If it weren’t for Kingston historian Edwin Ford, this treasured building wouldn’t exist: Hoffman House was one of several Colonial-era stone buildings targeted for demolition in the late 1960s.

“Our goal is to have really delicious food that everyone in the family can eat. Most of the time what happens is that people try something and say, ‘Really? This is gluten-free?’ We’re trying to be subtle about it.”

It’s a beacon to those seeking not just a nosh or a drink, but also a cultural adventure that embodies all the mystique of the American bar without the dreariness.

One of their bestselling brews today – their 270 IPA – was named after the number of degrees an owl can turn its head around.

Held in the cavernous back room at BSP on Wall Street in Kingston’s Stockade District, the Boogaloo is a craft beer festival where your price of entry allows you to sample to your heart’s content from among 75 microbrews from more than 40 breweries and cideries, many of them New York State-based.

There was a Madison Cake, a Tyler Pudding and even a Jackson Jumble. But much like the man himself, none of those desserts became as popular as Washington Cake and Washington Pie.

Murray’s move into a renovated Tivoli church allowed it to expand its menu and its mission.

“The Hudson Valley has historically been the breadbasket for New York City… For us, whether it’s cheese or cooking, it’s about the producers. We wanted to be close to the producers.”