters in the country might seem like an atypical pairing, but with weekly deliveries from a purveyor in Boston, the result is a revolving menu of fresh, flavorful options that bring the coast inland. “We offer six types of oysters each week, depending on our purveyor’s availability; he carries 110 varieties throughout oyster season,” Kelly says. “We aim for unique flavor profiles that you don’t typically find around here, but also make sure to offer Blue Points, as they’re more familiar.” Cost depends on market pricing; as of this writing, one week’s selections featured a range of $2.50 each for Blue Points from Connecticut up to $3.50 apiece for Chelsea Gems from Washington.
Other popular menu picks include housemade Maryland crabcakes with remoulade ($19), a 12-ounce New York strip steak ($36) with added broiled lobster tail (an additional $20), and a classic burger with caramelized onion, applewood bacon, and cheddar, served with fries ($18). Desserts are housemade and vary but include a creme brulee of the day ($10) and daily gelato ($11), among other selections. Kahn’s cocktails vary per season or reason, but include flavorful concoctions such as Chapo’s Revenge—tequila, habanero, campari, apricot, and orange juice ($14); and Cucumber Collins—vodka or gin, lemon, cucumber, simple, and dill garnish. Mocktails are available as well, like the Nada Colada: seedlip spice, coconut milk, pineapple, lime, and nutmeg ($9).
The restaurant features seating for approximately 50 inside, plus 10 at the bar, and an additional 40 outside on an expansive bluestone patio that wraps around the front of the building. Outdoor dining offers all that you’d expect of the Gunks countryside from a large communal fire pit to the natural backdrop of sherbet sunsets melting over farmland horizons. The restaurant sits where Hoagerburgh Road meets Red Mills, so you’ll experience the roadside symphony of country birds, summer bugs, the zip of a bicyclist, and occasional rumble of a passing hotrod. Events and live music will be scheduled through the spring and summer under their reclaimed-barnwood pergola; guests can enjoy the sounds of local favorites from outdoor seating or beside the fire pit.
“It’s a laid back vibe here,” Kelly says. “We have a great mix of visitors: locals from up and down the road who’ve been watching our progress, others who knew the old restaurant and want to see what we’re about, but also a lot of weekenders from the city who are exploring the area for the first time. The idea was to create a place where you can enjoy great food, great service, and fresh oysters all in the middle of nowhere.”
On May 6, the restaurant celebrates the Kentucky Derby in style, with a contest for best hat, live music by the Good Time Machine Band, and the race shown on-screen at the bar. A $75-per-person fee includes passed hors d’oeuvres, two drinks, and a derby card, but all guests can enjoy a special menu featuring hush puppies, stuffed mushrooms, pulled pork sliders, maple bourbon bacon wrapped shrimp, a watermelon feta cucumber salad, and more. Mint Juleps and Kentucky Mule cocktails will be available, as well.
Reservations can be made by phone at (845) 524-4757.
