American craft beers (20 on tap) and Hudson Valley ingredients are the focus at this art deco tavern with original 1940s booths. Chef March Walker, who has worked at Gramercy Tavern, Peekskill Brewery, and Sweet Grass Grill, presents an ever-changing menu featuring dishes like deep-fried hard boiled egg on polenta with wilted spinach; housemade grilled pork sausage, and chicken and greens (braised collards and root vegetable hash). For dessert: homemade barley wine ice cream over almond butter and sprinkled with caramel corn. A 15-seat patio opens in summer months; an adjacent beer garden is planned. Lunch and dinner every day.
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Don’t ask for Stella, don’t ask for Bud: this is a serious beer bar for serious beer drinkers. Birdsall House’s Niagara Falls-like, 20-tap draft system specializes in local brews, with the vast majority of its beers sourced within a day’s drive. I.P.A., lager, pilsner, stout, ale, bock, lambic, weiss—you name it, they got it (and plenty more, besides). Even better, Birdsall House slings a sophisticated, beer-friendly menu, whose locavorian ingredients celebrate our region’s food as much as its beer.