Great atmosphere. All the staff were competent friendly and kind. Great cocktails and drinks. My…read morewife and I shared the focaccia starter. It was slightly on the crisp side (unintentional I'm sure) but had great flavor. It was served with some homemade basil infused ricotta and fresh cherry tomatoes. A wonderful treat for the tastebuds but the ratio of cheese to focaccia was off and we ended up eating the last third of the bread dry. Even dry it was great. My wife had the chicken pasta dish and I had the Kinderhook smash burger. This was one of the best burgers I've ever eaten. Fresh beef, fresh toasted sesame bun, fresh arugula and a most wonderful burger sauce that made every bite a joy. My wife raved about the pasta and the bite (or two) she shared with me was fantastic. She tried a bite of my burger and she too felt it was one of the best she's had also.

As a three-decade resident of the village, originally I wondered whether Willa had set its price…read morebar too high. The over two years I tasted most of everything the remarkable kitchen produced, and kept coming back because of really carefully exquisite dishes (have the pepperdelle and the kake caesar and the world-class-and-then-some fries,) but also irare to the newest breed of "Hudson Valley Hip" place) with the rare sense that says, "We honestly really do care, and yes, incidentally, we are very good at what we do."

Amazing amazing amazing, loved everything about Miss Lucy's and wish we could've gone back for…read moreanother visit while in town! Definitely make a reservation beforehand as it was busy! Menu had lots of variety and the dessert specials were to die for. Everything was delicious - highly recommend the calamari appetizer and the complimentary bread was fantastic. I just about licked my dinner plate clean (get the duck breast)! Friends loved the fried chicken and the salmon. Wine list was great and service was wonderful.

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.

We got the rye cavatelli & ricotta gnocchi. Both were excellent…read more Also had their chocolate mousse & squash.

Such a cute restaurant! The food, ambience and service was amazing…read more They have the cutest option of making your own bouquet of flowers (tbd cost) but the concept is thoughtful. They had a bunch of amazing specials, veggie forward dishes, pastas and meat options. Wine selection was 10/10

First time here and I was impressed. As a native Greek, I found the food to be delicious! Flavor,…read moreflavor, flavor!!! We had appetizers and a salad. Felt satiated and not stuffed, as the food, especially the sauces, were light and full of flavor but not overpowering volume. Ambience was very pleasant, love that there was no music playing and it made it easy for conversation. Staff attentive , overall experience a 10! I will be back!

What a find! We stopped here for drinks and appetizers on the porch before a late dinner elsewhere…read moreand everything was wonderful. The appetizers were delicious, cocktails and mocktails were great, and the lovely porch was so relaxing. Service was welcoming but not intrusive. We will be back when we're in the area for dinner al fresco.

This was such a cute remake of a rundown motel. Loved the accommodations! Great location and nice…read morepeople. Modernized!

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!

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.

Comfortable corner restaurant with all hand-made, farm to table items…read more I had a delicious bowl of squash soup on a chilly rainy day. Perfect! The woman who served me at the counter also brought it over to my table. A perfect, short, rainy day experience while in Kingston. When back in town, I'll stop in again. :)

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.

FALL 2023 Menu Highlights…read more The tasting menu begins with a single canapé as an amuse-bouche. A bite elicits delightful surprise... so spoiler alert, skip to first course description if you want to be likewise surprised! The New York State cheddar is melted and encased in a pillow of pastry dough. Black honey (yes, it's a thing) is drizzled on top of caviar that is perched on top. A bite elicits simultaneous bursts of flavor and texture -- crunchy pops of salty caviar, creamy cheese. Just dreamy! First course added to the excitement and demonstrates why New York Times selected Ore Hill as sole restaurant in Connecticut their writers consider to be a national favorite in 2023. Sunchoke custard is truly sunchoke three ways -- moist chunks of sunchoke and veil thin fried crispy slices of sunchoke on a bed of creamy sunchoke custard. Sibling restaurant Swyft is known for their innovative and sophisticated pizzas, and another first course took pizza to unimaginable levels with toppings of tiny beef tartare cubes, thin, tart slices of pickled tomatillo, and slightly spicy horseradish cheese curds. With the second course came agnolotti filled with smoked ricotta, surrounded by cubes of pickled beets and juices, and topped by toasted rye crumbs. This vibrantly colored dish is befitting for fall, with the earthy rye, smoky cheese, and vibrant beets. Another second course available on the fall menu invited surprise-- seared scallops and potatoes are visually indistinguishable as the potatoes were cut and roasted in a way that mirrors the appearance of scallops. Two scallops and two potato rounds sit in a bright green pool of yuzu and lovage infused sauce and topped with broccoli florets. Two meat dishes are offered in the early November 2023 menu -- lamb and strip streak. While well-prepared meats can be experienced in many places (including home), what makes these courses noteworthy are the innovative sauces and preparation of side vegetables that accompany them. An Asian-inspired concoction comprised of bok choy, celery root, and five spice juice elevates several medallions of lamb. A wide sliver of strip steak is paired with a sophisticated iteration of the classic onion and mushroom pairings. Choice of two desserts end the Fall 2023 tasting menu -- "campfire cake" and apple tart. The campfire cake has a creamy layer of chocolate ganache wedged between a graham cracker crust and toasted meringue topping. A delightfully reimagined s'more! The apple tart is a lighter dessert choice, with delicate mini cubes of apples encased in pastry and topped with a dollop of crème fraiche and a leaf-shaped cookie. SERVICE: With two or three items on a tasting menu of an acclaimed restaurant it is unlikely to make a bad course choice, but the server is eager to explain the origin of the restaurant and answer any questions. Service is attentive and mindfully unobtrusive. In the upper floor Rose Room dining area there are two entryways from the hallway through which the server periodically visits five widely spaced tables of two to four customers.

I've watched this restaurant (and the golf course) transform over the past 10 years. Its been a…read moregreat ride and currently the best yet. The restaurant and bar staff top notch. The view and ambiance are great - the food even better. I truly enjoy spending time here after a round of golf or after a day on the slopes. Ah - even lazy sunday mornings I'll show up for a good brunch and some drinks. If you have not been to the greens yet - get goin!

food is not good at all . Too expensive Over rated…read more Waitresses are great but that's about it !

This is our go-to breakfast spot when we're camping in litchfield county. The food is excellent and…read morethere are great vegan sausages.

The food is marvelous. The servers are less so- there is a prevailing attitude that you're being…read moredone a favor by being allowed to purchase food which is off putting. It is the best in the area, but its prominence is enhanced by the flatness of the terrain.