Hudson Local brings a menu of classics infused with unexpected ingredients and flavors to Hell’s Kitchen, along with a sommelier-curated wine list and creative cocktails. Executive Chef Samuel-Drake Jones is drawing on his experience growing up in Paris, London and the US and working at Campfire and The Hungry Cat in California and Kissaki Omakase and Bobby Flay’s Gato in NYC to create a Modern American menu that weaves in influences from around the world.
