Bread & ember butter
ISourdough baked in the coals at four. Cultured butter whipped with toasted hay. House pickles.
First movementA seasonal kitchen and bar on the Hudson. The menu is written Monday, after the farms report. The hearth is lit by four. Dinner takes as long as it takes.
★★★ "The menu reads like a field report from the valley." Hudson Valley Table
"Larkspur cooks like it has something to prove, and it does." The Gilded Fork
★★★ "A hearth, a river, and a kitchen that listens to both." Downstate Review
"The most honest menu between the bridges." River Journal
The idea
Larkspur buys from eleven farms inside thirty miles, one oyster bed across the river, and nothing that flies. The menu has four courses and no exceptions section, because a kitchen that commits can cook for anyone: tell us what you cannot eat, and the plates change around you, not the restaurant.
Everything touches the hearth. The bread, the birds, the beets, the butter. Embers at five hundred degrees cook differently than any pan on any stove, and that difference is the whole restaurant.
11Farms, 30 miles
4Courses, every night
47Seats in the room
0Ingredients that fly
The room
A 1904 apple barn on Front Street, moved stone by stone in 2019. Forty-seven seats, one hearth, and a window wall that looks straight down the Hudson to Breakneck Ridge.
From the journal
What the order of a menu tells you about the valley it came from.
Read ServiceWhy we refuse to turn tables, and what that costs and gives back.
Read SourcingThe Tuesday the asparagus ran out, and why that night was better for it.
ReadPlan a visit
First seating at 5:30, second at 8:45. The full tasting runs about two and a half hours. Bar seats walk in all night.
| Day | Hours |
|---|---|
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5 pm – 11 pm |
| Thursday | 5 pm – 11 pm |
| Friday | 5 pm – midnight |
| Saturday | 5 pm – midnight |
| Sunday | 5 pm – 10 pm |