The beloved jazz standard “Autumn in New York” glamorizes glittering crowds, gleaming rooftops, the benches in Central Park, and lunch at the Ritz. And it’s true—Manhattan does feel magical in the fall, but not nearly as magnificent in every way as autumn in the Hudson Valley.
It wasn’t easy to narrow down the best of fall for this issue—there is just too much to see, do, and eat! One great way to take in the scenery and eat really well while you’re at it is by booking a getaway weekend at one of our favorite Hotels for Foodies (page 36). We selected five destinations—from bustling downtown Hudson and Rhinebeck to peaceful White Lake and Amenia—that are not only lovely to stay at but boast excellent on-site restaurants helmed by top chefs. Of course, you can visit these spots just for lunch or dinner, but a couple of days of R&R with a spa treatment couldn’t hurt!
The classic way to enjoy autumn is, of course, taking full advantage of apple season. Our In Season column (page 46) highlights 11 must-visit craft cideries that are increasingly dotting our region; we also put together a list of fabulous orchards (Apple Time, page 15) which offer plenty of pick-your-own varieties, fall festivals, and family activities. As Andrew Richards, farm manager and head distiller at Millbrook’s Shady Knoll Orchards and Distillery says, “fall in the Hudson Valley is so beautiful, and the smell of an orchard is so good.” We agree!
Another fun feature in this issue centers around gin, which has made a big comeback in the spirits world. It’s no surprise that the Hudson Valley is leading the way by producing unique varieties that highlight homegrown botanicals. These new farm-to-bottle gins—chockful of florals, fruit, herbs, and spices—are so flavorful, you may just become a fan (we’ve included a few perfect-for-fall recipes to get you started!)
Revel in the crisp weather, take full advantage of our color-saturated vistas, and indulge in fresh fall produce whether you’re dining at one of the Valley’s excellent eateries or cooking it up at home from your farmers market haul.
Until next season,
Editor in Chief