The art of Japanese yakitori hasn’t quite caught in the Hudson Valley, except on select nights at Backbar, when Zak Pelaccio fires up his steel-and-brick charcoal grill. The menu includes the traditional variety of chicken (breast, thigh, filet, heart, oyster, and oh-so-crispy skin), as well as a variety of other dishes, like raw oysters with Szechuan mignonette or grilled foie gras, and an excellent selection of sake.
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