The Backroom
Articles
Apr. 19, 2013
Beaverkill Brook Trout and Roast Leg of Lamb (with Moroccan spices and couscous) are the specials tonight. We have a new salad and other new appetizers, too!
Hours & Contact:
Friday & Saturday: 5pm - 9pm
Sunday: 11am - 4pm (Brunch) | 5pm - 8pm... Read more
Apr. 14, 2013
Guys, 6-cheese Mac & Cheese. This stuff is awesome: cheddar, American, provolone, swiss, parmesan, and muenster. Mmm... perfect for an unusually chilly April Sunday.
Hours & Contact:
Friday & Saturday: 5pm - 9pm
Sunday: 11am - 4pm (Brunch... Read more
Apr. 13, 2013
Coconut Curry Catfish and Peking Duck are new tonight!
Many of our vegetables are certified organic and fresh from Burnett Farms, too.
Hours & Contact:
Friday & Saturday: 5pm - 9pm
Sunday: 11am - 4pm (Brunch) | 5pm - 8pm (Dinner)
845.676.3470... Read more
Apr. 12, 2013
Tonight we're featuring local trout from Beaverkill Pantry! Our Pasta Bolognaise also made with our famous house fettuccine. We like to keep it looking fresh over here.
Hours:
Friday & Saturday: 5pm - 9pm
Sunday: 11am - 4pm (Brunch) | 5pm - 8pm (... Read more
Apr. 6, 2013
If you're looking for a light and flavorful appetizer this evening I would recommend the Radish & Butter. The plate has small first-of-the-season radishes with light, herb-blended butter that you can spread on a toasted baguette. Our Lemongrass... Read more
Apr. 5, 2013
Hours:
Friday & Saturday: 5pm - 9pm
Sunday: 11am - 4pm (Brunch) | 5pm - 8pm (Dinner)
845.676.3470
thebackroomhogans@gmail.com
Mar. 31, 2013
We hope you had a great day enjoying Easter with your family! We invite you to relax and enjoy Easter Dinner at The Backroom.
Hours:
Friday & Saturday: 5pm - 9pm
Sunday: 11am - 4pm (Brunch) | 5pm - 8pm (Dinner)
845.676.3470
thebackroomhogans@gmail.... Read more
Mar. 31, 2013
Happy Easter! Come celebrate with Brunch at The Backroom -- Red Velvet Pancakes, Eggs Francis with seared steak, poached eggs, and chimmichurri hollandaise, omelets with Burnett Farm eggs, Leg of Lamb, and Glazed Ham with fire hot grits!
breakfast... Read more
Mar. 30, 2013
Spring Fettuccine features chanterelle, shitake, cremini, and oyster mushrooms with asparagus and a mushroom reduction on our fresh, house made pasta.
Tomorrow we're serving a fabulous Sunday Brunch with Leg of Lamb, Glazed Ham with Fire Hot Grits, Eggs... Read more
Mar. 29, 2013
Tur-Duck-Hen Pot Pie, Seafood Pot Pie, Leg of Lamb, Ham & Grits... it's looking like a good night!
Hours:
Friday & Saturday: 5pm - 9pm
Sunday: 11am - 4pm (Brunch) | 5pm - 8pm (Dinner)
845.676.3470
thebackroomhogans@gmail.com
Mar. 26, 2013
We would love to invite you to our Easter Brunch starting at 11am on Sunday the 31st! Here's a taste of our specials for the day:
Eggs Francis
seared steak, roasemary bread, poached eggs, chimichurri
Red Velvet Pancakes
breakfast sausage, blood... Read more
Mar. 24, 2013
Hours:
Friday & Saturday: 5pm - 9pm
Sunday: 11am - 4pm (Brunch) | 5pm - 8pm (Dinner)
845.676.3470
thebackroomhogans@gmail.com
Mar. 23, 2013
Our fried shrimp has six pieces of shrimp with half glazed in sweet chili sauce, and the other in pinapple cream sauce. The Bacon & Mushroom Carbonara features our house fettuchine with mushrooms, bacon, peas, and a parmesan cream sauce and herbs. It... Read more
Mar. 22, 2013
Hours:
Friday & Saturday: 5pm - 9pm
Sunday: 11am - 4pm (Brunch) | 4pm - 8pm (Dinner)
845.676.3470
thebackroomhogans@gmail.com
Mar. 17, 2013
Just $4 for Murphy's Stout!
We're cooking Corned Beef three different ways: with Cabbage & Veggies, Hash with 2 Poached Eggs, and the classic Reuben sandwich. In my humble opinion, we've also got the best Shepherd's Pie in town; braised lamb, peas,... Read more
Mar. 16, 2013
The Caviar Egg is Chris's homage dish to his mentor, Jean-Georges Vongerichten. You need to try it.
We also have corned beef and cabbage tonight, in honor of Saint Patrick's Day! Speaking of which, we have the best prices on beer in town, great bar... Read more
Mar. 15, 2013
We have some great stuff on the menu today like poached cod, Finnegan's hake, beet risotto -- and much of it features fresh produce from Burnett Farms. Speaking of which, Steve will be here tonight to talk about his CSA!
Reservations for his 6pm talk... Read more
Mar. 14, 2013
Friday night (March 15th) at 6pm and 8pm Steve Burnett is gracing us with his presence to talk about his awesome CSA and how you can get involved! Dinner is still being served, don't worry. Reservations are very, very strongly recommended.
Here is our... Read more
Mar. 10, 2013
Cassoulet is back tonight, and new we have Lemongrass Short Ribs!
Hours:
Friday & Saturday: 5pm - 9pm
Sunday: 11am - 4pm (Brunch) | 4pm - 8pm (Dinner)
845.676.3470
thebackroomhogans@gmail.com
Mar. 9, 2013
Tonight we have Gladstone Farm brisket for our Pot Roast!
Have you ever had fresh noodles before? Our Backroom Ramen has house-made noodles in broth, with 5-spice pork and bacon.
Our Chocolate Souffle has a bit of a kick to it. It's baked with a bit of... Read more