The new Hudson Malone restaurant located in Westport, CT offers a cosmopolitan ambiance, with an extensive menu full of familiar American fare with a unique twist. It’s the perfect place for brunch, lunch, dinner, or even an indulgent cocktail or two.
The food is just one of the many attractions of the Hudson Malone brand that raises the standards for what hospitality means.
Doug Quinn, the owner of the two Hudson Malone restaurants, has been working in the restaurant business for 35 years.
He first started working in restaurants and bars at the age of 18, learning how to cook from some of the greatest chefs in the world including David Burke, and mastering the creation of unique cocktails with Dale DeGroff, both James Beard award winners.
Named after Quinn’s two sons, the Hudson Malone restaurants welcome each guest with the care one would expect to receive when stepping into Quinn’s home — an atmosphere that’s personal, warm, and engaging.
When Quinn walks into a restaurant a vision begins to evolve as he imagines its potential.
After several restaurants struggled to make the Fairfield County space a success, Quinn once again had a vision.
The new Hudson Malone outpost in Westport has been completely renovated.
With his hands-on approach, Quinn redesigned and restructured the majority of the restaurant space: “The centerpiece of our renovation was the moving of the bar from the middle of the space to a new area on the other side of the building to create an open, yet cozy and sexy environment. We added new windows and raised the roof to create a spectacular bar. We were even able to repurpose African hardwood from the original bar to be used to build a coffee station and a new bar top.”
One of the keys to creating comfort for guests both at the new bar and at tables throughout the restaurant was Quinn’s collaboration with John Celli Furniture Designs.
We’ve worked with them in the city and they bring a unique ability to combine comfort and flexibility,” Quinn said.
Quinn has proven to be among a handful of operators that have been able to duplicate success in Manhattan with a suburban eatery.
“The key is to have an understanding of why people go out and create the magic that makes each experience so memorable,” he said.
“While the food, environment, and music are all important factors, it’s all about the importance of hospitality and human engagement.
We are constantly asking how we can make the interactions between our team at Hudson Malone and our guests can create magic.
Our goal is from the moment our guests enter Hudson Malone they are wowed by the quality of hospitality, meaningful conversation, and personal relationships that are formed with our customers.
We know that success is about giving guests yet another reason to come back.”
It comes as no surprise that Quinn and his team have built a recipe for success to battle through the challenges of the pandemic.
Hudson Malone has invested in dividers and heaters to ensure human interaction and hospitable engagement that follows new social distance protocols.
To ensure the safety of all guests, a high-efficiency air filtration system has also been installed.
The Connecticut eatery with Quinn’s deft touch has taken the experience of comfortable extended season exterior dining to a new level with heaters, fireplace and even blankets upon request being integral to customer-focused service.
From his background of working in multiple restaurants, as well as sitting in the shoes of the guest, Quinn’s menu has been inspired by numerous personal and professional influencers.
Quinn continues to look to other noteworthy local places in New York for inspiration and then reinvents classic dishes with a more rustic, comforting Hudson Malone spin.
The menu, which features market to table ingredients, changes several times a week, helping to attract multiple visits from Hudson Malone regulars eager to try new dishes.
The classic menu is accompanied with daily specials including a chop of the day, a market fish, a market salad, a seasonal soup, and an assortment of raw bar dishes.
“There’s something for everyone whether it’s the grilled branzino, pepper-crusted New York steak au poivre, pappardelle bolognese, smoked turkey club panini, panko-crusted cod, or the classic Hudson Malone burger.”
Hudson Malone also understands the increased importance of a robust takeout and delivery menu.
“Our approach is for our guests to enjoy the same quality experience whether they are dining with us at the restaurant or from the comfort and safety of their own home or through multiple online ordering platforms,” the veteran restaurateur concluded.
Much like the New York City venue, the Westport location highlights an inspiring sense of community.
With a menu of impressive dishes, creative cocktails and outstanding service, Hudson Malone’s second unit will almost certainly expand with Quinn’s vision.
