Life on the river blends old and new in hip little Hudson

January 27, 2008|Necee Regis, Globe Correspondent

(Page 4 of 4)

The interior is low-key brasserie, with a silver pressed tin ceiling, dark wood wainscoting, mirrors, low amber light, and tiny white antique floor tiles. The food is innovative, fresh, and - the latest culinary buzzword - local. Located as they are in the Hudson Valley, where small dairy, poultry, and vegetable farms and orchards abound, the local part of the equation is easy.

"I ripped seats out of a minivan and go to local farms almost every day. Farmers are getting hip to restaurants and what they are cooking," said Gimmel.

On a recent visit, the house-made charcuterie plate featured salt-cured pork loin rubbed with hot Spanish paprika, duck prosciutto with Middle Eastern spice from salt-cured Hudson Valley duck, and country pate with pork and duck liver.

And save room for dessert. Bachinsky-Gimmel worked in some of Manhattan's finest restaurants, including Union Square Cafe and Le Bernardin. Her concoctions, such as chocolate crème brûlée with espresso ice cream or milk chocolate panna cotta with pear strudel will - ahem - make you swoon.

But that is how many people feel about the town.

"Most people are moving here to get involved in the excitement. There's really something happening. There's so much going on that we never go to New York City," said Davis.

Why would they? Pack your walking shoes and prepare to swoon.

Necee Regis, a freelance writer in Boston and Miami Beach, can be reached at neceeregis@yahoo.com.