Hudson Valley Ny Restaurants

Cafe/bar/restaurant in Garrison, NY. By the team behind Fresh Company - featuring fresh, seasonal offerings.

What goes together better than seafood and summer. I don't know what it is about the warm air and sunshine but it gives me a craving for some fresh seafood. So for this summer's menu we have brought back some favorites and introduces some new dishes I think you'll love. A new dish we're offering on our dinner menu this summer is Pan Seared Sea Scallops topped with a fresh citrus salsa. We start with fresh scallops and a very hot pan, to develop a beautiful sear on each side. Our chef prepares a salsa of orange, lime, tomato and ...

The Bar Room and Restaurant at the North Branch Inn serves a concise menu that is consistently changing. We get our product mostly from people we know personally. Our small open kitchen is in our 150+ year old bowling alley and our deliveries from the farms come through the front door. The Bar itself stocks a solid list of beer in the can, ciders on tap and only American made products. Our long custom made tables are communal in nature. A great meal is made only better by interesting conversation with friends or strangers about to become one.

PLEASE NOTE - All reservation for parties greater than 6 REQUIRE confirmation by phone from American Glory. Please be sure to include a cell phone number in your reservation request.

Join us for dinner in the bar room with an ever-changing menu of locally sourced and seasonally-inspired rustic, global cuisine. Sit by the fire in the lounge and enjoy a cocktail made with wild-foraged herbs and our unique house-made infusions and bitters.

From the age of 11, when I started Franco Gelato, I fell in love with cooking. Having been raised in a household where food was always a highlight, I grew to appreciate good food, not only food in a fine dining setting. After being on The Food Network's Chopped, I realized that being in the kitchen was where I wanted to be. I started out as a prep cook at Tacos on Hudson in 2015, and I left as a Chef de Partie in late 2017.