We came here for drinks before dinner and sat outside and it was great! We got the happy hour rose…read morewhich was good and a glass of red wine which our friend loved! They also gave very hefty pours. The non alcohol drink was also very good. Service was great and the indoor vibe and decor also looked really nice. Great spot to come before a dinner resi.

Stumbled upon this beautiful bar this evening in Hudson. They were having a board games and popcorn…read morenight, so we stopped in before (and as it turned out, also after) dinner. The wine list was robust and we were able to sample a couple of wines before landing upon the refreshing Lambrusco. The outside seating area was comfortable and well spaced, and inside the bar area is very cute and cozy. The bar tender was friendly and made sure to check on us outside. Would love to go back next time we're in the area.

We are very sorry to see Manor rock clothes. We had nothing but extremely good meals here.read more

On March 15 we had the delight of dining with our son and daughter-in-law at Manor Rock (726 Warren…read moreSt.) in Hudson, NY. First opened in late October of 2024, Manor Rock is located in a historic townhouse in Hudson and offers the quintessential farm-to-table dining experience--primarily from their farm located a few miles away in Taghkanic. My review for card-carrying members of team Cliff Notes: "Creative cuisine featuring mainly ingredients--vegetables and meats--from the Manor Rock farm in a lovely venue with engaged staff, at prices competitive with the Hudson dining scene." Everyone else is invited to continue reading. We were seated promptly at our reserved time at a round table in a cozy alcove at the front of Manor Rock. The menu, while not extensive, is filled with various sized options, designed and plated to share. Our primary server throughout the evening, Jax, advised us on how many dishes we should order after taking our drink orders. Our son ordered the evening drink special, a Maple Old Fashioned, my wife ordered a Pinot Grigio, our DIL ordered a non-alcoholic bitter called Ghia, and I order their non-alcoholic Negroni---the St. Agrestis (which was, by my taste, indistinguishable from an alcohol-ladened Negroni). Everyone really took their time savoring their drinks throughout the meal, along with water of course which was refreshed throughout the meal by the staff. Our courses started arriving promptly, a few before our drinks which was okay with us since we had already enjoyed a round of cocktails at The Here After (just around the corner from Manor Rock--721 Columbia St.) beforehand (along with an appetite-enhancing bowl of anchovy buttered popcorn). First to arrive was the Sparrowbush bread (locally baked) and a tub of soft, salted butter along with a plate of house-make pickles. The bread was fresh, slightly warm, with a lovely, spongy texture. The pickles--an assortment of golden beets, sliced fennel, and florets of cauliflower were crisp and tart in a properly savory way. Next up a salad of assorted chicories with gold tangerine, candied pecans and small cubes of Pecorino sardo. This was an incredible collection of unusual chicories which were both delicate and flavorful. Apologies for not getting a photo of this attractive dish. Along with the salad, we enjoyed a dish of Butter beans, maple bacon in a smoked broth with chermoula and grilled bread for soaking up the rich broth. Nothing was left on any of the plates during our feeding frenzy. The third round of dishes featured the stuffed roasted leeks, natascha gold potatoes, dried basil all presented over a really rich Champagne-infused raclette. While the leeks were a little difficult to cut, the taste was luscious, though the taste-star of this dish IMO was the raclette. My personal favorite dish of the evening also arrived with the leeks--Crab panisse, green garlic aioli, pickled celery and lardo. The green garlic aioli was on the bottom of the plate holding the panisse made of quinoa flour on top of which rested the fresh crab meat, a small amount of pickled celery and paper-thin slices of lardo. It was a fascinating combination of flavors which everyone raved about. I immediately put in an order for a second round of those so we could enjoy the sensation again. Our final savory course was a grilled coppa steak, spigarello, and porcini sauce charcutière. I've never seen coppa steak on a menu before and knew we had to try it. Also known as pork collar steak, coppa is a cut of pork from the shoulder, specifically the neck muscle extending down to the shoulder. It was an amazing taste treat--served medium-rare, the steak was luscious and rich, a nice contrast to the slight bitterness of the roasted spigarello (which is similar to broccolini). The sauce, made with porcini mushrooms, was sumptuous enough to drink on its own--though we resisted the temptation to do so. While we were all well satiated--though not stuffed--we had to try one of their desserts. Our DIL chose the honey ice cream with a rhubarb granita. What a splendid taste to end the meal--the rich, sweetness of the ice cream balanced wonderfully against the tartness of the granita. This was served in an ice-cold, old-fashioned silver ice cream cup illustrating the attention to detail which characterized our entire dining experience at Manor Rock. It was a memorable dining experience and there are so many others to be had in Hudson's vibrant bar and restaurant scene.

This place was incredible!…read more To start, we opted for the combo option of the 3 antipasto: white beans, Castelvetrano olives, and spicy giardiniera (which was perfectly pickled and spicy - the banana pepper was cold, juicy & crisp) The stracciatella cheese side was a must for me & my favorite dish of the night. It's drizzled with honey and served with their warm focaccia bread that has flaky sea salt on top- so good! The Medusa pizza was delicious as well. For dessert, the ricotta semolina cake was perfectly executed. Topped with a candied citrus- went perfectly with the fresh cream. Recommend sitting at the booth in front of the fireplace. Super cozy & warm.

This place adds a 20% tip to your bill regardless of the party size - what a turn off! We tip 20%…read moreusually anyway but when it's decided for you, regardless of how happy or not you were with the service? What gives you the right!! And then the check has "additional tip" line. Go ef yourself. Oh and I love this - the back of the menu says 20% service fee is added to all orders, "no tipping is necessary" hahaha what a joke.

The food was a total blowout of the mind. I went with two other friends and we shared everything …read more OMG, we ate it all too fast for pics. The combination of flavors from our drinks .. Mamaw paw paw was a huge delicacy! Everything from chicken to scallops , (don't forget dessert) was perfect: presentation, balance of flavors, very knowledgeable staff, the service was above average. Excellent place to stop in and check out their daily specials, and of course have a party here. THIS IS THE PLACE TO BE IN CAIRO N.Y.

Was our first time here at Shadow66. The environment was lovely. The staff and owners were a…read moredelight. Not only is it a French restaurant it's also an antique restaurant. You will find an elegant bar as you enter. Then the tables with very comfortable seats. The lighting is green, which is great on your eyes! None of that bright florescence light. From the seating in the cozy corner to each item we ordered was delightful. The mushroom soup was the soup of the day. It was a very earthy soup which I loved, the French onion soup was on point very delicious. Hands down everything was wonderful. Recommend looking up the times and dates as they are open short periods of time and they do recommend reservations. So if you're traveling down that way stop on in and visit the crew and enjoy a tasty meal!

We've had lunch here several times recently, and they've always been a delight. Wonderful French…read morefood, but not fussy and at very reasonable prices. One can eat outdoors, in a beautiful setting, or indoors, which is attractively decorated.

Get the strawberry soaked tequila drink…read more The noise level was 10/10. It was perfect background but not too loud to have a conversation

After dinner visit when we heard good tunes echoing down the street brought us to the bar. Cocktail…read morespirit list is extensive with some unusual offerings. Bartender was great and helpful with suggestions. Cool place with great environment.

5/19/26: We had dinner reservations. The place is very…read moreintimate with dark wood throughout. It was an "extremely hot day" like in the 90s. Only stayed for a nice cold soft drink and my bf had a beer. The heat had really gotten to me that day. The manager came over a couple of times to see how I was feeling and told me to take my time. He offered us sparkling water, which really made me feel a lot better. My bf and I will never forget his wonderful thoughtfulness and hospitality for my well-being. Definitely will return to "The Hereafter" next time in the area.

Drinks are exceptionally well done. Food is overlooked for that reason. Small menu yet efficient…read moreand pairs well. Setting is dark and moody. If u enjoy steak get the hanger you wont regret it!

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.