HVRW Spring 2014: Red Hat on the River in Irvington


HVRW gives friends the perfect opportunity to get together to enjoy a good meal and good company. That’s exactly what my racquetball friends had in mind when we cut our usual Monday morning games short to head out to Red Hat on the River in Irvington.

The red-bricked building is tucked away in the quaint One Bridge Street complex, which in the late 1880s up  until 1988 was home to a greenhouse and glass conservatory manufacturer, Lord & Burnham.

red hat outside

As the restaurant name suggests, it is situated directly on the Hudson River.  So, needless to say, the views are just stunning.

red hat views

The French bistro meets industrial chic dining room spans two levels, but easily manages to feel comfy and cozy.

red hat lower dining roomlower dining room

Red Hat upper dining roomupper dining room

Their rooftop bar, which I spied out our second floor window, made me a little dreamy for a summertime glass of wine with the Hudson River as a backdrop.

The HVRW lunch menu selections had something for everyone. Half our group choose the surprisingly vegetarian Onion Soup and the other half had the house-made Duck and Pork Rillettes.

Red Hat Rillettes

This appetizer alone immediately won my heart. The rillettes were made with pork and duck that was slowly cooked in duck fat (that’s the confit part) and then shredded and cooled (that’s the rillettes part). The meat was definitely the star of the dish, but it played very nicely with its partners on the plate: a lightly dressed mesclun salad, pickled red onions, cute little French cornichons (don’t call them pickles!) and the most addictive mustard which was shared all around the table.

For the entrees, most of the table leaned towards the hearty Short Rib Bourguignon.

red hat short ribs

On the lighter side, the Warm Farro & Goat Cheese Salad was a powerhouse combination of grains (farro and quinoa) and veggies (roasted cauliflower and spinach).

Red Hat farro and goat cheese

The Grilled Scottish Salmon came with French lentils, arugula, roasted carrots and basmati rice.

red hat salmon

I was quite giddy with my choice of the Moules Frites.  The mussels were plump and moist and the garlicy white wine broth just begged to be sopped up with crusty bread (much thanks to our server for anticipating that need!). The accompanying fries were crispy and delicious.

red hat mussels

Dessert choices for the table were split between the classic Profiterole and Key Lime Pie. The profiterole, essentially a vanilla ice cream filled cream puff, was generously topped with a Valrhona chocolate sauce and served with brandied cherries and candied almonds.

red hat profiterole

I ended our lunch on a tartly sweet note with the key lime pie. A simple combination of crunchy graham cracker crust with creamy filling was light and satisfyingly fresh.

Red Hat Key Lime Pie

Our racquetball group agreed our lunch scored high points, a definite a winner.

red hat our table

Thanks Red Hat for a wonderful start to our dining adventures for HVRW!

The 411 on Red Hat on the River:
One Bridge Street, Irvington-on-Hudson


About Author

Patrice Costa is a passionate foodie who is on a personal culinary mission to learn it all from local chefs. Currently working at Harvest on Hudson in Hastings on Hudson as a prep cook, her passion and desire is to gain even more experience and knowledge by interning for a day (staging) in some of her favorite restaurant kitchens. Join her as she blogs from behind the kitchen door peeling, dicing, and pureeing her way into her newfound culinary career.


  1. Nothing could be improved during the meal? Everything was perfect? Is this a review of Red Hat or PR?

  2. Patrice Costa on

    I look forward to HVRW not only to enjoy my favorite dining spots, but to also check out some restaurants that I’ve never been to before, like Red Hat. Working in the kitchen of a neighboring restaurant, I can appreciate all the preparation and effort that it takes to get those plates out to each table. My experience at Red Hat will definitely have me returning again. And I think that really says it all.

  3. It doesn’t really say it all. I too have spent time working in a kitchen. I too have been to Red Hat. Actually one of my favorite spots in Westchester. But none of that should mean it must be written about while shielding the reader from anything negative. This article was written as if it were a review of the restaurant. If that’s what you intended it to be, you need to be objective – that’s the job of a writer posting restaurant reviews. You can still be positive and even effusive in praise, telling us you’d love to return again while also pointing out something that you didn’t love about the experience (a drink that didn’t do it for you, a menu item to avoid). Or else, this is just PR masked as a review.

  4. I did not read this as a review so much as a report on a dining experience as part of Restaurant Week. She had roughly four items and enjoyed them all. Oh, the horror! She must be a paid flack! Perhaps she should have made up an annoying patron at the next table and, thus, by lying, gain your trust. Ironically, two people hiding behind pseudonyms are accusing someone writing under her real name and with a picture posted of hiding something. Yep, nothing to see here……

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