The former owners of Grove in the West Village now run Miss Lucy's Kitchen. Comfort-food classics like tuna melts and meat loaf dominate lunch, but sophisticated dinners (scallops with tomato-asparagus risotto, homemade liverwurst with cornichons and mustard) recall Miss Lucy's urbane roots.
On weekend nights at New World Cooking Co., live music accompanies innovative fusion dishes like wasabi deviled eggs or Saigon-street-style fried calamari. A substantial vegetarian menu includes blue-corn-crusted seitan steak. Timid diners take note: Chef Ric Orlando rates levels of spiciness between one and ten on his "Ricter Scale," but you'll start feeling the kick around four.
The adult vibe at the Red Onion is a respite from the child-friendly restaurants of Saugerties. An extensive cocktail list (including a sidecar made with blood-orange juice) complements the rust-colored walls, red banquettes, and low lighting. Pastas are made in-house and paired with unique flavors, like ravioli filled with peas, mint, and Parmesan.