HOURS: Wed-Sun: Bar open 4pm; Dinner Wed-Thu-Sun from 5-9pm, Fri-Sat ’til 10pm
SEASONALITY OF PRODUCE
Local farms like the Hudson Valley Cattle Company and Lowland Farm Beef are emerging purveyors who gently raise their livestock on natural pasture, completely free of antibiotics and drugs. “Foodies around the tri-state area have begun to appreciate what we have known for years,” says Zygmunt adding, “Cuisine designed around the finest, freshest locally produced ingredients have advantages in flavor, freshness and quality.” A completely new generation of diners is discovering places like the Crystal Inn offering this field-to-table experience.
Vegetables and herbs vary with the season. Consequently, each season offers a different selection from the previous month or period, although, Mother Nature rarely provides a clear boundary between one season and the next, especially since climatic changes are more commonplace now.
Diverse and evolving history. . .
The Crystal Inn has a history as diverse and evolving as the Hudson Valley agricultural region itself. Our unique premises was originally a private residence, built in 1925 and situated on what was then Pine Island Turnpike. It’s illustrious heritage as a local gathering place began in 1945 when the home’s residents sold the property to the operators of a farmland canteen known as Schwabes Bar. Follow this unusual history, at right to the present day.
Ryan Zygmunt, general manager of the Crystal Inn, is very supportive of his chefs who have helped redefine and re-energize the Crystal Inn as a landmark culinary destination in its fourth decade. The Crystal Inn lies in the heart of the Black Dirt agricultural region, which gives the chefs many special opportunities to prepare its contemporary American menu, often using local ingredients harvested earlier in the day.
During the last decade there has been a burgeoning agri-tourism industry blossoming in the suburbs north and west of New York City. Zygmunt notes that the Culinary Institute of America, the Black Dirt produce region, artisan bakeries, dairies, the Shawangunk Wine Trail and fruit orchards are increasingly attracting food lovers to the Hudson Valley.
- Experienced and talented chef who can assemble great ingredients in unique ways.
- In the heart of the Black Dirt region, home to metro New York’s produce department.
- Headquarters of the locavore movement, which connects foodies with the finest local purveyors.
- Celebrating more than 50 years under three generations of management.
OUR HISTORICAL TIME LINE
1964 – The building is purchased out of foreclosure, over the phone via a bank auction on Christmas Eve, by Benjamin Zygmunt, father of current owner, Gus Zygmunt, and grandfather of general manager, Ryan Zygmunt.
1965 – Gus Zygmunt institutes a simple, hearty menu of burgers, homemade soups and sandwiches at the newly rechristened Crystal Inn, creating a comfortable place for camaraderie and community among the local population of farmers and producers.
1975 – Homemade gourmet pizzas introduced, a local takeout favorite to this day.
1977 – County Route 1 opens. Pine Island Turnpike renamed Amity Road, a rural route.
1980-1993 – Menu refinements focus on rising popularity of Italian and Mediterranean cuisine and in 1990 barroom and dining rooms are reversed to accommodate more seating for the increasingly popular dining experience.
2002 – Ryan Zygmunt takes the helm as general manager, bringing his passion for high quality, locally-produced ingredients to the third generation of management.
2004 – Crystal Inn becomes a gathering place for the agricultural community and a destination for foodies with gourmet, field-to-table sensibilities.
2010 – The Crystal Inn celebrates 45 years of quality, attracting and pleasing discerning palates from New York, New Jersey, Pennsylvania, Connecticut and beyond.
2015 – The Crystal Inn celebrates 50 years of service, with a special evening with friends, marked by several presentations by regional elected officials.