This breezy, open-sided restaurant has spectacular Hudson River views. But don't hold that against it. Unlike most vista-rich eateries, this one delivers on the food and drink, too. Much of it is either grilled or roasted in the open kitchen's wood-burning stoves (the place smells fantastic), and it all is top-quality and utterly delicious. Chef Dan Silverman was lured here from New York City's Balthazar Restaurant at the height of the pandemic, and he brings big city smarts to everything he cooks, whether its a cedar planked steelhead trout, perfectly complimented by a current and pine nut relish; the grilled Long Island duck breast dabbed with roasted cherries; or the kicky PEI mussels, served in a chorizo-laden broth. Desserts are excellent too, as is the wine list. On some nights there's live music.