Winter Is Coming

Restaurants Prep for a Cold, Cold Season By Melissa Dempsey and Marie Doyon

As outdoor dining comes to a close for us, Last year, Kelly expanded into the nextwe are at the mercy of the public and door space (formerly Cafe Macchiato) to up their willingness to follow guidelines the restaurant’s capacity from 44 to 70—an for safety in our dining room this winter,” says increase that proved crucial in this era of socially Michael Kelly, proprietor of Newburgh’s beloved distanced dining. Assuming Kelly is stateLiberty Street Bistro, striking a grim tone to sanctioned to do so, he is planning to keep the match the ominous uncertainty of this winter’s indoor dining room open through winter at dining scene in the Hudson Valley. reduced capacity. While he can enforce PPE,

Opened 2016, the restaurant draws on Kelly’s cleaning, and safety protocols with his staff, the experience working in some of Manhattan’s customers are the big question mark. “I’ve learned finest kitchens to dish up masterfully executed, quite quickly not to have expectations,” he says. memorable, French-influenced fare in an elegant “But our ability to operate—even in this small but laid-back environment. Before COVID, capacity—correlates directly with the dining takeout was never in the plans for Kelly’s public’s adherence to rules and safety guidelines.” elevated establishment, which subsisted on a Kelly’s hope-and-a-prayer mentality is about bustling stream of Sunday brunchers, happy hour the only option available to restaurants planning regulars, dinner date duos, and festive groups. to host indoor diners this winter—that and But over the past six months, he’s had to find temperature checks and sign-ins sheets for contact ways to evolve his business model while staying tracing. Right now, chefs and restaurateurs across true to the bistro’s brand. “The financial strains the Hudson Valley like Kelly are wrapping up the of this moment are unparalleled; we have never end of their busy season while trying to prepare been well-geared toward takeout dining, and for the expected cold-weather downturn. Winter making that pivot continues to be a new and is always a slow season for upstate restaurants, but challenging frontier for us,” Kelly says. “We with COVID uncertainties, the next few months have completely revamped our menu to be more are a total crapshoot. approachable to as many guests as possible.” He has also ventured into catering, once a far-off Stretching the Outdoor Season possibility that was fast-tracked thanks to the Other area restaurants, like Essie’s, are focusing pandemic’s financial pressure. their short-term efforts on extending their outdoor

Michael Kelly serving diners outside at Liberty Street Bistro in Newburgh. Photo by Mary Kelly

dining season as long as possible. Essie’s chef/ owner Brandon Walker just recently started to get back into the swing of his typical service, and he’s not about to give it up. Located in Poughkeepsie’s Little Italy district, this eatery falls squarely in the farm-to-table, New American tradition with a nod to Walker’s Caribbean and Southern heritage. “In the beginning, we modified our menu to more of a quick-serve model, such as dinner combos and sandwiches—it went well and it got us through,” Walker says. “Since we’ve been allowed to have both outdoor and indoor dining, we’ve been able to slowly revert back to a more a la carte menu. We’re currently consulting with our local fire professionals as to what outside heaters are suitable for our setup, and with city officials about what additional structures we could use as the weather changes.”

Similarly, in Hudson, Kat Dunn is busy buying space heaters for the patio of her pop-up restaurant Buttercup. The veteran mixologist, who designed the cocktail program for Fish & Game, Backbar, and Rivertown Lodge had been planning to open her own “fast-casual cocktail bar” in a former factory building in Hudson’s Prison Alley this summer, when lockdown foiled her plans. In early June, Dunn decided to pivot to a pop-up with a crowd-pleasing menu of summer’s quintessential guilty pleasures, from lobster rolls to loaded hot dogs to cocktails.

When Buttercup opened in July, they were exclusively offering takeout. As the infection rates dropped, they allowed people to eat on their patio. On weekends, the outdoor dining area filled with couples, posses, and families. But now, as it gets colder, Dunn has returned to a primarily delivery and take-out model, though Buttercup will remain open to diners on the weekends through the end of the year, with heat lamps on the patio.

Dunn envisions an Aspen vibe. “You go out still dressed in a ski coat and have a delicious cocktail,” she says. It’s not ideal, she admits, but she thinks of these chillier get-togethers as a much-needed last hurrah before the isolation of another stay-at-home order. “People think we’re going to go under lockdown again this winter, whether self-imposed or government-mandated,” she says. “So before that, in November and December, people will still go out to meet some friends, knowing they’re staying outside, wearing a hat and gloves and drinking warm cocktails.”

Since the pandemic arrived on US soil in March, one in six restaurants nationwide has permanently closed, according to a survey released in September by the National Restaurant Association. By national averages, the Hudson Valley seems to have been spared from the worst of this whiplash, with only a few dozen out of thousands of restaurants closing for good. In fact, in the past six months, much more common than news of closures has been the against-allodds opening of new eateries. Since March, in Kingston alone, six new eateries have opened: Masa Midtown, Buns Burgers, Lunch Nightly, Tortilla Taco Bar, Seasoned Delicious, and Tilda’s. Although the challenges are obvious for restaurants that have had to quickly change after years of routine, the brave newcomers that opened in the midst of the pandemic—who haven’t established a firm way of doing business in a pre-COVID world—have had to make massive adjustments since opening. Lunch Nightly in Kingston, for instance, was intended to be a community-centric butcher shop and a smallplates, big-appetite sort of eatery in the heart of Midtown. They opened May 1 with equal parts hope and uncertainty. “Our biggest challenge has been the fact that we’ve had to focus on being a new baby restaurant that hustles hard to make ends meet during COVID, and we haven’t gotten to dive deep into the community relationships, collaborations, and thoughtful parties we set out to foster,” says co-owner Sam Strand.

Between the bar and deli setup and the booth opposite, the long, narrow interior space (formerly Peace Nation Cafe) doesn’t have a lot of room for socially distanced dining. “This winter, we’re probably not going to be able to do regular indoor dining,” Strand says. “The COVID numbers suck right now, and we need to remain vigilant. We’ll have to focus on being a takeout joint and we’ll continue to do nicely plated, packaged dinners; lots of sandwiches, salads, and soups during the day; and some sandwiches at night, as well.”

Strand says that Lunch Nightly still plans to maintain its retail and butcher operation, too, which has slowly expanded to include some packaged products, natural wines and ciders, and housemade pantry items like Bolognese, soups and stocks, short rib ragu, and spice mixes. Lunch Nightly has also begun rolling out a CSA-style Meat Box, which includes a grab bag of housebutchered cuts and prepared items, along with cooking suggestions.

“We’ve all been in the restaurant industry for a while here and have never seen so many regulars on such a consistent basis; we hope to continue to see those faces, but we expect the numbers of people eating our food to shrink,” Strand says, matter-of-factly. “We hope that people will continue to get takeout from us, sort of like they’re buying into our longevity as a restaurant: Get takeout now, be our forever friend till the end of times because you made our restaurant survive a COVID winter.”

Although much will depend on the case numbers as the year comes to an end, the collaboration of restaurant and customer is crucial to surviving the winter—businesses must set certain standards, but it’s up to guests to uphold them. That also means it’s time for restaurants to get creative once again.

In Hudson, cult classic tropical diner Lil Deb’s

Alex Wilcox (with bullhorn) and Adrienne Hamil dish it up at Fuego 69, a Lil’ Deb’s pop-up behind Rivertown Lodge in Hudson.

BARBER SHOP & CRAFT BEER BOOK BARBER SERVICES & BUY BEER ONLINE BARBERANDBREW.COM

Oasis has been closed since early pandemic months due to its small interior and a lack out outdoor space. “We miss doing what we do best: making our guests feel like they just walked into the best party, full of people,” says Carla Perez-Gallardo, who co-owns Lil’ Debs with Hannah Black. “We’ve been in our space for almost five years and have put a lot of work into it; we mostly just feel homesick.”

In place of Lil’ Deb’s, the team created Fuego 69—a popup in the backyard of nearby Rivertown Lodge dishing up “zing-zangy frisky-fresh pescatarian hippie food hot off the grill.” At Fuego 69, 69 cents from each menu item is donated to racial justice organizations and community causes each week.

As a way to incorporate an alternate stream of revenue, Lil Deb’s has also expanded into the world of catering, specifically for holiday parties and the growing trend of pod parties—small, isolated groups quarantining together. “We want to provide our amazing customers as many opportunities as possible to bring home some of our flavors, wines, and vibes this holiday season,” she says. “This year has clarified for us what it means to be a small business; although it’s been challenging, it’s also been inspiring, heartening, and illuminating. Yet again, we are reminded of how blessed we are to have such a generous, present, and collaborative community around us.”

While Fuego 69 allowed the team to continue serving food safely outdoors throughout the summer and provided a welcome source of income, as the weather cools off abruptly, it’s time to move on. “Although we will not be opening for traditional indoor table service this winter, we do have some top-secret plans in the works for the indoors that we will reveal soon,” Perez-Gallardo says mysteriously. “Stay tuned to our Instagram.”’

Stay tuned—a fitting motto as we all enter another holding pattern, waiting to see what happens next, what direction the case numbers trend in a pandemic that is so much the product of each of our individual actions and yet seems to always find a way to make us feel helpless at the mercy of everyone else.

(413) 528-9697 | www.berkshire.coop located in downtown Great Barrington

Kitty’s dishes up a cheap and cheerful menu of comfort foods like chicken, potatoes, sticky rice, and an ever-changing chopped salad.

Mixologist Kat Dunn was primed to open her own fast casual cocktail bar in Hudson this summer, but…COVID. Dunn’s pivot: Buttercup, providing the guilty pleasures of summer like lobster rolls and hot dogs, soft-serve ice cream and cocktails in juice pouches. Starting this month, they’ll switch their primary focus to delivery and take-out, though they’ll remain open to diners on weekends with heat lamps on the patio.

Signature lobster rolls are fading out to be replaced by a warm “crabster” cake served with tartar sauce and pickled veg on a bun ($12) and a deviled shrimp roll ($18) served with hot sauce aioli, B&G peppers, togarashi, and chives, with a side of slaw and chips. Dunn’s also ladling out cool-weather classics like black bean chili ($9) and a chicken and shrimp gumbo ($13) over rice. 17 North 4th Street, Hudson Buttercuptreats.com

In mid-August, the Hudson Valley-based micro-cidery took over the one-time cafe, onetime souvenir shop in the lower parking lot of Hotel Dylan, rubbing shoulders with Santa Fe restaurant on Route 28 outside Woodstock. A charming shoebox garage space, is the first brickand-mortar shop where people can visit the makers, Eric Childs and Martin Bernstein.There are four ciders on tap plus a rotating local beer and a craft kombucha (usually made by Childs, who founded Kombucha Brooklyn), all of which can be served in a flight, a four-ounce pour ($2$5), or a 19.3-ounce growler ($8). You can also pick up four-packs to go for $15-$20. Despite the syrupy-sweet nose, the Classic is a super light, bright, crisp dry cider that recalls champagne. The Abandoned Hard Cider Outpost is open Wednesday to Sunday. Check website for times. 1802 Route 28, Woodstock Abandonedcider.com

Despite this roller coaster of a year, big things are happening at Arrowood Farms in Accord. July 1 marked the opening of onsite restaurant the Apiary. The menu ranges from snacks like the Bavarian pretzels ($6) to heartier bites like the Goose sandwich ($11) and burgers ($11-$12). They also dish up an all-day brunch menu on Sundays, including papas bravas, served with a fried egg ($8); a bacon, egg, and cheese ($8), and a fried chicken sandwich on a locally made milk bun ($11). Food isn’t the only new thing. On October 3, the distillery released its first smallbatch, unrefined New York State spirits for sale on-farm. They launched with vodka and gin, distilled onsite on the grain with local ingredients and no added enzymes. 236 Lower Whitfield Road, Accord Arrowoodfarms.com

The former Wittenberg Store space in Mount Tremper is set to reopen in mid-November as Harana Market, an Asian market and Filipino deli. Harana is the Tagalog word for serenade, and wooing the small Catskills community in need of more diverse Asian culinary options is exactly what owners Christina Mauricio and Eva Tringali have set out to do. Alongside a suite of staples like tofu, soy sauce, and kimchi, the couple will also be serving up a seasonally rotating menu of Filipino classics handed down to Mauricio from their grandmother. Daily offerings will include dishes like crispy lumpia Shanghai, chicken adobo, and arroz caldo, a chicken and rice congee topped with boiled egg, fried garlic, crushed chicharron, scallion, and a squeeze of lemon. On weekends, the menu will feature treats like pan de sal, a soft breakfast bread typically eaten warm with butter and a coffee that will be stuffed with ube jam, coconut, and more. 603 Wittenberg Road, Mount Tremper Haranamarket.com

Aside from dive bar Half Moon and upscale bar/restaurant/hotel WM Farmer & Sons, food options have been slim down on the Hudson waterfront—until Kitty’s opened in September. Kitty’s is a one-stop shop across from the train station: breakfast sandwiches, yogurt parfaits, hot lunch dishes, fruit cups, coffee, and a market with pantry staples›› from pasta, milk, and olive oil to fresh fruits and veggies from area farms. The food menu is refreshingly minimal. Served till 12pm, the breakfast menu stars an egg-and-cheese on a sesame seed bun for $5. A side of housemade sauerkraut is free, and you can add bacon for $2. Past noon, chicken is the star of the show. Get a whole bird by itself, a quarter or a half chicken with sides, just the sides, or all of it all together for $10 to $34. The sides are worthwhile and include things like perfectly crispy potatoes cooked in chicken fat and sticky rice with a ginger scallion sauce. 60 South Front Street, Hudson Kittyshudson.com

Max Glausen was sous chef at Sushi Makio under sushi master Makio Idesao for 10 years before venturing out on his own last month with First Capital on Wall Street in Uptown Kingston in the former Wildebeest/Elephant storefront. (Poke is a traditional Hawaiian dish made of fresh fish,seaweed, candlenut, and sea salt.) Poke, once thought of as an appetizer, is now commonly eaten as a meal in the form of a poke bowl—fresh poke on a bed of hot steamed rice or on a fresh crisp salad. Options range from a wagyu beef bowl ($33), vegan bowl ($17), shrimp tempura bowl ($28), and tuna bowl ($15). Takeout only. 310 Wall Street, Kingston Firstcapitalpokebar.com

Sylvan Rock, Aston Martin’s first foray into home design, might leave you both shaken and stirred. The British car designer has partnered up with Rhinebeck and New York City-based S3 Architecture to create the innovative modern estate, which is situated on 55 acres in the Hudson Valley and built upon a rock that bears its name. The $7.7 million compound is listed exclusively through Corcoran Country Living, a leading residential real estate brand for nearly 50 years with brokerages in New York City, the Hamptons, and South Florida. The developers chose Corcoran because of their ability to do outreach both in New York City and globally via their vast network.

With Aston Martin behind the wheel, things are bound to get sporty. The property showcases a main house, pool house, and three guest “pods,” whose designs play off of the dramatic landscape, offering a new definition of the modern rural retreat. “At the core of the vision is a strong connection to nature, wellness, flexible-use spaces, and accommodation for extended stay guests,” says S3 Architecture Partner Doug Maxwell.

Enrobed in glass walls, the four-bedroom, sixbathroom, 5,983-square-foot main house offers unparalleled access to the property’s bucolic surroundings. With its secluded locale, however, Sylvan Rock’s inhabitants can still live life to the fullest without the neighbors watching.

Any lair worth its salt also needs a subterranean portion, and Sylvan Rock has one specifically for those who collect cars. Park your own Aston in the gallery garage and admire it from the other side of a glass wall in the attached lounge and wine cellar, which showcases Aston Martin’s signature cross-hatched lattice design.

Guests of Sylvan Rock can enjoy a stylish visit in one of the compound’s three guest “pods” built to provide complete privacy. For the ultimate in relaxation, the nearly 900-square-foot wellness

pavilion includes a wet bar, dry sauna, and hot tub. The spacious grounds also feature a food garden and walking trails throughout.

In total, Sylvan Rock—located just two hours’ drive from New York City—offers nearly 8,500 square feet of interior space, all crafted with the highest level of occupant luxury, comfort, and wellness in mind. In the immortal words of Q: “Do be careful with this one, 007.”

Sylvanrock.com

The couch in Horowitz and Shea’s living room is the center of family life, and a popular spot for both human and canine lounging. On the left, their puppy Quiddity naps, at the center Finnegan relaxes, and the family cat, Edsel Beezlebulb, curls up into a ball at the right. “I think the special thing about dogs is how intimately we can be in each other’s spaces,” says Horowitz. “It’s very strange for me to ever be in a place where I don’t have a dog.”

Alexandra Horowitz, her son Ogden, and their black lab Finnegan were walking through the woods near their house last year when they caught a glimpse of something wild. “We were coming down a hill and I saw what I thought was an injured dog under a tree,” she says. Horowitz, a cognitive scientist, shares a forest-adjacent, modernist cabin with her husband, the writer Ammon Shea, their son, the family’s two adult dogs, one puppy, and one cat. “I shouted a lot because I was concerned it was another dog and it might attack,” she explains. “Then it ran away.” Over the past two decades, Horowitz has learned a lot about dogs. Beginning in graduate school, where she researched dog play by observing her then canine companion Pumpernickel, she went on to write a popular series of books based on her research—most recently Our Dogs, Ourselves (Scribner, 2019)—and founded the Dog Cognition Lab at Barnard College. Part memoir of her life with her dogs, part scientific observation, her books all detail dogs’ experience, perception, and conception of the world. And, while dogs are the main subject of most of her writings, her observations often lead right back to astute commentary on human behavior.

That day in the woods, after the strange dog ran, Horowitz and her entourage went to investigate the tree. They found a litter of coyote pups hidden in a cavity at its base. “They were probably one to two weeks old—they didn’t even have their eyes open. I realized the mother was trying to get us to follow her.” Not wanting to

interfere, Horowitz and her band hightailed it out of there and then steered clear of the area for six weeks. When they returned, the den was empty, to Horowitz’s relief. “There were no puppy skeletons. I’m sure she took them all and moved someplace else.”

Horowitz’s brush with the wild is an example of how the cognitive scientist’s keen observation skills have led her to a deeper appreciation of the broader environment shared by humans and animals alike. Dogs have become a sort “bridge” species for Horowitz. In her quest to better understand and perceive the world through the eyes (and noses; mostly noses) of domestic canines, she has caught glimpses of the world often completely lost in the hustle of daily human life. “Just observing something for a little bit more than the ordinary amount of time you usually would, you see things that you didn’t see before,” she explains. “My work has given me the opportunity to open my mind and see things in the world that I’d stopped seeing. Dogs have opened up this complete other world for me.”

It makes sense that her home, which is just as much a residence to the three canine inhabitants as it is to the three human ones (and the cat), would consist of a modest, 1,300-square-foot sunny and open shelter with spaces that easily flow from one room to the next, a very piquant pepper patch right outside, and 16 forested acres ripe with smells and threaded with paths for the exploring.

Horowitz and Shea enjoy the woodstove in the living room. The couple have decorated the home with Midcentury Modern furniture. “Nothing can be too precious, though, when you live with a boy, a cat, and three dogs,” she says. “They are allowed everywhere and on anything.”

The home features an open deck accessed from the living room, a popular place for the dogs to catch smells on the wind. “It’s not so much that we designed our house with our pets in mind, but we want to use the spaces that we have so that they can have sensory enjoyment as well,” says Horowitz.

The home features a stunning view of the nearby Catskills. Shea has started multiple gardens near the house, but the only gardening that’s been successful is his pepper patch located in the property’s sunniest spot. “I sense a greenhouse is in our future,” says Horowitz. Dogs primarily perceive the world through their extraordinary olfactory sense. “A space that’s wrought by smell is a very different shaped space than one perceived visually,” Horowitz explains. “Smells actually exist in a different way than light does, so the scene for dogs is not the same visual scene as it is for us, it’s actually more fluid. Smells only reach their nose if they go exploring for them or if they arrive on the wind. It’s like the fabulous landscape—we look out and think ‘What is there to see?’ They think, ‘How does it smell?’”

As a whole, their property is one where each of its inhabitants can bask in their respective sensory enjoyments. A native of Colorado, Horowitz was living in Manhattan with Shea, their young son and their two older dogs, when they first considered a weekend home upstate. In 2011, they began renting a summer share in Pine Plains and completely took to the area. As a girl, Horowitz had spent summers at her grandparents’ home in the Adirondacks and had grown to love the Northeast’s rolling green hills and deciduous forests. “The Adirondacks were just somehow baked into me when I was a child,” she says. Shea and Ammon wanted their son to have that same connection with the land, wildlife, and sky.

After renting a home in Hillsdale, they began searching for a place of their own and in 2015 they bought their wooded property. Built in 1972, and once the home to a family of seven humans, the two-story A-frame style cabin was a warren of smaller rooms surrounded by wild acreage. “We were so pleased it had a forest,” Horowitz explains. “It was really exciting to get to know the seasonal element of it and the resident wildlife. It was something we hadn’t fully experienced before—more than just while visiting.” The property also included a separate writing studio adjacent to the garage for both Horowitz and Shea to work in.

However, in order to create a space that was as comfortable and appealing to the human members of the family, as well as the canines, the home needed some updating. Previous owners had added to the structure’s original footprint with a west-facing great room under a two-story vaulted ceiling. A wall of four rectangular windows perfectly captures the view of the Catskills in the distance. “There is a very expansive view,” says Horowitz. “The peak of the mountain is framed nicely.” To open up the interior space even further, Shea and Horowitz worked with contractor Kenneth Young to remove multiple interior walls, including the original front of the house, which was separating the great room from the kitchen and dining area. With Young’s help, they also added multiple windows to the downstairs and completely updated the kitchen with a minimalist aesthetic. “We wanted to invite the outside in, visually,” says Horowitz. They also updated the downstairs bathroom and then decorated the space sparingly. The result

has been a space that physically flows freely from the open front of the house, through the kitchen and dining area, to their son’s bedroom at the back—and visually flows between the interior space and the surrounding woods. “The design idea was not to get in the way of looking outside,” says Horowitz.

Upstairs, the couple took a similar approach. By removing walls from what was once a bedroom, they created a loft space above the great room that serves as a second workspace. They updated the upstairs bathroom as well. At the back of the house, above their son’s room, the master bedroom already featured multiple windows with views to the nearby trees.

The only exception to the minimalist, outdoorindoor aesthetic that runs throughout the house is the family’s extensive library—which includes multiple volumes of English language dictionaries. A lexicographic researcher, Shea is the author of Reading the OED: One Man, One Year, 21,730 Pages, among other titles. Both Shea and Horowitz have worked as “definers” and Shea has amassed a large collection of dictionaries. “I think I had a thousand volumes at one point,” he says.

Last December, to further enjoy their property’s outdoor space, the couple hired Caleb White of New Leaf Tree Services to design and build a standalone covered wooden porch right between their cabin and the nearby woods. Their new puppy, Quiddity, is another recent addition. Horowitz has known the dog since she was born and has been taking detailed notes on her development for a book detailing young dog development.

Next, the family plans to create a meadow of natural plants adjacent to the house. Designed to be an intermediary space between the domestic controlled environment of the house and the woods beyond, the meadow will also provide space for their three dogs to enjoy the outdoors without disturbing the wilder creatures in their midst. It will serve as a kind of bridge between civilization and the forest, which Horowitz and Shea endeavor to leave as untouched as possible—except for their daily dog and human walks. “It is really an honor to be able to live with animals,” says Horowitz. “I think we sometimes forget.”

The couple removed a wall between the living room and dining area to open the downstairs and then commissioned their unusually shaped dining table from an artisan in Philadelphia. They also lined the stairs between the two floors to make it easier for their dogs to go up and down.

Upton rests in the master bedroom. When Horowitz was in graduate school, she spent six months trying to come up with a research subject—often taking her dog to the dog park to play when she was feeling stuck. Then she realized her subject matter was literally right in front of her. “I realized I should study dogs,” she remembers. “It was hard to see, because dogs are thought to be so familiar—they’re in our houses, they’re in our beds, we feel we already know them.”

The holidays are going to be big this year. Given the emotional roller coaster ride we’ve been on the past six months, the familiar refrain “We All Need a Little Christmas (Right This Very Minute)” takes on a whole new meaning. Even if you won't be getting together with friends and family in person this year, you can still spread holiday cheers with gifts. Here are some local vendors and artisans to help you fill out you’re holiday wish list this year.

Elena Herrera creates one-of-a-kind necklaces, bracelets and earrings using carefully selected antique components. With an emphasis on quality and wearability, each piece is curated and hand-assembled in her Irvington, NY studio. Latinx woman-owned business committed to great customer service for everyone and to giving beautiful vintage jewelry a new life.

HVArtMarket is excited to curate the annual Hudson Valley Art Market, bringing makers and merchants from throughout the Hudson Valley to Locust Grove. People of all ages can start their holiday shopping, sharing the joy and gratitude of the season with their loved ones. November 27-29.

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Visit 100 Main to find the work of more than 100 artisans from New York, Connecticut and Massachusetts. A curated concept shop opened by acclaimed interior designer Bunny Williams and Christina van Hengel. Offerings including art, furniture, textiles, baskets, children’s items, dog accessories, handbags, womenswear, lighting, pottery, ceramics, jewelry, tabletop, decor, and more!

Stranger than a zombie attack−and historically accurate! Adventure, mystery, romance, and occasional coarse humo(u)r in 16th century England!

Repressive regimes, crazed cults, and the end of the world (but don’t worry−it all happened long ago).

If you’re looking to personalize your holiday gifts, look no further than Millman’s T-Shirt Factory. Since 1978, Millman’s T-Shirt Factory has been screenprinting t-shirts, sweatshirts, jackets, fleece, hats, and bags for our neighbors throughout the Hudson Valley. We even carry promotional items to get your message out loud and clear. For that special holiday gift, visit Millman’s T-Shirt Factory.

Bespoke, hand-made furniture and accessories in wood, metal, and glass. Special prices are available on select showpieces: dining and coffee tables, chairs and desks. Contact Rob for a full list, including images and pricing.

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What do you get for the nature-loving dog parent in your life? Handmade, personalizable hemp dog collars, leashes, and harnesses by Teller Hill, of course! The strong yet biodegradable hemp gear is made to order in a solar-powered studio in the village of Hyde Park.

Your pack is filled and you are ready to go! We know you live by the ‘Leave No Trace’ motto - why let your dog gear pollute the Earth you love so much? Each sturdy piece is made just for your pup using hemp webbing, decorative cotton, and welded metal hardware. Teller Hill is proud to support local shelters and organizations that promote equal access to nature. Your purchases help in supporting these organizations.

The holidays are close! Wouldn’t it be awesome to start a tradition of giving friends and family some locally made, locally sourced, globally responsible goods?

At Outlast, there’s a lot we care about, not least of which is how much you’ll enjoy our leather goods. Handmade locally and built with Pergamena veg-tan leather, our goods will wear and age to you like your favorite jeans.

Brothers Noah and Stephen have been making leather goods for five years, and since they come from a family tradition of making leather that spans five centuries, you can bet they’re working to make goods that will last a lifetime.

We invite you to find a gift to be treasured at Adel Chefridi Studio & Gallery, located in beautiful Rhinebeck, NY. Explore our collection of meaningful handmade jewelry including bridal and unique one of a kind creations. All our jewelry is designed and made in our studios using 18k gold, sterling silver, and natural gemstones. We design with the utmost attention to detail and quality using only the finest materials sourced from ethical suppliers to create pieces to last a lifetime. Find our story at Chefridi.com.

This is the season of thanks and gratitude, a time to enjoy the company of friends and family and the beauty that surrounds us. There is no better time of year to visit the Warwick Valley! Newhard’s The Home Source has been called the” Emporium of Everything” and is filled with treasures to make your home a little bit warmer, more beautiful, gracious and happy. Take a moment to discover our Town and the Village of Warwick, its history, wonderful restaurants and friendly stores. We want to share our romance with you.