“The desserts, by pastry chef Tiffany Verney, are a draw in themselves. Who knew you could re- construct beets in so many ways? Beet chips, beet me- ringue, beet sorbet, and beet puree all play wonderfully together around accents of honey and goat cheese.” - DestinAsian, September 2018
“Chances are that when you’re dining at Butterfield, neighboring guests will not be locals. Visitors come from all over the world — but especially from New York City — to dine at this multi-room farm-friendly restaurant in an 18th-century Dutch Colonial stone mansion.” -Hudson Valley Magazine, July 2018
“Our main courses are marvels: Highland Farm venison so supple and rare it could have sprung off the plate; Bonticou Farm duck, aged a week or two, with fatty skin pan-seared to a condition so close to crackling I keep some as the last bite on my plate…” - The Times Union, June 2018
“The in-house restaurant, Butterfield, sources almost all of its ingredients from within 40 miles, ideal for those who enjoy local, seasonal cuisine. Get extra value with $20 bottles of wine on Thursdays and a three-course prix fixe for $35 on Sundays.” - The New York Times, March 2018
"Hasbrouck House’s in-house restaurant, Butterfield serves new American fare in a farm-to-table fashion. The ham is smoked in-house and the bread is made fresh each morning. At Butterfield you can enjoy a revolving menu to coincide with the changing seasons, all under chic lighting and perfectly Instagram-able marble tables.
The Bar serves as a destination for locals and travelers alike with an artful selection of local wine, beer, cider, spirits, and seasonal cocktails." - Travel Curator, December 2017
“While Aaron Abramson cares about the planet and loves kicking business to local growers, he isn't driven by social activism. His cultivation of a new food philosophy at Butterfield is rooted in a few other factors: the thrill of a challenge, a favorable division of labor, and an incomparability of flavor.” - Chronogram, September 2017