There are a few noticeable signs of Summers end here in Athens NY. First is the quiet in the air. When you stand outside and listen, and hear…well… nothing, you know its almost over. What sounds are missing? First one I notice are boats, when you DON’T hear that “subtle” purr of racing boats, trolling motors and jet skis we are so accustomed to, it sets a still and eery tone. The other side of that is awareness. The silence allows you to open your eyes and ears to the sounds of nature and the beauty of the changing leaf colors. That to me is the epitome of fall in the Hudson Valley. But here in Athens there is another BIG sign that summer has come to an end, that is the closing of the outdoor bar and dining space at The Stewart House. The River Grill is a summer staple here in town. The sounds of laughter, live music, boaters docking, friends gathering, and families celebrating events. The center point of summer fun. As all good things, this too must come to an end, but then again all endings lead to new beginnings… this I know is true.

On October 12, 2018 we will be unveiling and debuting a project we have been working so hard on, The ca.1883 Tavern. With the addition of Head Chef Bob Turner, we have come up with a classic, locally sourced, farm to table, sustainable and most importantly delicious menu!! The goal is to find our own niche in the area and be a place of comfort and rest, good conversation, excellent fare, craft cocktails, local drafts and bottles, and most importantly relaxation. Our goal is to be “that place”. Whether hosting a party or event, grabbing a quick bite, catching up with friends and neighbors, or satisfying an experienced palette, the ca.1883 Tavern will be the place to do it all.

ca.1883 Tavern Craft Cocktail Bar room seating

A little about our Chef.

Bob Turner is a culinary, health and wellness, and operations professional with twenty years of food service experience with an expertise in management ranging across farm-to-table, plant-based, fine dining, and large scale food services.

His personal food philosophy is straightforward: Cook locally, seasonally, and simply. He believes that a closer relationship with your food, including knowing the farmers who grow it, is not only meditative, but also promotes conscious consumption that spreads to other areas of life.

“Bob was our opening Chef at Rivertown. We found him to be responsible, kind, organized and caring. I have no doubt whatsoever he will be an asset to whatever projects or properties he takes on. ”

— RAY PIRKLE, COFOUNDER AND COOWNER RIVERTOWN LODGE

Stay tuned…. the best is yet to come…

“It was a restoration, not a renovation”

The best is yet to come...