Hudson Valley Steakhouse

Always a great time here! Tony behind the bar is the best — super fun, personable, and makes every visit a blast. He knows how to keep the energy up and the drinks flowing perfectly. The food’s also delicious — great flavors, fresh, and always consistent. Can’t recommend this place (and Tony!) enough!

Food was delicious strongly suggest a nice
Moscato the lobster Mac and cheese and the t bone steak as you can tell we were eating swell

The Wait staff is top notch. Very professional and accommodating. The atmosphere and look are really elegant and yet whole families dine here comfortably. It is a welcoming environment. The food couldn't be better. True quality and freshness is priority here. Flavor and cook of the steak is perfection.

The ribeye steak on the bone was cooked perfectly and packed with rich, flavorful juices that made every bite delicious. My wife’s New York strip was equally impressive—tender, well-seasoned, and full of flavor. The service truly elevated the experience, with our waiter, Steven, providing exceptional attention and professionalism throughout the meal. It was an excellent dining experience from start to finish.

We hit a homerun when we happened upon Hudson Valley Steakhouse! Soup to nuts, you will find this place to be the definition of FINE DINING, but be prepared; it does not come cheaply! From reservation to departure, the restaurant is well-managed and well-staffed, the meals are prepared with quality and monumental portions, and the atmosphere is golden!

When we placed our reservation on OPEN TABLE, we indicated under special requests, we were seeking a private table. Upon arrival, the kind and friendly manager, Tim, escorted us in, immediately addressing that need, indicating he took the time to read the request. Tim was unconventionally attentive to us as well as his other customers. At one point, he noticed I was distracted by the sun peering in through the window, so he went outside to open an umbrella over one of the outdoor tables, to keep the sun off of me.

In addition to Tim, our sever Ryan was upbeat, enthusiastic and hardworking in his endeavors. In fact, he was so good in his craft, he talked me into the higher-priced ribeye steak. I'm glad he did, because it was prepared with perfection at medium-rare temperature. Julie enjoyed her chicken parmigiana and together we shared sides of steamed spinach and pasta with tomato sauce. The sides were mammoth-sized and tasty, however, I'd recommend a little less sauce for the pasta. I washed it down with a margarita, but the portion sizes were so big, we took a sample of EVERYTHING home. Though full, we were not defeated, as we shared a tiramisu, which lived up to our expectations.

Hudson Valley Steakhouse is a keeper in my book, but the prices will limit us to only once-in-a-while visits.