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    Casa Susanna

    4.5 (47 reviews)
    Closed 5:00 pm - 10:00 PM

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    Smoked lamb barbacoa
    Jason W.

    Wow. Who would've thought that one of the best Mexican restaurants in the state could be cozied away in a chic cabin hotel in upstate New York? Not me. Casa Susanna is found at the Camptown Hotel and features extensive use of maize and creative takes on traditional Mexican food. The execution is top notch and nearly everything hits the mark. Get everything from the masa menu. The lamb barbacoa was exceptional and serve with delicious fresh tortillas. Call me shocked but Casa Susanna is legit. Makes me long for an outpost in the city.

    menu
    Mar F.

    If you want to have delicious Mexican food with local Hudson ingredients while feeling like you're on a Wes Anderson film set, Casa Susanna is your place. The vegetable dishes really were the unexpected standout stars: beautiful little gem lettuce with an herby epazote green goddess dressing and sprinkled with a dusting of cotija cheese, sope with red and green strawberries, radishes and sunflower mole with a spicy kick, and heirloom blue corn masa with stinging nettles and mushrooms. We also got the pork belly with fermented mole negro, a rich sauce packed with flavor, and the mackerel, which was light and balanced-- delicious in its own right but the accompanying chintextl caulilini or "sweet stem cauliflower" stole the show with its fresh crunchiness. (I would happily eat all vegetables here.) We liked it so much we came back for brunch to enjoy crispy quesadillas envelopes sealing in the potatoes and the savory blood sausage tamal-- both with sunny side eggs on top. The servers could not be any nicer and made the experience both relaxed with a touch of fine dining. The servers for dinner and brunch were thoughtful, attentive, professional and friendly. They offered to change dishes between courses at dinner and also recommended dishes with a lot specificity and answered questions about how certain details of each dish were made (like the strawberries on the sope were dehydrated first and then soaked to establish a more potent flavor). It's on site of Camptown, which has lodging so some of the diners were staying there. The booths were comfortable and windows wide. Definitely worth a trip and stopover. The meal ended with a postcard showing what this location used to look like, a nostalgic nod to its past.

    Aslan real, Gochujang, Meyer Lemon
    Leslie F.

    For those of you wanting a completely different Mexican dining experience, definitely do not miss out on this place. There is a reason the chef is a James Beard finalist 3 years in a row. This is fine dining mexican in casual but trendy digs - apres ski trendy rustic lodging vibes. The restaurant is in a converted motel turned boutique lodging and dining. The food is INSANELY good, every dish was complex in flavor and texture. Even the asian pear app, so simple - just asian pear, gochujang, and lemon juice - I could not stop myself from eating the whole thing even though I knew a lot more food was coming. The homemade tamal and the pork belly was incredible, the meat had a nice sear but was also pull apart tender. The mole and crema were perfect additions and it is one of the most comforting (yet sophisticated) dishes I have had in quite some time. The dessert? (Satsuma Crema, Masa Shortbread, Sheeps Milk Yogurt) Transcendent. If you are at all considering this as a dining option, just stop looking and do it, there are no bad choices here.

    Outside - entrance/parking
    S G.

    Outstanding! Possibly the best Mexican cuisine I've ever had in the US and on par with the most innovative and upscale restaurants in Mexico City. I never expected to find Mexican food of this quality in upstate New York a short distance off the 87, and even the best I've had in Manhattan pales in comparison. This is definitely worth the trip. Chef Efren Hernandez is an artisan and magician - how he gets some of these rare authentic ingredients in this remote location is a miracle. Getting a reservation was a chore only a few days in advance, but I managed to get one when a table in the lobby opened up at the last minute. The lobby table was small for three people, but we managed. I started with the Carajillo cocktail made with reposado tequila, orange liquer, Licor 43 and cold brew. The coffee flavor dominated, balanced by the sweet ingredients that made it taste reminicent of Kahlua but lighter and less cloying. Also later enjoyed a glass of orange wine that paired very well with the main courses. The little gem ensalada with cotija, radish, and epazote green goddess dressing was crisp and refreshing. That came the same time as the scallop aguachile, which was also a nice, cool entry into the meal after a hor July day. The sauce was so good I drank it directly from the bowl - screw the manners (no one was watching anyway)! Next came the biggest hit for my family and me - the squash blossom tetela. The squash blosson was pressed on the outside of the blue corn masa with melted cheese and beans inside, sitting on a bed of fragrant salsa verde with only a slight touch of heat. This is what a Taco Bell Crunchwrap Supreme wants to be when it grows up and gets a real job. Next time we go we'll probably each order one instead of sharing. Fortunately the basket of fresh tortillas we ordered arrived in time for us to use them to soak up the glorious salsa verde. Fortunately we still had some tortillas left when the chayote/watercress ensalada sitting on a base of a hearty chunky chipotle and peanut sauce arrived. The chipotle sauce had notable heat but the flavor was vibrant and smoky. The chayote helped offset the heat. I was really looking forward to the smoked goat birria I read about in a review that inspired me to seek out this place, but the smoked lamb barbacoa replaced it on the menu. No worries - this was an awesome substitution. The lamb was smoked in a manner that was neither subtle nor heavy handed. I could taste the gamey lamb flavor and smoke in equal measures. It came with four tortillas for making tacos, accompanied by a plate of radish, pickled jalapeno (nuclear heat), grilled onions, cilantro, lime, sardines (!), and an outstanding chipotle salsa rojo that I wish I could buy by the bucket. The tacos I assembled were on another level of flavor - who knew that smoked lamb and sardine could go together so well? I also had a taste of my wife's mackerel (delicious) and my daughter's duck. I would have been equally happy choosing either dish instead of the lamb. I noticed that the ingredients for a few dishes (mainly the duck and scallop aguachile) differed from those in the menu posted online, but it seemed that the changes reflected seasonal substitutions made to use certain items at their peak. We finished by sharing the coffee shoyu ice cream topped with delightfully light but rich whipped jocoque (a fernented milk that's like yogurt). While there were a few light Asian touches to some of the dishes, they were subtle instead of the occasional heavy handed culture clash of some fusion cuisine. The overall focus is on Mexican flavors. Everything was vibrant and fresh, with uncommon, unexpected flavors that are difficult to find north of the border. This was probably one of the greatest culinary surprises for me over the last decade or two, and it greatly revived my increasingly bored palate. I cannot wait for my next visit.

    Emily F.

    Came here for an early dinner on a Saturday night. We had a reservation and arrived early. They didn't let us come in but were told we could wait at one of the tables outside. They didn't make us feel welcome or even bring us water to drink outside while we were waiting, so the customer service initially seemed lacking . Once we were able to go in, everyone was nice and hospitable. The drinks were strong and delicious. The food was very interesting and flavorful. We had the rib eye, asian pear dish that is perfectly sweet with a dash of spice which I loved, bok choy, pork belly, endive salad, a dish with beans and cheese, and maybe a couple of other things. Pretty pricey but good. The steak had a lot of fat on it but was still enjoyable. All in all, a fun dinner out and I'm glad we came to check it out!

    Striped bass
    Shawn H.

    This was really outstanding, maybe the best meal we've had upstate. All the masa dishes (tetela, tlacoya, tortillas, even our kids' quesadillas) were perfect. The fluke tostada, duck, and especially the huarache and pork belly tamal were all amazing too. The chocolate tamal for dessert was perfect. We'll definitely be back, and I'd love to try brunch too.

    Joanne H.

    it wasn't amazing but i think it's worth a try if you're upstate and looking for a cozy yet upscale-ish place to eat! the food: we got a big array of things as we had a bigger group. the most memorable plates were the endives, the cabbage tetela, and the duck breast. all of the dishes are not very strong in flavor but light and nuanced, which i was not expecting when going to a modern mexican place, but i think it could still appeal to a lot of people with the right expectations. the portions were a littttle on the smaller side for me. the drinks: had a bunch of their cocktails and my favorite was the elote sour. the space: it's cabin-like, very cozy and dark the service: super informative and helpful!

    Asiye E.

    The bartender was extremely rude we had to wait 10 minutes just to get water. Later, when my friend said the food was too spicy and asked for a menu, the female bartender laughed with her colleague and mocked her, saying "It has habanero in it, how could she not know?" That's completely unprofessional. You cannot treat people based on how they're dressed if four people are sitting at the bar and each orders a different meal, saying "this is a bar" is not a valid excuse for serving the food however you want. Every guest deserves equal and respectful service. If you're open to the public, be prepared to treat every customer with decency or simply don't open your doors.

    my wife and I decided to take a quick trip to Hudson to getaway from the city. I asked my colleague for a few places to eat in the are and Casa Suanna was about quick ride from where we were staying. if there was any place to eat at first in Hudson, I will promise you this is one of the finest restaurants you'll go to. We had a table for 6:30 on a Sunday, I forgot the servers name that attended up but she was thee kindest, extremely knowledgeable of the menu. literally every dish was unique, fresh as the next and distinct. an homage to Mexican food displayed in ways I didn't understand. not photographed but the Sope was by far one of the best things I'll taste this year. Thank yo the staff, the cooks and the chef; you made a last Sunday very special.

    a living room with a christmas tree
    Suzanne H.

    Beautiful spot, service, and great presentation of food done perfectly. Only a couple of tables were full when we arrived, but as we neared completion of our meals, more people were coming in. Since it's the best Mexican in America!!! Reservations are a must thing. My brunch entree was the Emmolades, but I ordered an extra egg, and we both had mimosa with were perfectly made. My man had the blood sausage entree. He would have liked more sausage, doesn't look like an add-on, but would be nice for bigger appetites.

    Table setting
    Susan K.

    ORIGIN: Casa Susanna opened in 2023, and is named in reference to an underground community of transgender and cross-dressing people who gathered in a Catskills house of the same name during the 1950s and 1960s -- a time when public expressions warranted arrest. The restaurant is part of the restoration and re-envisioning of motel of the same period (Camptown Catskills). CONCEPT: Chef Efren Hernandez conceives and oversees the preparation of cuisine inspired by the Mexican state of Jalisco. Given the state's position along the western coastline, seafood dishes are popular, as well as hearty meat dishes that stem from northern and central parts of the state. Dishes shift seasonally, reflecting what is locally available from farmers, ranchers, and fishermen. LOCATION: Casa Susanna is located inside the main lodge of Camptown Catskills in rural (population 377) Leeds, New York and just off interstate 87. AMBIANCE: Reminiscent of a diner design, the restaurant has bench seating adjacent to wrap-around windows. However, here the design is elevated by the inclusion of the soothing sounds of Central American music, flowers displayed in clay vases on tabletops, and the warm glow of forest green metal pendant lights. FOOD & BEVERAGE: The weaving of the lodge's past with local craftwork extends to the service-ware. Dishes are served on clay plates, representing a variety of earthy colors. Beverages are poured into vintage or vintage-inspired glassware. As a result, the presentation of each course invited an aesthetic surprise. Matching these surprises were the appearance and taste of dishes and beverages themselves. Being unfamiliar with this cuisine and many of the ingredients described on the menu made selection challenging, but the server declared that there were no poor choices on the chef's menu. Yet another surprise was that at the conclusion of the evening we agreed -- hard to imagine to have experienced such skill and creativity in a small rural restaurant! As but one example, the triangular Tetela was composed of ground blue corn and had an iridescent imprint made by squash blossoms. Encased inside was a mixture of mild beans and cheese. The Tetela sat in a verdant pool of salsa in the center of a rust colored clay dish that was adorned with grooved rays along the border. SERVICE: Service was attentive, with just the right amount of spacing between courses. Spot on advice as to number of dishes to order. Did not feel rushed, and was kindly provided complementary dessert upon learning we were new customers. TIPS: Seating in the dining room is limited, but there is a patio and bar area as well. Brunch is offered on weekends between 10 AM and 2 PM. Chef Hernandez is responsible for another successful restaurant associated with the folks behind Camptown Catskills -- the Tavern in Hudson's Rivertown Lodge. Consider extending the evening with a stay in one of Camptown Catskills' cabins or rooms.

    Kelly H.

    Sincerely one of the best meals of my life! We visited the Catskills for an anniversary trip and found this spot while Googling local places to eat. We are SO happy we did. We sat at the bar while our table was prepared and the bartenders were OUTSTANDING. We laughed and had delicious cocktails while we waited. When we sat, we were DROOLING at all the plates being brought by us. We wanted to try everything. Highly recommend getting the fish and the blood sausage tomal. It's been a few weeks but I am still thinking about it. If you're ever around, please go!

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    1 month ago

    The atmosphere, food and service far exceeded expectations. Who knew a gastronomic gem awaited us in Leeds, NY!

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    1 year ago

    One of the best restaurants I've been to in my life. Every dish was extraordinary. Perfect service.

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    3 years ago

    Outstanding food -- real Mexican, and lots o' masa! Yum! Lovely setting. A culinary gem.

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