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Hudson Grille in White Plains Exudes Sophistication and Delivers Fine Dining Experience

Hudson GrilleClean plates returning from the dining room tables to the kitchen make Executive Chef Donal O’Rourke happy. And he has many happy moments at the Hudson Grille in White Plains, NY, where guests have been enjoying their meals down to the last bite, for a little more than two and a half years.

This new American bistro opened in June of 2010 when owners Paul Dillane and Brian Mahon saw that the neighborhood lined with a few bars was ready for a full-service restaurant with an upscale, but comfortable atmosphere and sophisticated cuisine.

Chef O’Rourke’s menu is a reflection of the varied cultural influences and international flavors he picked up along his travels and culinary training and experiences at some of the most renowned hotels and restaurants in the world.

"I fell in love with the hospitality business when I was eight years old and started to help out my mother in her tiny café in Ireland," Chef O’Rourke says. After attending the renowned Killybegs Tourism College in Ireland, he spent some time training with chefs Bruno Tison and Joseph Freil at the Plaza Hotel in New York City, and then traveled to Australia and Singapore where he discovered new and exciting flavors to incorporate into his repertoire of creative dishes. Honing his skills, Chef O’Rourke worked at such high-profile establishments as Tonic at Times Square, the Joshua Tree in NYC, Vertigo in Nyack, and he also opened his own place in Queens called the Cuckoo’s Nest.

Passion for food and commitment to attentive service and continuous improvement are at the heart of the Hudson Grille philosophy. With Aine McCarthy as General Manager, this relatively new establishment on Mamaroneck Avenue not only delights its customers with first-rate culinary creations, but also with a welcoming, yet elegant environment.

Chef O’Rourke and his team prepare everything from scratch with classic French techniques. All the stocks, reductions, glazes—even vegetarian and gluten-free offerings—are prepared on the premises, along with homemade desserts, including the wintertime favorites of baked pumpkin cheesecake, apple bread pudding, chocolate cake and more.

According to Chef O’Rourke, it is only with his dedicated team that he is able to turn out consistently excellent dishes, including the Caramelized Day Boat Scallops with Japanese pumpkin and apple puree, the Lobster Cobb Salad with cucumber, tomato, smoked bacon, egg, avocado, bleu cheese, iceberg lettuce in champagne vinaigrette, or the Marcho Farms Veal Chop Milanese with caponata, caper and pine nut brown butter, fresh basil, and agrumato oil—just to mention a few of the crowd-pleasers.

Hudson Grille


Hudson Grille in White Plains

 

165 Mamaroneck Ave, White Pains, NY 10601 
hudsongrilleny.com  | 914-997-2000/2001

Donald O’Rourke Executive Chef; Paul Dillane  - Co-owner; Brian Mahon - Co-owner; Áine McCarthy - General Manager

Dan Delia  - Account Manager, Performance Foodservice - Metro NY 
Lenny Margolies - District Manager, Performance Foodservice - Metro NY