An Elevated
Steakhouse Experience
Premium dry-aged cuts, handcrafted cocktails, and an unforgettable cellar — served in rooms made for slow, considered evenings.
Our Story
Craftsmanship,
heritage, and fire.
The Belvedere was built on a single idea — that a great steakhouse is not measured in cuts alone, but in the quiet moments it makes possible. The hush of a velvet banquette. The slow turn of a glass.
Our kitchen sources only USDA Prime and certified Wagyu, dry-aged on premises for forty-five days. Our cellar holds over four hundred labels. Our dining room is yours for the evening.
Signature Experience
A dining experience defined by detail
01
Prime Steaks
USDA Prime and A5 Wagyu dry-aged in house. Cooked over white oak embers.
02
Fine Wine Selection
Over 400 labels curated from Bordeaux, Napa, Piedmont and beyond.
03
Private Dining
Two intimate rooms reserved for milestone evenings, tastings, and celebrations.
Featured Dishes
From the kitchen, with intention.
Dry-Aged Filet Mignon
8 oz center cut, charred shallot, roasted garlic confit.
Prime Ribeye
22 oz bone-in, 45-day dry-aged, cooked over white oak embers.
Herb-Crusted Lamb Chops
Colorado rack, rosemary, pomegranate reduction.
Smoked Old Fashioned
Bourbon, demerara, applewood smoke, orange twist.
"An evening at The Belvedere does not pass — it lingers."
Hudson Valley Magazine
Praise
What our guests are saying
"The dry-aged ribeye was, without exaggeration, the finest I have ever tasted. The room is breathtaking."
Eleanor R.
New York
"Service so quiet and exact you barely notice it — until you realize every detail has been anticipated."
Marcus D.
Connecticut
"We came for an anniversary and left with a new tradition. A genuinely transportive evening."
Sofia & James
Hudson Valley
Reservations
Your table awaits.
Reserve your evening at The Belvedere — book online or call us directly.
Gallery
A glimpse inside