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 The Crystal Inn has a history as diverse and evolving as the Hudson Valley agricultural region itself. Our unique premises was originally a private residence, built in 1925 and situated on what was then Pine Island Turnpike. It's illustrious heritage as a local gathering place began in 1945 when the home's residents sold the property to the operators of a farmland canteen knows as Schwabes Bar. Follow this unusual history, at right to the present day.
Ryan Zygmunt, general manager of the Crystal Inn, is very supportive of Chef James Haurey. "Chef Haurey is the most talented Chef the Crystal has ever employed, and after forty years in business that says a lot," says Zygmunt. Haurey helped redefine and re-energize the Crystal Inn as a landmark culinary destination in its fourth decade and was chosen for his extensive knowledge of Hudson Valley agriculture. Haurey, who lives a stone's throw from the Crystal Inn in the heart of the Black Dirt agricultural region, spends daytimes working with his long-time companion on her organic farm. In the evenings, Chef Haurey prepares the Crystal's eclectic contemporary American menu, often using local ingredients he harvested earlier in the day.
"The Hudson Valley is experiencing a culinary and epicurean renaissance," says Haurey, referring to the burgeoning agri-tourism industry blossoming in the exurbs north and west of New York City. Zygmunt notes that the Culinary Institute of America, the Black Dirt produce region, artisan bakeries, dairies, the Shawangunk Wine Trail and fruit orchards are increasingly attracting food lovers to the Hudson Valley. "Foodies around the tri-state area have begun to appreciate what we have known for years," says Zygmunt adding, "Cuisine designed around the finest, freshest locally produced ingredients have advantages in flavor, freshness and quality." A completely new generation of diners is discovering places like the Crystal Inn offering this field-to-table experience.
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| About Chef James Haurey - Executive Chef of Warwick's Crystal Inn, Haurey brings a breadth of culinary experience and intimate knowledge of food production to his work. A Johnson and Wales University graduate, Mr. Haurey developed a reputation for eclectic, contemporary variations on classic culinary themes. Prior to his current position, Haurey worked as Chef at the Ryland Inn under Executive Chef Craig Shelton whom Haurey credits with providing the basis for his own training. The Ryland Inn, in White House, NJ is rated one of the top 15 restaurants in the country. Haurey also did stints at the Stage House Inn (Scotch Plains, NJ), The Armory (South Amboy, NJ), and the Grand Summit Hotel. More recently, Chef Haurey was Chef De Cuisine at The Dining Room in the Short Hills Hilton where he was awarded the AAA Five Diamond Award for four consecutive years. While at the Dining Room, Haurey was also awarded the regarded DIRONA Award and captured an "Excellent" rating from the New York Times. |
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| Photo credit: Exterior with Lights – Patricia M. Daly – used with permission |
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| Crystal Inn History |
| 2010 - The Crystal Inn will celebrate 45 years of quality, attracting and pleasing discerning palates from New York, New Jersey, Pennsylvania, Connecticut and beyond. |
| 2004 - Beard Foundation award-winning chef, James Haurey, accepts position of Executive Chef, completing the evolution of the Crystal Inn into a gathering place for the agricultural community and a destination for foodies with gourmet, field-to-table sensibilities. |
| 2002 - Ryan Zygmunt takes the helm as general manager, bringing his passion for high quality, locally-produced ingredients to the third generation of management. |
| 1980-1993 - Menu refinements focus on rising popularity of Italian and Mediterranean cuisine and in 1990 barroom and dining rooms are reversed to accommodate more seating for the increasingly popular dining experience. |
| 1977 - County Route 1 opens. Pine Island Turnpike renamed Amity Road, a rural route. |
| 1975 - Homemade gourmet pizzas introduced, a local takeout favorite to this day. |
| 1965 - Gus Zygmunt institutes a simple, heart menu of burgers, homemade soups and sandwiches at the newly rechristened Crystal Inn, creating a comfortable place for camaraderie and community among the local population of farmers and producers. |
| 1964 - The building is purchased out of foreclosure, over the phone via a bank auction on Christmas Eve, by Benjamin Zygmunt, father of current owner, Gus Zygmunt, and grandfather of general manager, Ryan Zygmunt. |
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