Hudson Valley Parent

HVP May 2016

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18 Hudson Valley Parent n May 2016 Roundhouse 2 East Main St., Beacon 845-765-8369 If you haven't been to Round- house yet, Mother's Day is a great excuse to check it out. A boarded-up old textile factory for years, a local family bought the property in 2010 and has transformed it into one of the coolest new event spaces in town. For Mother's Day, the Round- house's main dining room will serve its a la carte brunch menu with slight modifications for the big day. The menu features lots of traditional brunch foods with a special twist, like lemon and ricotta pancakes, Yukon potato waffles, spiced deviled By ELORA TOCCI S pring has finally arrived, and with the longer days and warmer weather comes some of our favorite things: lots of sunshine, weekend trips to the park, ice cream for dessert, and of course, a chance to celebrate Mom. If you normally spend Mother's Day munching in bed on Froot Loops hand-delivered by the kids and are looking for a more traditional dining experience this year, we've got you covered. Check out some restaurant options for Mother's Day throughout the Hudson Valley, and get your plans in place now to make sure Mom knows how appreciated she really is. egg salad, and Berkshire pork hash. While you eat, enjoy spectacu- lar views of the Beacon waterfalls through the dining room's floor-to- ceiling windows. If you arrive early, you can get even closer to the Falls with a table on the patio, but be prepared to mobilize the troops on Sunday morning - those seats fill up fast, and the patio doesn't take res- ervations. The indoor dining room does, though, and it even includes special panels to create a more private feel for larger parties. Entree prices range from about $13 to $26. Henry's at the Farm Buttermilk Falls Inn and Spa 220 North Rd., Milton Treats for the sweet: Mother's Day dining Photo by Bob Krasner Henry's at the Farm's quaint space is one of its many charms. One of the many yummy options for dessert that Henry's at the Farm has to of fer. Photo by Bob Krasner (Continued on Page 20)

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