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.

All Roads Lead to La Salumina

All Roads Lead to La Salumina

The Hamlet of Hurleyville Gets a Traditional Tuscan Salumeria
Hurleyville’s quaint main drag has undergone a quiet renaissance in recent years.

Tags: Market

 

Terrain & Table Seasonal Dinners Return to Celebrate Food at its Source

Terrain & Table, an immersive outdoor dining experience with local, sustainable food and pastoral views, returns to the Hudson Valley on June 25 with their first dinner of the season at Bethel Woods. Monthly events held across the Catskills and Hudson Valley feature a different location each time, but the throughline is always enjoying food at the source at sites like farms, orchards, or vineyards. Terrain & Table is a division of the Farmhouse Project.

Tags: Culinary Events

The Dig on Millerton's Main Street is Both Restaurant and Creative Community Hub

The Dig on Millerton's Main Street sells pantry staples, smoothies, sweet and savory crepes on weekends, and has a daily changing breakfast and lunch menu. The Dig has become a hub for the work of local artists as well as a community gathering place, hosting food-themed events featuring traditional dishes made by locals, live music, and artist pop-ups.

Tags: Restaurants

Bus Stop Grill: Garrison's Mobile Restaurant and Family Business Innovation

Driving down Route 9 outside Garrison, it’s hard to miss the Bus Stop Grill—a large bright red bus-turned-restaurant parked on the side of the road. The mobile restaurant is the brainchild of local business owner Ernest Knippenberg, whose bus company Hudson Valley Charter Service has been in the family for more than 50 years. Bus Stop Grill offers both breakfast and lunch, served from 7 to 11am and 11am to 3pm respectively. The menus feature American classics––breakfast sandwiches, rolls, bagels, pastries, and muffins in the morning, with corned beef and pastrami sandwiches as the mainstay of the afternoon offerings.

Tags: Restaurants

Talbott & Arding Cheese and Provisions Shop Gets a Space Upgrade

Hudson’s premier cheese and provisions shop Talbott & Arding is expanding into a sprawling new space on Allen Street next month. Clocking in at 8,000 square feet, the new storefront will be a continuation of T&A’s current concept as a hub for local provisions makers. With plenty of room to stretch their wings, the new location will have expanded offerings of cheese, charcuterie, pastries, and fresh pasta, plus a re-crafted food menu.

Tags: Market

Tips for Summer Grilling Success

Advice from the team at Berkshire Food Co-op
There are few things that shout “summer” quite like a good old-fashioned barbecue. And with the return of larger gatherings with friends and family this summer, it’s time to refresh yourself with the tips and tricks that will carry you and your trusty grill through the season. To learn more, we turned to the team at Berkshire Food Co-op in Great Barrington, Massachusetts, a go-to for local and sustainable food at accessible prices since 1981.

Tags: General Food & Drink

Sips & Bites | June 2021

From a new cafe to tapas and an organic grocer, here are five places to eat, drink, and food shop this June.

Tags: General Food & Drink

Chef and Food Writer Tamar Adler's Recipe for Joy

A Culinary Poem for Our Time
Tamar Adler is hard at work on her next cookbook, a follow-up to 2018's Something Old, Something New: Classic Recipes Revised.

Tags: General Food & Drink

New Lunch Spot in Newburgh: Toasted, an Artisan Bistro

For the last five years, Sam Satanovsky worked as the front-of-house events captain at New York City's NoMad Hotel, a Michelin-starred kitchen, handling all the private rooftop events. When the pandemic hit, this work ground to a halt. On a visit to see his childhood friends in Newburgh, they presented him with a 120-year-old run-down building on Liberty Street. “Screw it,” he said. “Let’s open a restaurant.” Toasted currently focuses on lunch, with salads, sandwiches, and soups made using hyper-fresh ingredients from local farms. But in the future? Live music in the backyard, brunch, and dinner.

Tags: Restaurants

The Farmhouse Market: A New Food Fixture on Cornwall's Main Street

After years of traipsing around upstate on weekends, shopping in local markets to assemble the perfect summit snack before hitting the trail, Brooklynites Rosey Ott and Anthony Lanci decided to move upstate and create their own provisions outpost. On Cornwall's Main Street the Farmhouse Market boasts fresh produce, meat, cheese, baked goods, beer, cider, wine, dry goods––even prepackaged charcuterie boards for grab-and-go hiker types.

Tags: Restaurants

Mangia! Barbaro Taps into Millbrook's Italian Roots

With a bright orange sign and matching umbrellas on the sidewalk, Barbaro in Millbrook is hard to miss. If the jolly signage wasn’t enough, it’s also right in the heart of the small village, at the corner of Franklin Avenue and Church Street, appropriate placement for what has rapidly become the go-to gathering spot and date night destination for locals. Channeling a mix of Millbrook's Italian heritage and upscale horse country vibes, Barbaro offers classic Italian dishes in an elegant atmosphere.

Tags: Restaurants

Like Moths to a Flame: Gravitate to The Lantern Inn for Wood-Fired Pizza & Craft Beer

In the Wee Hamlet of Wassaic, A Culinary Oasis
At various times in the last 100 years, the building that houses The Lantern Inn in Wassaic has been a tavern, a private residence, and a pool hall. As the longtime local watering hole, the Lantern’s fare has evolved from microwaved bar bites to farm-to-table fare in the eight years since the founders of the Wassaic Project bought the building. Under head chef Johnny Dearth, who hails from Michelin-starred Faro in Brooklyn, the Lantern Inn’s menu leans Italian, with an emphasis on seasonality.

Tags: Restaurants

Head Out to Walden Next Weekend to Celebrate Angry Orchard’s 5-Year Anniversary

On Saturday, May 22 and Sunday, May 23, the Angry Orchard Cider House will be celebrating its 5-year anniversary with a limited-edition cider release and specialty tasting
Given the popularity of hard cider today, it’s hard to imagine that it wasn't long ago that Angry Orchard was just starting out in the world. Since its 2015 purchase of a historic 60-acre apple orchard in Walden, the Angry Orchard team has been working to transition the orchard back to the bittersweet apple varieties that long ago made the Hudson Valley a famous cider-making region. In honor of its five-year anniversary, Angry Orchard is celebrating this May with two days of events on Saturday and Sunday May 22-23 and the release of its limited edition 5 Years cider.

Tags: Craft Beverage Industry

5 Local Brands You Didn’t Know You Could Find at Sunflower Market

From specialty cheeses to CBD products, there's something to pique everyone's interest
Those local to the Woodstock or Rhinebeck areas will no doubt know Sunflower Natural Foods Market as a go-to for healthy, local, and organic food in the Hudson Valley. Since 1978, sourcing from the region’s many farms and producers has been central to the mission of the family-owned and -operated market. With such a diversity of products available in-store however, it can be easy to overlook some of the hidden gems that line Sunflower’s shelves. To help you discover a few of them on your next visit, we’ve rounded up five local brands that you should definitely keep an eye out for.

Tags: General Food & Drink

Hudson Valley Restaurant Week Is Back!

The May event is the perfect way to explore the region’s bounty and show your support for the restaurant community.
After a long winter, the warm spring temps are finally encouraging locals and visitors alike to get out and explore the Hudson Valley’s culinary gems once again. This year, the start of outdoor dining season will also mark the return of one of the region’s most beloved biannual culinary events, Hudson Valley Restaurant Week. The two-week-long event, which began in 2006, is the perfect way for diners to celebrate the diversity of chefs and restaurants that have made the Hudson Valley a renowned dining destination—and to support a community that has weathered the worst of the pandemic.

Tags: Culinary Events

A Long Talk with Craft Beer Pioneer Tommy Keegan (1970-2021)

An interview from October 2020 with the late, great Tommy Keegan about his almost two decades running Keegan Ales in Kingston.

Tags: Craft Beverage Industry

Dirty Bacchus: This Natural Wine Store Might Send You Into Ritual Ecstasy

There's No Booze in this Beacon Wine Shop, Just Natural and Low-Intervention Wines, Meads, Ciders, and Sake
“I wasn’t that big into wine,” says Steven Ventura, owner of Dirty Bacchus in Beacon, “until the natural wine thing started, I just wasn't really moved by it.” Ventura was more partial to spirits. His whisky obsession led to a blog on independently bottled Scotches called The Maltfreak and a gig curating the brown liquors for Palate Wines in Newburgh when it first opened over five years ago. “I ended up just doing the wine too,” Ventura says. “That is really my only previous work experience in this line.” A fellow employee began introducing Ventura to low-intervention wines. “We were never really able to convince the owner to go in that direction,” he says, somewhat ruefully. But his own interest had been piqued. Ventura kept learning, reading, and tasting, and last June he opened Dirty Bacchus, dedicated exclusively to low-intervention, organic or biodynamic, sustainably farmed, vegan wines, as well as a selection of organic ciders, meads, and sake. “This was kind of a retirement project, but now I’m working six days a week,” says Ventura, who also co-owns the restaurant, bar, and music venue Quinn’s in Beacon. “I’m really enjoying myself and I’m meeting a lot of great people.” Ventura conceives of the store as a farm stand for products sourced directly from small, independent producers whenever possible. “Wine is an agricultural product first and foremost,” he says. “Wine made from organic or biodynamic grapes, and made simply, with few or zero additives, is more healthful, more healing and beneficial, than conventional industrial wines, and better for the planet and for humanity’s future overall.” The shop carries a wide range of wines from around the world, including Western Europe, the US, and a slew of under-explored winemaking countries like Croatia, Slovakia, the Czech Republic, Georgia, Hungary, Greece, and Mexico. Given the unfamiliar provenance of many of these wines, Ventura does a good amount of customer education. “People don't just walk in and buy a $50 bottle of wine from Quebec,” he says with a chuckle. “But once they do, they come back and buy more. I haven't based this store on any kind of market research. Everything in here is wine that I love. This is like my private collection and I let people buy bottles from it. That’s the beauty of having my own store—there are winemakers I've always been curious about but never been able to find them before. Now I have them. I’m learning more all the time.” Ventura opened the shop with about 75 wines and now has 392, among which are a number of “unicorns” you can’t find elsewhere. “I haven't taken a penny out yet. I just keep building the collection,” he says. “At the moment, I’m staring at 21 cases of wine that I have no place to put. My enthusiasm is getting a little out of hand.” The shop is designed to be accessible to both new and seasonal natty wine drinks, and includes a section of $20-and-under picks, another of guzzleable wines dubbed “Glou Glou, Oops I Drank the Whole Bottle,” and another titled "You'd Never Know," of low-intervention wines that taste like their conventional counterparts. "I love the extraordinarily broad spectrum of aromas and flavors and styles that natural wine as a category encompasses," Ventura says. "One can get so specific when pairing these wines to foods!" All the wines he carries are vegan, organically or biodynamic farmed, wild fermented, made with as little SO2 as possible, unfined, and largely unfiltered. He tends to avoid new oak, which masks terroir. “The ideal of natural wine is that nothing’s added, nothing’s taken away,” he says. Ventura estimates that about 95 percent of the wines he stocks are hand-harvested, another thing that contributes to the higher price tags. “It's incredibly labor-intensive to make wine this way,” he says. “That’s my one problem with natural wine: It’s wine for the people, but most people have a hard time affording. I have a $20 and under section that has about 60 bottles—that is my hardest section to keep full. If it's going to meet all my other criteria chances are going to cost more than $20.” Still Ventura’s doing his best to democratize access to natural wines. Ventura had trouble picking a favorite wine, but he is a fan of wunderkind winemaker Francois Saint-Lo. “He lives and makes his wine in a cave in the southern Loire Valley,” he says. “And his wines are just fabulously alive and full of energy. His sister does the labels and they’re crazy.” Another top contender was Verre de Gris, a natural wine from Quebec produced by Pinard et Filles. "It smells and tastes of wild strawberries," he says, "but there is also something about it that is reminiscent of waking up on a cool morning camping in the open deep in a north woods pine forest. Hard to put into words." Dirty Bacchus is open Monday through Wednesday, 12-6pm; Thursday through Saturday 11am to 7pm; and Sunday 12-5pm. ...

Tags: General Food & Drink

Hit the Reset: The Games are Back On at Happy Valley Arcade Bar in Beacon

The Happy Valley Arcade Bar opened on Main Street in Beacon last August with the intention of bringing the best of '80s and early '90s arcade gaming back to Beacon: NBA Jam and Ms. Pac-Man, a Salt-n-Pepa-themed vending machine with the words "Push It Real Good" painted on the dispensary flap, and enough Day-Glo graphics on the walls to make you feel as if you've stepped inside your favorite Trapper Keeper. A week later they had to unplug the games due to pandemic regulations. But now, the vintage games are back on, the cocktails are flowing, and the patio is open.

Tags: Bars

3 Beacon Breweries Offering Craft Beers and Scenic Views

At roughly 13,000 residents, the City of Beacon isn’t exactly a sprawling metropolis. But as the early poster child for Hudson Valley revitalization (and later gentrification) it makes sense that Beacon would have its fair share of craft breweries. Three to be exact. Get into summer mode with these three taprooms offering craft brews and an outdoor space to sip and take in the mountainous beauty. Two Way Brewing Hudson Valley resident and founder of Two Way Brewing Michael O’Herron wanted his brewery to be a place where nature lovers could enjoy a craft beer with a scenic view of the mountains and river. He accomplishes this with Two-Way’s outdoor patio in front of the taproom, which is an ideal spot to hang out under a red umbrella or out in the sun with a pint, flight, or can of beer. The full service taproom, open Thursday to Sunday, is a cozy and rustic space recalling the outdoors with wood signs on tree poles that read “Trail to the Patio” and “Trail to the Bar.” Some beers on tap right now are the Two Way Climb High-PA, their flagship IPA recipe with some additions for a rounded taste, and the Two Way Devils Head Red, is a red ale brewed with roast barley for a toasted and mellow flavor. They also have a Hesperides Hard Cider made with Empire, Fuji, and Gala apples sourced from O'Herron’s family farm. All of their beers are brewed in-house in the facility right next to the taproom. Industrial Arts Brewing Located a bit outside downtown Beacon, Industrial Arts Brewing is housed in a large, once-abandoned factory building. It’s worth the trek, though, for the views alone. OUtside the taproom, a deck offers panoramas of the Hudson Highlands. Industrial Arts specializes in all things hoppy. In addition to their selection of limited releases and seasonal options, the brewing company has seven core beers that are always available in creatively designed and colorful cans: the Wrench Northeast IPA, Pocket Wrench Northeast pale ale, Metric Pilsner, Tools of the Trade extra pale ale, Torque Wrench double IPA, Power Tools IPA, and the Impact Wrench triple IPA. Their Farm and Philanthropy lines are created in support of causes, such as the Spring Landscape Helles Bock: a light lager with hints of honey, citrus, and mint for which 100 percent of profits go towards the Rockland Farm Alliance to connect local communities to organic food. The Yes Farms, Yes Beer is a 100-percent New York farm IPA with pineapple and lemon meringue flavors promoting local agriculture. Their State of the Art Series has small-batch experimental beers such as the Coffee Porter––brewed with Sumatra Coffee from Beacon-based Trax Coffee Roasters, and a Raspberry Lemon Lager with tart citrus notes ideal for a hot summer day. The brewery is currently under construction, and is taking to-go orders on Thursday to Sunday. Hudson Valley Brewing Hudson Valley Brewing’s 10,000-square-foot brewing space in downtown Beacon specializes in barrel-aged sour beers and tropical-fruit flavored IPAs, sometimes combining the two for specialty sour IPAs. Inside the brewery, one wall is stacked with barrels used for aging the beer, while more modern looking silver vats and brewing equipment dominate the area behind the bar. Bluegrass and American music plays over the loudspeakers and there is often food available from pop-up kitchens on site. Outside of the cinder block taproom, an outdoor patio with string lights offers a perfect spot to try their beers Fridays through Sundays. Some of their brews currently on offer are the Demiurge––a tiki-style sour DIPA with raw wheat, flaked and malted oat, milk sugar, blackstrap molasses, pineapple, lime puree, and almonds, and hopped with Mosaic and Azacca at $22 for a four-pack of 16-ounce cans; and the Curtains VII, a sour DIPA produced in collaboration with Veil Brewing Company and made with raw wheat, flaked and malted oat, milk sugar, pineapple, blueberry and Pinot Noir grapes, and hopped with Citra and Mosaic for $22 a four-pack. Hudson Valley Brewery is offering online-ordering with in-person pick-up Friday-Sunday, 12-5pm, and the patio is open Friday 3-10pm, Saturday 12-10pm; and Sunday 12-8pm. ...

Tags: Craft Beverage Industry

Psst! Gaskins is Reopening for Outdoor Dining May 13

Plus Preorder Your Curated Picnic Baskets for Mom
After a long winter of curbside pickup and a fresh coat of paint, Germantown’s gastronomic crown jewel, Gaskins, finally opens back up to the public for outdoor dining starting May 13. They will offer dinner Thursday through Sunday, for reservation or walk-ins. This mid-spring menu offers tasty, seasonal appetizers like the burrata served with housemade focaccia, charred nettle pesto, and fiddlehead ferns ($18), or the pork belly served with charred ramps, labne, chow chow, and citrus ($18). In the entree department, the seared duck breast shines, served with pickled rhubarb, sorrel, greens black currant jus, and crispy sunchoke over a bead of farro ($27). In a pasta sorta mood? Try the bucatini and ramps with ricotta, guanciale, parmiggiano, and cracked black pepper ($25). Vegans and vegetarians: make a beeline for the roasted oyster, served with braised leek, crispy black rice, miso, herbs, hakurei, and chili. Need more convincing? Browse the full menu here. While some tables will be saved for walk-ins, the outdoor patio is not huge, so reserve your table to avoid disappointment. Booking via Resy will open on May 6. And in the meantime, they are still offering takeout Thursday through Sunday. And if you still need to come up with a plan to wow mom/wife/daughter/friend, Gaskins is offering $50 picnic baskets for two for Mother’s Day for online preorder. The baskets include a Spanish tortilla (like a potato and egg frittata), ramps, asparagus, potato, paprika aioli, chicken liver pate, sparrowbush rye bread, pickled rhubarb, mustard, spring greens, radishes, chile, saffron citrus vinaigrette––and for dessert an almond lemon thumbprint cookie with blackberry jam, and a double chocolate espresso cookie. There is also a vegetarian basket with mini Kunik (triple cream cow and goat cheese) from Nettle Meadow creamery, rye bread, pickled rhubarb, mustard, spring greens, radishes, chile, and saffron citrus vinaigrette also for $50. For drinks, they are offering Bottle Paper Plane cocktails for two with bourbon, Aperol, Amaro Nonino, and lemon––and for wine a Les Tetes Tete Rose, Domaine de la Pépière Muscadet 2019 (a Gaskin favorite), and a Cantina Furlani Bianco Alpino. And don’t forget to treat your mom to a bouquet of tulips and narcissus from Foxtrot Farm—a local flower farm in Stanfordville. All Mother’s Day picnic basket orders must be in by May 5 at 5pm for pick-up Saturday May 8 at the restaurant between 5pm and 9pm. ...

Tags: Restaurants

Destination Drinking

Craft Beverage Producers Turn to Hospitality
Abundant in natural resources, once a vital thoroughfare of trade and travel, the Hudson Valley has long been a tourism destination, though the nature of its draw has evolved over time. In the 19th and early 20th century, it was a pastoral refuge for the wealthy and powerful, who built their estates along the river. In the early 1900s, creatives flocked to arts colonies to be kissed by the muse of nature. The Borscht Belt resorts fostered a culture of luxurious summer recreation and a safe haven from anti-Semitism. In the second half of the 20th century, the rocky crags, thick forests, and winding waterways sang out to hikers, bikers, and rock climbers, who travelled from all along the East Coast to summit the peaks, swing from the ledges, and swim in the lakes.  690 x 858 Now the amenities of the region's cities and towns have shifted again, as a new era of economic and cultural revitalization sweeps the area like a matchbox caught fire, enticing visitors who might never take a hike or bike a rail trail. COVID has accelerated the urban exodus that started slowly decades ago.  And in the past 10 years, the rise of the New York State's craft beverage industry has become an entirely new reason to visit the Hudson Valley. Thanks in large part to Cuomo's industry-friendly policies and economic incentives, the state is now one of the largest craft beverage producers in the country. In the US, New York ranks first for the number of hard cider producers, second in craft distillers, third in breweries, and fourth in wineries, for a combined annual economic impact of over $15 billion. (Editor's Note: Chronogram's coverage area—roughly north of Westchester to south of Albany—contains over 150 craft beverage producers alone.) Stand-Alone Outings The craft beverage industry's high profile is not lost on the producers, who are capitalizing on the wave of interest and tourism dollars to transform their production facilities into cultural hotspots. A trip to the local brewery or distillery has become a stand-alone weekend outing. If you want evidence of craft-brewery-as-cultural-destination, look no further than Arrowood Farms in Accord. On every nice day from April through November the lawn is a maze of picnic blankets and strollers, leashed dogs, teetering toddlers, and canoodling couples.  In the past three years Arrowood's operation—and following—has steadily grown. In 2019, they inaugurated their outdoor stage with a summer concert series that brought big names like Guster, the Midnight Ramble Band, and Real Estate, and debuted their plein-air pavilion with an outdoor bar, bathrooms, and covered seating. Then, over the 2019-2020 winter, the brewery closed to the public for renovations and expansion, including remodeling the kitchen and taproom and building out a new brewery and distillery that would allow them to increase their brewing capacity by 400 percent and launch their distilling operation.  Despite the unknowns of the pandemic spring, the brewery reopened last year for outdoor service on Memorial Day weekend—its vast lawns and outdoor bar already perfectly adapted to COVID regulations. July 1 marked the opening of the Apiary—the onsite restaurant, serving up an elevated take on classic bar food. And in October, the distillery released its first small-batch, unrefined New York State spirits for sale on-farm. They launched with vodka and gin, distilled onsite with local ingredients and no added enzymes, followed a few months later by a single-barrel bourbon. Even on chillier days, people can be seen in repose on the many hammocks, playing a round of cornhole in the hopyard. Kids honk at the geese in the pond. With food, fresh air, beer, and, now, spirits, Arrowood has something for everyone. It is both a trendy destination for weekenders and a fixture in the regular rotation of locals. The brewery is a weekend plan.  Across the street at Westwind Orchard, the vibe is much the same, though cider is the central focus. Trendy young families sprawl across the lawn, surrounded by a complex of black-painted farm buildings that includes a gift shop and market, restaurant, and brewing facility. Here, you can order wood-fired pizza and authentic Italian fare alongside your small-batch, unfiltered, bottle-conditioned cider. Come fall, pick-your-own apples and raspberries. Changing Demographics "I've noticed more young couples with children, more affluent people, more educated consumers who know what they are looking for as far as wine goes," says Barry Milea, of the changing clientele at his winery Milea Estate Vineyard in Staatsburg.   On 98 pastoral acres in Dutchess County, Milea, his production manager Ed Evans, and winemaker Bruce Tripp are ostensibly growing grapes and making wine. But perhaps just as important as their bottled output, the team is also self-consciously crafting a destination. Even in early spring, without lush verdant shades of summer or the vibrant fall foliage, the vista from the tasting room is dramatic. The main building perches atop a tall hill; a horsehead weather vane and stone retaining wall beckon you upward. Once indoors, huge banks of windows on every wall leave you feeling airborne. The panoramic views of the vineyard and the sunsets over the Catskills are at least as good a vista as many hikes will give you. The thoughtfully built structure feels organic, as if it had been renovated from an old farmhouse or barn rather than built from the ground up.  "The super-rich used to try to blend in," Milea says of his pre-COVID customer base. "Now they want everyone to know," he chuckles. There is a certain see-and-be-seen vibe at Milea, which you can also detect at breweries and wineries throughout the region, though the aesthetic of each establishment draws a slightly different crowd. Classy live jazz and low-key staff make the Staatsburg tasting room civilized but not snooty. Milea is clear that he does not want Long Island-style busloads of tourists toting lawn chairs and beach blankets. He takes tasters by reservation only, a practice that has been necessary during COVID times but that he plans to continue. Founded in 2015, Milea is one of the newer kids on the block but has already snatched up plenty of accolades. These include recent golds at the New York Wine Classic for the up-and-coming Bläu Frankisch, a layered red beauty of which Milea is justifiably proud; the Cabernet Franc, which is cherry in hue and taste with a graphite finish that would pair well with a good steak; and for the buttery Proprietor's Reserve Chardonnay, barrel-aged in French oak. (Milea also makes a tasty Chard aged in stainless steel that earned a Bronze)."The terroir here is closer to France than California or Long Island is," Milea claims. Cider Sleepover Heading west into Sullivan County, the brand new Seminary Hill Orchard & Cidery will be opening their Callicoon tasting room in late spring or early summer. The cidery is currently sourcing fruit from area growers as they wait for the trees they planted in 2014 to bear fruit. In the orchard: 58 heirloom American, English, and French cider apple varieties as well as pear trees under holistic orchard management practices.  Built with reclaimed larch wood from the discarded underwater pilings of the Tappan Zee Bridge, the 4,000-square-foot Seminary Hill tasting space will be a design destination as well as a craft beverage outpost. With a cathedral ceiling and walls of windows that frame peaceful views of the orchard and the Delaware River Valley beyond, the tasting room typifies the architecture of experience that is becoming the hallmark of craft beverage producers. The facility is a certified Passive House, a rigorous construction standard that incorporates the most energy-efficient set of performance-based building technologies currently available. "Our tasting room will carry the full selection of our ciders," says Stuart Madany, director of cider, events, and marketing. "Except for the occasional micro-batch that will only be available to our subscription members."  Seminary Hill will also take the destination concept one step further with onsite accommodations. The Mountain House, a timber-frame home built with lumber from the property, sleeps up to 10 people. Two restored historic buildings on the property make up the eight-unit boarding house, while a few miles away the Meadow House will offer a third option for overnight guests. New Faces in the New Normal It's no secret that droves of urbanites relocated to the Hudson Valley in the pandemic. The new residents are already proving to be an economic boon to the region's craft producers. "We have seen an exciting influx of new Hudson Valley residents," says Breanna Nussbickel, marketing and events manager for Coppersea Distillery. The New Paltz farm-based operation is working to perfect the state's signature Empire Rye style, using New York-grown grain, malted locally and distilled to perfection over direct fire. "Our large outdoor farm space makes for a perfect safe outing during uncertain COVID times, and we've welcomed the many new faces," adds Nussbickel. "Our tasting room hours and set up had to be adjusted due to the pandemic, but once the weather was nice enough we were able to open our new expanded outdoor space to the public and introduce our now-famous Whisky Slushies." The Newburgh Brewing Company co-owner Paul Halayko identifies two factors behind the new faces he is seeing in the taproom: the COVID flight from New York City and artists being priced out of other parts of the Hudson Valley. Yet taproom sales are still not back to where they were pre-COVID, when Newburgh Brewing's enormous industrial tasting room drew dozens of people for trivia, live music, and friendly conversation. Opening hours remain limited. "Fortunately, stores really want to support local breweries selling local," he says, "and that helps." Asked what he sees happening in the days to come, Halayko says, "My pessimistic side says that social distancing will continue through the rest of 2021, that tables will have to stay six feet apart, that the economic impact will linger on. Some restaurants and breweries have closed. There will be more that will close. But my optimistic side says that the Hudson Valley is densely populated. There are lots of beer drinkers. People want to support local products." Another Newburgh business, Spirits Lab, opened its tasting room in early March 2020, barely bringing their small-batch craft spirits to market before COVID hit. Owners Lynn Hason, Phoenix Kelly-Rappa, and Matthew Frohman quickly had to pivot. "We decided to take the cocktails we had developed for the tasting room and bottle them for sale," Hason says. In a stroke of pandemic good luck, the shift was a life-saver. "Since people were unable to go out to eat or have drinks, these bottled cocktails ended up becoming wildly popular. Today, they continue to be a large part of our business and we've now made the bottled versions a permanent part of our core collection."  While they initially started with four different bottled cocktails, Spirits Lab has added on special releases and seasonal offerings, like a Mint Julep for the Kentucky Derby and a Rosé Lemonade for the spring/summer season.  And now that the tasting room is back open, the bottled cocktails have become all the more reason for people to visit the Spirits Lab. "We have a lot of regulars and support from the community," says Hason, who points to Instagram as a useful tool for building the brand's fanbase beyond the immediate area. "We love that people find about us through social media and make a trip out of it," she says. "We've noticed a definite increase in visitors from New York City—we have multiple visitors from there every weekend. Many of them mention that they have either just purchased real estate in the area or are looking to." When There is No Taproom The phenomenon of the craft producer as a destination is the logical progression of several different trends. On a pragmatic, dollars-and-cents level, agritourism is a necessary facet of the monetization model for many small- and medium-sized farms—as is value-adding. A farm-based craft beverage producer with an on-site taproom and a bottle shop rolls that all into one.   And on a cultural level, in the slipstream of the farm-to-table movement, the craft beverage industry has a fresh focus on provenance and elevated the cult of the producer. Brands—whether beer, cider, whisky, or wine—are no longer abstract labels on bottles. They are teams of individuals, whose quirky faces you see on social media, making a distinctive product bubbling with the terroir of a particular place. A visit to the source becomes a pilgrimage for fans of the brand both near and far. So, in that source-centric climate, what happens when you don't have a destination? Kimberly Kae and her husband Matt DiFrancesco have managed to build up a loyal following around their Esopus-based brand Metal House Cider without the benefit of an onsite watering hole. "There wasn't a decision not to have a tasting room," Kae says somewhat ruefully. "If we could open one we would, but we're maxed out on space. We've been looking for a while. I don't want to leave Esopus, but we're working on it." In the meantime, thanks to the influx of new residents in the area and the wine shops that have sprung up to support them, Metal House is doing solid business. And the occasional intrepid fan will call or email to see if they can swing by the farm, despite the address not appearing online. "Even though we don't have a tasting room, we do have some people purchase bottles directly," Kae says. "I do one-off tastings and visits, as time allows. It makes it really special for us to meet people directly who are willing to take that extra step of calling or emailing." Reflecting on the rising interest in drinking at the source, Kae questions, "Is that focus on provenance newfound, or is it resurrected?"  She goes on to say, "Once upon a time, it was like that—we knew where our eggs came from, where our fruit came from. Then it became so comfortable to buy a can of beans. Convenience outstripped provenance until the quality was so compromised that we came back around to where we started." ...

Tags: Craft Beverage Industry

Village Grocery & Refillery Opens in Midtown Kingston

In Place of the Old Sunshine Market, Organic Groceries and Asian-Inspired Fare
When Sydney natives Anthea White and Mark Palmer used to take their soul/jazz/pop outfit The Hipstones on the road, it was always a tour goal to find the best coffee in every town and city. “It was always in the most random spot,” says Palmer, which perhaps explains their enchantment with the out-of-the way location they eventually picked to house Village Coffee & Goods. When the couple bought a house in Midtown Kingston in 2017, they subsisted off trips uptown to Outdated Cafe for their caffeine fix. Before moving upstate full time, Palmer had worked at Partners Coffee in the city and got his barista training at the ripe age of 15. Unlike Brooklyn, which they had just left, the coffee shop scene in Kingston was not over-saturdated. “We thought maybe we could do a little cafe or something,” he says. Set off-Broadway on the backside of a block that overlooks the railroad, which divides it from Kingston’s otherwise pretty reliable grid, the Village Coffee location is a bit of a trick to find it if you don’t know where you’re going. “The rent was cheap, there was no risk,” White says. They were (very) cautiously optimistic—their first business plan only banked on 15 customers a day. But those 15 customers did come, as did many, many more. On May 21, Village Coffee will celebrate its third birthday, going strong at the Railroad Avenue location. “We like being off the beaten track,” White says. “You’ve kind of have to find it. But once you do, you keep coming.” Getting into the Grocery Biz “Off the beaten track” would also be an apt descriptor for the couple’s newest business, Village Grocery & Refillery, which just opened. The location shares a parking lot with Kingston Standard Brewing Co. on Jansen Avenue, a block off Broadway, behind Burger King. Longtime locals will know the spot in its former incarnation as Sunshine Market. Together with the next-door brewery and the whole-animal butchery around the corner, this little .2 square miles is turning into quite the unlikely epicurean hotspot. White and Palmer are keeping with the grocery concept of Sunshine (much needed in this food-desert end of town), while bringing the farmer-focused, artisanal attitude they cultivated at Village Coffee to the fore. And, of course, coffee. The first thing on your right when you walk in are shelves of bagged Partners Coffee beans and bread from Sparrowbush Farm, Kingston Bread + Bar, and Jon’s Bread. Along the wall, a row of fridges carry grass-fed milk and yogurt, local cheeses, kombucha, organic meat, stock, and ice cream. Straight ahead, the produce case glints with the first local veggies of the season—asparagus, mustard greens, turnips, and foraged ramps, plus a selection of non-local essentials like avocados, citrus, and cilantro. All the produce is foraged or organic—either certified or practicing—and, with choice exceptions, local. “We want to support our local businesses,” White says. “And we want our community to be healthy and not put chemicals into their bodies. We want people to visualize the farmers when they buy the food. This is someone that is spending all of their time working on the soil, regenerating their land.” While the cost of sustainably grown produce and value-added products is significantly higher than their conventional counterparts, White and Palmer are committed to their principles. They hope to apply for EBT/SNAP soon, to make their grocery store more accessible to all members of the community. “After the pandemic hit, we straight away started selling groceries at Village Coffee,” White says. “We thought, ‘oh this is kind of cool.’ We’d developed strong relationships with some local farms. We always sold seasonal things like cherry tomatoes, grapes, stone fruit. People trusted us on where our produce comes from. Then we started stocking more root veggies. And people kept saying, ‘Oh can you sell us flour?’ This and that. We’ve always wanted to do the refillery thing, but Village Coffee was just too small.” Not that the grocery location is much bigger. Don’t be fooled by the full length of the building—Village Grocery & Refillery is only as big as the colorful exterior mural by Jenny Bowskill. The building is owned by the Kingston Standard proprietors, who are aging beer in the other half. With a small retail footprint, curation is the name of the game. “I could never understand why there is a whole aisle dedicated to chips,” Palmer says. “I just want to have one. You don’t need three brands of chickpeas. So we’re making that choice for our customers.” The refillery part of the name refers to the L-shaped row of bulk goods dispensers that double as a boundary for the kitchen—red lentils, split peas, black beans, chickpeas, dried pasta, nuts, oats, flour, and Village’s famous housemade granola. “We are constantly getting more stuff,” White says. The shelves will change. We’ll have to modify. But the refillery is a really big part that we want to get people to use. We want people to tell us what they want." Shelves beneath the dispensers stock local goods like honey and maple syrup, as well as pantry staples ranging from sriracha to canned imported San Marzano tomatoes and coconut milk. Another refilling station carries house cleaning products like laundry detergent and dish soap, alongside 100 percent recycled toilet paper, toothbrushes, and cleaning solutions. The bulk weighing system is tied into the POS for a smooth checkout/ordering experience. Create a ticket, weigh your containers, fill ‘em up, and your itemized ticket will be waiting at the checkout counter, where you can also order hot food and a coffee beverage of your choice. Something to (re)Fill Up On The fare at Village Grocery diverges from the quinoa bowls of their coffee shop. At the deli counter, you can order a selection of lunch sandwiches. And under newly promoted head chef Jessica Tibbetts, the menu features options like cold peanut noodles ($12), a sushi rice bowl ($12), and Singaporean kaya toast (think sweet and savory: coconut jam and an egg your way, $9), inspired by the CIA grad’s travels through Asia. “We’d like to get roasted pork belly on the menu,” Palmer says. “And we’d love to do Sunday roast, maybe some slow-cooked meats. We’ll be slowly adding things.” Soon, Troutbeck sous chef Daniel Meissner will be heading up a weekly fresh pasta program. Don’t worry though, you can still find select brekkie sandwiches like the egg-and-cheese on a croissant to pair with your morning latte. Speaking of croissants, another longtime employee, Gabrielle Fuoco, is heading up the baking program at both Village locations, knocking it out of the park with pastries like lemon-cardamom buns, chocolate eclairs, avocado brownies, and danishes, many of which are vegan and/or gluten-free. “Pretty much everyone that started with us at Village Coffee is still working with us,” White says. “It’s really nice to see that development of our staff. This has not been ‘this other job’ for them, it’s actually been a career move. We didn’t know that would happen. We didn’t know what to expect. So that’s been a really nice surprise. We just hired 10 new staff, and we have another two coming on. Just to have 20 people on your payroll and to see that they are thriving is great.” Construction is currently underway on an outdoor patio in the back, which will have table service this summer, plus wine and beer as soon as they get their liquor license. Playing off the colorful mural, which is all color blocks and curvy lines, the aesthetic throughout is flirty and light-hearted. The rounded-edge, custom plywood shelving was made at Ian von Miller’s furniture workshop nearby. Oiled soapstone countertops came from Caliber Granite. And atop it all, a cursive neon Grocery sign from Kingston art fabricators Lite Brite Neon beckons. Village Grocery & Refillery is open daily 8am-8pm. ...

Tags: General Food & Drink

The Millerton Inn: Farm-to-Table with a Greek Flare

At The Millerton Inn, farm-to-table means not only their table, but their farm, as well. Peter Stefanopoulos, a longtime restaurateur in the Hudson Valley/Litchfield County area, has combined fresh, exceptionally well-prepared food with a welcoming ambience that encourages comfortable conversation, all in a historic Millerton building. Stefanopoulos, who also owns Yianni’s in Chatham, NY, The Boathouse in Lakeville, CT, and is a co-owner of the Four Brothers Pizza restaurants, has managed to bring a touch of Greek cuisine to the menu (even the olive oil, which is amply poured and served with locally baked crusty bread, comes from a family grove in Greece), while ensuring that local ingredients and specialties cover a wide range of tastes. The family's Four Brothers Dairy Farm, just a few miles down the road, supplies the restaurant with produce, meat, and dairy, including the menu's all-star feta, chevre, and Greek yogurt. The Millerton Inn occupies a formidable 1860s Victorian in the heart of Millerton, a location that hosted many an excellent dinner when it was known as the No. 9 Restaurant (later The No. 9 Restaurant and Inn). When former chef and innkeepers Tim and Taryn Cocheo headed north to Popolo Restaurant in Bellows Falls, VT, Stefanopoulos bought the enterprise and gave it a tasteful head–to-toe makeover. The results are pleasing on many levels. Eleven guest rooms occupy the upper floors, while on the main level, the restaurant occupies every room, leaving the parlor as a cozy place to await the escort to your table. Under Greek-born executive chef Andreas Hinos, the menu changes seasonally with farm-fresh produce and market catches dictating much of the selection. Appetizers are beautifully presented and offer a welcome variety of options. The steaming clam chowder ($12) appears in a bowl garnished with toast (“charred bread” according to the menu) and sporting clams in their opened shells, as well as pancetta and fingerling potatoes. Local herbs combine with a touch of white wine to make the dish that evokes plaintive “I should have ordered that…” comments from around the table. It’s not the classic New England-style cream-based chowder but a light, flavorful soup that preps the taste buds for adventures to come. The Drunken meatballs are served on a bed of whipped feta with roasted tomato sauce and a drizzle of authentic Greek ouzo ($12). If you're a vegetarian, opt for the pan-seared feta, which comes wrapped in flakey filo dough and drizzeld with honey and sesame seeds ($12). If salads are your interest, then the Millerton Inn Greek salad will delight. Again, the local influence is evident in both the greens and feta. The oregano dressing is a family recipe, and its own special treat. The traditional Caesar salad becomes a highlight with whole anchovies and spicy croutons topped with a tangy dressing. Main courses offer a compact range of selections from market fish to market steak, both of which are offered at the discretion of the chef. The saffron orange chicken is just as lush and substantial as it sounds, slow-cooked in a butter, orange, and saffron sauce and over rice pilaf ($25). Even the Millerton Inn burger carries a pedigree, credited to Meiller’s Farm, and comes with sharp white cheddar and a housemade bacon onion jam on brioche bun ($16). For the vegetarians among us, the baked mousaka ($20/$24) elevates the lowly eggplant to star billing and includes, in the “best supporting ingredients” category, a mushroom ragout (or sub this out for ground beef) and bechamel sauce that announces its arrival at the table with a wonderful aroma. There are pasta specialties, as well, one of which is the peasant’s pasta. Among the listed ingredients is beets, leeks, kale, and a wonderfully mysterious cheese called Kefalograviera. Research will tell you that the cheese is produced in western Macedonia, Epirus, and the regional units of Aetolia-Acarnania and Evrytania. That would be…Greece.  Desserts are no less sumptuous than the appetizers, sides, salads, and entrees. An encounter with the tiramisu ($8) is encouraged, even if your notion is for the “table to share.”There’s a full bar (and well-trained bartenders), and the drink lineup includes signature cocktails—Byzantine Heads and The Horse’s Bath are worth trying for the names alone. The wine list is ample, but not intimidating, and the selection of beers that is supported by craft American brews really finds its stride with imports from Belgium, England, Austria, and Canada. When visiting The Millerton Inn, it’s essential to listen to the specials offered by the waitstaff. During the summer and fall months, as new offerings appear on the farm on a daily basis, the chef’s imagination is piqued and the results are superb. During asparagus season, the chef finds a wonderful way of creating a salad with lumps of crabmeat, fresh asparagus and spring mix that is a true temptation. Since most diners are interested in value as part of the dining experience, the price points are in line with the quality of the dishes and the thoughtful presentation. Appetizers, which some in the research party chose as their main course, are priced in the mid-teens. Salads are in the same range, while entrees are in the $20-$30 range and burgers are priced at $15. And Stefanopoulos has made the place a comfortable destination. The front dining room is decorated with lush figured wallpaper and paint to match. The back dining room is quieter, more subtle. In the rear of the building, the Tap Room is a bit more lively, with several large screen TVs placed in convenient, but not imposing spots. This is where the locals can be found—which is always a good sign. When the residents make a restaurant a regular spot, then it’s a fair indication that the food, the service, the atmosphere, and the welcome are well aligned. So it is at The Millerton Inn. The Millerton Inn 53 Main Street, Millerton, NY (518) 592-1900 ...

Tags: Restaurants

14 Restaurants Right on the Hudson River

As soon as the days grow long and the mercury climbs upward, it’s time for outdoor dining. And what more glorious backdrop for your al fresco meal than our region’s defining artery of commerce and culture: the Hudson River. Whether you find yourself on the west bank or the east, there is some natural splendor to behold. The east side boasts the Catskill Mountains with their showy sunsets, while the west bank offers vistas of the Hudson Highlands. Here are 14 Hudson River-front restaurants in the Hudson valley, from North to South. Hagar’s Harbor Bar & Restaurant | Athens Head to Hagar’s for live music and old American eats on the Athens waterfront. We’re talking New York strip steaks and scallops, shrimp scampi, and chicken marsala with local bands. Music has been temporarily suspended due to COVID but there’s a good chance it returns this summer. Watch their Facebook page. The bar and restaurant is currently open Friday through Monday, 7am to 8pm. River Grill at the Stewart House | Athens Set beneath graceful weeping willows on the banks of the Hudson River, the Stewart House’s River Grill is one of the most storybook-romantic places to dine on the Hudson River. During the summer season, everything served at this casual outdoor eatery is cooked on the massive wood-fired grill—Highland Hollow burgers, shellfish, charred vegetables, other hot-weather specialties, accompanied by cocktails, wine, and craft beer. As of mid-April it’s still not open yet, but you can order takeout at the more upscale tavern inside the hotel and sit outside to enjoy the river view. In Hudson? Skip the car and take the ferry over for a meal. Frank Guido’s Port of Call | Catskill Frank Guido is the don of a mini restaurant empire that includes Little Italy in Midtown Kingston, Front Street Tavern in Uptown, and Port of Call on the Catskill waterfront. All three eateries engender the same neighborly camaraderie and old-school feel. Port of Call departs from the Italian and American focus of its counterparts with an emphasis on seafood, which feels thematically appropriate to the riverfront location, even if nothing is currently sourced from the waters. (It’ll be a few years before grilled sturgeon is back on local menus.) The River Pavilion at Hutton Brickyards | Kingston Slated to open in May, the River Pavilion at Hutton Brickyards in Kingston will serve a menu centered around wood-fired ovens and grills with al fresco dining on the banks of the Hudson. Alongside the newly built guest cabins, operated by Salt Hotels, and the event venue, the waterfront restaurant is the latest facet of the build-out of this 73-acre multipurpose property. The food program will be run by Executive Chef Dan Silverman, whose resume includes stints at Balthazar and Minetta Tavern. The River Pavilion will be open to the public in May and accepting reservations in late April. Stay tuned to HB’s Instagram for menus and a restaurant opening date. Shadows on the Hudson | Poughkeepsie Set on a cliff overhanging the river, Shadows on the Hudson offers a dramatic setting to enjoy a meal .This award-winning waterfront restaurant is a local favorite for happy hour (which includes daily cocktail specials, $5 draft beers, a tapas menu, and a spectacular sunset) and Sunday brunch. The New American menu touts an impressive raw bar plus apps ranging from buffalo calamari to Maryland crab cakes. The main menu is divided into land and sea, with the entrees like steamed Maine Lobster, bone-in cowboy ribeye, and French-cut chicken breast. Whether you’re seated inside, or enjoying the fresh air on the wraparound balcony, everyone gets a great view. River Station | Poughkeepsie For 40 years, River Station has dished up impressive views of the Walkway over the Hudson and the Catskills alongside a seafood-centric menu. At both lunch and dinner, you’ll find burgers, sandwiches, salads, plus a range of hearty entrees like baby back ribs, chicken parm, penne pomodoro, and salmon piccata. If you feel like knocking back a coupla oysters, River Station offers a broad selection of 12 varieties, served raw on the half shell with cocktail or mignonette sauce. You can also order littlenecks at $1.50 a piece. If you want a little bit of everything, order the cold cocktail tower, which comes with clams, oysters, shrimp, and lobster. Pamela’s on the Hudson | Newburgh Located right on the waterfront, Pamela's on the Hudson offers panoramic views of the river, Mount Beacon, and the Newburgh-Beacon bridge to complement their modern American cuisine. The dinner menu is refreshingly succinct, with some thoughtful deviations from the norm like a beef wellington made with filet mignon; a pappardelle dish with chicken, shrimp, artichoke, and lemon in a white wine sauce; and a rack of lamb with roasted garlic marmalade, dijon, and fresh mint. The menu changes quarterly, as the scratch kitchen sources as much local produce as possible. Head here for an upscale brunch, including seafood-forward appetizers like crab cakes, clams, and a salmon platter, while the mains offer more land-based options like chicken and waffles, eggs Benedict, and hangar steak and eggs. Watch the calendar to catch live music by local musicians, Comedy Nights, and Drag Brunches. Hudson Taco | Newburgh Located in the historic West Shore Train station, Hudson Taco is impressive to the eye, with a 60-foot enclosed patio and panoramic views of the river and Hudson Highlands. The interior houses a modern, industrial ambience with exposed brick, hanging lamps that cast a warm glow, and metal-framed prismatic chandeliers. As the name suggests, tacos are the name of the game here. Taking tacos out of their traditional Mexican context, the abstracted food concept plays in new sandboxes with options like BLT, crab cake, Korean short rib, and shoyu filet tacos. There are also empanadas, ceviche, salads, tostadas, rotisserie chicken, and a host of other options for those suffering from taco fatigue. Blu Pointe | Newburgh At Blu Pointe, a high-end seafood restaurant on the Newburgh waterfront, enjoy your seafood in sight of the graceful Newburgh-Beacon bridge and the Hudson Highlands beyond. Head to the waterfront eatery for “Prime Time” happy hour Monday through Friday, 3-6pm, for $1 Blue Pointe oysters from the raw bar and a handful of other cheap bites like the tacos and beef sliders ($3 a piece). In addition to their ample seafood selection, they also offer heavily marbled wagyu steaks and USDA prime beef, burgers, and sandwiches. Cafe Pitti | Newburgh It seems like every place on the river feels compelled to serve seafood. If that’s not your thing, head straight for Cafe Pitti, where thin-crust wood-fired pizza, paninis, and Italian fare are the order of the day. Order an Italian charcuterie platter (hellooo, prosciutto!) and a fresh burrata to start. The hand-pressed paninis at Pitti bring the grilled sandwich category to a new level with gourmet offerings like the Con la Bresaola, with air-dry cured beef, goat cheese, roasted red peppers, and artichokes. The enclosed three-season patio and deck offer uninterrupted views of the Hudson River and the highlands beyond. Billy Joe’s Ribworks | Newburgh Head to Billy Joe’s Ribworks for a rowdy, good-natured crowd and Southern barbeque right on the water. We’re talking ribs, brisket, pulled pork, chicken, cornbread, fried pickles, mac ‘n’ cheese—the works. Appetizers include bar food favorites like wings, nachos, and calamari, cheese fries. If you go with company, order Billy Joe’s Feast for a little taste of everything. In summers past, on Tuesday nights the riverside patio was host to a well-attended country line-dancing event. Things are a little quieter now but the patio and outdoor bar are both open for al fresco dining and drinking. Riverview | Cold Spring Riverview serves up a mixed menu, including fresh seafood from the Fulton Fish Market, brick-oven pizza, pastas, and seasonal cuisine made with produce from local farms. Try the grilled swordfish, the Berkshire pork chop, or homemade ricotta ravioli. This 80-year-old Cold Spring fixture offers spectacular sunset views of the Hudson River and Storm King Mountain. Hudson House River Inn | Cold Spring This charming B&B is a fixture of the Cold Spring waterfront. Under chef John Guerrero, the River Room, which is a mere 100 feet from the water, serves up gourmet dishes like dry-aged, hand-cut steaks and market-fresh fish and seafood with a view. Looking for something a little more casual than the River Room’s white table cloth ambiance? The tavern offers a short menu of pub food that includes tasty treats like crab cakes, plus entrees like a burger, a lobster-avocado roll, and a flatbread pizza. Dolly’s | Garrison Dolly’s on the Garrison Landing serves up a seasonally changing farm-to-table menu that draws inspiration from global pub and bistro traditions. The current menu includes apps like fried mushrooms and a sourdough skillet focaccia, and simple hearty mains like pan fried black bass with chive puree or rohan duck breast with red wine sauce, served with French fries and pickled peach. The outdoor tables are dockside, right on the Hudson riverbank. Drive or boat out to eat, and enjoy a spectacular sunset over West Point and the Catskills. ...

Tags: Restaurants

Wind Down on Wednesdays with a Burger and Beer at Willow by Charlie Palmer

Mirbeau Inn & Spa Rhinebeck’s signature restaurant is your new weeknight go-to
As part of its “Wind Down Wednesday” special, every month since February Willow by Charlie Palmer has been offering a seasonally inspired gourmet burger expertly paired with a craft beer. For April, the duo is a juicy lamb burger and a sour ale from cult-favorite Brooklyn brewery Grimm.

Tags: Restaurants

Grainne Tavern: Get Hooked on the Uptown Kingston's New Comfort Food Bistro

Grainne Fills the Brunch Void Left by Duo Bistro
When fans of bygone Duo Bistro stroll into 299 Wall Street, Kingston, these days, they’ll be pleased to see that not much has changed. Jennifer Cruz, who runs the space’s new eatery, Grainne Tavern, made the previous owners a turnkey offer and in November opened up shop with an eclectic menu of comfort food classics. Like Duo before it, Grainne really shines in the brunch department with picks like shakshuka, chicken and waffles, shrimp and grits, and bennies—not to mention the fresh baked doughnuts, beignets, muffins, and scones.

Tags: Restaurants

But First, Coffee: The Hudson Valley's Coffee Roasters

Local roasters dishing up specialty coffees from single-origin and microlot roasts to house blends.

Tags: General Food & Drink

Sips & Bites | April 2021

To a new cacao boutique on Kingston's Wall Street to a wholesome breakfast and lunch spot on Athens' adorable waterfront strip, here is a roundup of notable local eateries.

Tags: General Food & Drink

Feast & Floret: Abloom in Hudson

With florets of fresh bouquets from local florists and a "less-is-more" Italian inspired menu, Feast & Floret is making a name for itself within Hudson's restaurant scene.

Tags: Restaurants

Cacao Lab: Kingston Gets a Ceremonial Cacao Boutique

Cacao Drinks, Bonbons, and Ceremony
The tale of Kingston’s recent transformation is succinctly illustrated in a single storefront: In the former Dunkin’ Donuts location on Wall Street, you can now find Cacao Lab, a ceremonial cacao boutique. This is not your mama’s chocolate shop. Here you can order a hot, frothy cup of cacao ($6.50), which you can customize with the addition of immune-supportive and brain-boosting foods. The shop, which opened in February, is the first brick-and-mortar for Argentine-born siblings Florencia and Federico Fridman’s Cacao Laboratory brand, which was built around e-commerce and in-person experiences until now. Florencia participated in her first cacao ceremony with a Mayan elder when she was in Guatemala years ago studying metaphysics—topics like lucid dreaming and astral projection. “I just totally fell in love with cacao,” she says. “It felt like there was something so familiar to the feeling. I felt this sense of alignment.” She brought it back to her brother in the States, but outside of its native, spiritual context, it was a harder sell. She put her interest aside and went back to work in the service industry. Then, at the end of 2016 during a trip to South Africa, Florencia remembers feeling a clear calling to work with cacao—and to do it with her brother. “He already had a lot of experience with helping brands bring their vision forth,” she says of her brother Federico, who has a production company and a marketing firm. “He thought this would be a really good model to explore: How do we create a brand that is supporting indigenous nations and also bringing awareness around sustainability, bringing it into a rights of nature economy?” A month later, the pair went down to Guatemala to a Cacao Convergence conference. “When we went down to Ecuador and we sat for the ceremony, I understood,” Federico says. “It felt like we needed to do this. This was the type of company that needed to exist.” The cacao they brought back from that trip was their first product to market. After extensive traveling and taste-testing, the Fridmans have since switched to sourcing an heirloom cacao strain called Arriba Nacional from an agroforestry cooperative of farmers in Ecuador, which they visit annually. The insistence on the word cacao over chocolate belies both the purity of their product and their commitment to decolonizing and decommodifying a ritual indigenous food. After being harvested, the cacao is fermented for four to seven days, roasted, peeled, and ground into paste. Made from the whole bean—both fats and solids—this cacao paste has up to 50 percent fat for a creamy, rich texture. Cocoa powder, by contrast, is made solely from cacao solids, while commercial chocolate, mostly from the fats—cocoa butter. “When you separate the fat from the solids, you lose a lot of the nutrients,” Florencia explains. With no additives, emulsifiers, dairy, or sweeteners, Cacao Lab’s organic, sustainably grown cacao comes in hard blocks that you cut with a knife. The Cacao Ceremony In Mayan culture, cacao ceremonies usually take place around a sacred fire, guided by a spiritual elder. “For them, everything works in cycles,” Florencia says. “They work with a calendar that lets us understand how nature is moving in rhythms, and also what our connection and relationship to that is.” Mayan for “drink of the gods,” cacao is believed to connect you to your heart in Mayan culture. “Cacao is at the center of ceremony that connects you to unconditional love, stillness, and gratitude,” Florencia says. On a scientific level, it is quite literally a heart-opener. As a vasodilator, cacao allows up to 30 percent more oxygen to flow to the heart, brain, and skin. It also contains chemicals like theobromine and magnesium, which activate the mind while relaxing the muscles, joints, and nervous system. “Cacao releases serotonin in the brain and endorphins in the body,” Florencia says. “It contains a chemical called phenylethylamine or PEA, which is the same molecule our brains release when we fall in love. That is why we feel so connected to our hearts.” Florencia has spent several years studying with Mayan elders in order to lead cacao ceremonies. When COVID sent everyone into lockdown, she held free virtual circles for her online community every day for 90 days. Post-pandemic, the Uptown Kingston location will be a space for community cacao rituals. In the meantime, if you’re craving connection, you can join the bi-weekly virtual circles or book a one-on-one ceremony with her. Wondering what to expect? The ceremonies generally open with a blessing, then participants set their personal intentions as they drink the cacao. While waiting for the cacao’s energizing effect to settle in, Florencia speaks about the history of cacao and its physical benefits, as well as the energy and significance of that given day in the Mayan calendar. This is followed by a short period of breathwork and, finally, a sound meditation. When I go to interview her, she is lightly playing a steel Ahau drum, similar to a handpan, which she uses in ceremony. The sound is bright and soothing. “It is supposed to take the sound of the sun and manifest it,” she says. Slow Down & Sip Awhile Focused around slowing down and holding space for gratitude, the cacao ceremony finds an unlikely home in a former chain coffee shop. “This was a Dunkin’ Donuts before—that is the epitome of on-the-go culture,” Florencia says. “We’ve designed it so that when you walk in you see ceremonial space that is inviting you to slow down. Behind the elevated ceremonial space, with its floor cushions and low table, there is a hand-painted mural of a cacao tree by Brooklyn-based Peruvian artist Caro Arevalo. “The drinks are inviting you to reflect. Because people may have questions about the different ingredients, it gives us a story to tell. Indigenous nations work around storytelling.” In the shop, the soft whir of the melanger is a soothing background noise. Inside the machine, two stone plates grind the cacao paste, refining it and evening out the texture. The mechanical process heats up the cacao, while releasing lactic acid and other volatile compounds that would detract from the flavor. (For at-home cacao brewers, you can either use a pot and a whisk or a blender for a similar effect.) When you order a cup of cacao, you have the option to add immune-supportive and brain-boosting foods like maca, rose, or cardamom, mushrooms like reishi and lion's mane; and aromatics like wild orange and peppermint. Included with your order comes a vegan bonbon, available in alluring flavors like lavender ganache, lemon basil, and dulce de leche. (You can also buy these treats separately for $44 to $50 a pound.) The sweet treats are Federico’s domain. Experimenting in the kitchen has been his way of relating to cacao since the beginning. “I just needed to understand it,” he says. “I’ve had so many frustrated afternoons. After that came greater understanding. This is my meditation.” While your cacao is being prepared, browse the selection of handmade clothing from Mayan communities, jewelry from the Sapara nation, and packaged cacao. The Sacred Elements Blends add herb and spices to the mix to harness the elemental energies, like the grounding moringa and chipotle chili Earth blend. The packaging includes an invitation to set an intention, a guided meditation, and space to journal. “Everything is designed so that you can guide your own experience,” Florencia says. Though perhaps wary at first, the public has warmed to Cacao Lab quickly, and a month in they already have regulars. “People have been very receptive,” Florencia says. “When we were in New York, people would come to ceremonies because they already knew about cacao. But here, people are walking in not sure what to expect. Many of them have never thought of chocolate as being a plant that has all of these benefits and so much history. It’s a special crowd that comes in here. Have you seen Chocolat? It’s like that, but everyone is nicer.” Cacao Lab is open Friday through Monday, 12:30-4pm. Cacao Lab 295 Wall Street, Kingston Cacaolaboratory.com ...

Tags: General Food & Drink

Local Cheeseboard: Cheesemakers of Upstate New York

From aged hard cheeses to fluffy chevres and indulgent triple cremes with bloomy rinds, the cheesemakers of the Hudson Valley do it all. Working with goat, sheep, and cow milk, the farmer and cheese artisans of the region are creating a wide spread of rich products to rival the finest French cheeses and level up your snack platter game.

Tags: General Food & Drink

The Hudson Valley's Sourdough Spots

A Compendium of Tasty Bakeries to Get Your Fresh-Baked Artisanal Bread Fix
There's nothing quite like a fresh-baked, still-warm sourdough loaf—the crackle of the crust and the pillowy crumb. Post-lockdown, most of us have hung up our bread-baking aprons, but we're still hooked on sourdough. Here's where to get your artisanal bread fix in the Hudson Valley.

Tags: General Food & Drink

Truss & Trestle: Rosendale Gets Its Diner Back

A few years back, Rosendale was bookended—both geographically and ideologically—by 32 Lunch, no-nonsense blue-collar diner, on one end, and Rosendale Cafe, vegan, hippie cafe with brown rice and a weekly salsa night, on the other. Now, 32 Lunch’s successor, Truss & Trestle is trying to span the gap with fresh-made American diner classics that appeal to everyone. Local stone mason Gerard Swarthout spent countless lunches sitting at the counter at 32 Lunch, watching the steady trickle of customers, the town drama, the political debates, and anecdote-swapping. “It was 20 years of market research,” he says. “This place was not so fancy, but you could still get a good egg sandwich. I knew what a gold mine it could be.” Though he’s spent the last two decades running his company Bluestone Stone Masonry, Swarthout has long held dreams of getting into the restaurant business. He had already bought a corner-lot building down in the Rondout district of Kingston, with plans to return it to its century-long status as a neighborhood bar, when 32 Lunch closed. “I had that project in my sights, then this came up on the market,” he says. “I thought, ‘I can’t let this go. I can’t just have any hipster take this place.” Swarthout, who has traveled the world from Iceland to Thailand, Costa Rica to Hong Kong, has a love of life’s finer things. But he also knew that caviar and expensive wine weren’t necessarily what Rosendale needed, or could sustain, year-round. Located on the side of Route 32, the restaurant is in the functional but sleepy Fann’s Plaza. Anchored by the supermarket, with a Dollar General, takeout pizza, Chinese food, and a laundromat, the strip mall is a highly trafficked if unromantic cornerstone of local life. So Swarthout set out to pick up where 32 Lunch left off, stepping up the diner classics, a culinary repertoire that both appeals to a broad base of people and is close to his heart. “My mom was a diner waitress,” he says. “I have a love of diner food. That was the first place I ever had a club sandwich, the first place I tried Greek food.” (This side door into international flavors proved to be an important stepping stone in the evolution of Swarthout’s culinary tastes, and by high school, he was skipping class to head down to the city to try all the things he couldn’t get in Kingston in the ’90s, like Thai and Indian.) “Diner food appeals to everyone,” he says. “You don’t alienate everyone.” Like any diner worth its salt, Truss and Trestle, is open seven days a week. Breakfast, served most of the day, includes eggs and home fries, breakfast sammies, challah French toast, or, if you're feeling spendy, steak and eggs. Lunch and dinner are anchored by deli classics a la tuna melt, reuben, burger, turkey club, and cheesesteak. Gyro meat is a fun addition to the standard sides of bacon and sausage patty. Swarthout takes a discerning, matter-of-fact approach to his menu and food prep, putting in the work where it makes sense. Things like the corned beef, pastrami, and brisket are brined and smoked onsite, the fries are hand-cut, but the tater tots—not so much. The crabcakes for the BLT special are made in-house, the cod for the fish and chips is fresh. He flexes his culinary muscles on the specials menu with things like prime rib or smoked salmon with basmati rice. “I try to keep it classic. If people are really digging the specials, I put them on the menu,” he says. “Right now, I’m calling it the ‘To-Govid menu.’ I’m sure by this time next year, it’ll be different.” Swarthout admits to being a fine-dining guy. “But you can’t eat fine dining every day. You can find something on the menu to eat here every day—even if it’s just the chicken salad.” To this end, he is gratified by the roster of regulars Truss and Trestle already has—some inherited from 32 Lunch, many new. The inside of the building is a hip mix of metal and raw wood, and a low-key homage to the area’s history, with diner booths saved from Uptown Grill (RIP), a bartop made out of pine reclaimed from Mid-City Lanes bowling alley, and pews salvaged from a church in Watervliet. Swarthout gutted the space himself last winter, revealing the namesake trusses, which echo Rosendale’s iconic trestle, giving birth to the name and the design concept. “When I found them, I thought, ‘I can work with this,’” he says. “The first diners were in decommissioned train cars. I wanted to make it an old-school sensibility with a modern touch.” The trusses tied in Rosendale’s industrial history and the wood freshened it up. The bar’s four tap lines are currently dry, but until they run, find canned and bottled beer ranging from domestic to craft, Corona to Arrowood Farms, as well as a selection of wines by the glass and bottle and a full bar. Outside, Swarthout has built an outdoor patio for eventual outdoor dining. Come warmer weather, he’ll level up his smoker game, offering things like pulled pork and chicken wings alongside the brisket already on the menu. “Roadside barbecue and diner food goes hand-in-hand,” Swarthout says.  ...

Tags: Restaurants

2021 Hudson Valley Farmers Markets

Maybe you're not ready to go spades blazing and plant a victory garden that sustains you and your neighbors through the apocalypse, a global pandemic, or another World War (hey, Iran), but you still value local produce. No judgement here, the weekly trip to the farmers’ market is a lovely ritual. Here in the Hudson Valley, spring is around the corner and local growers have already started seeds in their high tunnels. Before you know it the first flush of produce will be here. Get your baskets and your canvas totes ready. Here is a list of local farmers markets operating in 2021. Ulster County New Paltz Open Air Market June 6-December 12 Sundays, 12-3pm The vendor fair on Church Street has not just local farmers on site, but everything from honey products, skin care, and vegan snack bars to custom art and curative plants. Rosendale Farmers Market June-October Sundays, 10am-2pm The summer market in the Willow Kiln Park behind Rosendale Theatre features fresh meats, cheese, microgreens, vegetables, mushrooms, wines, and more. Kingston Farmers Market March 13 & 27, April 10 & 24: every other Saturday, 10am-2pm May-November: every Saturday 9am-2pm A large variety of vendors sell locally-grown eats, specialty foods, wellness items, baked goods, craft beverages, plants, and gifts in the County Courthouse parking lot, with entrances on John and Wall streets. Kingston Waterfront Farmers Market May 17-November 1 Sundays, 10am-2pm This Sunday market, in the TR Gallo Park, showcases hyperlocal farmers, a butcher, provisions makers, and food vendors alongside the Rondout Creek. Saugerties Farmers' Market May 29-October 30 Saturdays, 10am-2pm This Main Street farmers' market in Saugerties is fully food-focused—no artisanal or activity tents. Head here for seasonal fruits and vegetables; dried herbs; meat, poultry, and eggs; mushrooms; bread and baked goods; sweet treats like honey, maple syrup, and jams; plus wine and spirits from local craft beverage producers; flowers; prepared foods; seedlings; and plants. Woodstock Farm Festival May 19-October 13 Wednesdays, 3:30pm-dusk Enjoy live music and prepared food while picking up all your farm-fresh groceries on Maple Lane. Dutchess County Beacon Farmers Market Sundays Indoor Season: December- April, 10am-2pm at VFW Hall Outdoor Season: May-November, 9am-2pm at Veteran’s Place Visit Veterans Place for all the market essentials (fruit, veggies, meat, etc.), plus other pantry essentials like pickles, spices, coffee beans, and frozen desserts. Amenia Farmers Market May-October: Fridays, 3-7:30pm November-April: 1st, 3rd, and 5th Saturday, 10am-2pm Amenia Town Hall hosts a wide selection of bakers, farmers, and other specialty food growers. Dover Farmers' Market June 17-September 30 Sundays, 12-4pm Join us every Sunday, as local farms and businesses of the Harlem Valley gather together to offer a selection of locally made products. Hyde Park Farmers Market June-October Saturdays, 9am-2pm Fine crafts, local fruits, vegetables, and live music at the market across from Hyde Park Town Hall. Millerton Farmers Market May-December: every Saturday, 9am-2pm January-April: 2nd & 4th Saturday, 10am-2pm The Millerton Farmers Market offers a wide variety of seasonal produce, pasture-raised meats, fruit, cheeses, baked goods and prepared foods. All of our vendors are local and use sustainable and ethical growing practices. Pawling Farmers Market June-September Saturdays, 9am-2pm The kid-friendly market at Village Green has over 35 vendors and artisans, farmers from New York and neighboring Connecticut, plus a free petting zoo. Columbia County Copake Hillsdale Farmers Market May 26-November 21 Saturdays, 9am-1pm Find everything from flowers and body care products to vegetables, seafood, frozen meat, charcuterie, cheese, and flour at Roeliff Jansen Park in Hillsdale. Hudson Farmers Market Indoor season (February 6-April 17): Saturdays, 10am-1pm Outdoor season (April 24-November 20): Saturdays, 9am-1pm The county’s largest market, located on 6th Street and Columbia, Hudson Farmers Market features dozens of vendors for all your grocery needs. Qualified vendors accept EBT & WIC. Hudson Wednesday Market May 26-October 27 Wednesdays, 4-7pm The Hudson Wednesday Market celebrates its 7th year at 7th Street Park in 2021, bringing together a dozen or so vendors, both farmers and artisans. Some returning vendors include Common Hands Farm, Trixies Oven, Tivoli Mushrooms, Flower Blossom Farm, Pogliani Select, Crumble & Melt, and others. Kinderhook Farmers' Market May-October Saturdays, 8:30am-12:30pm Set on the Village Green, this family-friendly farmers' market offers a wide variety of goods: produce, naturally raised meats, free-range eggs, baked goods, flowers, bedding plants, honey, maple syrup, jams, draft beers, and crafts, plus kids activities and live music. Greene Windham Farmers Farmers' Market May 30-October 10 Saturdays, 9am-1pm Hosted at the Windham Local Public House, this Greene County farmers' market brings together artisans and growers for a little retail therapy and a little grocery shopping, from chopping boards and plant tinctures to seasonal fruits and veggies. Orange County Goshen Farmers’ Market May 21-October 29 Fridays, Senior hour 9am-10am; general public 10am-5pm Head to Village Square for fresh fruit, vegetables, baked goods, dairy products, wine and spirits, soaps, seasoning, jerky, Polish food, and dog treats. Monroe Farmers' Market June 7-November 22 Sundays, 9am-2pm The Village of Monroe’s commuter parking lot hosts a range of vendors from picklers and hot sauce makers to wineries and traditional farmers. Middletown BID Farmers' Market June-October Saturdays, 8am-1pm Middletown’s Business Improvement District hosts food, herb, and beauty vendors at the intersection of Cottage Street and Railroad Avenue. Newburgh Mall Farmers' Market July-October Every Saturday, 10am-2pm In conjunction with Healthy Orange, Newburgh Mall features all kinds of vendors selling jam, butter, salsa, locally-grown produce, and homemade items. Putnam County Cold Spring June-October Saturdays, 8:30am-1:30pm Catch over 20 vendors selling delicious foods at the epically beautiful Boscobel House and Gardens in Garrison. Stay for a picnic on the lawn and enjoy sweeping Hudson River views. Brewster Year-round Sundays, 10am-2pm Located at 15 Mount Ebo Road South, the summer market has fresh bread, local fruits and vegetables, eggs, pickles, baked goods, and organic products. Putnam Valley Dates TBA Fridays, 3-6:30pm Head to Tompkins Corners Cultural Center to buy from an array of local farmers. ...

Tags: Farms & CSA

The Personal Is Delectable: Simply Julia is a Cookbook with a Personal Twist

Julia Turshen's Latest Book Offers Healthy Comfort Food Recipes + Personal Essays
Renowned chef, food writer, and podcaster Julia Turshen takes a healthier approach to 110 easily prepared comfort foods in her new cookbook, Simply Julia.

Tags: General Food & Drink

Sips & Bites | March 2021

Transport yourself to motor city with a slice Detroit-inspired deep dish pizza at a new Poughkeepsie eatery; pop into your local butchery for custom cuts of ethically raised meats; and sample some fine Mediterranean dining in Fishkill.

Tags: General Food & Drink

A Growing Concern

Hudson Valley Farmers Face the Climate Crisis
From increasing pest problems to less productive plants, climate change is creating problems for local farmers.

Tags: Environment

2021 Hudson Valley CSA Farms

Browse the directory below to find a local CSA.
This network of over 110 CSA farms spanning 15 counties is committed to making CSA a familiar and accessible option for everyone in the Hudson Valley.

Tags: Farms & CSA

Hudson & Packard Makes the Case for Detroit Pizza in Poughkeepsie

Chef Charlie Webb Brings a CIA-Honed Palate to His Hometown Pizza Style
This past October, Michigan native Charlie Webb opened Hudson & Packard in Poughkeepsie, where his hometown Detroit pizza style combines with the elevated palate of his Culinary Institute training. Detroit pies are not pies at all, but rectangles with a thick, crust that's fluffy on this inside and crispy on the bottom. Shelf your New York skepticism for a moment and head to the new pizzeria, where you may be surprised by the deep-dish gooey goodness.

Tags: Restaurants

Join the Club: 7 Local Craft Beverage Subscriptions to Sign Up For

When you don't feel like wandering out—into the cold into the COVID—you can still get the region's freshest tastes delivered to your doorstep, with these 7 drinking club memberships, which include craft beer, cider, and wine from some of the region's top producers..

Tags: Craft Beverage Industry

Rising Classic: Woodstock Finds an Instant Favorite in Pearl Moon

Though the original plan was to open a live music venue and bar, Betsy and Scott Mitchell had to reconsider the concept for Pearl Moon when the pandemic hit. After months of renovation and drawn-out permit processes, Pearl Moon opened in mid-January, staffed by the Mitchells, their daughter and son-in-law, niece and nephew-in-law, plus a few friends. This family affair is dishing up elevated American diner fare all day long, from hearty breakfast choices like huevos rancheros and short-stack pancakes, to lunch picks like the pork loin sandwich and the reuben with house-made corned beef, right through to Happy Hour selections like wings and nachos.

Tags: Restaurants

Archives


Hudson Valley Events

submit event

Chronogram on Instagram

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.