It’s not often a pharmaceutical scientist with an expertise in gene therapy opens a restaurant, but that’s whom you’ll find in co-owner Molinda Kearns at the 75-seat Hudson Anchor. “I’m a nerd by day and foodie by night,” says the chair of the division of natural sciences within the School of Health Sciences and Nursing at Concordia College.
Kearns, a North Yonkers resident who was born in Guyana, raised in Jamaica and then Queens Village, moved to Westchester about seven years ago. Kearns’ food experiences while traveling the world inspired her to open Hudson Anchor with Gary Serina in March of 2018. Serina, who is a carpenter, completed the interior’s woodwork, plus resurfaced the building’s smart, blue exterior. The location — directly across from the former GM plant (with construction on the tony Edge-on-Hudson complex underway) — has housed several restaurants over the years, including one by Serina’s parents, called Serina’s Tappan Zee Inn (’55 to ’65).
In the kitchen is Head Chef Anthony Pizzarello, previously of Trader’s Ridge Resort on the Island of Yap in Micronesia, who offers plates of “contemporary deconstructed seafood and land specialties.” Dishes to sample include mussels and chorizo with fennel; a braised short-rib burger with homemade pickles; and shrimp linguine.
The beverage program includes a rotating selection of New York State draughts on tap (e.g., Tarrytown’s Duncan’s Abbey seasonal Belgian ales and seasonal favorites from Kuka Craft Beer Brewery in Blauvelt).
Kearns relishes the opportunity to invest in the changing landscape of lower Beekman Avenue.
“We love Sleepy Hollow because it is dynamic, rich with historic charm, diverse socioeconomically and culturally,” she says. “The village planning board, which is revitalizing its waterfront and historic spaces, is paramount to [Sleepy Hollow’s] future. The town reflects both of our personalities, which are ultimately reflected in our business — traditional yet eclectic.”
222 Beekman Ave., Sleepy Hollow