Review: Hudson Water Club in West Haverstraw

(Credit: Elizabeth Orozco)

Photos:

The Hudson Water Club rose from the ashes in West Haverstraw to become a hot draw.

Many Rocklanders were bummed when its predecessor, the BayView Club, burned down on the Fourth of July in 2005. The restaurant  in the Haverstraw Marina had been a draw for its outdoor tiki bar and deck, live music and decent food — attracting locals and boaters alike. After years of starts and stops, the restaurant reopened as the Hudson Water Club in July 2008.

It was well worth the wait.

Inside, snazzy terrazzo tile, vaulted ceilings, and huge windows make tremendous use of the natural view of the river. While the old restaurant was dark and dowdy, the new one is light and breezy, with dark-wood ladderback chairs and small lights twinkling from the steel-beamed ceiling. The outdoor deck, easily twice the size of the original, has aluminum furniture and fun orange umbrellas. And, yes, you can still tie up your boat at the dock.

The menu, too, has been hugely improved. The executive chef, Michael Dobias, who was here before the fire, is back after a hiatus, and he obviously picked up a few pointers while away. The emphasis is on seafood. This is a waterfront restaurant, after all.

The menu includes oysters, steamed clams and mussels served three ways: Thai style, fra diavlo, and Marnière. There are burgers, sandwiches, salads and specials, as well as more serious fare, like fennel-encrusted ahi tuna. For lunch, a chicken panini was tremendous: Crispy bread cradled the chicken, bacon, cheese, caramelized onions and chipotle aioli. The side of multicolored chips was a nice addition. There was an enticing shrimp, mango and avocado salad, served with green-chili dressing, but we went with a simple arugula salad, topped with caramelized walnuts and gorgonzola cheese.

Of the handful of dessert options — including key lime pie, cheesecake, and sorbet — we shared a chocolate and orange bombe, a baseball-sized orbit of chocolate-covered chocolate mousse with a drizzle of orange sauce. It was just as impressive as everything else we sampled, even if it took three years.

For pics to click, go Inside: Hudson Water Club

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