Hotel Nyack has announced the rebranding of its full service restaurant now named FARM.

Formerly known as The Grille, FARM opened this summer and was “reimagined with culinary guidance from NY restauranteur veteran Hugo Uys”.

Uys has over 20 years of experience in the NYC restaurant scene, including the development of the Great Northern Food Hall and Agern – a Michelin-starred restaurant – both in Grand Central Terminal.

Chef Renè Xelo has curated a casual dining experience, influenced by the many notable purveyors from across the Hudson Valley – known produce, sustainably sourced seafood, and “delectable” breads and pastries. The menu (View Menu) features a variety of “sophisticated, yet accessible local dishes”, from main courses to desserts.

The bar program will offer delightful wines, from some of the oldest vineyards in the country, as well as locally brewed bourbons and ales. Bourbon Blackberry Collins, with Black Dirt bourbon (fresh from nearby Orange County), lemon juice, and agave, is a great way to start off the evening, or try the Smoked Old Fashioned, with Hudson Rye, fresh muddled orange, sugar and bitters.

The massive ceiling-to-floor windows offer diners views to the outside patio while inside, guests are surrounded by colorful artwork created by local artists from the tri-state area.

FARM’s menu will also be offered to guests who book the Hotel Nyack’s newly refurbished private event spaces, which can host both corporate meetings and social events, including weddings up to 150 guests.

It’s currently open seven days a week.

FARM
Hotel Nyack
400 High Avenue
Nyack, NY
Website

[photo source: FARM]