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.
It's a packed house for brunch on Moon River Grill's 25-seat open-air patio. Across the Hudson, the sun hangs like a poached egg, dripping yellow light onto the New Jersey landscape. A waiter delivers menus to the table, his shirt emblazoned with the restaurant's name and crescent moon emblem in golden stitching. It's going to be a good afternoon––definitely worth sticking around for dinner.
Inside there's so much more to see. In the downstairs dining room, burgundy curtains hang from tall patio doors. Crisp white tablecloths prop up plates of 10-ounce burgers, seafood wraps, and fresh shellfish from the raw bar. After warming knives in a rack of ribs or grilled fish, patrons can watch the sun setting over the Hudson in the second-floor dining room, or they can bask in the pixilated glow of the TVs perched above a fully stocked bar.
Chef and owner Maurice Gallo brings more than 30 years of experience to Carnevale Ristorante, where dishes flourish with classic flavors culled from the gustatory traditions of both northern and southern Italy. Glass art and décor inspired by the colorful Carnival of Venice surround white tablecloths that cover the tables under which hide the best hide-and-go-seek players from Florence. Local New Jersey wines join customer-toted libations in the BYOB eatery, where live music sprinkles freshly harvested, mellifluous notes onto forks every weekend. Gourmet dishes, such as veal in cognac sauce and truffle-oil-drizzled mushrooms and brie, team up with gluten-free and whole-wheat pasta options to please even persnickety palates.
The chefs at Goldfish Oyster Bar & Restaurant cook fresh seafood with a Mediterranean flourish, earning Westchester Magazine's award for Best Prix Fixe in 2010. The raw bar's 17 types of mollusks converge from across the United States and Canada, including blue point oysters from Long Island and jorstad oysters from Washington. From the open kitchen, sights and sounds of baking shrimp, grilling steak, and searing tuna stoke the restaurant's lively ambiance.
Bartenders tend to a glowing blue bar, mixing cocktails and dispensing their trademark Goldfish crackers to luckless fishermen. On Friday nights, live music gets toes tapping and oyster shells clacking.