Highland Favorite the Gunk Haus Gets Reinvented as The Ridge by Mill House

When beloved Highland restaurant Gunk Haus announced its closure in 2024, it left a hole in the community. But even the German restaurant’s most loyal patrons have approved of its replacement. For more than 11 years, Poughkeepsie’s Mill House Brewing Company has offered a highly rated culinary menu alongside their nationally acclaimed beer, and their new project, The Ridge by Mill House, is slated to meet high expectations when it opens March 26.

“If you know our reputation, The Ridge will embody the Mill House spirit of creative, experiential, high-quality hospitality centered around food, beer, and being a good employer and a good neighbor within the community,” says Jamie Bishop, co-owner and brewmaster. “You can expect culinary delight—the best food and amazing service, not to mention some of the best views in the Hudson Valley as the sun sets over the Shawangunk Ridge. It’s just beautiful.”

The Ridge differentiates itself from the industrial-chic brewery by focusing more on its dining options, with no onsite brewing, and an elevated-woodsy charm more fitting of its surroundings. “This building is all wood with 200-year-old floors and a lot of history, so we wanted to try and keep as much of its charm as possible,” says co-owner and chef Daniel Crocco. “We went with this cool cabin vibe, but with more elegance so it’s not like your grandpa’s trapper cabin. We’re surrounded by apple orchards, a Christmas tree farm, wineries—all in this location that’s had a long-running hospitality background, so it’s awesome for us to continue that and not see this historic building turn into apartments or a Century 21.”

Credit: Courtesy of the Ridge by Mill House

Crocco credits serendipitous timing for the project; the building became available just as he and Bishop were discussing ideas for a new concept. “Sometimes you get an idea and try to find the perfect place for it, other times you find the right spot and build a concept around it—here, it’s been a continuously evolving process where the more we’ve worked on it, the more new ideas we’d get,” Crocco says. “I think that people who were familiar with Gunk Haus will still love it, but their jaws are going to hit the floor.”

Renovations to the building were more based on the team’s near-obsession with elevated customer and staff experiences than dire necessity, including $50,000 on a brand new boiler to optimize efficiency, $100,000 spent redesigning the bar area, $12,000 on new lighting, custom woodwork, and much more.

“Our inspector came in and said ‘Holy shit, you guys are broke aren’t you?’ He didn’t expect us to do so much,” Crocco laughs. “But we want to make the guest experience 1,000 times better than what it just ‘needs to be.’ And none of the design could be done without my fiance Kimberly Glatz who’s our creative director and a creative genius.”

On the menu, guests can expect playful, exciting, American cuisine. “A few people asked if we’d keep a German menu, and we think German food is great, but not something most want to eat three times a week,” Crocco says.

Dishes to look forward to include a 22-ounce New York strip steak for two, dry-aged in house, served on a handmade board. They plan to introduce a full raw bar with oysters, clams, cold lobster, and the like. 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, expect a lineup of Mill House’s core brews, with 12 beers on tap including Kold One Kolsch, Grocery Getter, and an exclusive brew that’s a nod to the former business: Haus Hefeweizen, only available at The Ridge. Craft cocktails are a specialty, as well, and those who enjoy the popular Shinebox at Mill House—a black tea infused bourbon Arnold Palmer—will enjoy the Desperado, a peach tea-infused version.

For now, the restaurant will be open for dinner Wednesday through Sunday, opening noon on Saturdays and including a brunch menu on Sundays.

“We’re starting smaller but plan to extend our hours as the season changes,” Crocco says. “We’re not cranking out 4,200 people a week like Mill House; we want to slow the experience down and let people enjoy the space. We know Gunk Haus held a special place in people’s hearts, and although it’s going to be different, The Ridge by Mill House is still going to be a place for the community to congregate, share a meal, share a drink, and share a laugh.”

Opening hours will be Wednesday & Thursday: 4:30-9pm; Friday: 4:30pm-10pm; Saturday: 12-10pm; Sunday Brunch: 11am-3pm; Dinner: 3:30-9pm

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