Newburgh Welcomes The 100 Food Journey to the Hudson Valley

Following a successful soft-opening phase, the establishment is now moving into its second menu cycle with a Summer selection. This latest installment features dishes such as Nashik Lamb Chops, Highway ka Kukad, and Patiala Lamb Shank, alongside lighter seasonal offerings. According to Glaxon Geevarghese, Partner and Director of Brand and Strategic Impact, the restaurant is built on the philosophy of storytelling through food, with each menu cycle intended to highlight different traditions, ingredients, and techniques.

The venue also features specialized spaces and services designed to enhance the guest experience. The Machaan, a private dining room inspired by traditional elevated forest lookouts, provides a secluded setting for intimate gatherings. Complementing the dining is the Neelantara bar, where Mixology Experience Director Abhishek Bolla has curated a list of cocktails—such as the Indian Spiced Whiskey Sour—that blend traditional Indian spices with contemporary mixology. Executive Chef and Culinary Alchemist Tarun Arora noted that this recurring 100-day cycle allows the kitchen team to explore everything from Northern Indian street food to coastal specialties, ensuring a shifting narrative for the local dining scene.