Dining & Drinking in the Hudson Valley

Food & Drink

The Hudson Valley is one of the most important and dynamic culinary regions in the country. Once considered the breadbasket of America during the Revolutionary War, the Hudson Valley’s deep agricultural roots and distinctive tenor contribute to the region’s locally sourced food ethos. Hudson Valley restaurants offer local ingredients, like fresh produce and grass-fed beef, and farms provide sustainable food throughout the region through farmers’ markets and CSA’s.

Raising a Glass (Ceiling): Women in Distilling

Raising a Glass (Ceiling): Women in Distilling

The region’s distilling scene is seeing more women crafting spirits and running beverage businesses.

Tags: Craft Beverage Industry

 

Calcutta in Kingston: Finally, Fresh Indian Food & Grocery Staples Arrive in Midtown

In the past few years, Kingston has seen a boom of new restaurants. There’s authentic ramen, poké bowls, Polish pierogi, Turkish takeout, wood-fired pizza, doughnuts aplenty, and of course New American fare. Asian fusion restaurants and taco spots abound. But to the distress of many (including this blonde, inexplicably born-in-Bombay writer and resident), the lack of an Indian restaurant—even the garden-variety, chicken tikka, buffet sort—has been acute. But finally, finally, finally Indian food (and pantry staples) has arrived to Broadway in Midtown Kingston thanks to the recent opening of Calcutta Kitchens. If You Don’t Cook, You Don’t Eat Growing up on the outskirts of Calcutta in the late ’70s and ’80s, Aditi Goswami’s home kitchen was a constant flurry of activity from breakfast to midday tiffins and afternoon chai to a big family dinner. While her father was an avid gardener, the kitchen was primarily her grandmother’s domain. “I didn't know a life without cooking. If you didn't cook you didn't eat,” Goswami says of a pre-takeout, pre-fast-food-era India, where the hearth was still the heart of the home. “My grandmother was a fantastic cook. My father, though he didn't cook every day, was a real food enthusiast. He did the shopping for all the ingredients with great attention to the freshness, the quality, the seasonality. He and my grandmother were the ones who really taught me about how to look at food, how to think about food.” And of course, how to cook food. Goswami’s eager participation in the kitchen started as young as four with tasks like shelling peas, and her skill set and responsibilities grew until at the age of 12, she was capable of making full-fledged meals. Like her father, she developed a tandem love of gardening. “I was interested in growing and cooking,” Goswami says, “what becomes what, how ingredients are transformed, and how they can be used very differently in different dishes.” After getting married and moving to the US at 25, Goswami was introduced to takeout culture through the American workplace. Still, she held onto her home cooking traditions in rural Connecticut, preparing meals for her family and guests that would come over, in the casual, customary style of Indian hospitality. “I always loved entertaining in the sense that I liked to feed people, not big parties, just inviting people over for dinner,” she says. “Or even if they came for a playdate between the kids, offering them tea and something small to eat.” While Americans may retain some distant relative of this custom—offering a glass of lemonade or store-bought cookies to a guest—everything Goswami offered was made from scratch. And friends and neighbors were duly blown away. So, at the encouragement of her peers, Goswami began making and selling some of her chutneys at the local Connecticut farmers’ market in 2009. Within two weeks she incorporated the Calcutta Kitchens LLC, though she still claims she had no intention of starting a business. Chutneys gave way to simmer sauces—pantry shortcuts to make authentic tasting Indian meals in a fraction of the time, with a fraction of the ingredients. Everything was an adaptation of something she would make at home, recipes that could scale affordably and without losing flavor. In the 13 years since Goswami launched Calcutta Kitchens, the line of chutneys, simmer sauces, and spice mixes has grown to have national distribution, though her first and favorite connection to the public was always through farmers’ markets. At her market stalls, Goswami began bringing prepared food to sell alongside her jarred products, specializing in vegan and vegetarian food. “I never could make enough—I saw there was a real demand for this,” she says. “Indian food lends itself very well to vegan and vegetarian, even gluten-free, without trying to be something different.” With these years of experience under her belt, the idea for a storefront began simmering on some distant back burner of her mind. Three years ago, Goswami moved to the Hudson Valley and the pieces started to fall into place. “All my farmer friends from the markets were from the region,” she says. “I wanted to live where they lived. The community here is very appreciative of this kind of food.” An Ode to Tiffin In India, “tiffin” refers to a light afternoon meal, the equivalent of high tea in England, merienda in Spain, or the decidedly less glamorous after-school snack in America—a bridge meal between lunch and dinner that can run sweet or savory. The term is also used interchangeably to describe the stacking stainless steel containers that everyone from schoolchildren to business execs use in India to pack their lunches, with different compartments for different dishes. (In big metropolitan areas, massive networks of tiffin wallahs on train cars and bicycles deliver hot, freshly made meals from home kitchens directly to the workplace—the pre-Grub-Hub, OG food delivery.) Goswami, who isn’t one for a heavy lunch, missed this aspect of Indian life. “In India you have those places you can always go for a chai and a quick snack,” she says. “Here you have doughnuts and coffee, but I didn’t always want something sweet, or a giant sandwich, or a big plate of food. I just wanted a smallish snack, something in between.” Still, she didn’t necessarily think she would be the one to fill this gap in American gastronomy. Living in Accord and a regular fixture of the Kingston Farmers’ Market, Goswami started asking around for a commercial kitchen. A friend put her in touch with the landlord for 448 Broadway, Kingston, which had formerly housed Artisan Bakery. “When I saw the space, it was like everything that had swirled in my head all along immediately clicked into place,” Goswami says—tiffins, her line of products, Indian pantry ingredients. Paneer Pioneer “When I decided to open in Kingston, I didn’t know that there was no Indian restaurant here,” Goswami says with a laugh. “I was not trying to be a pioneer. I just happened to live around here and I love Kingston, so I thought it would be nice. It felt like the right time and the right place to do it. Since opening May 4, at her storefront at 448 Broadway, Goswami turns out homestyle Indian food five days a week. Three of those days the meal is vegan, two days there is a meat dish. There is no menu, she cooks what wants depending on the weather and the seasonal ingredients. “It’s like your mom’s kitchen,” Goswami says. “You just go in and ask ‘what’s for lunch today?’” And I say, ‘this is what I made,’ and that’s what you eat.” With an open kitchen where you can see Goswami at work, the feeling is akin to pulling up a chair at someone’s kitchen table while they continue chopping and stirring and chatting over their shoulder. The daily offerings are announced via Instagram stories. Recent tiffins have included chicken biryani with koshimbir, a typical South Indian cold salad; ghugni, a Bengali dried pea curry, with tamarind chutney and sweet pav rolls. “Most Indian food is kind of stewy,” Goswami says. “So it tastes even better the next day.” For vegetarians who happen to pop in to Calcutta Kitchens on a meat day of the week, there are always extra portions of recent vegetarian and vegan meals available in the freezer, alongside frozen flatbreads like naan and paratha. And there's hot chai and cold limeade to sweeten the deal. Jars of Calcutta Kitchens simmer sauces and chutneys line the walls of the bright, airy corner space along with select cookbooks. Goswami also sells basic Indian grocery staples from pickled vegetables to the ubiquitous basmati rice, various types of dal (lentils), and some harder-to-find but essential spices like hing (asafetida). There are bistro tables on the sidewalk and inside, arm chairs, and a long communal table, where Goswami hopes to one day lead Indian cooking classes. At least for this year, Goswami will continue to do the Kingston Farmers’ Market, as well as monthly markets in Larchmont, Phoenicia, and Park Slope. “What I know and do wouldn't have been the same without that constant interaction with my customers on a friendly basis, with their feedback informing what I make and the kind of experiences I offer,” she says. “I owe a lot to the knowledge I gathered at the farmers’ markets, and I feel like I need to maintain that connection.” ...

Tags: Restaurants

The Hog in Wappingers Falls: Sandwich Specialists

Under new chef-owner Adam Sternberg, Wappingers Falls cafe the Hog (formerly the Ground Hog) has switched from sit-down to fast casual service and upped the culinary ante with global flavor influences, clever twists on classics, and seasonal specials that highlight local farms.

Tags: Restaurants

Old Glenham Brewery Brings Traditional English Cask Ales to Beacon

Drawing on Tradition, Ian Hatton Brings the Beloved British Pint Stateside
To quench his homesickness, Brit-turned-Beaconite Ian Hatton turned to brewing, making traditional English cask ales out of his basement using just four ingredients: barley, hops, yeast, and water. For pub vibes and a hand-drawn pint of Old Glenham Brewery's cask ales, head to Dogwood in Beacon.

Tags: Craft Beverage Industry

Floofy Coffee & Killer Egg Sandwiches at Bear & Fox Provisions in Tannersville

At Bear & Fox Provisions on Main Street in Tannersville, you can find espresso drinks made with Partners coffee, an affordable sandwich-oriented menu, served all day, with a standout egg sandwich, a curated selection of food provisions and artisan wares from independent makers and artists, and on weekends fresh-made brioche doughnuts.

Tags: General Food & Drink

Black-Eyed Suzies Reopens as a Grab-and-Go Market in Kingston

The Saugerties Favorite
From 2015 to early 2022, Black-Eyed Suzie's was a staple of Saugerties, offering seasonal, locally sourced cafe-style eats. The business recently moved to Kingston, reopening as a retail food shop with prepared meals to grab & go for lunch and dinner, specialty grocery, and a pre-order Family Style Take Away & Drop Off Catering program.

Tags: Market

Apples, Pies, Cider (Sweet & Hard)...Soons Orchards Has It All

Soons Orchard is a 100-acre, 112-year-old farm. Over the years, the fourth-generation family farm's operations has evolved to include a farm market and bakery with fresh-made pastries, apple cider, and produce; expansive u-pick offerings; an onsite hard cider tasting room; farm dinners; and more.

Tags: Farms & CSA

Wassaic Highlands: Scottish-Style Single-Malt Distillery Tenmile Opens its Doors

Teaming up with his son-in-law co-owner and general manager Joel LeVangia, John Dyson set out to honor his Scottish grandfather by creating the closest possible thing to a Scotch this side of the pond. The pair imported all the equipment from Scotland and even managed to hire a Scottish distiller (a rare feat). Now Tenmile Distillery's first batch is dutifully aging in oak barrels. And in the meantime, the Wassaic distillery, in a beautifully renovated old dairy barn, has opened to public for tours and tastings of their other award-winning spirits—Sinpatch Vodka and Listening Rock Gin.

Tags: Craft Beverage Industry

Darlings in Tillson Opens Today!

The Reenvisioned Roadhouse Serves Up Southern Comfort Food & Craft Cocktails
In the old location of the Postage Inn in Tillson, Darlings celebrates its grand opening today, with a fully reinvisioned interior, a new 4,000 square foot patio, craft cocktails, and a menu of Southern comfort food.

Tags: Restaurants

Krupa Bros Pierogi Co. Brings a Family Tradition to Kingston's Waterfront

Handmade Pierogies Made with Love and Dipped in Butter, Just Like Grammy Used to Do
Reviving a family tradition and insulating themselves against the ups and downs of the pandemic-era restaurant industry, in October 2020 twins Tyler and Kyle Krupa founded wholesale business Krupa Bros Pierogi Co. On May 1, they inaugurated their new production and retail space in Kingston's Rondout District.

Tags: General Food & Drink

Garrison's Historic Bird & Bottle Inn Now Open for Dining

Established in 1761, Dutch Colonial classic the Bird & Bottle Inn was a key waypoint for Hudson Highlands travelers before, during, and after the revolution. In the 1940s, it rose to prominence as a culinary destination frequented by celebrities, foodies, and starlets. After a painstaking renovation by local entrepreneurs and developers Marjorie Tarter and Brendan MacAlpine, the Bird has reopened to the public for dinner and weekend brunch. The hotel will open at a later date, with private events and weddings also to resume.

Tags: Restaurants

Berkshire Food Co-op: A Tasty Way to Support Local Community

Since 1981, Berkshire Food Co-op has been a mainstay of the Great Barrington community, providing meaningful fellowship, along with a diverse selection of groceries and an emphasis on local sourcing, to its more than 5,000 owners.

Tags: Market

Padrona to Finally Open in Hudson in June

Buttercup Lobster Roll Pop-Up Will Also Return to the Same Location in A Dual Concept
When COVID put the kibosh on Kat Dunn’s plans to build out her fast-casual, neighborhood cocktail bar, Padrona, in 2020, she pivoted to a lobster roll pop-up dubbed Buttercup. With patio seating, to-go cocktails in Capri Sun-style packs, lobster rolls, crab cakes, and Coney Island hot dogs, the endless-summer concept enjoyed instant and spectacular success. Dunn ran the pop-up through December for two years, but without indoor seating it was a seasonal thing. “You can’t withstand outdoor-only dining in February—the need for hot dogs and lobster rolls only runs so strong,” says Dunn, who designed the cocktail programs for Zak Pelaccio’s (now-defunct) Fish & Game and Backbar, as well as Rivertown Lodge. Now, as things have slowly creeped back to normal, she has returned to her delayed Padrona plans. But fans of Buttercup, fear not, both concepts will exist side-by-side operating out of the same kitchen. Two-in-One “Depending on how you want to look at it, Buttercup will be the daytime menu and Padrona will be the nighttime menu,” Dunn says. While the hours of operation (11am to 6:30pm for Buttercup and 3pm to late for Padrona) will overlap, seating will be separate. Padrona patrons will have access to the inside and a more formal patio, while Buttercup-goers will have sidewalk seating. “It’ll be a little chaotic having two places in the same building, so we’re trying to streamline,” she says. Her ultimate goal for Buttercup is to either find a different location or to transform the concept into a food truck—but neither step was going to happen this year amidst the build-out of Padrona. So this tandem approach is a compromise. Both will have full, sit-down service, a departure from Buttercup’s previous window pick-up model. “The cashier concept was beginning to remind people of a time they wanted to forget,” Dunn says. “Whether right or wrong, people want to move past the pandemic phase.” Inside, the Padrona space will largely be faithful to the original design by Hudson-based design firm Spacesmith, with its 28-foot bar. “Some things are definitely changing in a post-pandemic world,” Dunn says. “We had 90-foot sofas in there. I didn’t feel like people would feel comfortable sharing a sofa with strangers, so now we’ll have more dispersed orange loveseats. The furniture is changing slightly but the entire vibe and color structure are the same.” Cocktails but Casual Padrona’s fast-casual cocktail concept aims to puncture the pretentiousness that has come to enshroud many drink programs. There will be drinks on draft, bottled cocktails, slushes, and a range of beer-and-shot specials. But you can also order a classic cocktail. “It’s meant to be a bit more laid-back, not as serious as a lot of cocktail lounges,” Dunn says. “Although my background is about 50 percent in craft cocktails, the other half was in dive bars. I love that dive bar mentality. I love the hospitality of a neighborhood bar.” Leaving full-fledged dining to Hudson’s many other restaurants, Padrona will serve up lighter fare like conservas, charcuterie, local cheeses, tinned seafood, and trout rillettes. “We’re doing more of a noshing menu,” Dunn says. “We’re keeping with that fast casual, ‘oh we’re having a drink, we’d love some cheese and sardines and charcuterie [vibe].’ Done, and you’re on your way to your reservation later that night. Every now and then you might make a dinner out of it, but it’s supposed to be so you can comfortably lounge for any amount of time and have another drink if you so choose.” The menu will be divided into High Alcohol, Low Alcohol, and No Alcohol, to accommodate all tastes. “Post-pandemic, a lot of people stopped drinking or have been more mindful with they’re drinking, and I really want to support that,” Dunn says. She is currently waiting on the State Liquor Authority to finalize her liquor license, with tentative plans to open Buttercup Memorial Day Weekend and Padrona sometime in June. ...

Tags: Bars

Urban Cowboy Lodge Dishes Up Vegetable-Forward Fare

A Rustic Oasis in the Heart of the Catskills
Chef Jon Adair's menu for the The Public House at Urban Cowboy Lodge in Big Indian is seasonal, locally sourced, and vegetable-focused.

Tags: Restaurants

Paul Brady Wine in Beacon Celebrates New York's Craft Beverage Industry

Part Wine & Liquor Shop, Part Bar, All New York State
There’s an evolving rainbow in Beacon and we have Paul Brady to thank. The brightly colored, kaleidoscope of beanies that grace the label of his wines are also for sale at his eponymous wine shop, with its focus on New York goods. “The hats are a symbol of cold, up-north, backwoods culture,” he says. “I’ve been wearing a hunter orange one for over 10 years—it just sort of became our mascot.” Anyone that knows Paul knows this to be true. He is rarely seen without it and it embodies his favorite expression that has organically become the Paul Brady brand hashtag: #upnorthshit. Paul Brady knows New York wines inside and out. Formerly brand ambassador for the New York Wine & Grape Foundation, he worked to elevate the visibility of New York producers in the global wine market. According to the foundation, there are 471 active wineries in the state. Brady realized many Hudson Valley locals have barely scratched the surface of what our area offers. He wanted to change that and decided that the best way to do that was to become a part of it—all of it. In his Main Street, Beacon establishment Paul Brady Wine, the entrepreneur and wine connoisseur has combined three ways to support and elevante the New York wine trade in a single tidy storefront—a retail shop that exclusively sells wine, cider, beer, and spirits made in New York, a bar serving flights of New York-made wines (plus cider, beer, and cocktails), and his very own line of wines produced in collaboration with Todd Cavallo of Wild Arc Farm in Pine Bush, Ben Riccardi of Finger Lakes winery Osmote, and others. Or as Brady calls it, “a showcase of New York state agriculture through booze.” After browsing the selection on the shelves, shop visitors can also buy a bottle and enjoy it at the bar for a corking fee. Or simply pull up a stool at the concrete bar and order by the glass. The ambiance offers a modest design driven by a postmodern tavern aesthetic, with a mix of exposed brick, blackpainted wood, and gentle backlighting. “What people tell me is that it feels very nice and adult,” says Brady. “But also comfortable and chill, and that really has been the goal from the start.” The patrons are a mix of locals, daytrippers, and visitors from afar. Industry night, on Mondays, brings many Beacon hospitality workers together for laughs and discounted food and wine. While the shop stocks the gamut of classically made to natty wines from across the state, Brady’s own line of wines are more esoteric—focusing on hybrid grapes and low-intervention production methods. His wine cuvée names are just as colorful as his hats, with titles like Rock N Roll Mouthwash, Fauxjolais, Bug Dope, and Low Action Loud. Rock N Roll Mouthwash is a pét nat (short for pétillant naturel, or naturally sparkling) made in collaboration with Riccardi. Almost like a dry Lambrusco but made from old vine Leon Millot and Marquette—both hybrids. Fauxjolais is a play on Beaujolais, a light red made from the Gamay Noir grape using carbonic maceration (a method in which the first phase of fermentation happens with low or no oxygen and whole grapes). Brady’s collaboration with Cavallo is made in the same way using hybrid grape DeChaunac from Howard Baker Vineyard in Marlboro with gamay skins from Whitecliff's estate added to the ferment. Bug Dope is a collaboration with winemaker Nathan Kendall (natural winemaker du jour in the Finger Lakes) that is a blend of Gewurztraminer, Chardonnay, and Riesling. Low Action Loud is a collab with Peter Becraft, of Anthony Road Wine Company in the Finger Lakes using mostly Blaufrankish with a little Cabernet Franc and skin-contact Pinot Gris for texture. Brady’s newest release, Melody Harlow, is a white pét nat made from a hybrid grape called Melody that was developed at Cornell that has a crispy summery vibe with bright citrus flavors. Currently, the shop and the bar are fully stocked for spring with rosé and light-bodied whites from New York State producers. Light bites, charcuterie boards, and veggie boards are supplied by neighboring Beacon restaurant and longtime champion of local wine, the Kitchen Sink. “We wanted everything to be as local as possible,” says Brady. “Everything is from our backyard and prepared in-house at the Kitchen Sink. Meats and cheeses include duck rillettes, chicken liver mousse and pork terrine. The veg boards are super dope! On those, you can find pecan puree, butternut butter, mushroom tartar and focaccia.” Farm and Food Tours of the Hudson Valley has recently added Paul Brady wines to their itinerary. It’s a one-stop-shop for sampling Hudson Valley’s wine and food scene, and the broader New York wine industry. Amy Bandolik, founder/owner of the Farm and Food Tour says her decision to add PBW to the tour has been such a positive one. “Everything is cool there—the space is hip. The selections are unique. The logo-ed product line of ski caps and custom wines are kitschy-cool,” she says. “One thing that’s not...Paul Brady himself. Not that he’s not cool—he is, but more than that he’s warm. A host in the truest sense of the word.” Pop into Paul Brady Wine at 344 Main Street in Beacon for some #upnorthshit. On Mondays, the corkage fee is waived—meaning guests can buy a bottle at the shop and enjoy it at the bar. Wednesdays and Thursdays feature different happy hour drink specials. And don’t forget to grab a beanie on your way out. Like Thoreau says, “Live your life, do your work, then take your hat.” Paul Brady Wine is currently open Monday and Thursday, 12-9pm; Friday and Saturday, 12-10pm; and Sunday 12-6pm. On May 26, the shop will switch to summer hours: Monday, Wednesday, Thursday, 12-10pm; Friday and Saturday, 12-11pm, Sunday 12-9pm. ...

Tags: Bars

Håkan Mårtensson Crafts Chocolate Works of Art in Beacon

At Hakan Chocolatier in Beacon, Swedish-born master chocolatier Hakan Martensson turns out exquisite bonbons, chocolate bars, and even the odd chocolate sculpture in a storefront that also serves espresso drinks and pastries.

Tags: General Food & Drink

Sips & Bites: 5 Places to Eat this Month | May 2022

Five new, soon opening, and recently reimagined restaurants and markets in the Hudson Valley to visit this month.

Tags: General Food & Drink

2022 Map of Hudson Valley Craft Beverage Producers

The Hudson Valley has a thriving craft beverage scene, with small-scale artisanal breweries, vineyards and wineries, distilleries, cideries, and meaderies. Here's a look at all the players in the region. Illustration by Mosa Tanksley...

Tags: Craft Beverage Industry

Rossi & Sons Alimentari Opens in Poughkeepsie's Eastdale Village

Rossi & Sons new location in Eastdale Village is a 3,000-square-foot Italian food lover's paradise.

Tags: Market

Hibernation Over: The Beloved Bear is Returning to the Bearsville Theater Complex

The storied eatery the Bear Café, part of the Bearsville Theater complex, has been shuttered since 2019. Open on and off and with various owners since the ’70s, it’s remembered for high-end food and celebrity clientele, including names like David Bowie and Uma Thurman. The entire complex of businesses and buildings was the brainchild of music manager Albert Grossman, who wanted to create a space for artists to record, stay, and of course, eat. Since its closure, locals have eagerly awaited the Bear Café’s return. The spot will live on in its newest incarnation, the Bear, an upcoming restaurant in the space that used to house the Little Bear Chinese restaurant. The Bear Café’s former home next door is now occupied by a Mexican restaurant dubbed the Bear Cantina. After the Little Bear’s lease ran out in September 2021, Bearsville Complex owner Lizzie Vann began renovations on the space with plans to bring the Bear Café’s spirit back to life. While paying homage to the original, Vann wants to make this restaurant a completely new experience. The space’s highlight is the riverside room, with large windows overlooking the Sawkill Creek. “We have one of the best views in Woodstock,” says Vann. “And one of the best locations in Ulster County.” The riverside room is filled with black walnut tables by Steve Heller of Fabulous Furniture, and pink velvet chairs. Vann wanted to recreate the vibe of a botanical garden, so there’s plenty of greenery on the tables and hanging from the ceiling. “If you look out the riverside windows, you’ll see that the bed of the Sawkill is filled with this beautiful bluestone that’s been polished by the water,” says Vann. “So we took those stones as the color inspiration.” The space is done in varying shades of cool gray and white, with the new bar made of three large slabs of bluestone. Lighting is provided by copper artichoke lamps from Danish company Louis Poulsen. According to chef Josh Rajala, the Bear’s menu will be fresh and new, with a few old favorites thrown in. He’s not showing his hand yet, but he says, “There will be some Easter eggs for the locals—some things they can relate to and reminisce with.” Rajala worked with former Bear Café owners chefs Eric Mann and Peter Cantine before the place closed. He will continue to take his lead from them. “What was so special about the Bear Café was there was no schtick,” he says. “It was just good food.” Rajala plans to incorporate influences from all over the world, including Asia, Portugal, and Spain, all made with Hudson Valley ingredients. The Bear is expected to open this May, for diners old and new to enjoy the historic institution’s return. ...

Tags: Restaurants

Nicholas Leiss Brings Love of Hudson Valley Cuisine to Life at Exclusive Dinners

Chef Nicholas Leiss has been attracted to the kitchen since he was a little kid on a stepstool cooking beside his grandmother. His passion for cooking led him to the Hudson Valley’s Culinary Institute of America. After graduating in 2010, Leiss cooked at restaurants all over the world from Denmark to Manhattan. While working at Michelin-rated establishments in New York City, like Gunter Seeger and the now-closed Colicchio & Sons, Leiss continued to live upstate. And more and more, he noticed the Hudson Valley’s bounty creeping into Manhattan kitchens. “A lot of the great ingredients we used were coming from the Hudson Valley,” he says. He took to calling the Hudson Valley the “bigger apple,” for this abundance of farm-fresh produce, dairy, and meat. “Anyone who knows me knows that I rant about how great the Hudson Valley is,” Leiss says. “So I needed to start getting those ideas down.” In 2019, with encouragement from his wife, he began his blog Farm2ChefsTable. On the site, he interviews local farmers, shares recipes, and educates readers on food preserving techniques and sustainable growing practices. “The blog is about what makes the Hudson Valley tick food-wise,” he says. “We have foragers, farmers, and artisans all right here. Let’s highlight that.” Farm-to-Table Dinners While the blog is a good source of practical information, food is primarily a sense experience—a dimension that was lacking from the online sphere. So starting this July, over five months Leiss will be put all his knowledge and connections to use in a series of four exclusive farm-to-table dinners held in the pasture at Hover Farms. Leiss fell in love with the place when interviewing proprietor James Himelwright for his blog last year. Himelwright’s Red Devon cattle are grass fed, and his chickens are pasture raised, falling in line with Leiss’s sustainable sensibilities. Leiss will be dry aging Hover Farms beef for 90 days in preparation for the first dinner. Leiss will also put his network of local farmers and cooks to use with produce from Field and Larder, salumi from La Salumina, and even foraged ingredients from Deep Forest Wild Edibles. “I’ll be featuring a lot from the forests of the Hudson Valley, not just the pastures,” Leiss says. “A lot of those things might be under the radar.” He plans to change the menu with the seasons, ensuring each meal will be special. The food won’t be the only locally sourced element of the dinners. “For the plates, I’m working with the Newburgh Pottery,” says Leiss. “When you have plates made by someone you know in the area, it tells a story, as opposed to just ordering a bunch online.” The chef’s meal will consist of a few snacks to get diners acclimated and comfortable, then dinner, followed by dessert. Drink pairings will consist of wine, local brews, juices, and kombucha. Leiss is purposefully straying from terms like “tasting menu” and “10-course meal.” “I want to take something formal and make it informal,” he says. The dinners will be both relaxed and intimate, with only 10 seats available. Tickets will be up for grabs in early May, when you can DM Leiss at Farm2ChefsTable on Instagram to reserve a spot. Leiss has hopes that the dinners will lead to his own restaurant. They will be a smaller version of what he wants to accomplish in the future. You’ll have four opportunities to see what he has to offer, with dinners on July 9, September 24, October 22, and November 12. ...

Tags: Culinary Events

In Good Spirits: Tuthilltown Spirits Distillery in Gardiner Is a Must-Stop for Craft Beverage Lovers

Those who know a thing or two about the history of New York’s craft beverage boom know that Tuthilltown Spirits Distillery in Gardiner was where it all began. In opening the first distillery in New York after Prohibition and advocating for updated laws to do so, Founder Ralph Erenzo jump-started the state's craft beverage industry and made Tuthilltown's link of Hudson whiskeys a household name in the process. Suffice it to say, a day trip to Gardiner to hang out at the distillery and its bucolic 36 surrounding acres is a bit like visiting New York’s craft distilling Mecca, complete with exclusive access to the distillery's full line of spirits and plenty of gorgeous Hudson Valley acreage to roam.

Tags: Craft Beverage Industry

Pantry Haven: Stella's Fine Market in Beacon

Nikki Hayes brings a decade's worth of product package design experience and a lifetime of passion for cooking to Stella's Fine Market in Beacon. The provisions market, which opened in December, stocks carefully curated selection of food, NA beverages, kitchenware, and new and vintage cookbooks.

Tags: Market

Troutbeck's Spring Beverage Residency Brings Women Tastemakers to Amenia

Sitting on 250 acres in the rolling hills of Amenia, Troutbeck has a storied past as a relaxing and refined country inn that, over two centuries, has lodged the literate likes of Mark Twain, Henry David Thoreau, Ralph Waldo Emerson, John Burroughs, and Joel Spingarn. With a guest book like that and magazine-worthy grounds, the estate is itself a celebrity of sorts. Since reopening under new owners in 2017, Troutbeck has earned acclaim beyond its accommodations for its onsite restaurant. The kitchen is ably helmed by Michelin-starred executive chef Gabe McMackin, whose CV includes time at The Mayflower and Thomas Moran’s Petite Syrah, Blue Hill at Stone Barns, Gramercy Tavern, The Finch. McMackin’s seasonally shifting menu of New American fare and multi-course tasting dinners pay homage to the region’s producers, with hyper-fresh, local ingredients. McMackin’s food, which recently earned him a James Beard nomination is certainly worth the drive. But it’s not all that Troubeck is dishing up this season. Spring 2022 brings the launch of a beverage residency program with four women leaders in the field. The series kicked off on March 29 with a two-night stand by wine director and educator Lee Cambell. Things will continue April 26-28, with a visit from Greenpoint Cidery founder and cidermaker Nika Carlson. After educating Troutbeck service staff on her ciders and other styles, on Wednesday, April 27, Carlson will offer a public-facing cider class with tastings and information on the cider-making process, styles, and history. On Tuesday, April 28, Carlson will celebrate the launch of Greenpoint Cidery's newest release with a party in the pole barn including a curated cider bar, a family-style dinner cooked on the Troutbeck fire truck, and live music. May 15-17, Victoria James, the James Beard-nominated beverage director for the Michelin-stared Korean steakhouse Côte NYC and founder of the Côte Wine Club, will be in residence at Troutbeck. The main public-facing highlight is a double-header on Sunday, May 15. The Wine Girl author will give a book talk followed by a dinner with wine pairings. She’ll speak with the Troutbeck staff and walk them through her curated wine selections, will be available on the restaurant menu all week. The residency series wraps up the first weekend in June when, Yola Mezcal co-founder Gina Corell Aglietti stops into town for a smokey stay. The women-led, women-invested brand’s mezcal is made in Oaxaca on cofounder Yola Jimenez’s family farm and bottled by women. On Sunday afternoon, Aglietti will lead a poolside mezcal workshop at Troutbeck, followed by a Yola Mezcal dinner and party in the courtyard and the Pole Barn. Yola Mezcal cocktails specials will be available all week on the Troutbeck menu. The beverage residency series has a multipronged purpose—each of the industry leaders will educate staff and guests in their area of expertise as well as curate a drink menu and pairing experience, diversifying the voices shaping Troutbeck’s beverage program. Each of the events is ticketed and open to guests, members, local farmers, and the public. ...

Tags: Culinary Events

Chef John DeLucie to Open Merchants Social in Hudson in May

In May, New York City celebrity chef John DeLucie will throw open the doors to his first upstate venture: MerchantsSocial in Hudson. Located in the former Ca'Mea space on Warren Street, Merchants Social will specialize in hyperlocal fare using region's bounty plus a Northeast raw bar, with three distinct spaces for dining and drinking, including a 74-seat courtyard.

Tags: Restaurants

Haven Market: A Refuge for Safe Eating and Holistic Wellness

On Main Street in Livingston Manor, the Haven Market is devoted to providing fresh, organic, and local groceries at wholesale prices, lifestyle products, and prepared vegan dishes, along with an onsite nutritionist and demonstration kitchen.

Tags: Market

Head to Walden This Arbor Day for Angry Orchard’s Fourth Annual Arbor Day Tree Giveaway

If your green thumb has been itching to get out and enjoy the springtime planting season to its fullest, Angry Orchard is throwing an Arbor Day giveaway you definitely won’t want to miss. Next Friday, April 29 from 12pm to 6pm, head out to Angry Orchard’s historic 60-acre orchard in Walden for its fourth annual Arbor Day Tree Giveaway of 250 ready-to-plant apple saplings.

Tags: Craft Beverage Industry

Walk In/Stumble Out: Cafe by Day, Bar by Night

A Dual-Concept Single Storefront in Livingston Manor Has You Covered Morning to Night
In the past decade, the Sullivan County hamlet of Livingston Manor has gotten a hip makeover, with an infusion of new residents and businesses. But the village’s slogan, “Small Town, Big Backyard,” remains unchanged, emphasizing the outdoors-oriented quality of life here, shaped largely by the confluence of three waterways, which give Livingston Manor its identity as a prize fly fishing destination. Still the small town has gotten livelier in recent years, pandemic be damned. On Main Street, just a few doors down from the Beaver Kill, which is gushing wildly this time of year with spring thaw, the comically dubbed Walk In/Stumble Out is making the most of a single retail storefront with a combo cafe-by-day/bar-by-night concept. Opened in February 2021 by Brooklyn expats and newlyweds Erin Ellis and Lily Price, the storefront at 62 Main is buzzing from 8am to 4pm with a faithful breakfast and lunch crowd that comes for the sandwiches served on flaky Southern biscuits made using a generations-old family recipe. These loaded breakfast and lunch selections might come with ham hock braised collards, local eggs, and Catskill Smokehouse ham; or buffalo fried chicken with bleu cheese, carrot, and celery; or refried beans, scrambled egg, avocado, queso fresco, and charred salsa. Walk In also serves up full espresso bar offerings using beans from Brooklyn darling Variety Coffee Roasters. After closing for an hour, Walk In reopens at 5pm as Stumble Out a boisterous bar and restaurant, serving up specialty cocktails and a rotating food menu with dishes ranging from a lamb ragu, cacio e pepe, and endive salad with shaved fennel, candied spiced walnuts, bleu cheese, and a pear and lemon golden raisin vin, to a Thai sea bass special served with red curry coconut sauce, glass noodles and sautéed vegetables including leeks, scallions, carrots, and aromatics. A street-side bank of windows floods the tiled space with natural light, while by night, the neon-surround bar back offers a different kind of illumination. The bar is long and regularly full with people sipping lattes and later cocktails alongside their food. During the warmer months, cherry red sidewalk tables fill up with chattering brunch guests and neighbors stopping for a chat. Given the near-instant acclaim of Walk In/Stumble Out (it’s been written up in Forbes and Escape Brooklyn), owners Ellis and Price moved quickly to open a second location building on the homerun success of the Walk In’s fluffy biscuits. Directly across the street, the couple opened the Neon Croissant in July 2021. The storefront maintains the boulangerie tradition of previous occupant the Brandenburg Bakery with a mouthwatering selection of baked treats, ranging from croissants and breads to cookies, cakes, tartlets, and pies. It’s not uncommon to see one of the employees from either business crossing Main Street with a tray of croissants or biscuits hoisted high, a sight that only confirms the feeling that you've landed in a utopic slice of Smalltown America. ...

Tags: Restaurants

Palizzata in Kingston Reopens as Tony & Nick’s

Under the Same Ownership, the Stockade District Eatery Pivots to a More Casual Menu and Atmosphere
The iconic building at the corner of Wall and John streets in Uptown Kingston has been home to many restaurants over the years, including Alebrijes and the Kingston Tea Garden. Since 2018, it’s been Palizzata, a white-tabelcoth restaurant serving up Northern Italian fare like vitello tonnato and porchetta. But owners Eric and Joseph Cafaro noticed that when the pandemic began, their Ellenville restaurant, the more casual eatery Tony and Nick’s, was thriving while Palizzata, with its sit-down service and higher price points, was struggling. So they pivoted, reopening the spot in March as a second Tony & Nicks location. “With the changing times, Tony and Nick’s seemed like a better fit for uptown Kingston,” says Eric Cafaro. “And the food reaches a much wider audience.” The regular menu at the new Kingston Tony & Nick’s location offers Italian-American favorites like chicken parmesan ($19.99), spaghetti and meatballs ($17.99), and plenty of varieties of thin-crust, brick-oven pizza. There’s also the vegan menu, with options like Beyond bolognese ($17.99). The Kingston location also makes its own mozarella daily, as well as the pastas for dishes like garlic cream alfredo ($16.99), shrimp scampi ($21.99), and stuffed rigatoni ($19.99). While Palizzata is gone in name, its legacy lives on in the menu. “In the short stint Palizzata was there, some of our dishes became very popular with regulars,” says Cafaro. “So we’re going to run those as continuous specials.” One such favorite is the Barolo braised brisket, with creamy polenta and spinach ($24.99). The wine lists in Ellenville and Kingston will be slightly different as each location has its own collection stocked. Handmade pasta is only offered at the Kingston location, alongside a small provisions market stocked with over 200 grocery products including imported Italian sauces, oils, balsamic vinegars, cheeses, fresh pastas, and many ingredients used in the restaurant's own kitchen. Cafaro says the new Tony and Nick’s has already seen plenty of customers. “It’s being received better than we could have hoped,” he says. ...

Tags: Restaurants

Bistro Brunch Bliss at Willow by Charlie Palmer in Rhinebeck

Mirbeau Inn & Spa’s signature restaurant is serving up elevated twists on brunch classics this Easter and Mother’s Day
If elegant European bistro vibes and modern interpretations of classical French cuisine sound like your ideal scene, look no further for your brunch fix than Willow by Charlie Palmer. The special Easter menu, on offer Sunday, April 17 from 11am-4pm, is chock-full of elegant spins on lovable brunch standbys sure to appeal to your whole crew.

Tags: Restaurants

Filipino Restaurant Hapag Kainan to Open in Highland April 30

Chef-Owner Alvin Balbastro Joins a Growing Enclave of Filipino American entrepreneurs in Highland
On April 30, Filipino restaurant Hapag Kainan will celebrate its grand opening in Highland, NY. The new eatery, by Alvin Balbastro, is the latest in a growing constellation of businesses by Filipino American entrepreneurs in the small hamlet. Hapag Kainan will dish up rich, Filipino comfort food classics from adobo to pork sisig, lumpia, and sinangag.

Tags: Restaurants

Gopal Farm in New Paltz Grows Indian Heirloom Veggies & Ayurvedic Herbs

Alongside Classic Upstate Produce, this Farm Collective is Working to Save & Seed the Flavors of India for Future Generations
Traditional Indian vegetables, like ash gourds, gongura, and Himalayan black radish, are often hard to source in the US. But Gopal Farm in New Paltz and its sister sites, specialize in producing traditional Indian vegetables and Ayurvedic herbs organically from heirloom seeds, as well a ethical, grass-fed dairy products from their no-kill herd.

Tags: Farms & CSA

Goodnight Kenny Coming to Poughkeepsie Late Summer

Park Bar Veterans Open a Neighborhood Bar
At Park Bar in Manhattan, beneath the massive arched mirror, Davina Thomasula and Megan Giometti met bartending. Now, years later, they are opening their own watering hole, Goodnight Kenny, in a historic building in Poughkeepsie, which in the '40s was a bar called The Ritz.

Tags: Bars

For Mama Roux in Newburgh, the Conversation on NOLA Cuisine Is Ever-Evolving

Since Mama Roux opened in 2019, Chef Matty Hutchins has been deftly blending mainstays of the Southern, French, and Creole larders with new cuisines and techniques that would easily be at home on an ambitious tasting menu.

Tags: Restaurants

Kitchen Sink Reopens to Offer Communal Dining and Rotating Menu

Kitchen Sink in Beacon has made the switch into a supper club.

Tags: Restaurants

Pamela's on the Hudson: Newburgh's Hidden Waterfront Restaurant

Pamela's on the Hudson, located in the Newburgh Yacht club, has been a scenic and tasty destination hiding in plain sight since 2003.

Tags: Restaurants

West Kill Brewing to Open Satellite Tasting Room in Kingston Summer 2022

West Kill Brewing trades mountain vistas for Broadway buzz with its new satellite tasting room in Midtown Kingston, planned for opening summer 2022.

Tags: Craft Beverage Industry

House Party: Quinnie's in Hudson Dishes Up Fresh Fare & Provisions in an Old Farmhouse

When the pandemic hit, event planner Quinn Levine's weddings went belly-up. Instead of panicking, she took the opportunity to dive headfirst into a long-time dream. She and her husband bought a 250-year-old farmhouse and turned it into Quinnie's—part breakfast and lunch spot, part provisions market, all heart.

Tags: Restaurants

Matters of Taste: Chef Alexis DeBoschnek on Resourcefulness, Flavor, and Family

The Buzzfeed Veteran Prepares to Drop her First Cookbook this Month
The Catskills-based food influencer and Buzzfeed veteran Alexis DeBoschnek is publishing her first cookbook, To the Last Bite, later this month.

Tags: Books & Authors

5 Places to Eat & Drink in the Hudson Valley This April

From Southern comfort food to Himalayan momo (dumplings) to a converted train depot-turned-cafe, here are five Hudson Valley food and drink destinations to check out this month. Darlings 838 Route 32, Tillson | Darlingsny.com Just like there are flyover states, there are what could be called drive-through towns. The hamlet of Tillson in Ulster County is one. Tillson is mostly a residential community, a place you pass through on your way to somewhere else—especially since its one watering hole, the Postage Inn, closed in 2021. But after more than three decades, the building is getting a facelift and a new identity. It will reopen in early May as Darlings, a bar and restaurant serving Southern food and craft cocktails. The venture is the latest hospitality undertaking from the owners of Huckleberry in New Paltz, Julie Dabbs and Billy Simkiss and Leah Allen and Mike O’Neil, who own six bars including New York City-based Abilene, Skylark, Lowlands, and The Adirondack between them. These two couples are joined by a third—Madi Taylor and Luke Peters, who have worked front-of-house at Huckleberry since its opening in 2015. The Central 330 Railroad Avenue, Peekskill | Centralpeekskill.com The historic Peekskill train station was built in the 1870. From the late '90s to the end of the aughts, the beloved PJ Kelly’s Pub and Restaurant occupied the space. They closed in 2011, and the building remained empty for almost a decade. Now, partners Louie Lanza, Chippy Manzer, and John Sharp (Birdsall House, Gleason’s) have given it a chance at life with The Central, which opened in November. There’s plenty of coffee for commuters who need their caffeine fix, with lattes, cappuccinos, and macchiatos made with Peekskill Coffee. A wide selection of pastries is available, with sweet and savory scones ($3.50), biscuits served with honey butter ($3.75), and a quiche with bacon, caramelized onions, and manchego cheese ($4.50). There’s also a variety of sandwiches available. For a classic breakfast, there’s the bacon, egg, and cheese on a kaiser roll ($6). The Spanish brie press comes with jamón, honeycrisp apple, and hot honey dijon ($16). Another option is the veggie press, with hazelnut pesto, eggplant, bell peppers, and feta ($12). A liquor license is in the works, so The Central will offer drinks to returning commuters as well. Stissing House 7801 South Main Street, Pine Plains | Stissinghouse.com The Stissing House, an 18th-century landmark in Pine Plains, has operated as a bar/restaurant/inn since it was an overnight spot for Revolutionary War hero the Marquis de Lafayette. Most recently it was run as a French restaurant for 15 years by Michel and Patricia Jean until 2020. In mid-March, chef Clare de Boer reopened the it, keeping the historic name. The revived eatery is the first solo restaurant project for de Boer, an alum of London’s River Cafe (along with Hugh Fearnley-Whittingstall, April Bloomfield, and Jamie Oliver, among others revered chefs) who opened the Michelin-starred King in the West Village with fellow Brit Jess Shadbolt and Annie Shi in 2017. The menu is elevated tavern food that’s sturdy and understated—and mostly wood-fired. Dishes includes fin de la Baie oysters from New Brunswyck ($3.50), a Caesar salad ($17), beet and caper soup ($15), wood-roasted chicken with lemon and wedge potatoes ($29), seafood chowder with a giant saltine ($31) and sticky toffee sundae ($13) for dessert. Blue Plate 1 Kinderhook Street, Chatham | Chathamblueplate.com After being closed for more than a year, in late January, Chatham institution Blue Plate reopened for dining. The new owner, David Grunberg, is the son of longtime proprietor Judy Grunberg, who died in 2019. Chef Tomas Antonio is sticking to the established New American culinary vibe of the restaurant›s former identity, but he’s leaning more heavily into local sourcing of ingredients. Some of the dishes currently on the menu include Blue Plate meatloaf ($19), eggplant and chickpea stew ($18), vegetable tempura ($13), herb-roasted half chicken ($24), and grilled trout filets ($28). Momo Valley 455 Main Street, Beacon | Momovalley.com J. Lama, a native of Nepal, has been slowly upscaling her dumpling business since 2018. First she ran a pop-up, then at a stall in the Hudson Valley Food Hall in Beacon. In January, Lama opened her own brick-and-mortar location at the east end of the city. For the uninitiated, a momo is a traditional dumpling found primarily in the cuisines of Nepal and Tibet. Momo Valley offers four varieties—chicken, beef, spinach and cheese, and a vegan vegetable medley—(all 6 for $12). All the food is made on premises by Lama and her parents, and the menu includes entrees as well. The Himalayan Chicken Bowl is creamy, chunky chicken and garlicky broccoli served with jasmine or brown rice ($14). The Thukpa Bowl is house-made grass-fed beef bone broth with egg noodle, topped with seared chicken strips and garnished with scallion & cilantro ($16). ...

Tags: General Food & Drink

Tony's Pizzeria Building Bought by the Owners of Ollie's Pizza

Bistro, Slice Shop, and Provisions Market Coming Late Fall 2022
In late March, the team behind High Falls bought the building that houses Tony's Pizzeria on Broadway in Kingston. After renovations to the pizzeria and adjacent two retail spaces, the team plans to open a bistro-style restaurant in the old Tony's spot, next door an Ollie's slice shop, and a provisions market/commissary kitchen.

Tags: Restaurants

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Hudson Valley Food

Focus on locally sourced food at restaurants in the Hudson Valley allows for fresh, seasonal, and diverse farm-to-table offerings year-round. A dining experience in the Hudson Valley gives you a taste of the region itself—what fruits and vegetables are in season and what artisanal products are made in the area. The Culinary Institute of America in Hyde Park is one of the top cooking schools in the world, and many Hudson Valley restaurants are staffed with CIA graduates. From modern gastropubs to old-world cafés, Hudson Valley restaurants include a wide variety of culinary styles, applying innovative techniques to the local palette.

Hudson Valley Drink

From wineries to breweries to distilleries, the Hudson Valley is home to a thriving craft-beverage industry. Historically, the Hudson Valley is an important place for wine and spirits, home to places like Tuthilltown—the first microdistillery to open in New York since Prohibition. The Hudson Valley offers a vibrant scene for locally made artisanal wine, beer, hard cider, and spirits, and many facilities offer tours and tastings for a behind-the-scenes look into the handcrafted process. Hudson Valley restaurants and bars also offer regional beer and wine and artisanal cocktails made with local spirits.

Hudson Valley Restaurant Week

During Hudson Valley Restaurant Week, the region's finest culinary creations are available at bargain prices. The region-wide food event includes more than 190 participating restaurants offering three-course prix-fixe dinners and lunches. These restaurants are located in seven counties along the Hudson River from north of New York City to just south of Albany. Restaurants, the farmers who supply them, and the surrounding businesses all benefit from increased neighborhood traffic during Hudson Valley Restaurant Week, making it an important event for the local economy.