9 New Hudson Valley Restaurants
“WHATEVER THE CUSTOMER WANTS, we’ll make it,” says Ron Duckstein, owner of the newly opened Sedona Taphouse, emphasizing what the restaurant is all about—a fresh menu featuring various steak, seafood and vegetarian dishes. Duckstein and partner Billy Jablonski take their libations seriously: the focal point of the space is the long line of taps, standing at attention behind a 60-foot bar framed by a rustic rock wall. The well-spiced, New American fare is mainly gluten-free; diners can enjoy dishes like the Wild Man Chicken at the outdoor fire pit and wash it down with one of 50 craft beers or 450 bottled beers. An extensive cocktail list is also available. Look for special events, including a Sunday Beer School and weekly Happy Hour specials.
640 East Boston Post Rd, Mamaroneck
Mon–Thu 11:30am–11:30pm, Fri & Sat 11:30am–12:30am, Sun 11am–10pm
BEST FRIENDS AND CO-OWNERS Kenan Neziraj, Elvi Hoxhaj and Ekrem Gjemajli, put their heads—and their names—together to open Kee Oyster House this past March. The trio entered the industry as local servers and bartenders, but always noticed a culinary void in White Plains: a seafood restaurant fit with a raw bar. Kee Oyster House aims to bring New York’s oyster history back to life. Their most popular menu items may be the cold and hot seafood towers, “opened fresh at the bar” oysters, lobster rolls and oyster po-boys, but for meat eaters there’s plenty of steak on the menu, too. The dining room offers ample seating with a casual yet elegant European-style décor, high ceilings and clean table settings suited to a power lunch with clients or a romantic date night out.
Kee Oyster House
126-128 East Post Rd, White Plains
Sun–Thu 11:30am–4pm, 5–10pm, Sat 5pm–10pm
CO-OWNED BY THERESA FALL AND MATT SWEENEY, The Parish, the newest addition to New Paltz’s Water Street Market, is now serving authentic New Orleans fare: red beans and rice burger, jambalaya, Bayou pork chop, blackened catfish with braised mustard greens and smoked gouda grits (the most frequently ordered dish) and other cajun classics. Paying attention to where their proteins and produce come from, Chef Aydan Tasciotti sources ingredients from local farms such as Campanelli’s Poultry Farm and Sugar Hill Farm. Sweeney and his staff are shaking up a variety of classic New Orleans cocktails at the large 18-seat bar. Sip a Ramos Gin Fizz or one of Sweeney’s own creations—the Huguenot. The restaurant’s indoor/outdoor dining areas overlook the Shawangunk Mountains. So order up a Hurricane (orange juice, three types of rum and homemade grenadine), dive into an oyster Po-Boy and get into the NOLA spirit in Ulster county.
10 Main St, New Paltz
Thu-Tue 11am–4pm, 5–9pm; Fri & Sat 5–10pm
“FOR CUSTOMERS AND FOR US, it’s about stocking shelves, stocking for seasons to come—getting back to how things used to be,” says Lisa Hall, co-owner of Beacon’s newest artisanal deli and sandwich shop. A short walk off Main Street, Hall and husband, Chris Pascarella, along with Chef Adam Sternberg, are piling sandwiches and deli counters with local Hudson Valley products. For the carnivore, rows of locally sourced ham, roast beef, turkey, pastrami, BBQ brisket, bacon, jowl bacon, pancetta, porcetta di testa and pulled pork are available by the pound or on a bun, sub or roll. For a quick pick-up dinner, there are rotisserie chickens. A varied and changing selection of salads by the pound include a Brussels sprout and broccoli slaw and a strawberry tabbouleh with Wild Hive farrow are aimed at the vegetarian or curious carnivore. The eat-in/take-out menu features 10 sandwiches plus a rotating list of specials.
29 Teller Ave, Beacon
OWNERS OF THE WIDELY KNOWN ROCKLAND ROOTS food truck, Brian and Alanna Holbach, are revving up to bring the Hudson Valley their popular menu items to a brick-and-mortar location. Their flexible, seasonal menu features locally sourced “pesticide free, cage free, non-GMO, and certified organic ingredients” from Hudson Valley Harvest, Cropsey Farm, Stokes Farm and Sugar Hill Farm. (The one permanent menu item is Holbach’s best-selling short ribs—rubbed with house seasoning, smoked, then braised and served on course-ground polenta.) The food truck is a popular destination at stops in Rockland and Bergen Counties; now customers in Orangeburg can enjoy breakfast or lunch indoors at one of the (stationary) tables fashioned from reclaimed wood.
The Kitchen/Rockland Roots
753 Rte 9W, Valley Cottage
Wed–Fri 7:30am–3pm, Sat & Sun 8:30am–4pm
AS SOON AS DINERS PULL UP TO Simon Chophouse in the hills of rural Orange County, they know they’re in for something special. The restaurant sits among the lush and well-kept property of the old J.P. Morgan Chase estate; the elegant, rustic decor and deep mahogany bar ease diners into comfort. Multiple bartenders are ready and willing to shake up one of the restaurant’s signature cocktails (maybe a cucumber gimlet or a sparkling glass of one of the house “infusions”—fresh fruit steeped in wine and/or various liquors). Chef Victor Pasqual’s menu offers contemporary rustic chophouse cuisine, from pasta to pizzas and the most popular dish: Flintstone-cut braised short ribs. Diners can admire the refurbished wood plank ceilings, hand crafted by owner T. Milt Simon, who started out as a dishwasher and worked his way up through the ranks in various restaurants around the country. “People that work with us, they are our family,” he says.
3316 Rt 207, Goshen
THE NEW VEGAN SPOT, PLANTAE, SPROUTED and grew with one purpose: to connect the growing number of diners choosing vegan and vegetarian options with fresh Hudson Valley produce. Chef/owner Raquel Osorio and sous chef Anthony Riccardulli are dedicated to bringing their customers “well-balanced comfort food with local produce and worldly influences.” The entire menu is available for take-out and features dishes like the PB & Banana (Bread Alone bread stuffed with peanut butter and banana mash and fried in coconut oil) and Plantae Muffuletta (a sandwich filled with giardiniera, artichoke pesto, mild cheese, wild mushroom deli slices, kalamata olives and capers). Seasonally, Plantae sources ingredients from Great Song Farm, CheezeHound, Sweet Maresa’s, Camphill and Bread Alone. Diners can enjoy a meal in the 40-seat indoor dining area or outdoors, surrounded by the raised-bed organic gardens. Reservations suggested; on-site catering available.
55 Broadway, Tivoli
Wed 12–9:30pm, Thu & Fri 4–9:30pm, Sat 10:30am–9:30pm & Sun 10:30am–3:30pm
BORN IN CALIFORNIA AND RAISED IN POUGHKEEPSIE, David Cruz, chef/owner of the newest addition to Poughkeepsie’s Main Street, is ready to add zest to his customers’ lives. The 20-year-old Cruz is serving up nutritionally dense meals—even in liquid form. A broad range of culinary influences—Asian, Mexican, American, Mediterranean, Indian and Jamaican—show up in a wide variety of dishes, yet “La Torta” (a traditional Mexican sandwich with warm refried black beans, melted quesillo cheese, fresh avocado, and a choice of chicken, pork or the traditional tasajo(steak), all on toasted torta bread, or bolillo, and topped with pickled jalapeños and carrots) is the central item on Cruz’s menu (and a staple of his family’s cuisine). There’s also an extensive list of fresh ingredients for customers to blend into a personalized juice or smoothie. Cruz sources what he can locally and dehydrates fruits and herbs to create his own loose teas.
380 Main St, Poughkeepsie
Mon–Thu 10am–8pm, Fri–Sun 8am–8pm
EDDIE AND LUCIA LAURIA, WHO TOOK a serious approach to rustic Italian fare at Aroma Osteria (Wappingers Falls), were among the first to introduce the enoteca to the Hudson Valley with the opening of Il Barilotto (Fishkill) in 2001. Now the couple brings a new, casual Italian concept to the valley—not a pizzeria, but a focacceria. With his new eatery, Lauria (who made his initial restaurant mark in the mid-Hudson with Eddie’s Gourmet Pizza) comes full circle, back to the brick oven. Simple eateries based on focaccia are popular in Italy, but Lauria says he could find only one other authentic focacceria stateside—in San Francisco. The concept behind Grano, which opened in March in Philipstown Plaza (Cold Spring), is simple: Offer a family-friendly menu of focaccia (the dough requires a double rise and produces a lighter, airy crust than pizza dough) topped with favorite Italian ingredients (broccoli rabe, sun-dried tomatoes and sausage; clams and fresh garlic with chili flakes; or the “Bianca”—ricotta, mozzarella and oven-dried tomatoes topped with fresh arugula), and make it available by the slice or the sheet, to eat in or take out. The chalkboard menu includes fresh salads, chicken wings (coated with a smoky balsamic and served with an intensely creamy blue cheese dipping sauce). Specialty focaccia sheets range from $23–$25, margherita $18; slices of specialty focaccia $3.50, margherita $2.50.
3182 Rt 9 Philipstown Square, Cold Spring
(845) 666-7007; granofocacceria.com