Great little New York Times piece on chefs moving out of the city to open their dream restaurants.
An Upriver Current: City Chefs Head to the Hudson Valley, Lured by Fresh Ingredients
HUDSON, N.Y. — In 2011, the New York City restaurateurs Zak Pelaccio and Mark Firth bumped into each other at a friend’s house near here, two hours north and a world away from the city.
They had known each other for years, as pioneers of the Brooklyn restaurant scene: Mr. Firth as a co-founder of the smartly simple Diner in 1999, and Mr. Pelaccio as the opening chef in 2003 at Chickenbone Cafe, an innovative gastro pub in what a New York Times review called “the largely uncharted restaurant territory of South Williamsburg.”
Neither knew that the other had already decided to extract himself from urban life and open a restaurant in these rural reaches.