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The Jet Set, a new tiki bar in Newburgh, offers island vibes and Hudson River views.
The Jet Set, a new tiki bar in Newburgh, offers island vibes and Hudson River views.
The Jet Set, a new tiki bar in Newburgh, offers island vibes and Hudson River views.
Find out what’s new in the regional dining scene with this ongoing list of the latest notable new places to eat and drink in the Catskills and Hudson Valley this year. For more tips on how to make the most of your weekends, sign up for our Weekending newsletter.
Know a place to add or recommend? Email us at hudsonvalley@timesunion.com for consideration.
The Jet Set, a new tiki bar in Newburgh, offers island vibes and Hudson River views.
50 Front St., Newburgh; jetsettiki.com Open seven days a week starting at 3 p.m.
As soon as a person passed under the thatched awning and through the doors of The Jet Set one recent evening, they were transported to a tropical party that could've been thousands of miles from the Hudson River-facing tiki bar in Newburgh.
Properly lei'd and cocktailed, they were led through the front-of-house bar into a wide dining room with tables high and low, plus a few couches and lounge chairs. The space leads visitors to a large patio with two more bars overlooking the water. But among all the getaway tiki decor, the back-lit span of an old airplane's fuselage the owners purchased on eBay most stood out.
The tropical-themed bar seemed a bit out of place in New York on an early autumn evening that verged on sweater weather. But apparently, that's all part of its design.
"That's the whole point: for this place to be an escape from where you are," said a Hawaiian shirt-clad Mike Kelly.
Jet Set is the latest venture from AMK Restaurant Group, which is run by Kelly and his wife Alex Kelly. Their other establishments include the fine-dining Liberty Street Bistro and Newburgh Flour Shop. But a host of other culinary experts are also involved: Maggie Lloyd is the chef de cuisine at Liberty Street Bistro and previously worked as the founding chef at Newburgh's Ms. Fairfax restaurant and the Shelter House Cafe in Downing Park. Pat and Stephanie Nunnari co-own Colorcube Print Co. on Colden Street. And Jess Gonzalez bartends at the Liberty Street Bistro; her extensive experience in beverage consulting has landed her in charge of The Jet Set's drink program.
The Jet Set's group of co-owners were inspired by Fuchsia Tiki Bar in New Paltz, a place Kelly said he's escaped to for years. Like Fuchsia, The Jet Set will serve a full menu of shareables and main courses, with vegan and gluten-free options.
The Jet Set is located in a space that previously held two former waterfront businesses: The Blue Martini and Havana. It officially opened earlier this month.
Here's a sample of what's on the menu:
Shareables: Five-spice chicken wings with various sauces ($14); edamame dumplings with ginger-soy dipping sauce ($9); Jet Set sliders with "secret sauce" ($13)
Courses that are grilled, cold, or from the wok: Chili chicken burger with lime aioli and garlic pickles ($17); smashed cucumber salad with sesame, cilantro and honey-garlic dressing ($7); golden-medal fried rice ($11), add chicken for $6 extra or shrimp for $8 extra
Alcoholic drinks: The Jet Set's take on a painkiller ($15); frozen "Eep Oop Ork Ah Ah," described as an underproof piña colada riff with black strap float on top ($15); Bananas and Blow, a take on an old fashioned ($14)
Non-alcoholic drinks (and billed as kid-friendly): Don't Call Me Shirley made with grenadine, lime soda and vanilla; Coral Reef strawberry lemonade; Nut-Free made with pineapple, lime and orgeat (all $8)
The team behind the Andes Hotel raise a glass to their new eatery, Mother's, located in the former Two Old Tarts building.
22 Lee Lane, Andes Driving distance: 1 hr 9 min from Kingston; 1 hr 45 min from Albany; 3 hr from NYC
The Andes Hotel is expanding with a high-end, homestyle bistro, opening in the former Two Old Tarts space right next door to the hotel, coming this fall. Chef Antonio Mora is creating a menu focused on locally grown vegetables and grass-fed beef from nearby farms to add “another flavor of food from what’s going on at Andes,” said owner Derek Curl. The bar will serve up classic cocktails and spirits that pair nicely with a steak. The space is an antique building just off Main Street with high ceilings, clapboard and an old-school style. The old bones of it will stay intact, but the Andes Hotel team will bring modern touches. Hours TBD.
West Kill Brewing is expanding with a new taproom in midtown Kingston, opening this summer.
602 Broadway, Kingston; 518-989-6001; westkillbrewing.com Driving distance: 55 min from Albany; 1 hr 30 min from NYC
A West Kill Brewing taproom is coming to Midtown Kingston, the first outpost from the brewery, which is based at the foot of the Catskills. The tasting room, described by owner Mike Barcone as “Catskills farmhouse meets fishing game club,” will adjoin a 3,000-square-foot yard, where customers can enjoy vinyl music and tabletop shuffleboard. The bar will feature a dozen drinks on tap, including a mix of West Kill beers as well as draft wine and New York State cider. Customers will be encouraged to bring in their own food from local eateries, but an on-site food truck could be in the future. Coming this summer, Thur – Sun, hours TBD.
Savona’s Trattoria & Bar opened on Warren St. in Hudson on Aug. 15.
136 Warren St., Hudson; savonas.com Open Mon - Thurs 11:30 a.m. - 9 p.m.; Fri 11:30 a.m. - 10 p.m.; Sun 11 a.m. - 9 p.m.
The popular Hudson Valley Italian eatery Savona’s Trattoria & Bar official opened its fourth location on Aug. 15, on Warren Street in Hudson. The restaurant serves traditional Italian cuisine — think rigatoni alla rosa, fettucine bolognese, chicken marsala, veal parmigiana — inspired by recipes from Emanuele Savona, the father of Savona’s founders Stephen and Daniel Savona, who emigrated from Sicily at the age of 21. The brothers opened their first Savona’s restaurant in Kingston in 2007 and expanded to Red Hook in 2017 and Poughkeepsie in 2020.
Savona’s is perhaps best known for its garlic breadsticks. When the Hudson location was announced in April, Mayor Kamal Johnson remarked on a Facebook post that he doesn’t “know much about the restaurant but rumor is the breadsticks are amazing and the food is incredible.” At Savona’s very crowded soft opening on Aug. 12, Mayor Johnson was spotted dining, two tables away from Lt. Gov. Antonio Delgado.
Rosie General is a bakery, butcher, deli, grocery and (coming soon) a bar in Kingston’s downtown Rondout district.
39 Broadway, Kingston; rosiegeneral.com Open Tues - Fri, 9 a.m. - 5 p.m.
A new bakery, deli and grocery has opened in a storefront rich in history, in Kingston’s historic Rondout district. In May, Rosie General quietly opened its doors in the iconic Skillypot Antiques building on the corner of Broadway and Abeel Street. It’s co-owned by four siblings, one of whom — Anthony Sasso — studied at the Institute for Culinary Education in Manhattan, apprenticed under renowned butchers and chefs in Spain, and recently led Casa Mono to a Michelin star during his tenure as chef de cuisine. The Saugerties-raised siblings have totally revamped the space, installing a lengthy bar and pastry cabinet, plush corner seats and lots of window seating looking out onto Broadway. The menu features locally sourced, freshly made sandwiches, soups and salads, with deli classics like pastrami on rye and New England clam chowder. There are also fresh-baked breads (bagels, sourdough, baguettes, focaccia, caraway rye, and olive fougasse among them), pies and pastries, prepared deli items, and a grocery section stocked with Hudson Valley purveyors. In the fall, they plan to open a raw bar and start serving local beer and wine.
The seasonally driven Woodstock restaurant and patio is reopened for the summer.
114 Mill Hill, Woodstock; 845-217-2484; millstreamwoodstock.com Driving distance: 55 min from Albany; 20 min from Kingston; 2 hr 10 min from NYC
The seasonally driven Woodstock restaurant and patio is reopened for the summer, run by the same team behind The Dutch, Farm Kitchen and Maxwell’s Plum. New chef Dan Silverman’s menu highlights produce and ingredients from local farmers and purveyors, including grass-fed New York strip steak with sauce au poivre, grilled Spanish octopus with roasted sweet potato and roasted Chatham cod with chanterelles and bacon. The 80-seat restaurant, a renovated 1700’s mill house, is naturally lit and features exposed wooden beams and a newly renovated open kitchen. The outdoor area overlooks the Sawkill Creek river. Fri – Sun, 5 - 10 p.m.
A second location of The Mud Club is preparing to open this summer in Beacon, with construction currently underway.
305 Main Street, Beacon; themudclub.com Driving distance: 1 hr 25 min from Albany; 45 min from Kingston; 1 hr 40 min from NYC
The Mud Club in Woodstock, known for its wood-fired bagels and freshly baked pastries, is expanding with a second location in Beacon. “People can expect an immersive experience on a different level than in Woodstock,” said Gray Ballinger, one of the three business partners. The new space, located on Main Street, will not have indoor seating; instead customers will get a behind-the-scenes look at the baking process, something Ballinger said he has been asked about for some time. There will be limited street seating when the weather allows. Aside from bagels, a pizza program is also in the works, similar to what the Woodstock location offers, and there will be coffee, too. Fri – Sun, 8 a.m. to 5 p.m.
Merchants Social will open on May 26, and six weeks later Merchants Provisions, a whole-animal butcher shop and market, will open.
333-335 Warren Street, Hudson; merchantssocial.com Driving distance: 40 min from Kingston; 45 min from Albany; 2 hr 20 min from NYC
A new fine dining experience comes to Hudson by New York City celebrity chef and restaurateur John DeLucie, who is expanding into the Hudson Valley. Merchants Social restaurant will open May 26, and a whole-animal butcher shop and market called Merchant Provisions will follow mid-summer. Merchants Social boasts a 74-foot long patio outside, while an “eclectic and modern aesthetic,” as described by DeLucie, awaits inside with a zinc bar and silver velvet upholstery on the walls. Executive chef Kevin Rubis, most recently of Hutton Brickyards in Kingston, delivers a menu of raw oysters, handmade pastas, and other dishes like salt cod pierogi and lamb tartare that utilize locally sourced ingredients from Liberty Farms, Clear Creek Farm and Hudson Valley Fisheries. “It’s showcasing the bounty of the valley,” said Jaime Donato, partner and general manager. Merchants Provisions will open in the former space of upscale market Talbott & Arding on Warren Street and will offer pre-made items to go, butcher box subscriptions and more. Restaurant Tues – Sun, hours TBD.
Lasting Joy Brewery in Tivoli.
485 Lasher Rd, Tivoli; 845-757-2337; lastingjoybrewery.com Driving distance: 55 min from Albany; 25 min from Kingston; 2 hr 10 min from NYC
A new brewery and tasting room, founded by Alex and Emily Wenner and located on a 31-acre farm, opens in June. Lasting Joy Brewery features a core lineup of four year-round beers — a Czech pilsner, an English beet stout made with New York-grown beets, a citrusy hazy IPA, and a fruity Belgian wheat beer — as well as wine, cider, spirits and food from nearby producers. The airy, steel-clad tasting room was designed by part-time Hudson Valley resident Aron Himmelfarb and features 12 taps and indoor seating for 60, while outside features picnic tables, food trucks and fire pits. With an eye toward sustainability, the brewery also offers electric charging stations and biodegradable utensils in the tasting room.
Quinnie's serves up classics with a twist, like hot dogs with Kewpie mayonnaise and kimchi, and offers a full drink menu.
834 Route 66, Hudson; 518-697-3700; quinniesnewyork.com Driving distance: 35 min from Albany; 45 min from Kingston; 2 hr 30 min from NYC
A new specialty market and café occupies a 250-year-old farmhouse along Route 66, serving “recognizable, approachable food, but with a twist,” says co-owner Quinn Levine, who moved up to the valley from New York City, where she worked in the restaurant industry. Think twists like a reuben made with a country-style rib chop, or a Northwind Farms hot dog topped with Kewpie mayonnaise and kimchi. A rotating menu of special dinner boxes feed three to four people. Quinnie’s also has a full liquor license, offering cocktails like a wet martini and IPAs from Arrowood. Extended hours will enable customers to linger at an outdoor picnic table, sit by the firepit, or play a lawn game, starting at the end of April. Open Wed – Sun, 10 a.m. – 6 p.m.
2987 Church St, Pine Plains, @roseyspineplains Driving distance: 1 hr from Albany; 35 min from Kingston; 2 hrs from NYC
This quaint café’s local roots run deep, beyond the bumper stick on the door that reads “PINE PLAINS love it or leave it.” Named after Rosey Lyons Chase — the mother of Sarah Chase, who runs Chaseholm Farm, and Rory Chase, who owns the farm’s creamery, both in town — Rosey’s serves a streamlined classic breakfast and lunch menu, with unexpected twists. The classic bacon, egg and cheese (substitute sausage or go meatless) here is served with an utterly addictive and garlicky green sauce, and a side of Torshi, Armenian pickled veggies, adds an element of surprise among the yogurt bowl, double grilled cheese and burger options. Enjoy a slice of pie at one of the outdoor picnic tables. Open Fri. – Mon., 8 a.m. – 2 p.m.
Most confections are made in-house at Catskill Chocolate Co., using dairy from Ronnybrook Dairy Farm in Pine Plains.
473 Main St, Catskill, @catskill_chocolate_co Driving distance: 35 min from Albany; 35 min from Kingston; 2 hr 20 min from NYC
The latest addition to Catskill’s Main Street is the sweet creation of Lauren Robbiani, formerly of Candyman Chocolates; New York Restaurant owner Natasha Witka; Catskill resident Nicole Mower; and Culinary Institute of America graduate and chef Katheryn Gormaley. The confectionery shop, currently in its soft opening, sells homemade chocolates and baked goods as well, including chocolate tonka bean crème pie, key lime pie, vegan tapioca pearl pudding with coconut, and pistachio lavender lemon bars. A range of coffee and hot chocolate drinks are on the menu, which will soon expand to also include cocktails like espresso martinis. Everything is made in house, except for the gummy candies, and is ethically sourced, including from the Hudson Valley when possible. Friday through Sunday 12 noon – 6 p.m., with hours to be extended soon.
Darlings will feature a casual upscale menu with a large selection of southern classics and sides.
838 Route 32, Tillson NY; @darlingsny Driving distance: 1 hr from Albany; 15 min from Kingston; 1 hr 50 min from NYC
The team behind Huckleberry in New Paltz has opened a new Southern-style restaurant and bar at the former Old Postage Inn in Tillson. The quartet of owners have teamed up with two long-time front-of-house employees at Huckleberry to entirely renovate and reimagine the former inn, creating a colorful and fun vibe. “It doesn’t take itself too seriously,” said Madi Taylor, who worked at Huckleberry since 2015 and is among the Darlings ownership group. Guests can dine in the illuminated garden outside when the weather warms, or sip craft cocktails inside amid black-and-white checkered floors and funky wallpaper. A casual upscale menu follows a “meat and three” system with a large selection of sides, and Southern classics like fried chicken and catfish share the menu with plant-based options like fried oyster mushrooms. Open Tues – Sun, 4 p.m. – 12 midnight.
Tony and Nick's is expanding, opening a second location in Kingston.
298 Wall Street, Kingston NY; tonyandnicksitaliankitchen.com Driving distance: 55 min from Albany; 1 hr 55 min from NYC
The popular Tony and Nick’s Italian Kitchen expands beyond its Ellenville location into the Stockade District of Kingston. Owned by father and son Eric and Joseph Carafo, the restaurant will serve classics like brick-oven pizzas, chicken parmesan and spaghetti and meatballs. The new location replaces Palizzata, which the pair owned for three years, in an effort to have one brand across the region and pivot to family-style Italian dining. The Kingston location will feature vegan meatballs and pasta bolognese made with plant-based Beyond Meat, and all the pastas will be made by hand. A small gourmet Italian food shop will accommodate diners on the go. Open Fri and Sat 11:30 a.m. – 10 p.m.; Sun 11 a.m. – 8 p.m.; Mon, Wed and Thurs 4:30 – 9 p.m.
The tavern room in the Stissing House in Pine Plains, a restaurant that dates back to 1782 but is getting a refresh under chef Clare de Boer.
7801 S Main St, Pine Plains, NY 12567; 581-771-3064; stissinghouse.com Driving distance: 1 hr from Albany; 35 min from Kingston; 2 hrs from NYC
The 18th century Stissing House was once one of the oldest operating inns in the country and a rowdy watering hole with back-room gambling. And now, chef Clare de Boer, who also co-owns King in New York City, seeks to bring the “good bones” of the place back to life in her first solo restaurant, which opens March 10th. “We’ll be doing easy tavern food with some little nods to history,” she says. These hat tips to early American cooking include spit-roasted game birds prepared in one of the kitchen’s two fireplaces. Also on the menu are a wood-fired steak, game pie, seafood chowder with giant saltine, and pork shoulder in cider with apples and celeriac. The 6,000-square-foot historic building will accommodate diners and drinkers downstairs; larger rooms upstairs may be used in the future for events. Open Mon, Thurs – Sat, 5 – 10 p.m.; Sun 11 a.m. – 8 p.m.
Momos Valley in Beacon makes four varieties of Himalayan dumplings known as momos.
455 Main Street, Beacon NY 12508; 845-536-4934; momovalley.com Driving distance: 1 hr 30 min from Albany; 45 min from Kingston; 1 hr 30 min from NYC
This Himalayan-inspired food joint isn’t a stranger to Hudson Valley residents. Since 2018, Momo Valley has served made-from-scratch dumplings called momos, first as a pop-up business, and then at the Hudson Valley Food Hall in Beacon. In January owner J. Lama decided to launch her own brick-and-mortar location on the east end of Beacon’s Main Street. Lama, a Nepal native, makes momos with her parents, sourcing local grass-fed beef and pasteurized chicken. Momo Valley offers four momo varieties, including spinach and cheese, chicken, beef, and a vegan option. Everything is made on-site between Lama and her parents, who she says have been cooking for as long as she can remember, including at a small lodge near the base of Mt. Everest. The menu includes a myriad of other dishes, including thukpa, a house-made grass-fed beef bone broth with egg noodles and seared chicken strips, and phing sha, beef stew with glass noodles, rice, potatoes, and mushroom. Open Thurs through Mon, 12 noon – 9 p.m.
Tanma Ramen Tavern, located in Midtown Kingston, makes bone broth and vegan broth fresh daily for their bowls of ramen.
579 Broadway, Kingston NY 12401; 845-853-8306; tanmaderamen.com Driving distance: 55 min from Albany; 2 hr 25 min from NYC
This new Asian spot in midtown Kingston has two distinctive sections: one side is a traditional ramen bar with stool seating (serving about 5 people at a time during COVID) meant for quick meals of ramen or gyoza; and a speakeasy-esque tavern side for 10-12 guests to linger and enjoy Japanese sake, cocktails, beers and a dozen small plates like hiyayakko (creamy chilled tofu), gyoza and sukiyaki (a Japanese hot pot dish). Chef Yuoko Yamamoto makes her own ramen broths on site daily, using organic pork bones from Essex Farm for her miso ramen, and shio koji, a Japanese fermented grain, for vegan-friendly shio ramen. While the ramen noodles themselves are imported from Japan (“We don’t want any GMOs,” Yamamoto says), everything else is made on-site, from the vegan and pork gyoza dumplings to the pork belly that marinates for three days on its way to becoming chasu to adorn bowls of ramen. “The recent ramen movement is so much salt and fat and stuff in it — in Japan, things were much, much richer, and I want to share it with people in the Hudson Valley.” Open Wed through Sat, 4 – 8 p.m., reservations required. Takeout DIY ramen kits available, with cooking instructions.
Wet Gravity IPA being served at the Nerve Center taproom in Monroe.
150 W Mombasha Rd, Monroe, NY 10950; foreignobjectsbeer.com Driving distance: 1 hr 45 min from Albany; 1 hr from Kingston; 1 hr 10 min from NYC
The Nerve Center, a newly opened taproom extension of the acclaimed Foreign Objects Beer Company, features the brand’s signature hazy, hoppy IPAs, plus a handful of ciders, lagers and other brews to round out the 20 on tap, plus more sold by can and bottle. Snacks are now also available, or bring your own food to sop up the suds. Grade school friends, brewers and owners Tim Czarnetzki and Sean Bowman previously owned Seattle’s buzzy Urban Family brewery before moving back home to Orange County and adding Steve D’Eva, formerly of Tired Hands in Philadelphia, to their Foreign Objects brewer-owner mix. Sip one of the trio’s highest-ranked beers by Beer Advocate, including Mind/Body/Light/Sound, and Wet Gravity, both reflecting the brand’s juicy IPA style, plus trippy, abstract can art and prose to describe the beer itself: “The aromas of passion fruit, mango, and deep citrus-resin ... showing through like the deep brainsqueals and infinite pulse of gravity clinging to your senses and calling you home from across the furthest extremes of creation’s immensity.” Open Thur – Sat, 1 – 9 p.m.; Sun 1 – 6 p.m.
6033 Main St, Tannersville, NY 12485; tablacatskills.com Driving distance: 1 hr from Albany, 40 min from Kingston, 2 hr 20 min from NYC
When Brooklyn restaurant pioneer David Schneider moved to the region four years ago, he saw room for growth. He wanted to not just open a restaurant, but create a business that hires locally, and rethinks the restaurant payment structure so all the staff make a living wage and benefit from the restaurant’s success. This is Tabla, which is still in its soft launch. The family-run neighborhood spot offers Mediterranean-inspired small, medium and large plates, from rotisserie chicken for two, to their untraditional take on a pan pizza: airy and light on the cheese. Cocktails and beers are sourced from local distillers and breweries, and from January 8th they’ll start serving brunch. Open Mon and Thurs, 5 — 9 p.m.; Fri to Sun, 5 — 10 p.m.; bar opens at 4 p.m.
173 Main St. Beacon, NY 12508; reservabeacon.com Driving distance: 1 hr 30 min from Albany, 45 min from Kingston, 1 hr 25 min from NYC
This new wine bar in Beacon finds that sweet spot between warm and welcoming and sleek sophistication with its caramel-toned leather banquettes and exposed brick walls dotted with vintage mirrors. The wine list spans the globe, with a focus on underrepresented varietals and vintners, like the unique Portuguese Bairrada Dinamica Tinto which uses 100 percent Baga grapes. This is the project of Tanner Townsend — the owner of Poughkeepsie’s Krafted Cup coffeeshops — and his fiancé and business partner, Pedro Sousa, who previously worked as a private chef. The pair took over the spot once occupied by Chill Wine Bar in February, giving it a full makeover, and after a series of pandemic-related hold-ups, they opened in late 2021. Expect live music every Friday and Saturday, and cheese and charcuterie-focused bar bites all week. Open Wed and Thurs, 4 – 10 p.m.; Fri, 4 – 11 p.m.; and Sat and Sun, 2 – 11 p.m.
The news staff of Times Union Hudson Valley.