Photo by Josh Goleman
A custom pizzeria in High Falls, a farm-to-table market in Hudson, and a facelift for a beloved whiskey brand have locals buzzing this month.
Housed in a restored 1850s barn, Ollie’s slings thin-crust, New York-meets-Neapolitan and half-sheet grandma pies made with Hudson Valley-grown and -milled flour and customizable toppings, like caramelized onions and ricotta, pepperoni, and Calabrian chilies. A short-but-sweet drink list includes selections from Hudson Valley breweries and cideries.
High Falls; 845.687.3464
Across from the Hudson train station, Kitty’s Market opened in early September with a curated selection of groceries and a short takeout menu, featuring egg-and-cheese sandwiches with sauerkraut and double-smoked bacon, spinning-rotisserie chicken, chicken-fat potatoes, crunchy Napa cabbage Caesar, sticky ginger tea cake, and buckwheat chocolate chip cookies.
Robert “BeBe” Gonzalez and Megan Taney-Gonzalez are brining Cuban cuisine to Tarrytown via their new 40-seat restaurant, The Cube Inn. Expect empanadas (beef picadillo, Creole shrimp), tostones, mojo-sauced wings, shreddy roja vieja, and, of course, a Cuban sandwich on the menu. The drinks list includes Cuban sodas and five types of mojitos.
Westchester chef David DiBari has teamed up with Salinger’s Orchard. The new, yet-to-be-named food bus project — a repurposed school bus has been fitted with a working kitchen — serves sandwiches, like crispy fried chicken with hot maple sauce, porchetta with Salinger’s apple mustard, and a BEC featuring house-made smoked bacon and potato crisp, to apple pickers and the takeout crowd. An outdoor event space and catering venture is also in the works.
Hudson Whiskey has rebranded. The popular Tuthilltown Spirits Distillery brand has ditched its monochromatic labels in favor of brightly colored packaging inspired by NYC subway signage. In addition to its flagship Do The Rye Thing and Bright Lights, Big Bourbon (previously Manhattan Rye and Baby Bourbon, respectively) the company will also offer Short Stack, a limited release New York rye finished in Vermont maple syrup barrels, and Back Room Deal, the first new whiskey from the brand in seven years, finished in peated Scotch barrels.