Originally an 1890s inn and speakeasy, The Lantern now defines craft pizza by using locally sourced, seasonally driven toppings. The seasonal Rattlesnake pie features sausage from nearby Ancramdale; neighboring foragers bring ramps and wild mushrooms to help compose the spring menu; eggs for the Carbonara pizza are sourced from Wassaic’s farms; and the mozzarella is pulled in-house. On any given weekend, you may catch the crew taking a breather by the side yard’s bonfire alongside the largely artist and writer clientele. (Manager Jeff Barnett-Winsby also co-directs The Wassaic Project — an arts-based nonprofit.) If nothing else, your individual-sized pie — which you pick up directly from the chef at the kitchen window and can eat at the long wooden tables inside — will offer a taste of a tightly woven community. The Lantern is also great for kids: It has oblong communal tables and a fenced-in yard with a fire pit where you can roast marshmallows. 10 Main St; 845.373.8389; www.wassaiclanterninn.com
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