I had yet to experience the joy of reviewing a pizzeria in the Hudson Valley, despite its vast selection of pizza joints. This seemed like an oversight on my part, so I set out to find the three best pizza places on the east side of the Hudson River. To keep things manageable (trust me, there’s a lot of good pizza here), I decided to focus on one side of the valley for this roundup. Don’t worry though, I’ll cover the west side in a future roundup.
First up is Hudson & Packard in Poughkeepsie. If you’ve ever wished that graduates from Hyde Park’s Culinary Institute of America would stick around in the Hudson Valley and make amazing pizza with their newfound culinary skills, then this place is for you. They specialize in Detroit-style pizza, a unique square pie. The chef-owner, Charlie Webb, graduated at the top of his class from the CIA in 2019 after serving in the U.S. Army for eight years. While dining at Hudson & Packard, you can watch Webb run his open kitchen with military precision. After graduating, Webb had plans to open a Detroit pizzeria, but he fell in love with the Hudson Valley and decided to set up shop in Poughkeepsie. The name Hudson & Packard comes from two former Detroit automobile companies, and the tables are made from refurbished Packard auto plant wood. Since opening in October 2020, Webb’s pizzas have already ranked in the top three in the world for the pan pizza division at the International Pizza Expo. Before I dive into the pizza, I must mention the chicken wings from their non-pizza menu. The lemon pepper wings, in particular, are brined to perfection and have a delightful fizzy citrus flavor that will leave you impressed. Now, onto the pizza. It truly lives up to its reputation as world-class. Hudson & Packard specializes in Detroit pizza, a Sicilian-style square pie that originated in 1946 and was traditionally baked in blue steel pans used in the automotive trade. The key to an authentic Detroit pizza is Wisconsin brick cheese, which is pressed against the pan’s steel edges to create the signature melted cheese that oozes deliciously onto the pan. The PYT (Pretty Young Thing) pie at Hudson & Packard is a prime example of this culinary magic. It boasts perfectly “burnt” edges and a juicy interior with umami-rich heirloom tomato relish, aged balsamic, and sublime pesto. I recently had the pleasure of chatting with Webb, who mentioned that he’s looking for larger premises but intends to continue serving the Hudson Valley from Poughkeepsie.
Next on the list is Pizzeria Posto in Rhinebeck, a charming spot in a ritzy town. Despite its competition, Pizzeria Posto manages to attract a high-end clientele due to its culinary excellence. During my visit, I took the waitress’ recommendation and ordered the Mama Mia pizza, which is unique in that it’s tomato-less. Topped with smoked mozzarella, wood-roasted onions, and fennel sausage, this pie is a true delight. The crust is a work of art, arriving at your table with a perfect blend of bubbles, caramelization, and blackening. It has a satisfying crunch and a subtle tanginess that can only come from a well-fermented sourdough. The wood-roasted onions, cooked daily in the pizza oven, add a delightful sweetness that perfectly complements the smoky mozzarella and the gentle aniseed notes from the fennel sausage. The wood-fired oven at Pizzeria Posto comes all the way from Modena, Italy, adding an authentic touch to their modified Neapolitan-style pizza. Pair your pie with a glass of Cavicchioli Robanera Lambrusco for a truly memorable experience. The earthy Lambrusco’s bubbles and acidity make it the perfect accompaniment to a pizza feast. Patrick Amadeo, the chef-owner of Pizzeria Posto, has been perfecting his craft in the Hudson Valley for over 40 years. He still dreams about dough and believes in creating a crisper, less soupy pie, which he refers to as “modified Neapolitan.” However, I have a different word for it—dreamy!
Lastly, I want to mention Lucoli in Red Hook, a pizzeria with some serious oven-building credentials. Nobile Attie, known as a “master oven-builder,” boasts an impressive portfolio of over 600 American ovens, which have been used by acclaimed chefs like Bobby Flay, Todd English, and Jonathan Waxman. The gallery page on Attie’s website is a pizza lover’s dream, featuring videos of arcing flames and whirling dough. Born in Syria but raised in Italy, Attie has brought his expertise to the Hudson Valley. Lucoli offers a unique pizza experience thanks to their state-of-the-art ovens. While I haven’t had the chance to visit Lucoli yet, I’m confident that their pizzas are nothing short of remarkable.
In conclusion, the Hudson Valley is a treasure trove of excellent pizzerias, and these three places certainly stand out. Hudson & Packard in Poughkeepsie brings the flavors of Detroit-style pizza to the region, while Pizzeria Posto in Rhinebeck offers a tomato-less masterpiece that will leave you craving more. And if you’re in Red Hook, don’t miss the opportunity to indulge in the pizza magic at Lucoli. Each of these establishments brings a unique twist to the art of pizza-making, making them must-visit destinations for any pizza enthusiast.
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