The wine list has already won a Wine Spectator award and area beers are on tap. Ricotta gnocchi with short ribs, served for dinner, is the early favorite on the pasta side. (He takes pride in his pizza oven and pasta extruder imported directly from Italy.) So far the classic margherita pizza is the people’s choice, traditionally made with tomatoes, mozzarella, fresh basil, salt and extra-virgin olive oil. Wood-fired Neapolitan pizza is the sweet spot, along with fresh pasta made in house. Last year, Kowalski opened a cozy second spot just down the block to offer more to the lunch crowd, and a menu that transitions to dinner. Bowls are new-ish to the menu, combining a grain mix of farro and quinoa with various toppings - the Sticky has broccoli, Asian slaw, scallions and a secret sauce, while the Southwest has black beans, avocado, hard-boiled egg and an ancho cumin vinaigrette. Touches like red onions, goat cheese and a sweet chili vinaigrette complement the beet and carrot slaw salad. Chef/proprietor Ed Kowalski set out in 2005 to create “a healthy alternative to the fast food epidemic,” and roughly 65 percent of his base menu is still going strong, with mainstays such as peanut noodles and a chipotle turkey panini with avocado and bacon slices.
This bustling lunch place focuses on made-to-order sandwiches, chopped salads, “bowls,” burgers and soups (recently including both chili and miso with tofu). There are seafood choices, the wine selection emphasizes Italian varieties, and a seasonal rotation of six tap beers includes local IPAs. Customers say they're addicted to the penne vodka. The Eggplant Delizia features homemade eggplant with imported prosciutto stuffed with sautéed baby spinach and a blend of ricotta, parmesan and gorgonzola cheeses.
D’Aleo has selectively added entrees learned from family back in Italy, such as pasta Bolognese prepared for veal, beef or pork simmered with fresh garlic, plum tomatoes and fresh herbs. Award-winning square, thin-crust pizza remains the restaurant’s signature dish, with Joseph and Anna Aloy’s original recipe unchanged. Now he recognizes four generations of loyal customers. History inspired chef Chris D’Aleo to purchase Aloy’s in 2001, which began in 1929 as a small eatery to feed railroad workers. The first three are nearest to the Poughkeepsie entrance/exit.ĬLOSEST TO THE POUGHKEEPSIE EXTRANCE/EXIT
Here’s an introduction to five of the many places to choose from, including a beloved institution that dates back nine decades, and a batch of comparative newbies. Sit down inside, dine al fresco, or get takeout. Serving brunch through dinner, they span ethnic menus, American classics, and healthy options. And the most recent numbers show that people flock to the Walkway year round, from an impressive 13,408 a month in the winter to 67,881 a month in the summer.įortunately, culinary pleasures abound at, or a few blocks from, the Poughkeepsie end of the Walkway.
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An affiliated non-profit holds events on site, from full moon walks to jazz shows and movie screenings. It’s the link between the steadily expanding Dutchess County and Hudson Valley rail trails, as well as stretches of the annual Walkway Marathon. Providing spectacular views 212 feet above the mighty river, the wheelchair-accessible Walkway (which is managed as a New York State park) is a mecca from sunrise to sunset: for locals and tourists, pedestrians, hikers, runners, bicyclists, bird and people watchers, leaf peepers, you name it. Ten years ago this coming October, the long-dormant Poughkeepsie-Highland Railroad Bridge re-opened as the longest elevated pedestrian bridge in the world (1.28 miles). When it comes to the rails-to-trails movement, there’s nothing quite like the Walkway Over the Hudson.
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