About
The Crystal Inn has a history as diverse and evolving as the Hudson Valley agricultural region itself. Our unique premises was originally a private residence, built in 1925 and situated on what was then Pine Island Turnpike. It’s illustrious heritage as a local gathering place began in 1945 when the home’s residents sold the property to the operators of a farmland canteen knows as Schwabes Bar. Follow this unusual history, at right to the present day.
Ryan Zygmunt, general manager of the Crystal Inn, is very supportive of Chef James Haurey. “Chef Haurey is the most talented Chef the Crystal has ever employed, and after forty years in business that says a lot,” says Zygmunt. Haurey helped redefine and re-energize the Crystal Inn as a landmark culinary destination in its fourth decade and was chosen for his extensive knowledge of Hudson Valley agriculture. Haurey, who lives a stone’s throw from the Crystal Inn in the heart of the Black Dirt agricultural region, spends daytimes working with his long-time companion on her organic farm. In the evenings, Chef Haurey prepares the Crystal’s eclectic contemporary American menu, often using local ingredients he harvested earlier in the day.
“The Hudson Valley is experiencing a culinary and epicurean renaissance,” says Haurey, referring to the burgeoning agri-tourism industry blossoming in the exurbs north and west of New York City. Zygmunt notes that the Culinary Institute of America, the Black Dirt produce region, artisan bakeries, dairies, the Shawangunk Wine Trail and fruit orchards are increasingly attracting food lovers to the Hudson Valley. “Foodies around the tri-state area have begun to appreciate what we have known for years,” says Zygmunt adding, “Cuisine designed around the finest, freshest locally produced ingredients have advantages in flavor, freshness and quality.” A completely new generation of diners is discovering places like the Crystal Inn offering this field-to-table experience.
