(518)-945-BEER

About us...

 

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The Pub

Pub and restaurant right inside our historic Opera House built in 1893..........

Craft Beer

Quality craft ales that you'll always find something new to try on our 10 rotating taps.....

Crossroads Brewing

Executive Chef Paul Parillo has created a delicious menu featuring meats, produce and cheeses from farms

throughout the local Hudson Valley area

The Brewery

7 barrel brew house - Head Brewer Adam Krawczak.....

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About Us

In the Beginning:

After years of searching for a suitable property to build their dream, Ken Landin and Janine Bennett purchased the Brooks Opera House in October of 2009.  A year of renovations later, Crossroads Brewing Company opened with a 7 barrel brew house and a small tasting room where the first taste was poured on October 1, 2010. The work didn't end there and renovations continued with our pub opening in June of 2011, then finally the full kitchen and restaurant in June 2012. This unique building has once again become the pride of this beautiful, riverside village just as it was in 1893. After only a few months in business Crossroads received the prestigious Matthew Vassar Cup for Best Brewery in the Hudson Valley at the 2011 as well as the innagural John Cahlen award for best IPA or Pale Ale in the State of NY. Our Head Brewer Adam Krawczak, brews quality craft ales and you'll always find something new to try on our 10 rotating taps. Executive Chef Paul Parillo has created a delicious menu featuring meats, produce and cheeses from farms  throughout the local Hudson Valley area. Our wine list spotlights several New York State wineries as well. Ken, Janine and the dedicated crossroads staff are excited to bring you the best of what the region has to offer in great craft beer and farm fresh food in a beautiful, friendly setting. Cheers!

Team Bio:

 

 

 

Adam Adam Krawczak

Adam Krawczak, Head Brewer:

 

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Paul Parillo was born into the restaurant business in Amsterdam, NY and was later educated and trained in New York City. After attending the Institute of Culinary Education, he gained valuable experience working in Manhattan at Tribeca Grill and at Corporate Chef Catering. In 2012 he moved to the Hudson Valley to be closer to the top quality farms and purveyors he had been working with in New York, and to embrace farm-to-table cuisine. That same year, Paul joined the Crossroads team as they opened their kitchen. Paul is proud to be serving classic and inventive American pub fare using the freshest locally sourced ingredients the area has to offer.

 

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