Reservations
  • picture of SOLD OUT! - ZAK PELACCIO | FISH & GAME | HUDSON, NY
  • SOLD OUT! - ZAK PELACCIO | FISH & GAME | HUDSON, NY

    Zakary Pelaccio is a celebrated chef and restaurateur, and recent winner of the James Beard Foundation Award for Best Chef Northeast in 2016. He has been noted for influencing culinary trends from nose-to-tail cooking, gastro-pubs, Brooklyn cuisine and bringing Southeast Asian cuisine to the mainstream. He was the founder of Fatty Crab and Fatty ‘Cue in New York City. He left the group in 2011 to move into the woods. Pelaccio also penned a critically acclaimed cookbook, Eat With Your Hands, which was published in 2012. His second book, Project No. 258 – Making Dinner at Fish & Game, was released in March of 2017.

    In 2011, Pelaccio and his wife, chef and alchemist Jori Jayne Emde, swapped their densely packed, urban New York City apartment living for a barn in the woods of Old Chatham. Along with Jori, partner Patrick Milling Smith and co-chef Kevin Pomplun, Pelaccio developed Fish & Game, a restaurant housed in a renovated 19th century building in Hudson, New York. The restaurant opened for business in May of 2013 and has been a finalist for James Beard Foundations awards every year it has been open, including winning the award for Best Chef in the Northeast in 2016. The Fish & Game project is truly a lifestyle business. Pelaccio, Emde and Milling Smith grow produce and raise animals for the restaurant on their respective properties. The restaurant also has a strong focus on natural wine and for two years running has been awarded Wine Enthusiast’s Top 100 wine lists in America.

    In June of 2016, Pelaccio’s team opened a small out door restaurant in Hudson called Back Bar, focusing on simple bar food influenced by the flavors of Southeast Asia.

    Pelaccio will be signing copies of his new cookbook, Project No. 258 – Making Dinner at Fish & Game, during the evening. The cookbook will be available for purchase.

    Restaurants: Fish & Game | Hudson, New York, USA

    MENU

    FOR THE TABLE

    Rosé of Pinot Noir, Anderson Valley, 2016

    Sauvignon Blanc, Rutherford, Napa Valley, 2015

    Chardonnay, Anderson Valley, 2015

    GRILLED YOUNG FAVAS
    sea salt, napa valley select organic extra virgin olive oil

    BARINAGA RANCH SHEEP MILK CHEESE
    thin sliced country ham

    HOG ISLAND OYSTERS
    green strawberry and sichuan pepper mignonette

    PLATES

    Pinot Noir, Anderson Valley, 2015

    LAMB TARTARE
    fish sauce and sprouted fenugreek aioli, pea shoot salad, shaved fennel

    FAMILY STYLE

    Sangiovese, Peter’s Vineyard, Mayacamas Estate, Napa Valley, 2013

    WHOLE SMOKED PIG
    green garlic, napa valley select cabernet vinegar, honey vinaigrette, chili aioli, butter lettuce

    GRILLED TURMERIC & GARLIC MARINATED SPOT PRAWNS
    napa valley select organic extra virgin olive oil, chili, dill, shrimp paste, lemon slices

    YOUNG SPRING CARROTS
    smoked lamb bacon, sorrel crème fraîche

    GRILLED SQUID WITH SPRING PEA SAMBAL
    shaved shallot, coconut oil, thai bird chili, lime, toasted shrimp paste

    GRILLED SPRING ONIONS
    purée of almond, black garlic, and fennel

    SOMETHING SWEET

    SOUR CHERRY SOUP
    chocolate mint

    STRAWBERRIES
    black pepper and maple gastrique, buttermilk biscuit, cream