We ate here on recommendation of our motel manager during our one night stop in Hyde Park. The strip mall frontage made us a little apprehensive..but once we got inside that was gone. Small casual restaurant. We had really delicious vegetable pot pit, steak frite and delicous cheesecake for dessert. We aren't wine drinkers but the selection looked good. Our server was very knowledgeable and introduced each entree.

You have to order all courses: appet. soup, main, and desert. Eat them all, and then be prepared to get a chicken wrap on the way home. I don't get it. How much effort to add 10-15% portion to the entree!? The price for an entree is $24-$30. It is not fair to keep half my belly empty. The taste is really great. Could have been better if the strategy is more portion-friendly. Very few reasonably priced wines. Little nicer wines are OVER priced!!! OVer $50. It is not necessarily a good strategy to keep eaters coming back.

We decided to try this restaurant after reading some very positive comments in Hudson Valley Magazine. While I don't agree with the author's conclusion that the Pork Chop has surpassed all others, it is very nice, but there is another Pork chop available up the road that is far superior.
We had two app's, two entrees and a two deserts, all were very well presented and we enjoyed our meals very much. We switched each plate half-way through so we could each try everything we had ordered and agreed that all was excellent.
There is an open kitchen here which can be fun, the night we visited was mid week so the place was not crowded.
Service was excellent.
We plan to visit again.

The good parts first. We started with the fish and chips special as an appetizer. Sounds pretty simple, but fish was smelts with a perky dipping suace, and the potatoes are meaty. That's a treat. The other appetizer was a duck conift with salad, again well done. A main dish of salmon was competent, but nothing memorable . The smoked pork chop entre was humongously large and the accomponiments of a bread pudding and carmelized onions gave a nice balancing act. But, unfortuantely, the pork was under-done and had to go back. So then we sat with one plate of dinner and the other diner staring at an empty table. No effort made to bring anything while the chop was getting its second round. When it did came back, my date had finished her salmon and now she could look at the empty table. Can happen anywhere, but this wouldn't have been as troublesome if, with every plate served, our enthusiastic server had not been coming by to tell us how good it was and that all we had picked were all his favorite plates. Perhaps he likes his pork underdone.

Bottom line, food most of the time OK, price about right, but the act in the front of the house not ready for the road.