{"id":47674,"date":"2015-09-15T00:10:43","date_gmt":"2015-09-15T04:10:43","guid":{"rendered":"http:\/\/upstater.com\/?p=47674"},"modified":"2015-09-26T08:45:45","modified_gmt":"2015-09-26T12:45:45","slug":"9-new-hudson-valley-restaurants","status":"publish","type":"post","link":"https:\/\/upstater.com\/9-new-hudson-valley-restaurants\/","title":{"rendered":"9 New Hudson Valley Restaurants"},"content":{"rendered":"

Along with its growing fame as a food producer, the Hudson Valley has become a magnet for restaurateurs eager to put their personal stamp on the farm-to-table movement. Not that long ago, the local diner or bar was often the best option in most towns for eating out. Today there\u2019s a healthy array of eateries covering virtually every cuisine and putting their own creative, locally sourced spin on it\u2014whether it\u2019s Garden House\u2019s eggplant carpaccio or Frogmore Tavern\u2019s pastrami tacos. There\u2019s greater emphasis on setting, too. As the competition has heated up, so has the focus on polished d\u00e9cor and outdoor seating, with enchanting patios increasingly common. From Southern comfort to rustic charm, here are some of the most interesting newcomers to the Hudson Valley dining scene.<\/p>\n

\"Gaskins-10-5036\"

Gaskins’ marinated heirloom tomato salad, featuring peaches, basil, and crispy chorizo<\/p><\/div>\n

1. GASKINS<\/strong>
\nComfort food has found a new mecca in the Columbia County hamlet of Germantown: Gaskins. Veterans of Brooklyn standouts Diner and Marlow & Sons, Nick and Sarah Suarez have brought urban chic to country dining. The restaurant space is airy, sleek, and rustic all at once\u2014the marble-topped bar is offset by roughhewn wooden tables. Gaskin\u2019s connection to local farmers is strong\u2014the Suarezes source from 20 farms, including Hearty Roots, Common Hands, and Montgomery Place Orchards\u2014and it shines through in their simple fare. Heirloom tomatoes are tossed with peaches, basil, and chorizo. Fried chicken is served with slaw and honey-butter hot sauce. Mussels and clams are roasted in the wood-fired oven and served with potatoes. Shishito and pardon peppers are coated with sea salt and lemon. Gaskins has a well-developed cocktail program and a list featuring small-batch natural wines. There\u2019s a small deck on the street for al fresco dining.<\/p>\n

2 Church Avenue, Germantown \/ (845) 537-2107<\/p>\n

\"Gaskins-05-4989\"

Gaskins sources from 20 local farms for its stunning and straightforward fare<\/p><\/div>\n

2. ROUGH CUT BREWING CO.<\/strong>
\nBrothers Jesse and Bart Cummings closed Oscar restaurant in the tough economy of 2011, but in June they reopened in the same location with a can\u2019t-miss concept: a brewpub that serves delicious, inventive food, along with plenty of inexpensive bar options. The duo teamed up with homebrewer\/carpenter Kayne Konecny, who gave the space an artful rustic-industrial makeover and concocts ambrosial beverages (for example, Pomme d\u2019Orange Belgian Tripel with orange blossom honey and homemade candy sugar). Chef Bart Cummings douses steak in rich sauces like green peppercorn and brandy cream, and tops his tasty lamb burger with figs, red onion, and feta.<\/p>\n

5945 Route 44\/55, Kerhonkson \/ (845) 626-9838<\/p>\n

\"Gaskins-06-5009\"

Gaskins’ fish tacos are made with fried Atlantic Pollock, spicy mayo, onions, jalapenos, radishes, and cabbage<\/p><\/div>\n

3. SCHATZI\u2019S PUB AND BIER GARDEN<\/strong>
\nLooking for a little slice of Bavaria? Schatzi\u2019s is the closest you\u2019ll come in the Hudson Valley. This pub serves up five types of German sausage, from an Andouille with spicy cheddar to a slow-smoked pork-and-beef brat. Or try the schnitzel\u2014instead of the traditional red cabbage, it comes with a sweet-braised purple-cabbage aioli, a creative twist that characterizes many of Schatzi\u2019s dishes. With 15 tap lines\u201411 dedicated to craft beer and four to German beer\u2014there\u2019s plenty of good cheer flowing here. Take a jaunt on the Walkway Over the Hudson, then plop yourself under an umbrella on Schatzi\u2019s bluestone patio with a Hefeweizen and a warm Bavarian pretzel with creamy homemade beer cheese.<\/p>\n

202 Main Street, Poughkeepsie \/ (845) 454-1179<\/p>\n

\"Frogmore-07-6438\"

Frogmore’s new rooftop bar and deck<\/p><\/div>\n

4. MAYBELLE\u2019S<\/strong>
\nOpened about a year ago in a space once occupied by an Art Deco soda fountain, Maybelle\u2019s retains many period touches, including chevron-style mirrors and light fixtures. The food here is equally artful and emphasizes farm-fresh ingredients (as does co-owner Jamie Parry\u2019s Milan outpost, Another Fork in the Road). Among the playful savory-sweet combinations are carrot salad roasted in coffee with Thai basil pesto, and pan-seared scallops with English peas, pea tendrils, blackberries, and shiso. The homemade mozzarella with warm bread and olive oil is simple but inspired. For now, Maybelle\u2019s is BYOB with a liquor license pending, but it plans to serve a smoky black lager and other interesting artisanal beers.<\/p>\n

355 Main Street, Catskill \/ (518) 719-1800<\/p>\n

\"Frogmore-12-6482\"

Frogmore’s Scotch eggs nestle into crisp-fried andouille sausage or chickpeas, with house mustard sauce<\/p><\/div>\n

5. FROGMORE TAVERN<\/strong>
\nThe new rooftop patio is reason enough to check out Frogmore Tavern. The sleek pine patio and bar seat 65, neatly doubling the restaurant\u2019s capacity. Inside, Frogmore\u2014note the frog figurines above the door\u2014has the dark good looks of an English pub, but save for a nod to the U.K. with its ultra-rich Scotch eggs, the menu smacks of Southern comfort food. Here you\u2019ll find BBQ shrimp and grits, poutine with fried chicken livers and crispy pork belly, and house-smoked pastrami tacos with pickled jalape\u00f1o\u2014as well as many other freshly smoked meats. If these dishes don\u2019t fill you up, pile on a side of hush puppies or a bowl of dirty rice.<\/p>\n

63 N. Front Street, Kingston \/ (845) 802-0883<\/p>\n

\"Garden-House-01-5091\"

The Garden House in Rosendale offers Middle-Eastern influenced dishes and an array of satisfying vegetarian plates<\/p><\/div>\n

6. GARDEN HOUSE<\/strong>
\nOpened last summer by the owners of Rosendale\u2019s popular Big Cheese deli, Garden House takes the concept of community gathering place one step further with a huge outdoor garden\u2014the centerpiece of which is a wood-fired oven that produces such delicacies as goat cheese pizza and grilled red snapper. Chef Naheda Hamdan, a Dubai Hilton alumna, is Jordanian, and her Middle Eastern influence permeates delectably seasoned dishes like the kofta kabob with parsley, garlic, onion, and freshly whipped lemon-garlic sauce. Among the numerous satisfying vegetarian plates is a roasted half eggplant with chopped tomato smothered in tahini. In cooler months, the restaurant\u2019s cheery farmhouse-style interior makes for an inviting refuge.<\/p>\n

4 Hardenburgh Lane, Rosendale \/ (845) 658-3131<\/p>\n

\"Garden-House-05-5135\"

Wood-fired pizza with a Mediterranean flair at Garden House in Rosendale<\/p><\/div>\n

7. COMMUNE SALOON, 8. SHINDIG, and 9. TINKER TACO LAB<\/strong>
\nWoodstock\u2019s revitalization is in full gear, with new eateries popping up around town, and the Bearsville Complex\u2019s renovated courtyard open for business, complete with food service and fire pit. Overlooking the courtyard, the new Commune Saloon serves up tasty, seasonal small plates, such as grilled Black Horse Farms asparagus with Dijon vinaigrette and cured egg, and exquisite craft cocktails like the pickled ramp martini. Just down Tinker Street is Shindig. The tiny storefront eatery is packing in locals and tourists alike with its modest prices and modern takes on comfort food. The mac and cheese offers a rich blend of Gruy\u00e8re, fontina, b\u00e9chamel, truffle oil, and a Parmesan bread-crumb crust\u2014for just $10. Steps away from Shindig, Tinker Taco Lab is breaking new ground with its authentic Mexican street tacos and tamales. Owner James Jennings makes his cheese, cream, pickled vegetables, and tamale and taco dough in-house. Be sure to try the best-selling pork-belly confit taco with jalape\u00f1o jam.<\/p>\n

Commune Saloon<\/strong> 297 Tinker Street, Woodstock \/ (845) 684-0367 or (845) 810-1480
\nShindig <\/strong>1 Tinker Street, Woodstock \/ (845) 684-7091
\nTinker Taco Lab<\/strong> 54th Tinker Street, Woodstock \/ (845) 679-8226<\/p>\n","protected":false},"excerpt":{"rendered":"

Along with its growing fame as a food producer, the Hudson Valley has become a magnet for restaurateurs eager to put their personal stamp on the farm-to-table movement. Not that long ago, the local diner or bar was often the best option in most towns for eating out. Today there\u2019s a healthy array of eateries […]<\/p>\n","protected":false},"author":245,"featured_media":47960,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[764,1060,102,1056],"tags":[],"yoast_head":"\n9 New Hudson Valley Restaurants - Upstater<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/upstater.com\/9-new-hudson-valley-restaurants\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"9 New Hudson Valley Restaurants - Upstater\" \/>\n<meta property=\"og:description\" content=\"Along with its growing fame as a food producer, the Hudson Valley has become a magnet for restaurateurs eager to put their personal stamp on the farm-to-table movement. 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