Cancel

    Open app

    Search

    Gaskins

    4.1 (134 reviews)

    Gaskins Photos

    GASKINS ATMOSPHERE

    What's the vibe?
    Hipster
    Romantic
    Loud
    Good for groups

    You might also consider

    Recommended Reviews - Gaskins

    Your trust is our priority, so businesses can't pay to alter or remove their reviews. Learn more about reviews.
    Yelp app icon
    Browse more easily on the app
    Review Feed Illustration

    Reviews With Photos

    Megan L.

    We stopped by Gaskins randomly for dinner after a recommendation, and were lucky enough to get a spot immediately. Everything about it blew us away -- food was amazing. I can't remember exactly what we got, but the entrées were incredible! I would skip on the bone broth though. It was also the cutest restaurants and seemed perfect for a special occasion or date night. Our server was the loveliest human as well, and really made us feel comfortable and cared for throughout the experience. Highly recommend!

    Halibut
    Fanny C.

    Came here for a birthday dinner of 6. I love how the menu changes seasonally and that they use local ingredients. I thought it was a cool concept. The halibut was absolutely amazing. Very fresh and well seasoned without needing a lot of salt. Definitely one of the best fish dishes I've ever had. The strawberry and blue cheese salad was good too, and I'm not usually a blue cheese fan. The desserts were good but not mindblowing, a bit overpriced. The staff gave us free ice cream as a surprise. Our server was very nice.

    Crab cakes
    Su L.

    We were visiting Hudson Valley for the week, and heard good things about Gaskins, so we made a reservation and came here on a Thursday night. We booked a couple days before on Resy, and they only had a 5:15pm available. There is limited outdoor dining space. They have a good COVID distancing set up, with two tables for each party; one table is reserved slowly for setting down plates from the staff and leaving empty plates for them to pick up. We ordered two appetizers and two main dishes each. The appetizers came out at the same time. We shared the peach and tomato salad, and the crab cakes. The peach and tomato salad was refreshing and great to have on this hot day. The crab cakes were also made really well. My husband enjoyed his burger, and my charred broccolini was simple, but good. Would recommend this place for a great meal in Hudson Valley area.

    Dining room
    Peter G.

    Great experience here. The restaurant has a very cozy atmosphere and serves elevated, really well-executed comfort food. Basically everything you'd want from a neighborhood restaurant. Would highly recommend visiting for anyone visiting this part of the Hudson Valley. Everything was great but the Eggplant Agrodolce and the Bluefish were the standouts.

    Will N.

    Overall, I enjoyed our experience. Everything we ate was fresh and delicious. I do recommend the Burrata and Fried Corn as appetizers because it was delicious! Our server was very kind and the restaurant looks nice. In contrast, however, the dessert was not of the highest quality. We shared the Chocolate Hazelnut Cake and it was not good The cake was super dry and the rosemary frost was very strong. I'd love to visit again.

    The cornbread, shishito peppers, and shrimp tacos
    Sharon B.

    A delicious welcome. This place knows what good food is. I've never had such good corn bread: in fact I've never had cornbread that had ACTUAL corn in it. The shishito peppers and shrimp tacos were also phenomenal. For my main, I went with the curried beef and was not disappointed. When the waitress said the meat falls apart she meant it. The flavor was explosive and the rice was crispy. I can't figure out how they made zucchini taste so good! My mom had the scallops and my husband had the tuna; I got to try both and "perfect" is not enough to describe them. Lastly we shared the cobbler, and wow, what a grand finale. Can't wait to come back when covid is over so that we can see the inside which I have no doubt is spectacular.

    Scallop Crudo

    See all

    Photo of Molly T.
    1006
    738
    2458

    3 years ago

    Helpful 3
    Thanks 0
    Love this 1
    Oh no 1

    4 years ago

    Helpful 3
    Thanks 0
    Love this 3
    Oh no 0

    3 years ago

    Helpful 2
    Thanks 1
    Love this 2
    Oh no 0

    2 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    2 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0
    Photo of Su L.
    320
    1012
    3826

    6 years ago

    Helpful 1
    Thanks 0
    Love this 0
    Oh no 0

    3 years ago

    Helpful 1
    Thanks 0
    Love this 0
    Oh no 2
    Photo of Peter G.
    11
    54
    287

    5 years ago

    Helpful 1
    Thanks 0
    Love this 2
    Oh no 0
    Photo of Will N.
    0
    118
    74

    4 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    2 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    2 years ago

    Helpful 1
    Thanks 0
    Love this 0
    Oh no 0

    3 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0
    Photo of Barbara B.
    116
    290
    0

    2 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    6 years ago

    Helpful 2
    Thanks 0
    Love this 1
    Oh no 0

    4 years ago

    Helpful 0
    Thanks 0
    Love this 1
    Oh no 0

    7 years ago

    Helpful 3
    Thanks 0
    Love this 4
    Oh no 0

    4 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    3 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    3 years ago

    Helpful 3
    Thanks 0
    Love this 0
    Oh no 2

    5 years ago

    Helpful 1
    Thanks 1
    Love this 0
    Oh no 0
    Photo of D.S. A.
    9
    408
    467

    3 years ago

    Helpful 2
    Thanks 0
    Love this 0
    Oh no 0

    4 years ago

    Wonderful place. Excellent food. Nice cocktails. Cavatelli cooked perfectly. Will definitely go back.

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0
    Photo of Korina H.
    61
    75
    11

    5 years ago

    Helpful 4
    Thanks 0
    Love this 0
    Oh no 2

    5 years ago

    Helpful 1
    Thanks 0
    Love this 1
    Oh no 0

    3 years ago

    Helpful 3
    Thanks 0
    Love this 0
    Oh no 2
    Photo of Erika B.
    49
    183
    16

    4 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0
    Photo of Ada d.
    70
    54
    27

    6 years ago

    Helpful 0
    Thanks 0
    Love this 1
    Oh no 0

    9 years ago

    Helpful 1
    Thanks 0
    Love this 1
    Oh no 0
    Photo of W C.
    3
    1386
    0

    7 years ago

    Helpful 1
    Thanks 0
    Love this 1
    Oh no 0

    3 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    5 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0
    Photo of Ann P.
    0
    18
    0

    3 years ago

    Helpful 1
    Thanks 0
    Love this 0
    Oh no 2
    Photo of Vic C.
    1242
    48
    160

    11 years ago

    Helpful 0
    Thanks 0
    Love this 1
    Oh no 0

    5 years ago

    Amazing restaurant. The "Pay-it-Forward Burger" is to die for! Cavatelli also a can't miss item. Would return.

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    6 years ago

    Helpful 1
    Thanks 1
    Love this 0
    Oh no 1
    Photo of Gus M.
    0
    13
    2

    6 years ago

    Helpful 2
    Thanks 0
    Love this 0
    Oh no 1

    8 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    4 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    4 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    4 years ago

    Helpful 0
    Thanks 0
    Love this 0
    Oh no 0

    Page 1 of 4

    Ask the Community - Gaskins

    Damon Baehrel

    Damon Baehrel

    4.8(16 reviews)
    15.5 mi
    $$$$

    THERE ARE NOT ENOUGH STARS TO RATE DAMON BAEHREL!!!!! The hubs and I were extremely lucky and…read morefortunate in being able to come here to celebrate my birthday!!! Damon Baehrel, which is named after the chef himself, is probably considered the most exclusive restaurant in the world. It is literally a one-man show, as Chef Baehrel is the one who cooks, serves, and hosts a 5-6+ hour-dining experience for his guests at his beautiful home on his 12-acre property in upstate NY. As most know, this restaurant is booked solid until the year 2026, and they have not been taking any reservations/adding parties onto their waiting list since last year/'14 (this is for an indefinite period of time) - you bet your tootin' bootin' that I felt so victorious for bypassing others on the list by 11+ years!!! (Just note that it really doesn't matter 'who' you are, 'who' you know, and/or if you come equipped with a list of multiple referrals.) Known for his 'Native Harvest Cuisine,' every single item on his menu (besides the seafood that is brought fresh from Nova Scotia from his private supplier) is made/created/raised on the premise - when I mean every item, I mean EVERY item, from the flours, pressed oils, vinegars, breads, to the curing his own meats and aging his own cheeses! This restaurant is the epitome and the prime definition of what 'farm-to-table' should really be! We were welcomed warmly from Chef Baehrel, and I was super excited that we were his only guests for the evening - YES, IT WAS JUST THE 3 OF US, THE HUBS, ME, AND THE CHEF!!! (I think I literally sobbed right on the spot). Our super private dining experience was about 5.5+ hours, but actually flew right on by and was like a total dream - we were given a multi-course menu (about 24-26+ items, including some handful of extras since the Chef was just super excited in having us(!!!)), that featured seasonal, organic plants/fruits/vegetables/trees from his property, in addition to a lovely educational overview of each of the ingredients used for the dish. I just couldn't believe at some of the ingredients that he had used, and how each of them had a distinct flavor (and were all actually edible/okay for human consumption!) - it was amazing to listen to the experimentation, the time spent, the punctuality of harvesting such items throughout the year, and the multiple aging/preserving/curing process that he does. I had a lovely wine pairing with the multi-course dinner (delicious champagne, reds, whites, and dessert wines), while the hubs had homemade juice pairings made from the luscious fruits/tree saps (super delicious and refreshing!). The love, the passion, and the excitement from the chef was just purely an eye-opener, and this literally was the BEST DINING EXPERIENCE OF MY LIFE!!! BELIEVE THE HYPE (of the very few limited ones there are) - Chef Baehrel will change your life and exceed any and all expectations that you may/will have!!! You have to go there to experience it personally, as there are no words to describe such a unique experience - the overwhelming appreciation that you obtain in tasting the raw essence of the ingredients that are found around you was truly truly truly remarkable - Chef Baehrel is a GENIUS! Just note that there is no photography/video/recording equipment/note-taking allowed inside the restaurant, so PLEASE be respectful to the Chef (and, shame on those 'bloggers' who disregard/circumvent around this request/policy!). I cannot wait to go back! :D +BEST DINING EXPERIENCE EVER!!! +Chef Damon Baehrel :D +Native Harvest Cuisine :D +5.5+ dining experience :D +no photography/video/recording equipment allowed inside the restaurant - please be respectful!

    Much has already been written about Damon Baehrel so I will try and be succinct. I put in my…read morereservation request in August 2012 and fully expected a 5-year minimum wait but to my delight I was able to snag a "special seating" on a Sunday at 4pm. It helps to be flexible with your dates and within driving distance. 20 courses (!), 4.5 hours. 5 hour round trip drive. 1 car rental. Completely worth it. Damon Baehrel is the ultimate host, completely charming and engaging. My wife and I were the only guests and it was awesome! Not awkward at all. What I loved about the meal, besides his "Native Harvest" dishes, was that by the end of it you can start to understand his botany heavy food lexicon, as certain themes started to emerge. Stevia and clover as thickening agents, all sap everything, powders galore, nut flours, fermentation trickery, homemade cheese. Homemade everything! (except some salt and the seafood/wine). Hearing his insanely detailed and clever course preparations makes you feel guilty about eating all of these small bites in less than 30 seconds. Damon paces the meal perfectly, always happy to chat and answer your questions at length. He takes great satisfaction in his cooking and sharing his techniques. This meal is about learning the process as much as it is about eating, and both are better for it. There were some items that sounded cooler than they tasted, but overall each dish was solid. The highlights for me were the teal duck and the duck egg "creme brulee". I guess I like duck. If you are fortunate enough to get a reservation here come with an open mind and don't expect a rich fancy-pants food experience or you will be disappointed. PS - Leaving a one-star review for a restaurant you have never eaten at just because you can't get a reservation is pathetic.

    Photos
    Damon Baehrel
    Damon Baehrel - Damon Baehrel

    Damon Baehrel

    Damon Baehrel

    See all

    Rip Van Winkle Country Club

    Rip Van Winkle Country Club

    4.9(29 reviews)
    7.6 mi

    "Among the Catskills, a disjointed member of the Adirondacks, there lives a simple and good natured…read morefellow named Rip Van Winkle". - Washington Irving. And I can continue to quote much chapter and verse of this posthumous writing as the writing is near and dear to my heart - the gallantry shown at Fort Christina and more, the true founders of New York and I wish the good Peter Styversant were here today to drop a heap of learning about America on you who don't understand not just NY history, but America! Love it or be gone. Arriving at 5:45, I hadn't inquired as to what time the first tee ball hits the air, turns out it's about 8:00am. So I practiced my sneaky bump and runs, flips and flops and Texas toe downs. And player worth his salt has to know a multitude of great escape shots. So I lead the field being put out as a single with twins and fours amassing behind me and being 2 years removed from the short grass (due to injuries) I was a bit nervy on the 1st tee, nobody knew who I was, everyone else knew each other. Fortunately I ripped a low 3 iron cut stinger and I was off, still walking and carrying my bag, adding layers and subtracting layers as it was nippy in the mountains. I love the classic shallow and square bunkering design originally popular with architecture from the 20's and 30's. The greens rolled true but I couldn't buy a putt, not much break out there and putting off the second collar is doable. The fairways were in the shape to be expected for early season golf, what I should have done was pay closer attention to the unseen creeks that protected some greens and ran out along the sides. But I was the first player and I needed to set a good pace out there. Overall, the course played extremely fair, I can't give the staff enough credit for such fine service for me, attentiveness and extremely friendly.

    Rip Van Winkle holds a special place in my heart…read more Not only is it the closest golf course to my parents' home and as such the place where I've golfed the most in the past decade (not saying much), but it's also the first place my brother, my father and I played after my father went through some very serious medical issues. We weren't entirely sure if he would ever be able to play golf again, so it was an amazing feeling to get out and hit a few balls with him last year. My father is doing much better now (physically at least, not that much better at golf), and so we try and get out whenever possible. This adds up to a couple times a year here when I'm in town, and accordingly, I am very, very bad at golf. Please believe that no one is mistaking Rip Van Winkle for something that belongs on the PGA Tour. When Greene County hasn't gotten enough rain, you may see a few brown spots out there. It's only nine holes, and generally pretty flat. However, it's an accessible, family-run place that I feel lucky to be able to play. It's affordable (kids play free too), and has my kind of casual vibe. I love that if I forgot to pack a collared shirt, they don't hassle me. My dad says the owner John is a great guy, and I like that his teenage son is often riding around tidying up the course. It's a true family biz. They do a good job too; the greens are well-maintained, the mountain backdrop is gorgeous, and you can't be sad about any day you spend trying to knock a little white ball around a beautiful grassy area. I suppose I can be sad about how poorly I do it, but I'm pretty happy here overall.

    Photos
    Rip Van Winkle Country Club
    Rip Van Winkle Country Club
    Rip Van Winkle Country Club - Shot from the opposite side of the banquet hall.

    See all

    Shot from the opposite side of the banquet hall.

    Gaskins - newamerican - Updated May 2026

    Loading...
    Loading...
    Loading...