Persimmon-hued umbrellas line Hudson Water Club’s outdoor patio, where visitors dine along the picturesque Hudson River. In the kitchen, executive chef Michael Dobias tailors his lunch and dinner menus to the season’s fresh produce, adding Italian flair to dishes ranging from almond-crusted tilapia to wild mushroom gnocchi. An Italian-built wood-fired oven cooks pizzas in three minutes or less at temperatures over 800 degrees, creating lightly-charred pies topped with house-made tomato sauce, thin slices of prosciutto, and mozzarella.
Guests can also admire the river views from the indoor dining room, where floor-to-ceiling windows offer river views. During the weekend, you could catch a musical performance over from local DJs, bands, or champagne flutes filled to varying heights.
Nevaèh Cuisine sates choosey stomachs with a hearty yet healthy menu of globally influenced gourmet grub. Made fresh every day, Nevaèh Chef Gullotta recoils from faustian-dealings with artificial flavors, coloring, or intelligence, and extends the kitchen-side ban to gluten, trans fats, peanuts, and hormones, catering to those with special dietary needs or those just looking for a healthy meal. Breakfasters can awaken taste sensors with a low-fat yogurt muffin ($3), a plate of chocolate chip waffles ($5.75), and a cup of Guittard Italian hot chocolate ($2.75–$3.75); late and later-er risers can exercise incisors on a grilled-vegetable-and-goat-cheese panini ($11.75) or a bok choy salad chock-full of grilled chicken, fruit, seeds, nuts, and chive coulis ($11.99). Specialty options include a lemon-chicken dumping ($4.50), turkey burger ($7.50), and crab cakes ($8.50) and vegetarian choices such as the earthking omelette ($8.50) abound to quell green-meat cravings. A slurpable selection of nonfat smoothies ($5–$6), fruit spritzers ($3–$4), and coffee drinks ($3–$3.50) are perfect for quenching meal-side thirst or celebrating a breakup with tonsils.
Viru Restaurant demonstrates its authentic Peruvian roots with a wide variety of traditional dishes. Causa rellena de camarones satisfies bellies with shrimp, as long as those bellies like their shrimp hiding inside chilled mashed potatoes that are spiced up with lime and yellow chili ($12). The parihuela, a soupy sea of seafood cooked with white wine, spices, and panca chili, moisturizes parched stomachs with a torrential downpour of flavor ($24). Representing the eternal battle between land and sea, the bisteck a la chorrillana—a grilled New York steak with a sauce made of panca chili, onions, and tomatoes ($24)—wields haricots verts clubs against the pescado sudado, the fish of the day poached in seafood broth and herbs ($19). Placing a comforting cap on dinner, flan reminds diners of former days when sweet, creamy desserts grew everywhere all the time and only cost a nickel ($6). In addition to edibles, Viru Restaurant nourishes guests at the bar, which stocks its shelves with an impressive supply of domestic and imported beers, sangria, wines, and chicha, a drink made of fermented maize.