Craft Beverage Industry
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.
By Brian PJ Cronin
May 20, 2022
Tags: Craft Beverage Industry english cask ales cask ales old glenham brewery dogwood beacon craft brewery
Market
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.
By Marie Doyon
May 19, 2022
Tags: Market cheryl paff black eyed suzies kingston grab and go lunch place Black-Eyed Suzie's
General Food & Drink
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.
By Marie Doyon
May 13, 2022
Tags: General Food & Drink pierogi pierogis krupa brothers pierogi company rondout district the strand kingston
Restaurants
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.
By Anne Pyburn Craig
May 13, 2022
Tags: Restaurants bird & bottle inn brendan macalpine garrison restaurant historic inn tavern The Bird & Bottle Inn
Bars
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.
...
By Marie Doyon
May 6, 2022
Tags: Bars padrona buttercup kat dunn lobster rolls seafood shack cocktail bar hudson
Bars
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.
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By Carrie Dykes
May 5, 2022
Tags: Bars paul brady paul brady wine wine shop natural wine shop natural wine low intervention wine
General Arts & Culture
The epic and mysterious Bannerman Castle on Pollopel Island in the middle of the Hudson River gears up for its 2022 season of cultural programming with chefs dinners, concerts, movie screenings, live theater, and of historical tours.
By Emma Cariello
May 5, 2022
Tags: General Arts & Culture bannerman island bannerman castle pollopel island
Festivals
A Light that Never Goes Out
After a two-year pandemic break, Newburgh's beloved arts and music festival Newburgh Illuminated will return to the city's streets Saturday, June 4.
Presented with Newburgh Illuminated
May 1, 2022
Tags: Festivals newburgh illuminated Sponsored Content
Craft Beverage Industry
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.
Presented with Tuthilltown Spirits Distillery
Apr 23, 2022
Tags: Craft Beverage Industry Tuthilltown Spirits Distillery distilling spirits liquor liqueur craft beverage whiskey Hudson Whiskey vodka gin Fruition Chocolate Irving Farm farms orchards u-pick Web Only Sponsored Content
Restaurants
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.
Presented with Mirbeau Inn & Spa Rhinebeck
Apr 14, 2022
Tags: Restaurants Web Only Sponsored Content
Restaurants
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.
By Marie Doyon
Apr 13, 2022
Tags: Restaurants filipino restaurant filipino cuisine highland hapag kainan highland
Bars
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.
By Marie Doyon
Apr 8, 2022
Tags: Bars goodnight kenny poughkeepsie baxter built davina thomasula megan giometti park bar
Outdoors
Deyano Manco's New Adventure Outpost to Provide Gear, Supplies, and Community for Outdoor Enthusiasts
Rock climbers have flocked to the crags and cliffs of the Shawangunk Ridge for decades. Though, for Deyano Manco, a biker and businessman born and bred in New Paltz, the lack of infrastructure to support such eco tourism has always been surprising. So, in early May, he will open BaseCamp in Gardiner, an “adventure outpost” where visitors can grab supplies, plan a day on the ridge, and hang out afterwards with a glass of local ale, cider or wine.
By Margi Conklin
Apr 8, 2022
Tags: Outdoors gateway to the gunks gardiner basecamp deyano manco outdoor hub rock climbing hiking
Newburgh
Lodger in Newburgh is hard to place in a tidy box. It is, in the broadest sense, a community incubator—a place where people come to break bread, learn crafts, hear music; a hub of collaboration where the Venn diagram of area creatives, farmers, and students overlaps.
By Marie Doyon
Apr 7, 2022
Tags: Newburgh lodger leon johnson food justice food activism food pantry bookbinding
Restaurants
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.
By Emma Cariello
Apr 1, 2022
Tags: Restaurants quinn levine quinnie's hudson hudson restaurant provisions market
Newburgh
Despite its oft-mentioned challenges, this river city is trying to pilot a course that brings economic development without rampant gentrification and disenfranchisement.
By Peter Aaron
Apr 1, 2022
Tags: Newburgh Slideshow
Festivals
If you’re a local maker or vendor looking for a day of good vibes and a spot to exhibit your goods and gifts, The Festival Marketplace, a one-day event highlighting local wares, skills, and crafts popping up at The Hudson Valley Resort in Kerhonkson might be the perfect place to kick off your festival season.
Presented with 845 Vibrations
Mar 28, 2022
Tags: Festivals 845 vibrations makers arts crafts Web Only Sponsored Content
Restaurants
The Lama Family Brings Himalayan Cuisine from the Base of Mount Everest to the Base of Mount Beacon
From the base of Mt Everest to the base of Mt Beacon, new family-run restaurant Momo Valley on Beacon's Main Street dishes up Himalayan cuisine from the namesake momo dumplings to traditional curries, soups and stews, platters, and beverages.
By Kristin L. Wolfe
Mar 25, 2022
Tags: Restaurants dumplings momo momo valley beacon beacon restaurant himalayan food himalayan cuisine
Restaurants
Warren & Vine is the first restaurant in Hudson for chef Wes Dier. Here a rotating selection of wines by the glass pair with adventurous small plates, charcuterie boards, and farmstead cheese platters. Soon the restaurant will begin dinner service on Friday and Saturdays inside and, when warm, in the charming gated front garden.
By Marie Doyon
Mar 4, 2022
Tags: Restaurants warren and vine wine bar wes dier hudson restaurant tapas
Saugerties
Rocky the stowaway owl brought Saugerties national
attention back in 2020, but its the town’s creative and entrepreneurial residents that really fuel its fire.
By Anne Pyburn Craig
Mar 1, 2022
Tags: Saugerties upriver studios Slideshow
Restaurants
Since leaving a job in the finance industry, Eddie Cullari has found his passion creating globally inspired casual eats and serving them up alongside craft beer, using farm-fresh produce grown in Warwick's famously fertile black dirt.
By Anne Pyburn Craig
Feb 25, 2022
Tags: Restaurants warwick eddie's roadhouse eddie cullari
Restaurants
“About the time I was 21, I was studying to be a sommelier. I realized at a certain point that if I was going to be polishing glasses, I wanted them to be my own,” says Alex Van Allen, proprietor of Dyad Wine Bar in Kinderhook. It would be another three years before he returned to his hometown to open the business in 2015, but the seed was planted.
“At the time, there were fewer businesses in Kinderhook than there are now,” says Van Allen. “But I saw the potential. I could remember as a kid there being a lot of great businesses, then a dormant period. But the aesthetics of the village are very beautiful. I knew it was only a matter of time before it bounced back, and I wanted to be at the forefront of that.” Hospitality and entrepreneurialism run in the family. Van Allen’s mother, Michele Genovese, worked in restaurants his whole life and owned a few herself, and by the age of 24, his older brother Jonathan was the owner of three Berkshires restaurants.
When he first came up with the concept for Dyad, Van Allen planned a wine bar with American tapas. “I wanted to pair everything with the wine,” he recalls. “A hyperfocus on small plates that worked well with whatever we were pouring at the time.” But the trouble with American tapas is the Americans. Quickly guests began asking for entree-sized portions. “One thing I learned in the hospitality industry: Don’t be so strong-headed about what you want that you’re not willing to roll with the punches,” says Van Allen. Dyad still serves a sizable list of tapas, or, in American, apps, but the spot evolved to full restaurant service to accommodate guests' dining habits.
Van Allen brings his sommelier training to the floor, where he circulates, checking in on guests and answering questions when needed. “I am always poking around, so my knowledge is there and accessible,” he says. The wine list is constantly changing, with a strong emphasis on organic, sustainable, and low-intervention producers. Van Allen has his servers taste all the wines so they can describe them to customers.
“Ultimately, preference is so subjective, so there is not really a wrong answer. You just have to be able to adequately describe something to the customer,” he says. “There is so much to learn with wine and spirits and food. It is such a diverse and crazy world that if you just assume you can learn everything in a couple nights or a couple months, you are insane. That’s part of what attracted me to this profession in the first place—that thirst for knowledge. No pun intended.” Wines by the glass range from a shockingly affordable $7 a glass to $15, from a certified organic Sangiovese table wine to to an unfiltered Sauvignon Blanc from the Sancerre region of France and Enlightenment Wines’ small-batch, wild-fermented meads.
The name Dyad, from the Latin root for two, was originally conceived to describe the pairing of wine and food, but it has since taken on several additional, unintended but serendipitous meanings. There is the pairing of old and new—hyper-modern furnishings, with materials like black leather, chrome, and formica, against the backdrop of a 235-year-old house.
“The building has two main rooms,” Van Allen says. “And the term [dyad] is used in sociology for any couple that goes and does things, like the couple that goes out to dinner.” He also points out that in developmental psychology and family medicine, the term is used to describe the mother-child unit, fitting as Van Allen’s mother has run the kitchen at Dyad since its opening. “I had a different chef lined up, but he bailed at the last moment,” Van Allen recalls. “As moms often do, she swept in and saved the day. She’s been the chef ever since.”
Since the pandemic started, the menu has changed daily. While that may sound like madness, it is actually an adaptation designed to keep Dyad agile in a volatile market. “With supply issues and price fluctuations, it was harder to allocate everything on a consistent basis,” Van Allen says. “We found it easier to switch nightly. That way, we could keep things fresh and exciting for people that wanted to do takeout every night, and it also made it so we could pick foods that traveled better.” On any given day, apps might include French onion soup, squash blossoms, shrimp wontons, or mac and cheese. Entree options could be a housemade pappardelle topped, beef stew, grilled salmon, or pork ribs. One reliable pick? The house burger, with its made-to-order patty and your choice of cheese, lettuce, tomato, and onion. Classic.
And while Dyad still does a fair amount of takeout business, it’s worth dining in. The building that houses the restaurant dates back to 1787 and boasts two Rumford fireplaces that put out ample heat and ambiance. “There is so much history and really rich culture right here in Columbia County—not every part of the country can say that,” says Van Allen. He leaned modern with the design to juxtapose the original details like the historic wide-board pine floors, a vibe he describes as “high-end but not stifling.”
Dyad is open Monday to Thursday, 5-9pm, and Friday and Saturday, 5-10pm.
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By Marie Doyon
Feb 17, 2022
Tags: Restaurants dyad wine bar alex van allen kinderhook wine bar natural wine bar
Restaurants
The Business and the Building Go Up for Sale
After more than a decade as a much-loved Kingston watering hole, The Anchor goes up for sale—both business and building, heralding the end of an era.
By Marie Doyon
Feb 16, 2022
Tags: Restaurants the anchor brandy walters restaurant closing Web Only
Restaurants
The Best Dang Egg Sandwich this Side of the Mississippi
With Hunter Mountain Resort back to 100 percent capacity and the town of Hunter sizzling hot these cold weekends and brisk during the week, locals and visitors alike are enjoying the fresh baked goods, elevated egg sandwiches, and luscious lunches at the newly opened Fellow Mountain Cafe, brought to Main Street by Escape Hospitality, the group operating Scribner’s Catskill Lodge, and served by the same chef, Alex Napolitano.
“We have the best egg sandwiches in the Catskills—I know that’s a high bar but I feel safe saying that,” says Napolitano. “The eggs are local and the choices let you build what you want without getting silly. Then there are the cinnamon rolls—fresh, warm, and available by the dozen. We sell hundreds a week, and people get upset when we run out.”
Besides breakfast, lunch, and bakery goodies, Fellow offers a curated selection of locally sourced grocery items and a regional selection of craft beers and ciders. “Lots of people stop in to stock their homes for their mountain idyll,” says Napolitano. “We stock light sundries and niche products that you may not find anywhere else up here on the mountain: artisanal cheeses and cured meats, honey, syrup, beer and cider you won’t find every place.”
Fellow also has a treat for your decor: fresh-cut flowers, a program begun almost on a whim that’s proven extremely popular. “Our gardener and groundskeeper, Andrew, is an accomplished and highly skilled florist, so we offer fresh-cut flowers on weekends, and people are really engaged with it—it’s become a thing to have breakfast and grab some flowers to go,” says Napolitano. “We have regulars who grab a bunch for the house every weekend.”
The feel at Fellow is meticulously modern meets Catskills classic, set in a renovated Queen Anne-style onetime Odd Fellows hall with large windows, marble countertops, original details like a vintage Acorn stove and tin ceilings, and a large deck wrapping around the west side of the building.
The business has grown steadily over the past 15 months, and firing the oven up to pizza temps for a recent pop-up warm up the heart of Chef Alex. For Napolitano, a graduate of the French Culinary Institute’s Italian program who has studied and cooked in Italy and most recently worked at Manhattan’s Rubirosa Ristoranti, the idea of being able to build a pizza program from scratch makes his mouth water.
“Wood-fired sourdough pizza calls for a more artisanal style and my personal experience speaks directly to exactly that, and I think guests will appreciate having this available on the mountaintop,” he says. “Plus, as the chef, it’s just so much fun. The response to the first one was great, and we’re looking at it as a sort of preview of our potential dinner service. The whole concept is to continually match our offerings to the guests’ demand, through an unchanging lens of who we are: contemporary Catskills, local ingredients deployed using modern technique, practiced at a high level for an ever-more-discerning clientele.”
One imagines the Odd Fellows nodding in sage agreement We’re all invited over to test that best egg sandwich claim, savor some honeynut squash soup with toasted pepitas and pumpkin seed oil, or grab up a gooey gluten- and dairy-free brownie and a golden milk latte with vanilla and honey. Fellow will host their second apres-ski gathering from 4-8pm on Saturday, February 19 with wood-fired pizza, vinyl, and West Kill Brewery pouring craft beers.
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By Anne Pyburn Craig
Feb 11, 2022
Tags: Restaurants hunter fellow mountain cafe scribners catskill lodge alex napolitano Web Only
Hillsdale
At the Foot of Catamount Mountain, this New/Old Inn will Off Year-round Family-friendly Lodging
In March 2021, seasoned New York City restaurateurs Matt Kliegman and Noah Bernamoff purchased the former Swiss Hutte property in Hillsdale. The nearly 100-year-old, seven-acre property, which sits at the foot of Catamount Mountain, which reopen in April as a four-season, family friendly inn with 14 guest rooms plus a 75-seat onsite restaurant, 45-seat bar, swimming pool, saunas, and hiking trails.
By Emma Cariello
Feb 10, 2022
Tags: Hillsdale ski apres ski Berkshires hotel little cat lodge ski lodge catamount catamount mountain Web Only
Community Pages
The level of investment in the city now shows that
Poughkeepsie is well poised to come out of the pandemic ahead of the curve.
By Jamie Larson
Feb 1, 2022
Tags: Community Pages poughkeepsie
It’s high time Chronogram made a newsletter about marijuana. Stay in the know with the latest on dispensary openings, industry news, cultivation tips, and more as we cover the emerging cannabis scene in New York and the Northeast. Welcome to High Society.
