French Steakhouse Fare Takes Center Stage at Hutton Brickyards’ Edgewood Restaurant
By Craig Friedman
When Edgewood Mansion at Hutton Brickyards reopened in October 2025, a new restaurant inhabited the space. Gone are most of the Italian-American dishes, and in their place are French steakhouse staples like Beef Tartare, French Onion Soup, Braised Short Ribs, Duck Confit, and Filet Mignon. The menu also features handmade ravioli and spotlights and elevates local and seasonal ingredients.
The man behind the menu is Executive Chef Ed Harder, who has the right kind of experience for the job. Harder, a native of the Hudson Valley, has worked at some of the area’s most celebrated restaurants, including Wildflower Farms, Tamarack Preserve, The Abbey Inn & Spa, and Savona’s Trattoria. He brings not only culinary chops but a deep connection with the area (his family used to work at Hutton Brickyards when it was a brickyard!) and the purveyors who provide the local proteins and produce. At his side is Beverage Director Glen Reign, who also has a formidable background blah.
We asked the two of them to answer our questions about the new dishes and drinks.
Ed, how would you describe the newly reinvented restaurant at Edgewood?
It's casual fine dining with an inviting space. It has the best of everything. You know, you have a dark room, more relaxing, which is the lounge, and then you have the bar room. At certain times, the sun shines through the window and it's beautiful. Like the golden hour. And when other guests are walking up, they see people eating. So it's even more inviting.
How did you decide to focus on French Steakhouse fare at Edgewood?
My culinary school — Le Cordon Bleu College of Culinary Arts — is French and I really wanted to lock in and specialize in these dishes. Our menu is tight, it's small, but I did that for a reason. We have more time to focus on the small details, like you would see in a French restaurant.
You offer a filet mignon, New York strip, and a porterhouse. How do you cook them to get optimal flavor?
We like to pan sear all of our steaks and then hit them with fresh thyme, garlic and butter. And then we baste the steak. We'll get a nice sear on the filet, flip it, and then it goes into the oven. And then when it comes out of the oven, it gets a knob of fresh thyme, a clove of garlic, and then a nice heaping portion of butter. And then once the butter starts to foam, we baste the steak to bring it to our desired temperature. So it's getting some oven time, which has helped keep the sear. And then it's getting basted with hot butter. Then we finish all of our steaks with Maldon salt, a finishing salt.
What’s the most popular steak?
It's the filet mignon, but the New York strip steak is right there too. Our porterhouse is a 32-ounce steak served for two people.
And how about the short ribs?
We season them heavy, salt, pepper. And then we get a very heavy sear on them, in a big rondeau, like a big sauté pan, and sear them on all sides. And then mire poix goes in, which is your carrot, onion, celery, tomato paste, garlic, fresh herbs, and then some demi, which is veal stock, and then red wine. And then we literally just braise it; our short ribs go for around three and a half hours.
Do you source meat, produce, and other ingredients from local purveyors?
Baldor is one of our main providers. And they’re sourcing from New York, New Jersey, and Pennsylvania, within 90 miles local. All of our steaks come from Allen Brothers. I used to work at a place called Tamarack Reserve, which was like a fine-dining hunting and fishing club. We always used top-of-the-line prime steaks, fresh birds, venison. So I've always used Allen Brothers.
Where do the fruits, vegetables, and herbs come from?
That's a mix of Baldor and Chef's Warehouse. There is a ton of stuff in the area. It's all about seasonality. Last year, we harvested ramps on our property and made ramp pesto. We're blessed here because we have a small area where we can grow produce, and I'm actually in the process of building a couple of raised garden beds behind River Pavilion. Last year, I never paid for scallions. We grew our own. We snip them, they come back. And we grew basil. So this year I want to start growing even more of our own produce and making menus around that.
Do you have a favorite dish on the new Edgewood menu?
One thing about me, I'm Italian, so I grew up with my great grandma making ravioli and tortellini and bread. I'm really into handmade pastas. I also ran an Italian restaurant for seven years. It's something that reminds me of being a kid, making ravioli. I make pasta with my son now; he's 10.
You're referring to the weekly chef's choice “Ravioli de Pommes de Terre et Poireaux” with potato and leek ravioli, leek cream, and crispy leeks,” yes?
Yep. So all the raviolis are handmade. It's time-consuming, of course, making raviolis, but it's something that I enjoy, and it's rewarding because people seem to really love it. And I can change the filling. I can go seafood, I can go savory, I can do sweet. There's so many options.
What’s the brunch at Edgewood like?
We're excited about the brunch menu. It hits a little bit of everything. You’ve got a killer steak and eggs, you have the croque madame, French onion soup. There's your classics and then there's your breakfast items. We made a new French toast the other day and it was really good. French toast is very simple to make. You can make it in five minutes. But the way we’re making it, it takes like 30 minutes. We make a maple butter and coat the whole bread with maple butter and then it goes in the oven for 15 minutes at 325. It's a process, but it’s a really good product. So we're happy.
How does Edgewood restaurant differ from River Pavilion restaurant?
To me, River is like, you could bring the family, you can have a good beer, sit on the water. But I wanted to introduce more seafood. So I did it this past summer and it worked, you know, we introduced the seafood towers with oysters and shrimp cocktail and scallop ceviche, caviar. And it worked. People love it.
Glen, how did you plan the beverage menu?
I wanted to play off of Chef Ed's French Steakhouse vision. To create a cocktail menu that was French-inspired, with a lot of the classic French cocktails, but with modern twists. So a lot of the drinks might be different takes on a Belvedere or a Kir Royale or a French 75 or a White Negroni, but we'll use different ingredients and local ingredients, or try and highlight certain French ingredients so that we can make something that goes with the theme of the restaurant.
And that's one of the main differences with River Pavilion, because River Pavilion's really more of a riverfront casual feel with a casual menu. I wanted to keep it to elegant drinks up at Edgewood.
Could you could give me an example?
We have the Empire State Ember, right? So that is mezcal, sweet vermouth, and Campari. It's a twist on a spicy Belvedere, but it can also be really easily switched to a twist on a spicy Negroni. So if somebody's looking for a spicy Negroni, we can use a mezcal as well, even though that's not on the actual cocktail list. It is all basically the same ingredients. It's just a different way to kind of present everything. For the Kir Royale, we're making our own homemade blackberry syrup, and we're using a creme de cassis and a sparkling wine. That’s the Edgewood Elixir.
Many cocktails were named after buildings or structures that are in New York City, New York state, and built with Hutton Brickyards bricks, right?
Yes, we offer the Brooklyn Bridge Bloom (gin, Lillet Blanc, Suze, Grand Marnier), the Cloisters (cognac, Grand Marnier, lemon juice, honey syrup), and the Columbia University Fizz (floral gin, lemon juice, simple syrup, elderflower liqueur, sparkling wine). We wanted to do some nods back to places where Hutton bricks were being used. I think the statistic is 70% of New York is built with Hutton bricks.
The beer list includes bottles from Spain, Belgium, Scotland, the Czech Republic, Italy, Jamaica, and the Hudson Valley area. How did you decide which beers would go on this list?
I wanted to include some interesting imports and make sure that we had a variety of lagers and unique IPAs. And I really wanted to include a gluten-free option for those people that want to still drink a beer, but can't have gluten. So Woodchuck is a really, really great gluten-free cider. They also have a Prosecco, but with pear-flavored cider. And we can use some of these in different cocktails going forward — for mimosas and things like that.
Which beers come from the local area?
I picked Industrial Arts Wrench from Beacon. They make a really great beer that pretty much appeals to any IPA drinker. It's just a great flavor. And I'm from the city, so it's nice to always see a Brooklyn, a Brooklyn Pilsner. Besides that, I wanted to have some beers you can't get everywhere, so there’s a variety for hotel guests and for local people to check out.
The wine list is reasonably priced. Bottles come mostly from France and California. What’s most popular?
Our most popular one is the Bourgogne Pinot Noir from Joseph Drouhin. Our Matchbook Cabernet is one of our two biggest sellers for pairing with the steaks. But a lot of people grab a white wine with their steak as well. I think that's cool whenever somebody does that, when they're trying something out.
Do you have mocktails on the drinks list?
Yes, we have two: The Bees is made with muddled blackberries, simple syrup, and sparkling water — and a vibrant and deeply refreshing raspberry Spritz. Amber Hive features brewed black tea, honey syrup, orange peel, and luxardo cherry — it’s a smooth, spirit-free take on the classic Old Fashioned.
Does the bar have a happy hour?
Yes, on Thursday, Friday and Saturday, from 5pm-6pm in the bar area, it’s $2 off all drinks. Plus, we have a few special offers.
APÉRO (HAPPY HOUR)
Indulge with special pricing on cocktails and appetizers every Thursday, Friday, and Saturday from 5 PM - 6 PM
Only available in the bar
SIP & SAVOR
Join us for dinner on Thursday night, and when you return for Weekend Brunch, enjoy bottomless bubbles on us! A thank-you for dining at Edgewood twice in the same weekend.
Can diners at Edgewood take drinks to other rooms on the ground floor or onto the porch?
Absolutely. I like to show everybody the rooms of the house when I'm hosting, and walk them through the dining spaces and give 'em a little bit of the history of the house, especially if it's their first time. And I ask if they'd like to have a drink at the bar before moving to their table. And then we just move everything right over. A lot of people really enjoy the vibe of the bar, to hang out there for a drink before dinner. Some days are really great because it's really sunny, you know, a beautiful day. You can go outside or you can go on the patio, and enjoy drinks and then come back inside when you're ready to eat.
SIGNATURE COCKTAILS
A nod to NYC landmarks built with Hutton Bricks…
EMPIRE STATE EMBER | 18
mezcal, sweet vermouth, campari
THE PLAZA | 18
campari, fontbonne, lime juice, simple syrup, saline, herbal tincture
BROOKLYN BRIDGE BLOOM | 18
gin, lillet blanc, suze, grand marnier
THE CLOISTERS | 18
cognac, grand marnier, lemon juice, honey syrup
COLUMBIA UNIVERSITY FIZZ | 18
floral gin, lemon juice, simple syrup, elderflower liqueur, sparkling wine
UNITED NATIONS | 18
vanilla vodka, coffee liqueur, espresso, crème de cacao
HUDSON PINEAU SPRITZ | 18
pineau des charentes, lemon juice, simple syrup, soda water
LA PARISIENNE | 18
vodka, elderflower liqueur, french vermouth, orange bitters, lemon
EDGEWOOD ELIXIR | 18
crème de cassis, sparkling wine, homemade blackberry syrup
ZERO-PROOF COCKTAILS (MOCKTAILS)
THE BEES, BLACKBERRY SPRITZ | 14
blackberries, simple syrup, sparkling water
AMBER HIVE | 14
brewed black tea, honey syrup, orange peel, luxardo cherry
MORE INFORMATION ABOUT EDGEWOOD RESTAURANT + BAR
RESERVATIONS
Reservations via OpenTable here
ADDRESS
Located at Hutton Brickyards
132 Lindsley Ave
Kingston, NY 12401
Complimentary parking available onsite
HOURS
Thursday - Saturday
5 PM - 9 PM
Sunday
11 AM - 2:30 PM
Our craft cocktails pay direct homage to the iconic buildings that used Hutton bricks. So there’s an Empire State Building, Columbia University, Brooklyn Bridge, Yankee Stadium, United Nations, and The Plaza. The full list of ingredients in each is listed on the menus page. For brunch on weekends, you can also order staples like a Mimosa, Bellini or Bloody Mary.
QUESTIONS & ANSWERS
Do I need to be a hotel guest at Hutton Brickyards to dine at Edgewood?
No! Edgewood Restaurant + Bar is open to the general public for dinner, brunch, and happy hour.
Are reservations required?
Reservations are not required but highly encouraged. To guarantee your preferred dining time and an enjoyable dining experience, please make a reservation through OpenTable here.
Can you accommodate large parties?
Yes! If your party is larger than 6, please submit an inquiry through the special events form in the section above. Once you submit a form, someone from our events team will reach out to you to tend to the details.
Can I grab a drink at the bar while I wait or after my meal?
Absolutely! We encourage you to enjoy our beautiful and cozy bar area before or after your meal.
Dog-friendly?
While dogs are not allowed inside Edgewood Restaurant + Bar, we look forward to welcoming them back in the spring at our outdoor River Pavilion.
What is the parking situation?
Edgewood Mansion offers ample parking for our overnight and dining guests.
What are your payment methods?
All major credit cards including Apple Pay. We do not accept cash.
How do I make reservations?
Book through OpenTable here!
Can I order food to go?
Want to enjoy our delicious food from the comfort of your room, cabin, or own home? We've got you covered! Our to-go service makes it easy to order your favorite dishes for takeout. Call 845-444-5246 to place your order.
