Grabbed Saturday brunch with another couple last weekend. Had heard good things about this place…read morebut never stopped even though we are only 8 miles away. Located in the Main Street/Partition Street corridor, there is a cool downtown vibe. Street parking and a Public Lot nearby make for easy access. I got the Egs Benny and it was served with amazing potatoes and a light and tasty salad. Eggs were cooked perfectly and seasoned well. Waitress was attentive and accommodating. I also ordered a Bloody Mary and a local craft beer because I could. The Bloody was decent, not mind blowing but still tasty. Oh and I ordered a dozen oysters while I was at it. They were of the small variety but tender, clean and amazing. Prices were reasonable to the area. Definitely will be back. No photos this time, sorry.

We were eager to check out Miss Lucy's as one of the more popular spots in Saugerties. Thankfully…read moreit wasn't too annoying to get a reservation and we found the spot to be busy and popular among locals and tourists alike. Walking in we were seated promptly though we immediately noticed that the interior was extremely dark. Not a big deal but worth flagging for older folks who might have a hard time reading. Our server was friendly and relatively attentive and walked us through the menu. We started off with some classics including their bread and butter (which was tasty and delicious) and ordered their P.E.I Mussels ($19) along with their Fried Brussels Sprouts ($15) to share. The portions were quite large for everything (great if you're in a larger party) but we immediately noticed that the mussels they served seemed a bit off. Many of them were not opened all the way (a sign that they might not be the freshest or recently passed) and had a bit of a fishy taste to them. We ended up not finishing them and flagged them to our waiter. The other items, including the 14oz Ribeye ($43) and baby back ribs ($28) were better, though a bit one-note. The bay back ribs in particular were extremely saucy and the corn bread was dry and a bit tough to eat. I had to use a knife to split it apart as it kept crumbling every time I used a fork. Regardless, it seems like a popular spot for a reason and perhaps we just went during more of an off-night. I'd still recommend checking it out but avoiding the mussels if you go.

I was sooo looking forward to our Valentine's Day dinner at Feast & Floret! Planned for an early…read morebird dinner (5pm!) because we had tickets to a jazz show right after. Our table was in the same room as the bar but next to the fireplace. The bar doesn't have actual seating - they have tables in front of it which is nice and keeps the intimate, moody quiet vibe. It definitely had a romantic vibe with the fire, the lighting and lots of flowers throughout hanging from the ceiling. My only complaint is that there was a table with kids who were pretty noisy in the beginning. Not exactly what I was expecting for my Valentine's Day dinner but that's what I get for an early dinner! The food was excellent overall. We had a sense of what we wanted but then the server came over and told us the specials which threw us for a loop! I was dead set on getting pasta because Feast & Floret is known for their homemade pasta but we ended up ordering a few different plates: Quail Special - This was my first time ever having quail. The plate came out with 2 whole birds and to say I wasn't nervous would be a lie. It was a little salty (not sure if maybe it should be) but tender and delicious. It came with creamed Kale and nuts. Chilled Beets with Mint - Weird having with a hot meal but still so good. Butternut Squash Arancini -- A must try. You can taste a hint of butternut squash. It wasn't too overpowering. Affogato - The simplest dessert on the menu but worth it. Regarding drinks, try their Honey Old Fashioned. I'm not a whiskey drinker but always try my girlfriend's drink when we go out. Their Honey Old Fashioned was so good that it made me want to order one for myself! Feast & Floret also sells their own honey. Before we left to get to the show, I had asked about making our own bouquet. Grace, the florist, allowed us to pick what we liked and she arranged our bouquet

It's our second time here. Great restaurant with good service and delicious food. The pastas are…read morefresh and a must. The fish is fresh and we love all the veggies selection.

We (4 of us) came around 3:30pm on a Sunday. At first I wasn't sure if they were open and serving…read morefood. When we walked in it looked like just an Inn, and the dining room was dark. We continued inside and found the bar area. We saw that there was a group at a table. So, we continued inside and sat down. The staff is very nice, but very slow. The menu is very interesting. We ordered the spicy sausage with fig appetizer (This was the star of the show! we got another order!) 2 orders of butternut squash soup and grilled octopus for apps to share. We also requested more bread and were served fresh baked rolls that were so good! We ordered the pistachio crusted pork chop and shrimp risotto for entrees. The 2 people that ordered butternut squash soup were a split decision on it. One loved it the other hated it. I tried it. I thought it tasted really good but i don't think i could eat a whole bowl of it. It was too sweet. The Octopus was excellent! The Spicy sausage with fig was amazing. This is a definite thing to order. The pistachio crusted pork chop was very good. I didn't love the risotto. If i'm ever in the area and have a lot of time to sit and eat, I would definitely come back.

We and our families couldn't have been happier with our stay at the Millerton Inn for our…read morecourthouse wedding in town. The rooms are each unique and comfortable and the toiletries fantastic! The restaurant is not to be missed either--food is excellent, portions good especially for the price, and the service friendly and accomodating. It's cozy without being too dated or chintzy, a tricky balance for many inns. Every room has a fridge, which may not show up in the room descriptions online. Above all, it's the rare hotel where you really feel like the stay was a great value for your money. My only suggestions would be brighter lighting in the rooms, more varied coffees with breakfast (hard to suggest when Irving Farm is steps away, though!), and maybe extra blankets in each room during the colder months. Above all, it's a great place for people of all ages and needs to stay and enjoy the region!

I lovedddd my stay at the Alander. Truly dont know how I didn't write a review about them yet…read more Firstly, the owners are beautiful people. Super helpful, creative eye and always available for advice. The rooms were so beautifully decorated. All set with the cutest fridge and snack station with everything you'd ever want. The bathroom was super well lit and also decorated so uniquely. The Alander is located in the center of a ton of activities and super close to the Berkshires. Also a lot of great hikes available. They also have a gorgeous firepit that we took advantage of at night. Not to mention their restaurant - The North Star. Delicious and convenient. I would absolutely stay here again and have already brought it up to family. Put The Alander on your list!

Service and quality of the room and bathroom is pathetic…read more When you book, you get a text message welcoming you but you soon realize it is a one way communication, from the hotel to you. For check in, they send you a code to use on the electronic key pad. We had booked two rooms. Got code for one room. Tried to call them as there is no reception, got VM. There was a message that AFTER you enter the room there is a phone number to call so we did call from the one room we could access and it went to the same VM. We waited till there was someone at the restaurant and she was able to call the mystery people from this hotel and get our second room code. The bathtub was filthy. The ceiling had spots. See photos. This is not a boutique hotel. It is less than motel 6.

Came in as I was working in the area. The food was exceptional. Keidi was an absolute pleasure and…read morea great chat when I came in today. I'll be coming back for sure.

This Broadway business in Kingston gets its name from the Spanish punctuation mark known as a…read moretilda--the squiggly line--called virgulilla in Spanish. So from the get-go you sort of know that you're in for an experience. There are many breakfast options, including eggs, quesadillas and meat pies. The lunch specials included a chicken curry and rice dish. I picked a shrimp and bean wrap which was very good, but a bit pricey at $15. The displays are an eclectic mix of local honey, hemp products, pottery, seeds, vintage and second hand items. Instead of tipping the staff, customers are asked to place cash in a donation jar to help local charities. Likewise, donations are requested in exchange for vegetables sourced from local farms. The store also has a bright orange bicycle rickshaw out front that can deliver you to your parked car or nearby home for free. Since I was parked right outside, I declined an offer of a free ride. It is a unique store which the staff described as a collaboration of a number of businesses. I've noticed it for years but this was the first time I've set foot through the door. Whatever they're doing is working and visitors feel welcome.

Awesome and adorable little breakfast spot. Great service, great outdoor patio with peaceful river…read moreand flowers. I had the sausage egg and cheese breakfast Sammie on English muffin and it was a 10/10! Highly recommend and thank you Moms! I'll be back.

Return visit six years later- and still just as good! My corn beef hash and Swiss cheese omelet…read morewas again amazing!

Ore Hill has a brief, but somewhat tangled, history. Along with Swyft, a more casual sibling…read morerestaurant that shares the same address and ownership, and Rock Cobble Farm, a nearby estate in South Kent that supplies incredible produce, dairy products, and beef to both restaurants, Ore Hill was the brain child of philanthropist Anne Bass. We have loved the wood-fired pizzas, cocktails, and anything vegetal at Swyft since star chef Joel Viehland (previously of Noma, Gramercy Tavern and Community Table) opened it in 2018. Sadly, Chef Viehland left Swyft in 2020 without realizing plans for Ore Hill and not long after, Ms. Bass passed away. She provided for the farm and two restaurants in her estate, however, allowing Ore Hill to finally open in April 2023 with Chef Tyler Anderson as culinary director and Ryan Connelly as executive chef. The New York Times recognized Ore Hill as one of the best restaurants in the US the same year, the only restaurant so recognized in Connecticut. But the story doesn't end there. For reasons not made public, it seems that Chef Connelly left in late 2024 and Chef Ryan Carbone was brought in as a replacement. At our recent meal, Chef Carbone had not been long at the helm. We do not know first hand what the kitchen was like prior to his leadership -- but we can comfortably say that Ore Hill under Chef Carbone is inventive, interesting, and delicious. It makes brilliant use of lesser-known, lesser-appreciated ingredients that can transform a dish -- like nasturtium flowers and gooseberries. This kitchen takes risks, combining ingredients in unusual ways -- and it often pays off big time. Whoever is designing the food here is brilliant and those who are executing the food are doing a fine job of it. Ore Hill is only open for dinner and only offers a five course prix fixe or a chef's tasting menu. There is bread service, something we have learned to never take for granted given that it is no longer a norm in most NYC establishments: Two extremely thick slices of toasted, smoky sourdough with extremely yellow butter sourced from Rock Cobble Farm. (There could be doctoring of other sorts, but I usually associate butter this color with well grazed cows.) We chose a bottle of wine to go with our meal, a light 2020 Rossese di Dolceacqua, "E Prie" di Anfosso Lorenzo from Liguria. I did not love this wine on first sip, immediately after opening and without food, but the wine grew on me, playing surprisingly well with seafood, cheese / dairy, even lightly acidic dishes and red meat. Our courses: Canape: Black Point Oyster, tomato dashi, cucumber, basil First: - Beef tartare, farm beets, anise hyssop: Finely minced beef and beets were visually indistinguishable, served atop an anise hyssop leaf. We were instructed to eat everything together as though it were a hand roll. - Sea scallop crudo, cucumber, shiso, gooseberry: Sea scallops were pleasantly firm, just yielding enough, and interestingly reminiscent of the cucumber in texture. The gooseberry-based sauce was quite tart and little bit tannic, a fascinating stand-in for more familiar lemon. Second: - Tomme bottoni, green garlic, chive, chervil: Pasta "buttons" were filled with mellow, nutty Tomme cheese and topped with tendrils of flavorful micro greens, both from Rock Cobble Farm. Interestingly, this was the dish that paired best with the Rossese wine. - Grilled summer squash, skate wing, wild rose, red currant, mint: The rose had quite a concentrated fragrance, but was incorporated so gently and thoughtfully into the dish -- as pretty petals garnishing the dish, blended into the sauce, and in the poaching liquid for the skate -- that it was not overwhelming. Third: - Beef flat iron, green beans, bb carrot, lemon balm butter: The beef was perfect: perfectly seasoned, perfectly juicy, cooked to medium rare and wonderful with the lemon balm butter. -Steelhead trout, tomato jam, wood sorrel: The surprise star was the peppery pop of nasturtium flowers sprinkled atop. Fish was oversalted, but otherwise expertly handled. Cheese (a kind gift of the chef): a bloom, a gouda, and a tomme, all sourced from Rock Cobble Farm's dairy cows + spelt crackers Dessert: Summer berries, farm yogurt, sunflower granola, chocolate, lemon balm: Such a fun play of textures and flavors. The essence of summer berries captured perfectly. Black walnut miso pot de creme, blueberry, creme fraiche, sesame: Clever use of blueberry, present as a concentrated powder sprinkled atop the pot de creme, and alongside the creme fraiche and sesame tuille. Ore Hill's kitchen does a wonderful job of highlighting the flavors of intensely fresh ingredients and not impeding their clarity. I'm not sure where Chef Carbone's and Chef Anderson's visions overlap, begin, and end. But whatever they're doing to collaborate -- it is delicious without doubt.

This was such a nice dinner. My wife and I were celebrating our birthday and we couldn't ask for a…read morebetter night. The food was spectacular, the ambience was relaxing, and service was impeccable. The chef came out and walked us through a couple dishes and really made the night for us. What a great guy! I couldn't recommend this place higher.

This review is for the restaurant. Went here with a few friends for dinner and everything was…read moredelicious. Had the fire cider drink which was refreshing, had the Brussel sprouts which were delicious and then the eggplant parm with pesto pasta. Everything was cooked perfectly. The staff were all very nice :) the only thing that wasn't amazing was the Nutella crème brûlée, but it was tasty enough

Food is always excellent as well as the service. Great place to enjoy a special dinner or just a…read morenice lunch. Love the view and Thursday night music during the summer months. Highly recommend.