Hudson House Offers Hearty Menu, History, and a View

COLD SPRING—Sam Bei, owner of Hudson House in Cold Spring, admits he can’t fry an egg. But he learned the rules of serving good food and warm hospitality from his parents, who worked in the restaurant business.

Danvin Sam Bei Today, Bei, who has owned 17 restaurants over the years, endeavors to bring that family knowledge to the Hudson House, which has served as an inn and restaurant since the 1800s.

When Bei bought Hudson House ten years ago, he first took great care in renovating the historic structure

that has accommodated travelers

from all over the United States. Danvin Sam

Just inside the lobby, The Half Moon Tavern, named for the ship sailed by Henry Hudson 400 years ago, is a place where glimpses of the past can be seen and felt. The colonial era décor around the tavern’s original fireplace creates a sense of what dining must have been like in the early days of an old river town. Even the prix fixe menu harkens to days gone by; for $30.95, diners can choose an appetizer, entrée, and dessert.

Rather than concocting culinary delicacies, Bei thought his real strength was in creating friendly dining environments for couples, families, and large groups. The Hudson House offers a varied menu, with emphasis on dry-aged steaks and fresh seafood. Guests can also choose from a large selection of interesting cocktails and wines to pair with food. Hudson House received a Wine Spectator award of excellence in 2005.

Though he has had a successful career as a restaurateur, Bei took a circuitous route to the restaurant business. He was recruited right out of high school to play shortstop for the St. Louis Cardinals. While serving in Korea, though, he suffered injuries that ended his baseball career. This prompted him to attend the University of Scranton in his home state of Pennsylvania, where he received a degree in finance. He was hired by IBM as a financial manager, and that’s how he came to live and work in the Hudson Valley.

After a number of years at IBM, and allured by entrepreneurship, he decided it was time to try working for himself. Using his own money, his work ethic, and with a few family connections, he entered the restaurant business full-time. The decision proved fruitful.

Running a successful restaurant and inn is a team effort. Bei’s key people include head chef John Guerrero, who has also worked at The Willet House in Westchester, as well as Bei’s own Hudson Ribs and Fish in Fishkill. Bei says he also relies on the business savvy and hospitality of Mina Park, his Innkeeper, as well as Richard Jennings, who runs the dayto day operations as manager. Most importantly, Bei depends on his wife, Regina, the overall operator and coowner of Hudson House. She takes a distinctly “hands on” approach to running the restaurant.

Besides his passion for a wonderful dining experience, Sam Bei loves the village of Cold Spring. His great hope is that the shopping district will become a significant tourist destination. Every chance he gets, he urges his guests to explore the area.