Like our sister restaurant, the Birdsall House, Chef has developed a menu based on the style of new American with influences from Italian cuisine. Gleason’s sources food from our growing community of local farmers. Both restaurants take advantage of the growing quantities of fresh products coming from the Hudson Valley and the Catskills.
The backbone of any great flatbread is the crust. Gleason’s dough is made with only flour, water, starter and salt. The dough is slowly proofed with our house sourdough starter – not packaged bread yeast – to give the final product exceptional texture and depth of flavor.
The Cocktails at Gleason’s are as carefully crafted as the food we serve. We’ve tested (a very difficult job) and tweaked our cocktail list to get every drink right. All the ingredients, many house-made, house-infused, or barrel-aged, are measured out to the quarter ounce. Our bartenders work from recipes, much like chefs. Consistency matters.
We also have an infusion jar at Gleason’s that we use to blend spirits with fruit (fresh, poached, roasted) and herbs. Like our kitchen, our infusions roll with the seasons. The infusion and barrel-aged cocktails are produced in limited batches.
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