Last week, Stanley and I had dinner with our friend Victor at Wm. Farmer & Sons. It is yet another “farm to table” restaurant, and it has earned a well-deserved reputation for excellent food, a fine addition to the ever-growing Hudson restaurant scene.
The atmosphere is warm and inviting, with just the right level of lighting.
Starters we had were beet salad, octopus, and rabbit pate, and main courses were chicken pot pie and duck breast. We liked everything. It’s especially nice that they use chicken thighs, giving the pot pie a much richer flavor. The duck was perfectly done medium-rare.
The beer list shows a lot of thought. We very much enjoyed the porter from Suarez Family Brewery in Livingston.
By the way, Wm. Farmer & Sons also rents rooms, and is just two blocks from the station.
Robert Rems' Open House 