Dazzle and Dine: Take four derelict factory buildings along Beacon’s Fishkill Creek, hire the world-famous restaurant and hotel designer David Rockwell to transform them into a luxury hotel-spa-restaurant-lounge complex, and you can bet the anticipation will become feverish long before the place is ready for the public to stream into it. That was the case with the creation of Roundhouse at Beacon Falls, which was about two years in the making but seemed like more. The Patio finally opened in August of 2011 and was a hit right away, both for the imaginative fare coming from its outdoor kitchen and the delightful setting overlooking the falls. There was much impatient toe-tapping before Swift, the strikingly posh restaurant set in the roundhouse, made its debut last July.
Rockwell’s signature style is sleek and urban, but he found no shortage of local artisans to contribute: the tables were made by Jessica Wickham, and the lighting is from Niche Modern and Hudson Beach Glass, to name a few.
The sleek and stylist Swift (top) boasts a view of the falls from every table; below, dry-aged strip steak with crosnes, rapini, potatoes, and black garlic
The Menu: Executive chef Brandon Collins (formerly of Valley at the Garrison) created a sophisticated New American lineup for Swift, with some winter-season dishes you rarely encounter, like goose and a terrine of venison. Pheasant and other game birds are also on his radar, along with perennial favorites like braised short rib and striped bass.
The Setting: Pizzazz aplenty in the 100-seat Swift, as outlined above, with three bays of floor-to-ceiling windows that permit a watery view from every table. The Patio is naturally only open when it’s warm, but those wanting a lighter, more intimate bite can hit the spiffy lounge, 2EM, for cocktails and small plates.
The Crowd: “Friends going out, couples, retired couples. Young on some nights, some nights, older. It’s cool,” reports Collins.
Crowd-pleasers: Steaks and seafood, particularly the slow-cooked octopus with butter beans, chorizo, and squid ink.
The Tab: Starters $8 to $15; mains $21 to $32.