What's New in the Hudson Valley's Dining Scene This July

Read up on the openings and updates in the local food and drink scene this month.


Take a seat on the patio and enjoy dramatic Catskill Mountain views at Jessie’s Harvest House, located in a retro ski lodge in Tannersville. Chef Phil DeFalco, an alum of both the CIA and Blue Hill at Stone Barns, presents a lively, hearty repertoire ranging from wild Scottish salmon and Idaho trout to grilled hanger steak with pan-seared scallops. 518.589.5445

For a lunchtime treat, try the falafel burger with tahini sauce or the chipotle garlic Cuban panini at Fusion Bar & Grill in Poughkeepsie.  At dinner, change it up with a Mexican-inspired skirt steak followed by churros drizzled with chocolate syrup for dessert. 845.471.4173

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Shepherd’s Pie available at Rough Draft / Photo by Dub Pies


Snag a good read and a cold brew in Kingston at Rough Draft Bar & Books, a novel literary locus offering a rotating selection of 12 beers and hard ciders on tap, plus wine. Locally made pastries and vegan donuts make the perfect foil for coffee and espresso beverages and teas. You can also graze on savory pies like steak and mushroom and Thai chicken curry. 845.802.0027

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Also in Kingston, a hidden gem: The Den of Marbletown, a Steiff teddy bear museum with a sprinkling of Madame Alexander and Barbie, has debuted a sweet coffee and bubble tea parlor. Salads, sandwiches, béchamel mac and cheese, and satisfying soups appear on the menu. 845.687.6441         

Feast on local meats, sample small-batch hard ciders, and tap into microbrews at the Sausage & Cider Festival. Bite-sized desserts and live music are also served up at this ticketed event in Highland. July 1, 845.236.0956



Left to right: Bad Seed Cider, photo by Scott Snell / An assortment of pastries at The Den at Marbletown, photo by Nan Bress

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Our Pick: Lady Jayne’s Alchemy Fermentation Workshops

Mondays in July
10 a.m.–2 p.m. $120
Fish & Game
13 South 3rd St​, Hudson

Join the fermentation frenzy with these workshops from Jori Jayne Emde, chef and co-founder of Fish & Game. Emde, who develops the distinct fermented products used at the James Beard Award-winning restaurant, will teach students about methods of vinegar production, including DIY vinegar, quick pickling methods, and her unique brand of maximizing a single ingredient’s yield using multiple recipes and fermentations. Test your hypotheses at lunch, when you get to taste the products of your science experiments. 

Related: Here’s Where to Get Your Food Truck Fix This Summer

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