Conscious Caesar Salad
in Ulster County
and Proprietor, Kevin Katz
Born in the Bronx,
NY, Kevin began his professional career in restaurant work in 1988, under
Chef Eric Mann at The Bear Café, in Woodstock, NY, where he worked
up the ranks from cook to Sous Chef. In
1989, after a three-month tour of Europe, Katz moved to Washington, D.C.
to work for the esteemed chef Yannick Cam of Le Pavillon.
At Le Pavillon (voted one of the top 25 restaurants in America in
1989), Katz learned refined techniques on Pastry and Garde Manger station.
While in D.C., he joined the renowned Bice Restaurant group
In 1992 Kevin moved
to San Francisco where he worked for the very exciting Restaurant Lulu
for Chef Reed Hearon as sous chef where he supervised and worked an
exhibition wood-fired rotisserie and oven.
Kevin helped Reed open his second unit-Café Marimba, a
Mexican Restaurant (Oaxacan style) in the Marina.
While in SF, Katz worked the fish station at Ernie’s
Restaurant, a venerated 7institution rated five stars by Mobil for 32
consecutive years (an American record).
Katz was briefly involved as chef in a start-up in the Town of
Sonoma called Bistro Lunel.
Katz returned to the
East Coast in 1996, and worked a season as Dining Room Chef at The
Maidstone Club: Easthampton’s most exclusive and oldest country
club. In ’97 The owners of The
Bear Café hired Kevin as chef for the Petersen House where
Katz established a destination Sunday Brunch and was chef of Bear Café
After traveling to
Brazil for a month, Kevin returned in September 2000 to work across the
River at The Red Dot in Hudson.
Kevin received excellent notice for his work there, in addition to
doubling nightly business. Kevin
felt that after a year and a half he had the skills and confidence to open
his own venue.
Woodstock was a
natural choice after his many years there as journeyman cook and chef, and
hence, The Red Onion was born…
May 26, 2003 Review:
The ambience of this
restaurant envelopes its customers in a comfortable, casual cool.
Track lights softly pick up the red, sienna and brick tones. Tables
are bare and red. The chairs match the tone. I sat there and
wondered - what would yet impress me here?
And then the food came
Red Onion's Caesar Salad was
appropriately named the "Red Onion Caesar: hearts of romaine tossed
in a robust vinaigrette, topped with avocado, red onion and garlic
The salad was delivered on a
chilled plate, and the romaine was crisp and bite-sized. A nice
blend of leafy greens were mixed with the heart. The dressing was
wonderfully light, well balanced, evenly distributed and with no
dominant flavor. The cheese was already mixed into the dressing vs.
grated on top. There was a refreshing "zestiness" to the
We had red wine and a
sparkling white, both wonderful accompaniments to the salad:
"Montepulciano D'Abruzzo" (2001, Italy; Vigneti Del Sole) and
"Moscato d'Asti Piedmonte" (2001, Italy).
The garlic croutons were fresh
and crispy and not oily or stale. Surprisingly, the avocado did not
detract from the flavor, and I actually enjoyed its company. I
understand the presence of the red onion (in tradition with the
restaurant's name), but the salad would have still achieved a perfect
"4" without it.
Would I recommend this
restaurant or come back again? Most definitely!