How ‘Apropos’: Peter Kelly now helms Abbey Inn restaurant 

In a coup for the Abbey Inn & Spa in Peekskill, veteran Hudson Valley chef Peter X. Kelly has become the culinary director of the Abbey’s Apropos Restaurant and catering operations.  

Kelly, whose restaurants include X2O on the Hudson in Yonkers and Restaurant X in Congers, is best known for his interpretation of contemporary American cuisine, which has earned him accolades on national television and in the hospitality sector. On his watch, Apropos will undergo a dining room revitalization, an expanded wine selection and an elevated menu presenting local ingredients that are prepared with European techniques and Asian embellishments. 

“For more than 40 years, Peter has delivered extraordinary culinary experiences to diners in the Hudson Valley,” said Martin Ginsburg, president of GDC, whose properties include the Abbey. “We are thrilled to bring Peter’s spirit of dining adventure and excitement to the Abbey Inn & Spa. Peter’s menu offers the vibrancy of the season while respecting the classics we love.” 

Kelly will also assume full control of the Abbey’s catering operations, including banquets. Wedding events in the 2,183-square-foot Highlands Ballroom, set in the former church of the Convent of St. Mary, can accommodate up to 120 people.  

“I am excited to work with the Abbey Inn and Apropos to create a premiere dining destination,” Kelly said. “Apropos’ setting high above the Hudson offers the perfect setting for extraordinary dining.”  

Apropos’ new dinner menu offers small plates, large plates and sides. Small plates include warm shrimp salad with avocado, Champagne and truffles; fresh pappardelle ai quattro formaggi with rappini (broccoli rabe) and San Marzano tomatoes; and tuna carpaccio with Hudson Valley foie gras and pickled shallots. 

Large plates include filet of black bass poché, zucchini galette and brown butter spinach; Hudson Valley duckling with green peppercorns and hakurei turnips; and Murray’s chicken with savory bread pudding, agrodolce (a sweet-sour condiment) and haricots verts. 

Kelly is the founder of Xaviars Restaurant Group, which has included Xaviars at Garrison, Xaviar’s at Piermont, The Freelance Cafe and Wine Bar, Restaurant X & The Bully Boy Bar, and X2O Xaviars on the Hudson. The restaurants’ accolades include The New York Times highest rating (Extraordinary), The Mobil Travel Guide Four Star Award, The Dirona Award, Restaurant News Dining Hall of Fame, Wine Spectator’s “Best of Award of Excellence,” Zagat’s Survey (29 out of 30) and New York State Restaurateur of The Year 1998. 

For more, visit https://www.theabbeyinn.com/ and https://www.xaviars.com/.