The Crimson Sparrow, Hudson

It’s no surprise that The Crimson Sparrow, known for its eclectic menu and inviting atmosphere, also has a beautiful and unique courtyard, in which guests can dine during the summer months. Adorned with beautiful greenery and trees, the courtyard features an 18-foot window, allowing alfresco diners to watch the staff at work in their magnificent kitchen. The row of counter seats directly in front of the window provides the ultimate experience for those who want an up-close view of the culinary action in the kitchen while they eat. Tables are scattered throughout the multilevel courtyard, with room to seat 40 guests comfortably. For special events, the space can accommodate 60 to 70 people. 

The Crimson Sparrow  features an eclectic menu that often includes Asian flavors prepared with classic French techniques, like the oxtail paired with congee, an Asian rice porridge.

The Crimson Sparrow builds on owner/Executive Chef John McCarthy’s experience cooking with Asian flavors, utilizing French techniques. Working with business partner and Chef Ryan Tate, the duo have created a menu showcasing an exciting mix of rich, unexpected flavors that changes every few weeks to reflect seasonality. “The diversity of our menu keeps it fresh and fun,” says McCarthy. Ingredients are sourced as locally as possible, with items coming from the restaurant’s very own rooftop garden and other local farms as close as five miles away. “There is a phenomenal bounty in Columbia County, and we’re coming into the sweet spot of the harvest right now.”

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Wednesdays are Suzume (Sparrow) Ramen Night; a new ramen is offered each week with a special twist. A recent warm-weather ramen was made with cold chicken and dashi broth, spicy pulled pork, spinach, egg, sansho peppers, and scallions. Thursday through Saturday, guests dining in the courtyard can order from either the à la carte Izakaya menu or the chef’s tasting menu, which includes approximately nine courses for $85. An extended chef’s tasting menu, with 12 to 14 courses, is also offered, for $100-$115. 

The Sunday-brunch menu includes indulgent treats like baskets of house-made pastries and the L.E.S., a dish made of soft scrambled eggs with smoked salmon and cream cheese, cheddar potatoes, and an English muffin. Pair any of your meals with a cocktail from the impressive list of wine, sake, and shochu.

This summer, The Crimson Sparrow is hosting a series of special dining events. Some of New York City’s premier female chefs have been cooking as part of the Sunday Suppers Series. (On August 7, Michelin-starred Chef Alex Raij and Eder Montero will cook their inspired Basque- and Spanish-style cuisine.) And Sunday-night cookouts, including a pig roast and clambake, are continuing. Keep an eye on The Crimson Sparrow’s social-media channels for the latest updates and announcements. 

Reservations recommended but not required; outdoor seating is first come, first served. 


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The Crimson Sparrow

746 Warren St, Hudson

(518) 671-6565;

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