New Restaurants, Openings, Closings, and Hudson Valley Food and Dining News in October 2013

News and notes from the Valley’s dining scene in October 2013



Photograph courtesy of the Crafted Kup

The Crafted Kup in Poughkeepsie has recently changed ownership. The coffeehouse near Vassar College is now overseen by Tanner Townsend and Victor Lucio, proprietors of Cafeteria, a similar java joint in New Paltz. Sporting a chalkboard list of J.B. Peel coffees and Harney & Sons teas, diet-busting pastries from places like Bread Alone and Moxie Cupcake, and a roomful of mismatched stuffed sofas and chairs on which to surf the Web (there’s free Wi-Fi), it’s a good bet the college crowd will continue to make their way through the door... Speaking of New Paltz: Grimaldi’s Coal Brick-Oven Pizzeria, part of the legendary NYC pizza empire, has reopened its doors on Route 299 after a hiatus of almost two years. The revamped menu features a bevy of pies cooked up with house-made mozzarella and imported Italian tomatoes, proving that you needn’t travel to Manhattan to experience true New York pizza... Vietnamese food has come to Wappingers Falls in the form of Pho Max, a conventional noodle bar with some unconventional options. On the conventional side, you can personalize your pho — a traditional noodle soup — with a variety of meats and spices. Or take the less-conventional approach with an avocado milkshake or baguette sandwich with pork meatballs and pâté... Stone Manor 101, Hawthorne’s Mediterranean steak house and catering facility, has a new — and affordable — prix-fixe dinner menu. For $30.01, diners get a three-course meal; choices include lobster bisque or crab cakes to start, pork chop Milanese or roasted stuffed chicken as an entrée, and pecan brownies or strawberry shortcake for dessert... They’ll be cutting the ribbon at Fresh on Main Street in Cornwall on October 5. With seating for just 12-15 people, this brand-new eatery will cater more to a grab-it-and-go clientele. The soups, salad, and sandwich menu, created by CIA grad Joshua Wojehowski — who owns the restaurant with his wife Heather — focuses on healthy, made-from-scratch dishes using fresh ingredients.

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