1883 Tavern

New Hours Starting December 16, 2024

Thursday - Saturday 4:00 to 9:00

Sunday 4:00 to 8:00

Rachel Bartlett, Executive Chef

Thursdays: Burger & Beer Night - every burger (reg. or veg.) comes with a beer of your choice.

Fridays: Martini & Mussels Special

Saturday & Sundays: Bloody Mary Menu

VIEW 1883 TAVERN MENU

Bloody Mary Menu

Note: Our menu changes often. We strive to keep the menu posted here up to date, but it may change day to day.

Hand-painted murals and tin ceilings adorn the tavern’s Art Deco bar and dining room. Acclaimed muralist Nora Johnson painted the walls 25 years ago, and has since returned for restorations. While the decor is stunning, the food steals the show. Farm-sourced dishes comprise an ever-evolving menu, complimented by locally distilled spirits, craft beer, and delicious wine flowing from the bar. The Tavern is a destination in the Hudson Valley for live, often local music and weekly menu specials.

Hudson Whiskey, a cocktail and a small pumpkin on a table.
Fresh oysters and a dirty martini.
A cocktail in a coupe and strawberries on a table.
A round light mounted on a painted mural wall.
Sailor salt and pepper shakers and dinner setting on a table in front of a banquet with a dog pillow on it.
A server holding a buger and fries on a plate and a can of craft beer.
A rigatoni pasta dish topped with cheese.
 

Kitchen Service Charge

In an effort to create a more equitable working environment, we have added a 4% kitchen service fee to each bill.  The disparity in pay between tipped service staff and the kitchen team is a widely misunderstood phenomenon in the restaurant industry.  Tips received at Tavern are pooled equally among all our service staff and New York state law does not allow kitchen staff to participate in this pool.  Our new 4% kitchen service fee will go directly to the kitchen in recognition of their dedication and hard work. 

This 4% fee does not replace the normal gratuity for our service team. They are still dependent on your generosity, so please continue to tip as you see fit. 

RACHEL BARTLETT, EXECUTIVE CHEF

Rachel’s restaurant career started at an early age in Central Florida, interning in restaurants during high school and then eventually gaining a culinary arts degree. She honed her craft and found her love for the northeast working in Vermont at the Woodstock Inn and Resort. Living in Albany for the past 20 years, she has built relationships with farmers and foodies alike. 

At the Stewart House, Rachel will brings seasonal, locally produced foods to our classic menu.