Fellow Mountain Cafe Maintains Hunter’s Breakfast Scene | Restaurants | Hudson Valley

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With Hunter Mountain Resort back at 100% capacity and the town of Hunter sizzling on those chilly weekends and bustling during the week, locals and visitors enjoy fresh baked goods, raised egg sandwiches and scrumptious breakfasts. at the brand new Fellow Mountain Cafe, brought to Main Street by Escape Hospitality, the group operating Scribner’s Catskill Lodge, and served by the same chef, Alex Napolitano.

“We have the best egg sandwiches in the Catskills – I know the bar is set high, but I feel safe saying this,” says Napolitano. “The eggs are local and the choices allow you to build whatever you want without messing around. Then there are the cinnamon rolls – fresh, hot and available by the dozen. We sell hundreds a week, and people get mad when we run out.

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JESS OLM

Along with breakfast, lunch, and treats from the bakery, Fellow offers a curated selection of locally sourced grocery items and a regional selection of craft beers and ciders. “A lot of people stop to store their homes for their mountain idyll,” says Napolitano. “We stock light sundries and niche products that you won’t find anywhere else here on the mountain: artisan cheeses and charcuterie, honey, syrup, beer and cider that you won’t find everywhere else.”

Fellow also has a treat for your decor: fresh cut flowers, a program started almost on a whim that has proven extremely popular. “Our gardener and gardener, Andrew, is an accomplished and highly skilled florist, so we offer fresh cut flowers on the weekends, and people really care about that. It has become a thing to eat breakfast and to take flowers to take away”, explains Napolitain. “We have regulars who take a bunch of them home every weekend.”

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REBECCA FOGG

Fellow’s atmosphere is meticulously modern and classic Catskills, in a renovated Queen Anne-style former Odd Fellows room with large windows, marble countertops, quirky details like a vintage Acorn stove and tin ceilings, and a large terrace wrapping the west side of the building.

The business has grown steadily over the past 15 months and turning the oven up to pizza temperature for a recent pop-up warmed Chef Alex’s heart. For Napolitano, a graduate of the French Culinary Institute’s Italian program who studied and cooked in Italy and most recently worked at Manhattan’s Rubirosa Ristoranti, the idea of ​​being able to build a pizza program from scratch gives him the water to the mouth.

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MORIAH HASLAN

“The wood-fired sourdough pizza calls for a more artisanal style and my personal experience speaks directly to that, and I think customers will appreciate having that available at the top of the mountain,” he says. “Plus, as a chef, it’s so much fun. The response to the first has been great, and we see it as sort of a preview of our potential dinner service. The whole concept is to continually adapt our offerings to customer demand, through an unchanging prism of who we are: contemporary Catskills, local ingredients deployed using modern technique, practiced to a high standard for an ever more discerning clientele. .

Imagine the Odd Fellows nodding in agreement We’re all invited to try this best egg sandwich affirmation, enjoy honey nut squash soup with toasted pumpkin seeds and seed oil pumpkin pie, or grab a gooey gluten-free and dairy-free brownie and a vanilla-honey golden milk latte. Fellow will host its second après-ski gathering from 4-8 p.m. on Saturday, February 19 with wood-fired pizzas, vinyl, and the West Kill Brewery pouring craft beers.

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