Award-winning chef Wes Dier and his wife Bryn Bahnatka describe the menu at their cozy new wine bar as “the way we like to eat.” It includes small, thoughtfully prepared bites, salads, sandwiches, pastries, and artisan cheese and charcuterie boards served with house-made fig jam, pear mostarda, and pickles. We bet it’s the way you’d eat if you had one of the Hudson Valley’s best chefs on speed dial.
Dier is a graduate of The Culinary Institute of America and completed his externship at Rhinebeck’s Beekman Arms with the legendary Larry Forgione, known as the “Godfather of American Cuisine.” He likes to create approachable dishes with “a little bit extra,” to take them from ordinary to sublime. Some examples: deviled eggs with house hot sauce and pickled Fresno chilis; blue cheese-stuffed apricots with a sweet and spicy Calabrian chili and Crown Maple syrup glaze; and a gussied-up BLT—the BBBBLT with Boursin, Benton’s bacon, Bibb lettuce, and heirloom tomato. Charcuterie staples include Uruguayan Bresaola, truffled salami, and local cheeses such as Buttermilk Basque from Old Chatham Creamery.
They offer an extensive wine by the glass program. On the house list you’ll find an easy drinking Verdicchio and a lush Rioja. There’s also a rotating selection of ultra-premium wines like Silver Oak and Kistler available in one-, three-, and five-ounce pours.
Pastry chef Ali Albini, the 2019 champion of Netflix’s Sugar Rush, creates sweet and savory treats from cookies and cakes to quiches and focaccia. Sorry in advance: Albini’s “Milanos” will ruin Pepperidge Farm for you, and her homemade “Pop Tarts” are a must-try.
Once settled in at Warren & Vine, you may find yourself there for hours. The interior has a Scandinavian vibe with a small lounge and some high tops, while the furnishings on the patio channel Provence. Outdoor heaters will allow guests to dine al fresco all season.
364 Warren Street, Hudson
518.697.6210; warrenandvine.com
