The culinary star
The executive chef helming Hudson Garden Grill is Julian Alonzo.
A foyer leading to the restaurant interior gives only a hint of what’s to come. The photographs of heirloom tomatoes and squashes grown by author and Garden board member Amy Goldman Fowler were taken by Larry Lederman.
The dining room, which seats 80, features vertical red oak wall panels made from reclaimed trees felled in the Garden during Hurricane Sandy. Another 120 seats are available outside on a patio.
The dining room features low banquette seating with walnut tabletops and blue and white checked tablecloths.
The open kitchen, designed for exhibition cooking, greets guests with immediate activity. The long walnut bar seats 18.
Can't beet it
The star of the show for a baby beet salad comes from nearby Satur Farms.
Another beautiful starter is this crispy egg with from Feather Ridge Farm.
Another light offering is the hamachi tartar with avocado, pine nuts, preserved lemon and apples.
A menu favorite is this jumbo lump crab cake.
For a bigger appetite, this rigatoni with baby clams and sausage may do the trick.
From the sea
If you’re a seafood fan, the roasted fluke will hit the spot.