Sobrino’s
5 Abeel Street, Kingston
Sobrino’s, a year-round gelato shop from the team behind Rosie General, is aiming for a March opening across the street from the bakery on Abeel Street. Named for the Spanish word for “nephew,” the project is framed as a kid-friendly companion to Rosie. Preserved brick walls and original tile floors remain intact, accented by bright yellow and marble in the compact two-level space. The 12-flavor case (including two sorbets) will be made from scratch in an egg-free gelato style. Expect pistachio, lemon, hazelnut, chocolate, and banana gelato, as well as sundaes, milkshakes, a banana split, and baked additions like cannoli and cream puffs.
Soluna Cafe Cantina
78 Green Street, Hudson
Opened by longtime hospitality partners Juan Carlos Granda and Gina Macias, Soluna Cafe Cantina grows out of years running Casa Latina and reflects a shared interest in food as both comfort and cultural expression. The compact, 18-seat space offers an all-day menu that moves easily from breakfast into lunch, with egg tacos, sweet tamales, avocado toast, burritos, and a Cuban sandwich that regulars already swear by. Macias handles the baking in-house, while the coffee program leans playful, with creative lattes alongside straight espresso drinks. On Fridays, the space shifts gears with themed prix-fixe dinners—Cuban nights, anime-inspired menus, and other global riffs. A seasonal patio and full bar are planned for spring.
San Mul
1109 Main Street, Fleischmanns
Run by Madalyn Warren of East Branch Farms, San Mul is part Korean kitchen, part farm stand, part fermentation lab, operating out of a modest storefront on Main Street. The focus is squarely on food with a point of view: housemade kimchi, carefully tended banchan, deeply satisfying bibimbap, and seasonal prepared dishes built from produce grown biodynamically at Warren’s farm and sourced from nearby partners. Shelves double as a retail outlet for fermented goods and pantry staples, blurring the line between meal and market. On Tuesdays, San Mul leans into its community ethos with a pay-what-you-can model for prepared foods. It’s informal, purposeful, and subtly radical—a place where good farming, good cooking, and mutual aid intersect in the heart of Fleischmanns.
Roxy’s Saloon
31 Market Street, Saugerties
Opened by Roxanna Guerra in the former Catskill Mountain Moonshine space, Roxy’s Saloon brings a dose of Western swagger to Market Street, pitched as “Western charm, Hudson Valley heart.” The room leans hard into the theme—animal skulls, vintage signage, and frontier-era bric-a-brac—while the menu keeps things squarely in comfort-food territory: burgers, fried chicken sandwiches, tacos, and crowd-pleasers like bang bang shrimp and corn ribs. There’s also a canny “Girl Dinner” special—small plates, a pasta option, and a cocktail—that nods to after-work appetites and a no-judgment barstool ethos. Early buzz has been strong, with packed nights and Guerra herself working the room, signaling a hands-on operation and a welcome new anchor for the Saugerties bar-and-grill scene.
Credit: Alon Koppel
Haymarket Catskills
363 Route 296, Hensonville
Housed in a repurposed 150-year-old church in Hensonville, just outside Windham, Haymarket Catskills brings a fresh vision of community-centric dining to the northern Catskills. Opened in 2025 by Anne Stowell, the cafe and market blends accessible comfort food with thoughtful ingredient sourcing, anchoring breakfast and lunch menus in local produce and seasonality. Light-filled stained glass and the building’s history root the space in place—emphasizing gathering over grandiosity—and collaborators like Hudson Harvest help stock a small market of New York-sourced goods. Vegetarian, vegan, and gluten-free options ensure inclusivity without compromise, from breakfast tacos to Alpine-inspired mac and cheese. Looking ahead, plans to extend into the sanctuary for expanded seating and a wine-centric bar speak to a larger ambition: turning Haymarket into a true social hub where locals and visitors mingle, eat well, and slow down together.
This article appears in March 2026.
