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.
The grills at Pomona Chophouse stay busy searing everything from burgers and T-bones to St. Louis–style ribs and salmon fillets. The chefs manning these grills also whip up appetizers to be shared in the family-friendly dining room. Wines from California, Italy, South America, and Down Under complement the upscale plates, and specialty martinis come in dessert-y incarnations such as caramel apple and key-lime pie.
Inside Las Margaritas, eye-catching Mexican folk art and a bar with deep-blue tiles surround patrons digging into sizzling fajitas and spicy enchiladas. In the kitchen, chefs whip up such south-of-the-border specialties as ceviches, pollo mole poblano, and steak monterrey. Bartenders complement the complex, sometimes spicy flavors of these feasts with tangy margaritas, sweet sangria, and beer.
Las Margaritas also encompasses an expansive patio, where guests can take in views of the Hudson while dining in the sunlight or taking shelter beneath umbrellas that block out bright rays and falling satellites.
At Bombay Spice Grill, you don't have to grab a table to enjoy the spices and sauces of Indian cuisine. Instead, Executive Chef Sunil Kumar designed a menu full of Indian meats, tofu, curries, and toppings that can be customized into a flavorful meal-on-the-go. Though the sauces come in traditional varieties such as curry, tikka masala, spinach, and vindaloo, the preparation veers from the methods of India to create healthier dishes. Chefs eschew cooking with ghee—Indian clarified butter—and instead use olive oil for heart-healthy wraps, sandwiches, salads, and bowls. And though wraps come with a slice of freshly baked naan or roti bread, clients can opt to make their dish gluten-free by swapping out bread for quinoa or rice. Guests can even customize their dish to be vegetarian and vegan, with ingredients clearly denoted on the menu. And to pair with a main entree, they can grab traditional Indian sides such as samosas and rice pudding.