Matt Ide Cruising home from a road trip to the Hudson Valley, we had to swing by The 1905 Tavern since its not super close to us, but Ive seen it mentioned on almost everyones list of must-try places. Maybe it was the nostalgia of a couples weekend together (blended family, five kids)... or maybe it was Maggie, who greeted us with a bubbly smile and great product knowledge.
I thought Maggie had long been the face behind the bar here, with the way she explained all the items and the passionate appreciation for what theyre pumping out of the kitchen; she has just started working there... It must be a very near and dear place to her; but thats easy to get behind when you work with good people, and use fresh, high-quality ingredients with homemade traditions and recipes.
Ok, now the pizza. Great crunch to the crust, and nowhere near as heavy as some of our Sicilian favorites in the Wyoming Valley or Back Mountain. I guess its considered Old Forge style, but thats a rabbit hole for another day. The cheese was a unique and tasty blend that I couldnt put my finger on, but was a little different than most Ive tried before. And when you reheat it, tastes like a giant toasted Cheez-It... That really hit the spot the next day.
Oh, and amazing cappalletti soup (like Grandmas) and some of the best bites Ive ever had, not pictured... Not overly breaded or fried, chunky and meaty, and lots of interesting sauces and rubs to choose from.
