and use local, fresh produce whenever possible. I love the Peshawari Naan – naan stuffed with mildly sweet filling of ground cashews and pistachios; and the Chicken Biryani – saffron basmati rice scented with rosewater, turmeric, cardamon, star anise and cinnamon mixed with curried chicken and veggies.


Gigi Trattoria: www. gigihudsonvalley.com Here’s where


you come to feast on amazing Italian dishes. Best described as “Hudson Valley


Mediterranean”, Gigi’s menus celebrate the seasonal bounty of local farms with innovative, artfully crafted dishes prepared with the freshest Hudson Valley produce. Great outdoor patio to relax with a nice glass of wine and people watch. We tried the Watermelon salad with arugula, fennel, feta, mint, jalapeno, fresh lime and the Tagliatelle - Housemade fettuccine, Gigi Bolognese (Meiller Farm beef and pork ragu), fresh ricotta.


pop or the Sauternes Mar- garita - a Partida reposado tequila and Sauternes with fresh lime juice and a half rim of himalayan pink salt for $22.


The food was just as outstanding. We tried the Truffled Fig, Brie and Roasted Shallot Quesadil- la; the Heirloom Tomato and Watermelon Gazpa- cho with Chile-lime creme fraiche crouton, and the Hudson Valley Cattle Company Beef Burger with manchego, smoked onions, and maple mus- tard.


Hudson Almost a tie with Rhinebeck for me,


this town is going through an amazing revival. A lively urban gem Hudson is beautifully preserved (hundreds of historic buildings representing every architectural style of the last three centuries) yet buzz- ing with all the ingredients of a city many times its size. Many people told us not to bother driving up there – but I’m so glad I didn’t listen! It’s a location not to be missed with its diverse and creative people, world class retail and dining, and a happening art and music scene.


Eat & Drink: There are many fantastic


Terrapin: http://www.terrapinrestaurant. com


Terrapin will satisfy just about anyone


– from craft cocktails and beer to gour- met burgers to tapas to make your own sandwiches to delicious pastas to organic and grass-fed meats and vegan/gluten free options – it’s all here. Chef Josh Kroner has been a driving force behind the farm to table movement in the Hudson Valley since he opened Terrapin Restaurant in 1998. His unique style of New American cooking blends a classical French approach with the influences of Asia, Italy, and the Ameri- can Southwest. He has also worked under the tutelage of such notable chefs as Emeril Lagasse at the Food Network and Bobby Flay at Manhattan’s famed Mesa Grill. And he did not disappoint!


I had a fantastic Gooseberry Mojito –


yes I said Gooseberry! If you really want to splurge try the XO Connection – a perfect marriage of Martell XO Cognac and Man- darine Napoléon Grande Cuvee at $32 a


restaurants in Hudson, but my favorites are listed here:


OR GALLERY AND TAVERN


tasted like it was just picked today and probably was; and the House Made Lin- guine with speck, local corn, pickled chili. Every dish was amazing.


WM. Farmer & Sons: wmfarmerandsons.com What more do you need than a


hotel, mercantile, bar and a restaurant all wrapped into one? That’s what you’ll find at the eclectic Wm. Farmer & Sons. Spacious and open, the bar/dining room invites you in with cozy seating and floor to ceiling windows for people watching. To start I enjoyed a fresh and delicious Berry Gimlet with Gin, Lime Juice, Simple Syrup, and Raspberries. We had the Grilled Wild Harvest Prawns with lemon and house salt; the Point Judith Clam Fritters with celery root tartar, the Jonah Crab Salad with corn- tomato gazpacho, turmeric and sweet basil and the Sunburst Appalachian Trout with red bliss potatoes.


Ör: www.orgalleryandtavern.com Probably the coolest place we went to


Swoon Kitchenbar: http://swoonkitchenbar.com Pots of flowers and herbs line the ramp


up to the entrance, enveloping you in the sights and smells of nature. And the food is startlingly fresh and beautifully presented with a focus on local and seasonal ingre- dients. We tried the Beet Salad with house ricotta, arugula, horseradish, pepitas; the Local Zucchini Salad with ewe’s milk cheese, herb salad, crispy zucchini which


in Hudson was Ör. The name Ör, meaning arrow or scar in Icelandic, reflects the own- ers love of Iceland. They converted an old garage into a bar, gallery and event space with live bands. We just had a few drinks there, but were delighted with the Smoke Signal cocktail with tequila, mescal, lime, pineapple and cinnamon.


Kingston


Long known as the Gateway to the Catskills and a Jewel of the Hudson Valley, Kingston has also become known as a vibrant center for the arts, music, fabulous dining and shopping experiences. There is a funky downtown area with lots of cool shops and great restaurants and a beautiful area by the river with waterside dining.


www.EssentialLivingMaine.com 27


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