Tuthill House At The Mill

Friendly staff and beautiful aesthetics make this a great place to eat. The drinks are simply amazing and I’m not a big mixed drink person. The food is fresh and the menu is as unique as the drinks. The store is a fantastic. We are lucky to have this gem right in our town.

I am so head over heels in love with this place! If I lived down the street I would try to come once a week. I love the old building with little touches of modern charm such as the crystal chandeliers and the remodeled bar right in the center. When I heard it was for sale I was so hopeful that they would become affiliated with Tutilltown Spirits and even happier they did. The result is a fantastically crafted cocktail menu and equally a thoughtful food menu. I have yet to try the new food menu but am anxiously awaiting a visit for my upcoming birthday! It’s a must visit if visiting the mid-​Hudson valley region.

Wonderful décor, views, location (next to Tuthilltown Spirits!)… Unfortunately, the restaurant can really be hit or miss.
We’ve been coming here over the past 5 years or so (when it was the Grist Mill), and my family and I have enjoyed many great meals here in this span of time, including a most an enjoyable brunch/​lunch about a year ago: outdoor seating, view of the stream — very nice.
Last week, however, with La Tavola and the Mountain Brauhaus closed for their annual winter breaks, I suggested that we try this place, now affiliated with the distillery.
Okay, so let’s break down our experience that night: outstanding cocktails, tasty table bread, pleasant server, and the busgirl was busting her hump the whole time — outstanding service. As far as the menu, be forewarned in that it’s fairly limited. I can see vegetarians struggling with the options. I asked the server about the concept, maybe some direction/​recommendations… Not a lot of help.
As an appetizer I had the mac & cheese with bacon, which was amazing, an item which seems to be appearing on more and more menus these days. Nicely done. Beloved had the Scotch Egg, which was delicious she claims (fried sausage with an egg inside), but «very heavy.» She then ordered the scallop salad, which she admits made for an odd pairing, but only because the general menu selections didn’t appeal to her. Thankfully, our server gave us the heads up that the scallops are served cold.
What turned up was a nice looking salad, with large wafer thin sliced scallops. But it was gritty and basically uneatable, and I mentioned this to our server. She hurried it away and assured us she’d mention it to the chef/​cook, but we never heard about it again.
I also ordered the homemade linguini — now, who could mess up linguini? Well… What appeared in front of me was a plate of starchy, tasteless rotini trying, with lukewarm embarrassment, to pass itself off as an al dente portion of savory linguini. (Cue childhood memories of overcooked Annie’s pasta). So sad.
Wunderkind (who’s vegetarian) ordered some basic buttered noodles. She had little to say about the noodles or the experience in general, electing to spend most of the time buried in a French novel.
Meanwhile, while we were trying to make the best of the experience, we overheard two young women at the table next to us chatting with our mutual server about a meal that was evidently sub par. «I spoke with the chef,» the server said, «and he says that’s what they’re going for.» Now that’s a uniquely singular customer service response.
So, we weren’t the only ones. Our neighbors were stuck with a set of culinary disasters of their own. Beloved and I looked at each other, and then she touched me lightly on the wrist and said, «Let’s just get out of here.»
I must confess, we were minimally curious about the dessert options, took a quick glance (meh), but couldn’t pay and leave fast enough.
Friends, it’s with no small level of anguish that I write such brutally honest reviews of local establishments, but sometimes we just gotta call it like it is, right? Tuthill House has potential; but, good people, I trust I’m not alone when I say it may be time to step up your game.

Drinks are creative and very well balanced. Just make sure you call 24 hours in advance to order. Because that’s how long it takes the «super personable master of mixing» to whip up your cocktail! While waiting for entrees for come out. the punk chef decides to come out to the bar to have a drink with his overly inebriated friends! Haven’t been back there since summer

After taking the interesting tour of the distillery, we decided to stop into the restaurant for dinner before the long drive home. Service was fine and friendly, no major complaints there. Our meals, however, were terrible.
We ordered the beetloaf and ‘stuffed’ green cabbage, deciding to go the veggie route. When our order came, we were pretty surprised at how unappetizing our meals looked. The stuffed cabbage was just disgusting. Two huge, extremely thick and completely undercooked cabbage leaves, semi-​filled with an unsalted and unseasoned mix of grains and shredded beet. On top was watery ‘sauce’ with some mushrooms. I ate it, being somewhat limited in veg-​friendly options, and frankly I was hungry and didn’t want to deal with the process of sending it back, explaining that the food was inedible. The beetloaf was more of a sweet mush, not as bad as the cabbage but not at all worth the price.
It seemed worth saying something to our waitress when she came to take our plates, so I told her we were sort of surprised by what we had received and that the cabbage was nearly uncooked and the meal itself pretty weird and not very tasty. She told us she would go ‘check with the kitchen’ (in her defense, what else could she have done I suppose) and when she came back told us that the chefs said that’s how they make the dish, so no, «we’re not going crazy.» I’m not really sure what that meant. She apologized that we didn’t like what we had, and then we went ahead and paid the full bill, vowing to write this review so maybe someone takes the complaint about the unpalatable (and pretty much sole) vegetarian options seriously.

We stopped for drinks and had a lovely time. Elijah was so friendly and helpful. We sat at the bar and enjoyed some interesting cocktails. I had the ozymandius, which was very strong but lovely. We had the smoked scallops and classic flatbread, both quite nice. We ended by sharing an elephant madness, a yummy dessert nog. Fun place. We’ll return.

the place is great.
Went with my husband for dinner. Drinks are good, bartenders are nice and friendly The food however, took a lot time and it was warm. I’d go back just for the atmosphere and drinks

This place is amazing! On top of the great meals they have. Including one of the best hamburgers I’ve ever had. They have an amazing patio and beautiful view. I live about 3 miles from this place and go here often.

My boss had taken me out a 2 nights ago for dinner and drinks and we decided to come here. She owns a restaurant and we both run the kitchen during service. She had told me she came for lunch one day and it was so so but she wanted them to «dazzle» us for dinner.
We started with bread… which were fantastic little rolls with balsamic and olive oil to dip.
We ordered the cauliflower and potato appetizer. The cauliflower was nice but the tiny thin slices of potato were still crunchy. The cauliflower was definitely pre-​prepped but the potato slices were not.
I ordered the linguine and she ordered the venison meatloaf. The pasta needed so much salt. I feel as if the water it was cooked in wasn’t even salted. It was just bland bland bland. The sausage in the sauce was tasty though. But I doubt that was house made.
The venison seemed to have been microwaved 10 times over. The diced carrots that were mixed into the loaf were as hard as rocks! For a rubbery piece of meatloaf, the vegetables inside were completely RAW! The sauce that covered the loaf and risotto had no flavor. It got sent back to the kitchen and we didn’t order anything else for an entrée. We ordered dessert, because you can’t really mess up a lemon bar, especially if it has the delicious in house made gin on them. I’m pretty sure I tasted raw flour… not really sure if these are made by a pastry chef or came frozen… but MY cold set pastries do not taste like raw flour or have a ton of sugar crystals in them. We were very, very disappointed. The manager removed the venison from the bill. But we will not be returning for anymore food. Gin, maybe. The service was great, that’s why I gave 2 stars. Our server was sweet and actually cared that we weren’t happy with our meals, even down to the point where she came back and said she tasted it in the back and was at «war» with the chef over it.
You are using VERY beautiful ingredients, why are they being prepared like the chef doesn’t care? I am so sad to see such rookie mistakes coming out of the kitchen when the atmosphere of this restaurant deserves MUCH better quality of food.
The server told us they revamped the (veryyyy limited) menu and they were adjusting to it BOH… but really, raw carrots and potatoes???
I’ll keep an eye on this restaurant and when they hire a new chef, I’ll try again.
You guys need a chef that actually loves cooking and is passionate about their career and cares about what it actually tastes like and takes PRIDE in what is leaving their kitchen…
…give us a call… I’m sure we would be more then happy to show the chef how to add seasoning to their dishes.

Great bar scene and the menu consists of well prepared and thougthfuly prepared plates. I am a frequent visitor.

Wonderful location, rustic décor and great service! However my sweet and spicy eggplant with rice was bland and on the small side. My wife’s crab cakes and spinach was similar. We went with friends who love the place. So be careful what you order…

Patrick the bartender is hands down, the greatest bar tender I’ve ever had the pleasure of meeting. The man is a perfectionist, with his drinks and customer service. Will definitely come back and recommend to everyone and anyone.

My husband and I went here for our anniversary dinner the last night of our trip to the New Paltz /​Gardiner area. This was our favorite restaurant of the entire trip! The cocktail list was out of this world, and I was tortured by it since I am five months pregnant, but my husband enjoyed. I had the grilled radicchio salad which was fresh and unique, and the apple, cheddar, rosemary flatbread pizza, and my husband had the handmade pasta with fall mushrooms and andouille sausage. Both dishes left us repeating mmmm… mmmm…over and over — delish! After dinner we sat outside by the beautiful stone fire and took in the scenery of the old Mill. A lovely evening overall!

There are not adjectives sufficient to say how fantastic this restaurant is. It is a true gem worth the detour off I87 or I84 just for a seat at the bar and a cocktail. The way they prepare the drinks with such attention to detail is remarkable. I wish I had photo of the perfectly positioned basil leaf resting on top of my basil and bourbon. After that a manhattan with a burger. The burger was prepared perfectly, a medium well burger that was not burned nor charred, just cooked to temperature and a lovely site to behold as it sat atop a farm fresh tomato, pickles and lettuce with a bit of cheese and strip of bacon atop the burger itself.
The bar was hopping and it was 3:00 on a Sunday afternoon.
Make a reservation if you are lucky enough to get one. If not, sit or stand at the bar, it’s worth it.

The setting is picturesque and the restaurant has some nice mechanical touches.
I had an 8pm reservation for four on a Saturday and the table was ready as promised. The artisanal drinks were excellent. Unfortunately, after pondering the somewhat limited menu, two of us decided on a salmon dish and another fish dish… they were out of both. Ended up ordering two smoked chicken dishes – quite good, a braised duck special of the day – good, and the linguini – tasteless — that we sent back and substituted for a burger that was good. Service was fine. I’ll return and check it out for lunch another time.

Had lunch after the distillery tour. A perfectly done burger with crispy fries and the butternut squash flatbread pizza was very good. The place was really nicely decorated with cute little tables surrounding a large bar and really the show was the bartender putting together some wild cocktails. Unfortunately had to drive home so just split a beer with my wife. Got to see the old wheel as this was a former grist mill and right on a river. I’m not sure the reason for the negative reviews but the place was packed and I’d live to return if I lived closer. They were cooking something in the smoker out back and my mouth was already watering from that.

I have not been on Unilocal to review a restaurant in a long time. Yes I have had good and bad experiences but overall I have noticed that enough reviewers agreed with my POV that I did not need to interject with my own thoughts. But here is my review and I title it «An Ode to Daren, Where have you gone?»
Tuthill House restaurant had the best bartender on the face of this planet. He literally knew ever single patron by name. Given that I live practically around the corner from Tuthill house I would frequent it for dinners, but sometimes at odd hours. Maybe a drink on a Sunday afternoon with a friend visiting form the city, or during the work week when I knew the crowds would be less intense. But we also went there with our friends on crowded Saturday evenings when we wanted a place to show off that Gardiner was as awesome as places in Brooklyn and Manhattan. Well let me tell you, Daren made the atmosphere special.
Today, after a grueling morning of work, my husband and I decided to stop by for a drink to unwind at the end of the day. Not only did it take close to 10 minutes to order a drink and at least another 10 minutes to receive it, but the atmosphere was drab and sad. We also ordered a shrimp cocktail as an appetizer, that came out 30 minutes (at least) after we received our drinks. The bartender said «it’s on the house», but when we received our bill, that didn’t happen. We were charged in full for a truly disappointing experience.
Daren if you are out there reading this, post a response and tell us where you went. And management if this is something personal, get over it, you have a business to run and you took away your main feature!
p. s. I am happy to change my review if things improve. I’m told there is a new bartender, named Patrick joining the staff. We will give it a try and see if service picks up and the experience is improved upon. But today was just total suck-​ness.

Friendly staff, beautiful view, AMAZING FOOD! The outside is dog friendly and they were very accommodating to my annoying puppy. The only issue was the cost of food for small portions, but nothing else wrong beSides that!

This restaurant is open year round in the oldest fully functioning grist mill in NY. This does not mean they are actively making flour, this means all the gear is intact and they could theoretically grind a bag of flour.
What are they up to? Cranking out yummy food. I was surprised to find a rice noodle salad with fresh plum sauce on the menu, and not disappointed with the nicely prepared meal. Our party sampled a half dozen small plates. Everything was great, the service was cheerful.
Located across from the Hudson Distillery, plan to visit before or after.

Maybe we hit Tuthill on an off night, but we left mightily unimpressed with the food. We found the service and atmosphere to both be good (although it is an old building, which comes complete with old building drafts on colder nights!).
I guess the motif was that most of what we ate was serviceable but not great. Their sauces were problematic — the «sticky wings» tasted like they’d been slathered in a typical Chinese takeaway’s sweet and sour sauce; the «fig-​balsamic glaze» that accompanied the duck (which was, by the way, perfectly cooked) tasted more like A1 Steak Sauce than what I would have expected.
Another culinary point (and I’m apologizing in advance for getting all Scott Conant here, but it has to be said…) — dear Hudson Valley restaurant owners: PLEASE stop putting octopus on your menus unless you know how to handle it. I love a nice plate of grilled octopus, but don’t send me out a plate of tentacles that are blackened/​charred to bits and/​or rubbery and expect that to be OK with me. It is not. So stop. Just because Octopus is the new calamari doesn’t mean you need to put it on the menu to prove how hip you are — put on the menu because you can deliver it properly. End Scott Conant-​esque rant!
One last point for Tuthill House — you could stand to be slightly more generous with cocktail sizes and wine pours.