When Hilary and Robert Hayes opened Hudson Hil’s Café & Market in Cold Spring in 2010, they were one of the only restaurants to be curating as many ingredients as possible from Hudson Valley farms and food producers. Six years later, the Hayeses are still cooking up fresh, local, and fun food.
“We make almost all of our food from scratch,” says owner and chef, Robert Hayes. Guests can choose from the all-day breakfast or lunch menu. For breakfast, try the Eggs Creole, made with grilled cornbread topped with Andouille sausage, two poached eggs, finished with Creole hollandaise and sautéed shrimp, and served with a side of country potatoes. If you’re in the mood for something indulgent, treat yourself to the house-made chocolate cinnamon babka bread made into French toast, topped with chocolate sauce, fresh strawberries and an espresso cream. On the lighter side, Hudson Hil’s Shirred Eggs is composed of two farm-fresh eggs sprinkled with fontina cheese and lightly baked on a bed of wilted tri-colored Swiss chard and roasted mushrooms sauteéd with garlic.
The lunch menu offers savory favorites like Hudson Hil’s Grilled Cheese made with thinly sliced Granny Smith apple, house-made fig paste and Gouda cheese, all grillled up on rustic European bread; and the Salmon BLT made with grilled salmon filet, bacon, fresh spinach, tomato, and avocado with a tarragon aioli, served on a roll. Specials are also offered every weekend, with the opportunity to pair your meal with a classic brunch cocktail, like a Mimosa or Bellini.
Hudson Hil’s is open 8 a.m. – 4 p.m. every day except Tuesday. Dine in the relaxed and friendly restaurant or pick up anything on their menu to go. Seating is first-come, first-served. Reservations for parties of 6 or more, only.
129-131 Main St., Cold Spring; 845.265.9471; www.hudsonhils.com