The doors of The River Grill in Newburgh have swung open to a new era. Gone are the familiar aromas of grilled steak and seafood, replaced by a fragrant cloud of sizzling spices—cumin, coriander, and garam masala—rising from the kitchen. After over two decades under the Mallia family’s stewardship, the historic riverside restaurant has new owners, ushering in a menu that introduces the bold, time-honored flavors of Indian cuisine to the Hudson Valley.
On June 3, the Mallia family announced their departure from The River Grill in a heartfelt Facebook post, thanking the community for its unwavering support. “We have shared many happy memories together,” the post read. “It was an honor to be part of your bridal showers, weddings, baby showers, and milestone birthdays.” The Mallias closed with heartfelt gratitude, honored to have been part of the community as one of the original Newburgh waterfront restaurants, and wished future ownership success.
That success now rests with Manpreet Singh, a familiar name in the Hudson Valley restaurant scene. Singh took over as owner on August 1, bringing with him a deep family legacy in the restaurant business. His family operates a series of popular Indian restaurants in the region, including Saffron in Middletown, and Namaste in Middletown and Saugerties, where Singh worked before starting his own venture. He also gained experience abroad, helping his father run restaurants in Belgium while growing up. “I used to tag along with him, learning the ins and outs of business—how to handle paperwork, how to manage operations,” Singh says. But The River Grill, with its prime location overlooking the Hudson River, represents something more innovative, a chance to bring his family’s culinary expertise to a new setting.
Food has always been at the center of Singh’s family life. Growing up in India and Belgium, his childhood was steeped in sights and small of the kitchen, watching his family prepare Indian meals from scratch, learning the intricate dances of spices, and the art of cooking with love. “I used to cook with my uncle and watch him,” he recalls. “He’s been a chef for over 25 years, and worked as a head chef at one of the top Indian restaurants in Paris for 10 before coming to the US. He taught me everything I know.”
While the Mallias’ restaurant had a reputation for classic American dishes like pork chops and lobster ravioli, Singh’s expertise is rooted firmly in Indian cuisine. With Singh in charge, the menu embraces dishes like chicken tikka masala, lamb kebabs marinated in ginger and garlic, shrimp korma, slow-cooked black lentils, and paneer in a creamy tomato sauce.
While The River Grill has undergone a dramatic shift in cuisine, Singh is quick to point out the atmosphere remains as welcoming as ever. The stunning views of the Hudson River, the relaxed environment of the space, and the close-knit staff contribute to the sense that, despite the changes, this is still the same place where memories are made.
Singh is just getting started. Although no major renovations have been made to the physical space yet, he envisions some upgrades in the future—perhaps to the bar area or the dining room’s decor. He also hopes to continue the legacy of The River Grill catering, by cooking from scratch in front of guests. But for now, the focus is on perfecting the food and service, making sure each customer who walks through the door feels like family.
With the first few months of the new chapter well underway, Singh is already seeing a positive response. “People are coming back again and again,” he says. “It will be interesting to see how the business evolves.”
