Red Onion

May 26, 2003 

845.679.1223

1654 Route 212 

(Route 212 & 32 Intersection)

Saugerties, NY  12477

 Winner!  

Best Health Conscious Caesar Salad in Ulster County

Chef 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 as sous-chef.

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 Catering.  

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 out...   

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 flavored croutons".  

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 bite. 

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!

 - CS