Owners of Birdsall House Opening Gleason’s, an Artisanal Pizzeria in Peekskill


The owners of the Birdsall House are opening an artisanal pizza restaurant called Gleason’s in Peekskill in August.

The restaurant will serve pizzas and flatbreads made with a sourdough pizza dough created with yeast propagated from New York state beer, most likely from Captain Lawrence Brewing Co.

The menu will also have pasta of the day (or week, maybe) as well as small plates. There will be eight draft lines for craft beers, and, says John Sharpe, one of the owners, “we are certainly going to step up the wine program on this one.” (He mentioned cocktails, too!)

The partners — Sharpe, Tim Reinke, Bryan Delaney and Damian Collemo — named the restaurant after Jackie Gleason, who had a house in Peekskill. The building was for many years a place called Miller’s, and Sharpe says Joe Namath was a regular.

“We have to assume that if Joe Namath was hanging out there that Jackie stopped by a couple of times,” laughs Sharpe.

There is a 1940s bar in the restaurant — “old bars seem to find Tim and I,” says John — but there is little more worth saving. So unlike Birdsall House, which was renovated to its former glory, Gleason’s will have a more contemporary and classic look. They are still working out design details, but they are considering a tin ceiling in the bar area and a more modern feel for the dining room.

Sharpe, Reinke and Delaney also own the Blind Tiger Ale House in Manhattan.

You can keep up with the progress on the Gleason’s blog here: http://www.gleasons-peekskill.com/blog/


About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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