Croton-on-Hudson is the kind of village that grows on you. It’s welcoming in a low-key kind of way, something Erick Kupferberg discovered during his stint at Tagine from 2014 to early 2018. “I never knew Croton that well until I started working here, but I’ve really grown to love the area and the community,” says Kupferberg, who was previously chef and partner at Croton Creek Steakhouse in Croton Falls.
Kupferberg let his familiarity with the community guide his concept for Black Rock Kitchen, an 80-seat contemporary-American restaurant he opened in August in the space where Justin Thyme had been. “From my time at Tagine, I discovered that people here love comfort foods,” he explains, “but are always interested in trying new, diverse cuisines and ingredients.”
The menu has offerings such as short-rib poutine, Parmesan baked scallops, three different mussel pots, a grilled-shrimp-and-Mexican street corn salad, pan-crisped Scottish salmon, and roasted half-duck. “The griddle nachos [housemade nixtamal chips, crispy cheese, guac, pico, crema drizzle] are a thing of beauty when they come out. Some people are a little overwhelmed, but once you crack through the cheese, it’s much more manageable,” Kupferberg says.
The interior is minimalist, with lots of subdued browns, grays, and beiges, plus black-and-white oversized photographs of outdoor Croton.
The name is community-specific, derived from a Croton swim club that Kupferberg’s business partner’s family used to own. “The Black Rock Swim Club was a very popular spot for locals and for people from the city who bought memberships to it.”
Black Rock Kitchen
171 Grand St