17 Best Restaurants in Hudson Valley, New York

Save room for the sticky toffee pudding cake or one of the other amazing desserts at this American restaurant in the former village hall. The wine is stored behind bars in the old jail, and other historic accents make for a charming dining room. Entrée favorites include shrimp and pappardelle puttanesca with anchovies, black olives, and capers, as well as Asian barbecue duck breast with whipped potato, baby bok choy, and apple-orange chutney. Brunch is a show-stopper.

Vaulted rustic beams and cozy fireplaces warm this sophisticated restaurant overlooking picturesque duck ponds and landscaped gardens. The menu changes seasonally and may include tartare of Japanese hamachi, grilled swordfish in a bouillabaisse broth, or the chef's famous cowboy ribeye for two. If you're not up for a full dinner, try small plates and great cocktails at the bar. The restaurant is in Congers, 4 miles north of Nyack.

This 1825 church contains two dining options: a casual bistro and a more-formal dining room. The bistro menu lists soups, stews, and a make-your-own sandwich board, as well as traditional entrées. Expect a lively crowd at the bar, especially on weekends. With white-cloth-draped tables, the main dining area is quieter. The food veers from creative to comforting. A popular starter is baby-arugula salad with goat-cheese wontons. For entrees, try the horseradish-crusted ahi tuna with miso aioli or the grilled, dry-aged T-bone served with Roquefort blue cheese butter.

Chefs Charles and Megan Fells started a dining renaissance on Poughkeepsie's once destitute Main Street when they opened this New American bistro and wine bar in a chic spot that wouldn't be out of place in New York City's Flatiron district. Fish is flown in fresh, and if it's available (the menu changes every two weeks), pork lovers shouldn't miss the Three Little Pigs: pork tenderloin stuffed with housemade pork sausage topped with a horseradish-bacon glaze. For dessert, Megan's daily cheesecake special is always divine.

Using modern techniques pioneered by the great Lyons chef Paul Bocuse, this contemporary successor to the Culinary Institute of America's Escoffier, serves classic French cuisine in a casual yet sophisticated beige and white room designed by famed restaurant designer Adam Tihany. In addition to such iconic dishes like black truffle soup, torchon of goie gras, and rack of lamb, there's an informative and reasonable wine list (presented on an iPad). There's also a dessert cart that serves specialty cocktails and hand-cranked ice cream prepared tableside with liquid nitrogen in two minutes.

Regional fare is the specialty at this student-staffed restaurant at the Culinary Institute, and local and seasonal ingredients are emphasized. Local beef is bathed in roasted bone marrow garlic butter and there's a daily preparation of cage-free Hudson Valley foie gras. The restaurant is in Roth Hall, once a Jesuit seminary.

Swaths of sheer fabric and vibrant murals romance the interior of this rustic trattoria—a paean to northern Italian food. Transplanted New Yorkers sip reds and whites from an extensive wine list. Sage-browned butter laces silky calves' liver, and an espresso demi-glace enlivens grilled hanger steak. The gnocchi pairs well with the lamb ragu. Vegetarians can choose from pasta dishes such as whole-wheat fusilli primavera.

On weekends a line forms outside for this more casual sibling of the adjacent Xaviars at Piermont, both from chef Peter X. Kelly. The stylish menu changes with the seasons and is partnered with a fantastic wine list. Expect small plates like grilled Portuguese octopus with chorizo, and tiny duck and foie gras meatballs, as well as larger entrées such as the popular steak frites with herb butter and pan-seared Montauk skate wing, sautéed to perfection in lemon-brown butter sauce.

A sophisticated clientele crowds the bar, patio, and dining rooms of this lively Italian restaurant, once the showroom of a car dealership. The food, billed as "Hudson Valley Mediterranean," includes artfully crafted salads, house-made pastas, and hearty entrées. Baby greens provide a bed for roasted butternut squash, beets, and asparagus dressed with walnuts and crumbled goat cheese. Toppings for the "skizzas" (flatbread pizzas) range from a sausage–broccoli rabe–mozzarella combo to a goat cheese, mozzarella, arugula, pears, and figs option. Reservations are only accepted for parties of 6 or more.

The team at Helsinki Hudson melds the delights of the chef's southern upbringing with the bounty of the Hudson Valley. Meats and fish are cured in Atticus, the resident wood-fired smoker. Fan favorites include low country shrimp and grits served with housemade andouille sausage and Great-Aunt Theo's fried chicken. For dessert, don't miss the good ole Georgia sweet potato pie.

A main-drag institution, the restaurant serves traditional pub fare, which includes its famous burgers and more than 80 microbrews from around the globe. The seemingly endless menu also features lighter fare and 13 kinds of omelets, all served continuously so you can have lunch at dinnertime or dinner at lunchtime. Weekend brunch however is only served 11–4. Dine indoors in a dark, cozy, publike environment or outdoors on the sidewalk when weather permits. Be warned that even the lite fare is on the hearty side

Watch sailboats drift by from the veranda tables at this riverfront restaurant, or dine by the window in the country-style River Room. A crust of red and blue tortillas gives crab cakes a new twist. Notable entrées include salmon filled with sun-dried-tomato pesto and arugula, and filet mignon wrapped in a crusty sleeve of pancetta. The stunning dining room is worthy of Martha Stewart herself, and thus the setting of many weddings. Sunday brunch gives you the choice of an appetizer and entrée for $26.

You might walk by this downtown eatery and not give it a second glance, but Le Petit Bistro has a loyal following. Chef Joseph Dalu is known for his interesting seafood dishes, and uses local ingredients when available. Daily specials usually include excellent fish tacos and fresh oysters. The house pâté appetizer and steak au poivre are favorites on the regular menu. The dining room is warm and intimate, with worn pine floors and dark paneled walls.

A seventh-generation member of the legendary Buitoni pasta family, Franceso Buitoni serves rustic Italian cuisine that could easily be found in a country house outside Rome. The small list features house-made pasta, a savory risotto, and hearty entrées like bison braised with Super Tuscan red wine and grilled branzino served with crispy roasted potatoes. Buitoni is justly famous for his pillowy gnocchi. The bar menu features a small selection of Italian wines and beers.

Restored stone hearths, exposed beams, and spectacular panoramic views make for an elegant country dining experience here. Enjoy a formal sit-down meal in Restaurant 1915, or head upstairs for lighter fare and stiffer drinks at the Blue Roof Tapas Bar. The menu is locally-inspired and includes standouts like slow-roasted herb chicken, portobello mushroom tart, and house-made charcuterie.

Ask locals where to eat and most will say Swoon, where James Beard Award–nominated chef Jeffrey Gimmel can create a delicious delight from a simple carrot as easily as from freshly-caught black bass. Gimmel is justly famed for his seafood dishes. The menu changes daily but the popular roasted beet salad with local goat cheese and spice rubbed skirt steak are always available. The country-chic brasserie design is elegant and comfortable; the staff is friendly and attentive.

The stylish surroundings are a match for the hip, Asian-fusion cuisine served at this spot. The menu includes an innovative selection of sushi and rolls; tasty small plates such as black cod with miso; and such refined main courses as crispy salmon with pomegranate reduction. Reservations are essential on weekends.