6 Best Restaurants in Hudson Valley, New York

Hot dogs are the specialty at this narrow spot with a counter and a handful of tables. "One with everything" means a steamed dog on a steamed bun topped with slightly spicy chili sauce, a dab of mustard, and a sprinkling of chopped onions. The sauce livens up fries, too; temper it with ketchup if it's too spicy for you.

You never know which eclectic special you'll see on the menu at this cozy bistro and bar in uptown Kingston. So take a seat in one of the red leather chairs and admire the paintings from local artists on the wall while you peruse the exciting menu. If you sit at the bar, you can watch the chef in action. Don't be surprised to see roasted tomato and Brie frittata for breakfast, a North African spiced pork stew for lunch, and a roasted leg of lamb for dinner. Just be sure to save room for the goat cheese custard dessert with fruit compote.

Savory, slow-cooked smoked meats are the draw at this casual eatery with wooden booths and an old-fashioned sports bar. The traditional Southern-style sides—collard greens, macaroni and cheese, corn bread, flaky biscuits—are other reasons to come. Add in homemade desserts, towel napkins, and house-made barbecue sauce and you have one of the most popular restaurants in Kingston for local families and tourists alike.

You can dine by a fireplace in this late-17th-century stone house, a National Historic Landmark. Try the aged steak or the special seafood of the day. On Saturday night, prime rib is served with Yorkshire pudding. The homemade pastas are also a treat. The dessert menu includes several types of cheesecake and a warm fruit cobbler in season. In summer, ask to sit on the patio.

This relaxed bistro offers a slice of France in uptown Kingston. Try modern versions of traditional dishes, like duck pâté served on a bed of red onions (a starter) or grilled New Zealand rack of lamb in a merlot–balsamic vinegar reduction. The prix-fixe menus offer good value. True Francophones will be delighted by the café au lait served in bowls

This cozy storefront restaurant is owned by a Culinary Institute alum. The seasonally changing menu might include salmon fillet with fingerling potatoes and citrus-basil glaze, local goat cheese brûlée, or a 12-ounce filet mignon in a black pepper–Chianti reduction. The space—warm and inviting, with exposed-brick walls and dark-wood trim—includes a bar area. The service, friendly and professional, does the food justice.