<\/p>\n
Casa Susanna\u2019s masa program uses three types of heirloom corn. Its chef, Efr\u00e9n Hern\u00e1ndez, was nominated for the third time in the Best Chef in New York State category for the James Beard awards.<\/p>\n
Christopher J. Yates \/ Special to the Times Union<\/p>\n
Welcome to Quick Bites, our regular roundup of restaurant openings, closings, pop-ups, special events, trends, and other happenings in the vast and vibrant Hudson Valley dining scene. Look for it every other week online and in Flavor, our Hudson Valley food newsletter<\/a>.<\/p>\n Want to share some food news with us? Email maria.silva@timesunion.com<\/a>.<\/p>\n Article continues below this ad<\/p>\n The James Beard Awards semifinalists are in<\/p>\n Chef Efr\u00e9n\u00a0Hern\u00e1ndez is one of the James Beard Foundation\u2019s nominees for Best Chef in New York State.<\/p>\n Lawrence Braun<\/p>\n The James Beard Foundation announced the semifinalists for its 2026 annual food awards today, one of the most prestigious honors in the restaurant world.\u00a0Two Hudson Valley chefs are up for the Best Chef in New York State category: Efr\u00e9n Hern\u00e1ndez, chef of Casa Susanna in Leeds, earned his third nomination, and\u00a0Corwin Kave, who helms the kitchen at the 1880 hotel Deer Mountain Inn in Tannersville, got his first nomination.<\/p>\n The full list of semifinalists is available here<\/a>.<\/p>\n Article continues below this ad<\/p>\n Bia in Rhinebeck is closing \u2026<\/p>\n After seven years, the Irish tavern\u00a0Bia<\/a> announced it will be shutting down \u201con or about\u201d Feb. 8, according to a recent Instagram post<\/a>.<\/p>\n Make the Times Union a Preferred Source on Google to see more of our journalism when you search.<\/p>\n <\/p>\n Add Preferred Source<\/p>\n <\/a><\/p>\n In an emailed statement, owners Kyle and Lisa Kelley declined to answer questions about why the restaurant is closing but said they \u201csincerely thank our loyal community and staff past and present for all of the support and memories over the past six years.\u201d<\/p>\n Article continues below this ad<\/p>\n The tavern opened in 2019 with chef Rich Reeve at the helm, who brought comfort Irish fare to the Dutchess County town, including fish and chips, Sunday roast, bangers and mash with modern twists and plenty of Guinness beer.<\/p>\n Reservations are still available through the first weekend in February and patrons with gift cards are encouraged to use them before closing day, the announcement states.<\/p>\n Bia, an Irish bistro in Rhinebeck, will close in February after nine\u00a0years. But Wunderbar Bistro will open in its place.<\/p>\n Maria M. Silva\/Times Union<\/p>\n \u2026 and Wunderbar Bistro is taking its place<\/p>\n The space left behind by Bia won\u2019t remain empty for long: Wunderbar Bistro<\/a> is set to take over\u00a0sometime in March.<\/p>\n Article continues below this ad<\/p>\n The bistro was displaced from its location on Hudson\u2019s Warren Street in August, when fire<\/a> tore through the restaurant and two other buildings, leaving them \u201ccondemned\u201d but \u201csalvageable,\u201d Hudson\u2019s first chief said at the time. The damage was so extensive that the cause of the fire could not be determined<\/a>.<\/p>\n \u201cWe\u2019re just devastated by the fire. We\u2019ve literally lost everything,\u201d Jaclyn\u00a0Albizu, who has run Wunderbar Bistro with her husband, Lyle Lentz, since 2011, said in a video update via Instagram<\/a> this month.<\/p>\n The goal is to have the two locations in Rhinebeck and Hudson open down the line. In the meantime, the Dutchess County location allowed them to bring their employees back to work quickly, Lentz told the Times Union.<\/p>\n Before landing at Bia, the couple considered other spaces like the former Applebees in Hudson\u00a0and the former Kozel\u2019s location, but finally set their sights on Rhinebeck as it was the only turnkey restaurant space.<\/p>\n Article continues below this ad<\/p>\n Firefighters with at least eight different fire departments responded to a fire that erupted inside a building on Hudson’s main strip, Wunderbar Bistro at 744 Warren St., on Saturday,\u00a0Aug. 23, 2025.<\/p>\n Tyler A. McNeil\/Times Union<\/p>\n The only structures that remain from the Hudson space are three exterior walls and the staircase. Some rebuilding has been done, including pouring concrete into the foundation; soon, the building will get a new frame for the back wall and a new roof.<\/p>\n \u201cAfter that, it\u2019s going to\u00a0take millions of dollars and years to rebuild back to what we were,\u201d Lentz said. \u201cIt\u2019s a huge task and a heavy lift. We\u2019re not giving up yet.\u201d<\/p>\n The couple has not received a full reimbursement from the insurance company and \u201ceven if we did max it out, it would still only get us halfway to where we were,\u201d he said.<\/p>\n Article continues below this ad<\/p>\n When it opens in Rhinebeck, Wunderbar Bistro will have the same staff and menu as its former location, plus\u00a0outdoor seating in the warmer months.<\/p>\n Mill & Main turns into a steakhouse this month only<\/p>\n For three years, the Kerhonkson restaurant Mill & Main has offered a melting pot of flavors\u00a0\u2014 a combination of the owners\u2019 familial roots in the Caribbean alongside Italian and Colombian flavors, while leaning heavily on local terroir.<\/p>\n But for January, the restaurant has transformed into a steakhouse, serving New York strip ($40), frites ($24-$28), burgers ($20), half roast chicken ($25) and more. Appetizers include buttermilk onion rings ($12), shrimp cocktail ($20), wings ($15), and wedge salad ($16). A kids\u2019 menu with sliders, hot dogs, and chicken fingers with fries is priced at $10 each. To top off the protein-rich menu, Mill & Main is offering desserts like skillet brownie, cheesecake, vegan and gluten-free cookies and ice cream or sherbet, all for $10 each.<\/p>\n Article continues below this ad<\/p>\n Mill & Main is open for dinner from 3 to 9\u00a0p.m. on Thursday, Friday and Saturday.<\/p>\n Award-winning\u00a0chocolatier is opening a second retail shop<\/p>\n The Ulster County chocolate shop Fruition Chocolate Works<\/a> is taking its sweet treats across the Hudson River to a second location in Poughkeepsie\u2019s\u00a0Eastdale Village.<\/p>\n The new location, at 43 Eastdale Ave. North, will offer learning and tasting opportunities with chocolate bars and confections made at its flagship Shokan store. The Eastdale shop will also feature a new espresso and hot chocolate bar, local jams and syrups used in Fruition Chocolate\u2019s products and an array of\u00a0ethically sourced chocolates from around the world.<\/p>\n Article continues below this ad<\/p>\n Fruition Chocolate Works is opening a second location in Poughkeepsie\u2019s Eastdale Village.<\/p>\n Courtesy of Fruition Chocolate Works<\/p>\n Fruition Chocolate Works was founded 14 years ago by husband-and-wife duo Bryan and Dahlia Graham. The business has received international recognition, including from the magazine Dessert Professional, which named Bryan Graham one of the Top 10 Dessert Professionals in America in 2013. Fruition Chocolate Works sources cacao from Colombia, Peru, Bolivia, Madagascar and the Dominican Republic.<\/p>\n A grand opening celebration will take place from 2 to 4\u00a0p.m. on Feb. 1.<\/p>\n Food events<\/p>\n Chili cook-off at Copake Grange: Winter weather calls for cozy chili. The nonprofit Copake Grange in Columbia County will have plenty of it at\u00a0its Jan. 24 chili cook-off<\/a>. If you are in the mood to cook, bring your favorite chili in a large crockpot. If you\u2019re in the mood for eating, you can eat in or take out. Prizes will go to the favorites. It costs $5 to eat in or take out.<\/p>\n Article continues below this ad<\/p>\n Hands-on paella with Sylvia Becker: On Jan. 24, world-traveling chef Sylvia Becker will take guests on a virtual trip to Spain and the world of paella from HGS Home Chef\u2019s space\u00a0in Hillsdale. Becker will show how to make paella on the stove so anyone can create it at home. During the class, guests can taste classic tapas like toasty tomato and garlic bread with olive oil, manchego cheese and serrano ham. The two-and-a-half-hour class is limited to 10 people and includes lunch for $138. Secure your spot online<\/a>.<\/p>\n Cake Walk at Wright Cellars:\u00a0Have your cake and eat it too at Wright Cellars\u2019 cake walk. From noon to 2 p.m. on Jan. 24, you\u2019ll receive a bakery box to fill with slices from the cakes you\u2019d like to try. To participate, you must bring a cake and buy a ticket ($5). More info online<\/a>.<\/p>\n Soup, chili and trivia at the Warwick Historical Society: Sample soups and chili\u00a0and test your Warwick knowledge at the historical society\u2019s cozy trivia night on Jan. 31 at\u00a0W. Buckbee Events Center. Attendees will bring the mains\u00a0and the Warwick Historical Society will provide breads, crackers, sampling tins, a seasonal signature cocktail, and mineral water. After sampling, guests will gather for a trivia game focused on Warwick history, celebrating America\u2019s 250th anniversary and the Warwick Historical Society\u2019s 120th birthday. Tickets are available online<\/a> and cost $20 if you bring a soup or chili and $30 for those looking to eat and play trivia. Reservations are required.<\/p>\n Greek Islands-inspired tasting menu: Travel to the Greek islands without leaving the Hudson Valley at this special three-course dinner hosted by City Winery Hudson Valley and prepared by executive chef Tony Moustakas. For $125, taste the chef\u2019s beet salad,\u00a0spanikopita, moussaka and dessert paired with California and Finger Lakes wines.\u00a0The event starts at 6 p.m. on Jan. 31 at the City Winery Hudson Valley in Montgomery.\u00a0Buy tickets online<\/a>.<\/p>\n Article continues below this ad<\/p>\n Buon Appetito\u00a0handmade pasta & wine tasting night at The Grove:\u00a0This intimate five-course dinner on Jan. 31 features house-made pastas from the restaurant\u2019s kitchen, along with a starter and dessert. Guests can elevate the experience with an optional wine tasting flight, paired with each course. The dinner is priced at $55 per person, or $85 if you\u2019d like to include wine pairings. Tickets are available on the website<\/a>.<\/p>\n Hudson Valley\u00a0Wingfest:\u00a0The Super Bowl\u00a0is fast approaching and that means chicken wings. There will be plenty of them at the 19th edition of the Hudson Valley Wingfest, held from 5 to 8:30\u00a0p.m. on Jan. 31 at the\u00a0MJN Convention Center in Poughkeepsie. Besides wings, the festival will feature live music, games and prizes. General admission<\/a> tickets start at $43.71 per person.<\/p>\n<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n
<\/p>\n