Dinner

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.

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, wine, a signature cocktail list, and predominantly local products.

Our Story...... May 2007 Bottoms Up Restaurant and Pub opened its doors in Slate Hill, New York. Together with his wife Denise, Chef and Owner Kevin May brings over 30 years of culinary expertise for you to enjoy. We pride ourselves on lasting relationships with our customers, employees, vendors and community organizations. We appreciate the opportunity to serve you. See you soon!

Mazagan is a Moroccan and Mediterranean culinary oasis, located in the heart of the historical village of Piermont New York, influenced by traditional authentic Moroccan and Mediterranean cuisine. Mazagan transports you to the heart of Moroccan hospitality without crossing the Atlantic. Enjoy the Moroccan cuisine with a multitude of flavors, notes and aromas, a feast for the senses with modern Moroccan gastronomy. Our menu consists of a contemporary twist to Moroccan lamb, beef, poultry dishes, Tagines, Couscous as well as seafood familiar to the extensive coastline of Morocco. If you have a penchant for vegetarian dishes, those can also be …

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.