Eat like a Local

The Dutch Ale House, the Legendary Saugerties Eatery

By / Photography By Colleen Stewart | April 11, 2018
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The Dutch Ale House Saugerties New York Ulster County
Owner, Dallas Gilpin, found the previous owner's collection of wooden clogs in the basement and decided they would make interesting decor.

Dallas and Ted Gilpin fell in love with Saugerties when they purchased Shale Hill Farm in 2012. After learning that their friends and The Dutch Ale House's previous owners were looking sell, the Gilpin's, partnered with Chef Jonathan Botta, decided to meld their love for Saugerties, history, and food, into the newly renovated restaurant.

253 Main Street, Saugerties

The Dutch Ale House Chef Botta's house made sausage Saugerties NY Ulster County
The Dutch Ale House Chef Botta's house smoked pastrami beef rib Saugerties NY Ulster County
Photo 1: House made sausages hanging at The Dutch Ale House.
Photo 2: Chef Botta putting his pastrami beef ribs into the smoker.

The Order
The Dutch Sausage plate or the Pastrami Beef Rib. Chef Botta creates and cases his own sausage blend in house. He sources his beef ribs from Smoke House of the Catskills in Saugerties, brining and seasoning them with a pastrami spice blend and smoking the ribs for 5-6 hours in his smoker, which has taken up residence out behind the restaurant.

Grab a Drink
From head bartender, Derek Williams. Previously of A Tavola, Williams has updated the drink menu across the board to include a new wine list, sixteen craft beers, and a variety of cocktails. Try the namesake drink, The Dutch! 

The Secret Menu
Definitely sit at the wrap around bar-- this is the hub of the restaurant. And take notice of the rows of mugs hanging right under the famous mural. Each mug belongs to a member of The Dutch Ale House's very exclusive mug club. Be sure to ask about it!


The Dutch Ale House Saugerties New York Ulster County
The Dutch Ale House Saugerties New York Ulster County

The Dutch Ale House | @dutch_ale_house
Chef Jonathan Botta | @jgbotta
Smoke House of the Catskills 

Article from Edible Hudson Valley at
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