This family-run place offers lunch Wednesday through Sunday, dinner, and a place to stay. With a menu of oysters or pickles for small plates, burrata salad, pork terrine or a ham board among starters, and quail, steak, duck confit, and burgers for entrees, it’s a New American casual spot with a fine cocktail menu.

James Beard-nominated formerly of Fatty Crab and others, Zak Pelaccio helms his American tavern with attention to local ingredients that he opened here in 2013. Start with dishes like roasted snails, move into sugarsnaps with garlic and herbs, and go for a whole roasted chicken with morels, now in season.

Swoon Kitchenbar is one of the OGs of Hudson, having opened here in the mid-2000s. With whitewashed tin ceilings, tile floors, and a handsome bar, the restaurant can serve as a special occasion spot as well as a wine bar. Look for seasonal dishes and snacks like terrines, rillettes, and pates and well as dishes like skirt steak or slow-roasted veal.

This sibling to Fish & Game, Backbar is a bar and patio-seating, no-reservations casual spot open from noon to at least midnight. Look for dishes like pork belly satay, sweet potato curry, fried chicken, ma po tofu, spicy cucumbers, and more.

Consider snacks like local and imported cheeses, empanadas, or marinated olives to eat with a glass of wine or local craft brew at this indie bookstore in Hudson that’s open til 8 or 9 p.m.

WD-50 alum and co-owner John McCarthy has paired French technique, local ingredients, and a love of Asian flavors at his restaurant that also features a deep sake selection. The tasting menu is $95, with dishes like smoked clams, cucumber, tatsoi with sake and wine parings, while a la carte offerings include ramen, Korean fried chicken, and smoked duck with fermented black beans and edamame.

Named after the culinary giant from Lyon, Paul Bocuse, the on-campus restaurant at the Culinary Institute of America is student-run, featuring classic French cuisine through the lens of more modern cooking techniques. Look for dishes like the black truffle soup VGE, spring asparagus soup, guinea hen fricassée, and an elaborate pastry program that includes ice cream hand-cranked tableside.

Having opened in February, Post Road Brew House shows off eight draught beers, the result of the school’s collaborations with Brooklyn Brewery and other New York-based brewers. On the menu, look for dishes like the deviled eggs, reuben sandwich, burgers, and cassoulet, as well as fish and chips.