Cuisine Type: Waterfront Modern American
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Parking lot
Most popular offering: The Hudson Burger, Jumbo Wings
Alcohol: Full bar
Delivery / Take-out Available: Yes
Outdoor Seating: Yes
Pro Tip: Views at sunset are worth catching here
In your own words, how would you describe your menu?
Something appealing for everyone. Modern American cuisine with healthy options for vegetarians, meat-lovers and traditional appetizer options for sports viewing on our many big screens--including a 100" projector.
Is there anything else you want to add that we didn't cover?
We have special events including food and drink specials for every holiday. We display all sporting events on one of our six flat-screens and have formal brunches for events such as Easter and Mother's Day. We have outdoor seating, perfect to enjoy a nice glass of wine on the deck, watching the sunset. We have a casual bar area, as well as a formal dining room and a large variety of food on the menu to appeal to everyone. It is a place for those who love sports, enjoy casual outdoor seating, or are celebrating an occasion. A truly unique experience and place to come eat with great scenery to enjoy.
If you own a TV, you might recognize Peter Kelly. He has appeared on Iron Chef America, where he bested Bobby Flay in a cowboy rib eye contest. He also cameoed on Anthony Bourdain's No Reservations, where Bourdain and Billy Murray discuss the Hudson River Valley in between bites of Kelly's cowboy rib eye steak with Bernaise. His TV credits also include regular appearances on NBC and CBS?but perhaps most noteworthy of all, he's the James-Beard-nominated chef who helms Xaviars Restaurant Group?a conglomeration of eateries that dot upstate New York.
The self-taught chef started his empire almost 30 years ago with a single eatery: Xaviar's on Piermont, the only restaurant north of Manhattan to have received a four-star Extraordinary rating from the New York Times. Once that eatery catapulted him to stardom, he started opening new restaurants, and now owns a total of four, all home to his signature New American cuisine. Depending on the eatery, that could mean garam-masala-spiced duck breast, chicken breast stuffed with crisped brie, or fresh conchigliette pasta with spicy crab culled from local Tabasco sauce rivers. Though the dishes at each of his restaurants may be varied, each menu is approved by Kelly himself and shot through with local Valley ingredients.
The dishes at Applebee's are as diverse as the executive culinary team that created its mammoth menu of juicy Freshburgers—made with 100% fresh-ground chuck—sandwich wraps, and decadent desserts. The creative minds behind Applebee's include Executive Chef Michael Slavin, who also served as executive chef for the Kansas City Royals, and Executive Chef Patrick Humphrey, who helped open 110 Applebee's restaurants and is the madman behind the Triple Chocolate Meltdown—a serving of chocolate cake topped with dark and white chocolate and stuffed, like a teddy bear, with gooey fudge. Though always willing to indulge a sweet tooth, Applebee's also supports healthy eating with Weight Watchers–approved dishes such as grilled jalapeño-lime shrimp and cabernet-mushroom sirloin. A special menu dedicated to entrees with less than 550 calories includes delicacies such as Signature sirloin with garlic-herb shrimp.
Piccola Trattoria's owner, Sergio Pennacchio, moved to New York from his native Argentina in 1986, embarking on an extensive career in the restaurant business. Today, Sergio and his brother Danny invite guests to settle in with a glass of wine, good friends, and dinners of rustic Italian fare at the family restaurant. Diners feast on elegant, satisfying dishes such as gnocchi con sasiccia, beef or vegetable lasagna, and savory osso buco.
“True American” reads the awning that shades the Cedar Street Grill’s outdoor seating, a message that can refer as easily to the business’s family-run management team as its cuisine. The eatery is the brainchild of the Kay family, with mother Cathy serving as hostess and brothers Matt and Joe as chef and manager respectively. Both Matt and Joe have paid their dues in the restaurant world, with Matt working at three of the Hudson area’s most acclaimed restaurants and Joe working nearly every job in the business for more than 10 years. Together, they have built a Dobbs Ferry institution that, according to the New York Times, serves as “just the kind of authentically homey neighborhood place every town should have, but few do.” Comfort food is key in the kitchen, where chefs create a menu which the Times describes as “southern-leaning” due to its recurring themes of barbecue and applewood-smoked bacon. But Matt and his cooking staff aren’t shy about adding touches of seasonal elegance. Wild mushrooms, peas, and grape tomatoes add bright, springtime flavor to shrimp and linguini, and a grilled-corn and serrano-chili salsa brings out the briny notes in lump crab cakes. Braised mustard greens and cheddar-cheese grits accompany platefuls of southern fried chicken, and Vermont maple syrup provides a hint of sweetness to crispy brussels sprouts. A framed American flag hangs over the hearth in the dining room, a nod not only to the restaurant’s cuisine, but also its extensive list of domestic wines and artisanal beers. The Kay trio designed the room to feel like a mountain cabin in the winter and a New England cottage in the summer, with dark-wooden accents that contribute to the homey ambience. On Wednesdays, live music—sometimes performed by the Kay brothers themselves—flows through the room and out the open windows onto the breeze.
Giulio's Restaurant's executive chef, Manuel Marure, pledges to use only fresh, seasonal ingredients in his dishes, taking advantage of each vegetable and herb during its peak time of ripeness. He channels his passion into modern Italian cuisine, incorporating international culinary influences to fill plates with risotto, skirt steak, and seafood stew—as well as gluten-free dishes.
The aromas of Manuel's cooking spread throughout the restaurant, a Queen Anne Victorian house dating back to 1880. In the restaurant's main dining space and four private dining rooms, oil paintings from local artists complement carved wood panels and beveled glass windows with views of the tree where birds gather to plot their world domination.