The Ridge by Mill House Opens in Highland: Views That Wow and Seriously Good Food

I've been a fan of Chef Daniel Crocco for years—ever since Brasserie 292 opened its doors in Poughkeepsie back in July 2011. And when he teamed up with Brewmaster Jamie Bishop to launch Mill House Brewing Co. in 2013, I became an even bigger fan. Since then, Mill House has become a regional favorite, collecting awards from Hudson Valley Magazine, Tap NY, the New York State Craft Beer Competition, and even international accolades. So, when I heard they were coming to my side of the river—taking over the former Gunk Haus outside of New Paltz—I was very excited.

Shot by Kimberly / The Ridge by Mill House

The Ridge by Mill House officially opened on March 26th, and I couldn’t wait to check it out. Nestled in the heart of apple orchard country with stunning views of the Shawangunks and Catskills, the setting alone makes it worth the visit. But the food doesn’t disappoint either.

The menu is packed with options right from the start. There’s a full raw bar featuring oysters, clams, ceviche, and cold lobster, plus snacks like chef’s pickles, beer nuts, and bacon-wrapped dates. If you’re feeling a little hungrier, the small plates are where it’s at—a few that caught my eye were the swordfish skewer, Moroccan lamb ribs, and honey-lacquered pork belly.

Lobster Deviled Eggs: Shot by HVEats

We started with the Lobster Deviled Eggs—five generous deviled egg halves topped with Maine lobster, Old Bay aioli, lemon, and chives. The eggs were creamy, the lobster was firm and fresh, and the aioli added just the right flair.

Swordfish Veracruzana: shot by HVEats

There were four of us altogether. One of my friends and I both ordered the Swordfish Veracruzana, a beautiful dish with stewed tomatoes, olives, capers, artichokes, and a saffron rice cake. The swordfish was moist and perfectly cooked, and the salty punch from the olives and capers brought the whole dish together. The saffron rice cake—or should I say log—was fried crispy on the outside, adding great contrast to the dish and a wonderful saffron touch.

Diver Scallops: Shot by HVEats

Another standout at our table was the Diver Scallops—three jumbo dry scallops seared to perfection, served with barley squash risotto, truffle mascarpone, salsa verde, prosciutto, and preserved lemon. It was rich, yes, but balanced. And shoutout to the barley—it’s a grain we don’t see enough of on menus, and it made the dish hearty, satisfying, and more than filling.

Chopped Italian Salad with Steak: Shot by HVEats

My husband kept it light with the Chopped Italian Salad (loaded with salumi, provolone, pepperoncini, and artichokes) tossed in a sun-dried tomato vinaigrette, plus a side steak for good measure. As you can imagine by looking at the photo, the steak melted in his mouth.

Profiterole: Shot by HVEats

For dessert, we split the Profiterole and the Ricotta Cannoli Crepes. The profiterole was filled with coffee gelato and topped with espresso chocolate, cocoa nibs, and whipped cream. Paired with The Dude (a cocktail made with vodka, Kahlua, Licor 43 crème brûlée, and chocolate bitters), it was a perfect match.

Ricotta Cannoli Crepes: Shot by HVEats

Our Italian guests were skeptical at first about the Ricotta Cannoli Crepes (this isn’t your nonna’s cannoli), but the combo of textures and flavors—dusted with pistachio, topped with a Luxardo cherry, and garnished with crushed cannoli shell—won everyone over. Not a single plate went back with leftovers.

The décor fits the countryside perfectly—think cozy cabin meets upscale lodge. Expect stuffed bobcats, vintage winter gear, and fishing equipment adorning the walls, all pulled together in a way that feels warm and inviting. The main dining room features huge windows that overlook the orchards, and the newly updated outdoor deck features plenty of tables to enjoy lunch or dinner at, and what might be the best panoramic view in the region. It also includes a new outdoor bar!

The bar is small but stunning, with 12 taps and a curated selection of local craft beers, wines, and spirits. While they’re not brewing on-site, Mill House beers are well represented, and the cocktail game is strong—mocktails included.

Whether you're there for the food, the view, or just to unwind with a great drink in hand, The Ridge by Mill House is the perfect blend of rustic charm, culinary creativity, and warm hospitality.

The Ridge by Mill House

387 South Street

Highland NY 12528

Phone: 845-883-0866