Hudson’s Private Park at Hudson New York has gotten a wintry makeover. The outdoor space will serve as an outdoor, urban, ski resort-themed bar for the rest of the season—in the middle of Manhattan.
Hudson Lodge, as the space is now known, has a 1,500-sq-ft (139-sq-m) heated, tented space. Morgans’ in-house design team, led by Verena Haller, used the Canadian ski town of Mont Tremblant as inspiration.
The décor includes ivy-covered walls, taxidermy, fur rugs and throws, vintage toboggans, snowshoes and an oversized wooden bear at the entrance. Strings of flash bulbs illuminate the space to imitate a winter sky.
Steve Olson created the beverage program, which includes a hot buttered rum toddy, Aztec hot chocolate made with Oaxacan chocolate and chocolate mole bitters, and a Beso de Chocolat beverage topped with whipped cream and crushed peppermint patties. The hot chocolate menu includes toppings such as crushed candy cane, chocolate pretzel dust, brunch marshmallow, and cookie dough. For bottle service, bottles are presented in blocks of ice with housemade simple syrups.
Hudson’s Executive Chef Jasper Schneider created modern interpretations of ski resort fare to serve from an outdoor food stand made of reclaimed wood. Diners can try green chili fondue made with aged Gruyère, Comté, Appenzeller, Brooklyn Lager, burnt garlic, onions, pork and tomatillos; chipotle brisket chili, or a hot chocolate and salted caramel fondue with marshmallows, graham crackers, strawberries and banana bread.