Hudson valley


the grange- a farm, a restaurant and a flock of sheep

An organic vegetable farm, a 19 seat restaurant and a large flock of Saxon Merino sheep! Somehow, Jim Haurey chef and owner of The Grange Restaurant in Warwick and his partner, grower and shepherdess, Dominique Herman, make it all marry together beautifully. “The farm and restaurant have a symbiotic relationship. We have a farm that just happens to have a restaurant and not the other way around, “ explains Haurey.

A graduate of Johnson and Wales University, Chef Haurey developed a reputation for eclectic, contemporary variations on classic culinary themes. Haurey worked as a chef at the Ryland Inn in White House, NJ which was rated one of the top 15 restaurants in the country and was awarded the James Beard Mid-Atlantic region top prize. The menu at The Grange changes daily depending on Dominique’s garden, and the entrées continue to surprise and delight his customers. His wild caught Walleye Pike with Shishito Peppers, Heirloom Tomatoes, Roasted Eggplant and Quinoa is a perfect example.

The Grange is housed in a 112-year-old former post office sporting a gigantic chalkboard which highlights specials of the day. The walls are adorned with artwork by local artists and the funky, bohemian decor is the perfect backdrop for their upcoming “Chew-N-View” showcasing the movie Phantom Of The Opera while enjoying a 4 course dinner (October 28th from 4-7pm). The Grange also hosts “Foodies & Moodies”, a Monday night music series with a variety of piano music to enjoy during your feast. “This is more than a restaurant to me. It’s about community and the ability to create jobs, support local farmers and get people to eat real food,” said Haurey.

The certified organic farm is right down the road from the restaurant, and most of the menu is created around its bounty. Dominique is locally known for her certified organic vegetables, great garlic, herbs, and flowers grown on two picturesque acres of black dirt. This fertile Black Dirt region of southern New York State reaps fall treasures such as tromboncino (summer squash) and roasted Jack-Be-Little pumpkins stuffed with house-smoked lamb bacon, Brussel sprouts and blue cheese. 

Whether you’re in the mood for a Chew-N-View evening, an unforgettable feast with live piano music or a hand-knit Saxon Merino wool hat, The Grange is definitely worth the trip!