By ANN GIBBONS
Freeman staff

Most young people, dazzled by the lights of the Great White Way, head away from upstate to find their dreams. One young couple, however, did the opposite: They followed their dreams to Saugerties to run a restaurant in this small town of 4,955 residents.

Johnny and Karyn Pavich, new owners of the Dutch Ale House, don’t do things, either personally or professionally, by half measures.

“We quit our city jobs, moved 100 miles north, bought a business and a house, all at the same time,” said Johnny Pavich with a laugh.

“But, I’ve always wanted to live in a small town,” the Brooklyn native added, “so the energy and the excitement keep us going.”

Karyn Pavich, a Saugerties native, said the couple, married just a bit over a year, bought the restaurant from her brother, Rich Michaels, in September and are keeping the best of the restaurant’s traditions while infusing it with a new twist on standards.

“Everything is fresh, delicious, simple and imaginative,” Johnny Pavich said about the couple’s philosophy. He said chef Tom Muff has been creative in the kitchen, turning out without hesitation truffled parmesan frites, white bean hummus and lump crab cakes with chipotle remoulade.

And, presented for a tasting during the interview this week on the premises, they were fresh, delicious, simple and imaginative — and new to the menu.

Karyn Pavich said the restaurant is best-described, as she did on the menu, as a gastropub: A new type of eating place bridging the gap between booze joints and upscale restaurants. Everything is homemade on the premises and trans fat-free. And, she added, the chef loves to cook, and it shows in the food he creates.

“We have items on the menu to make everyone happy,” Johnny Pavich said. “Our customers leave feeling that they got good value for a good meal.” Continued...

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Even though they are transplants, both said the Saugerties community has been welcoming and supportive.

“The things we’ve done have been so well-received,” Johnny Pavich said. “Most of our customers have turned out to be our friends. And, even though we live just two blocks away, the restaurant feels like home.”

The couple is pleased that Horses in the Sun to town, bringing lots of visitors, but they also work hard to keep local people as their customers, revising their menu with them in mind.

“It’s the local people who have made this restaurant what it is,” Johnny Pavich said. Karyn Pavich said the menu, revised in stages, caters to the local palate, as well as for visitors to the area.

Karyn Pavich said the restaurant now offers more choices, such as chips, fries, cole slaw, salad or a cup of soup with an entree.

The couple has kept some longtime favorites, such as the garlic burger, and brought back “The Pilgrim,” which they described as Thanksgiving dinner with all the trimmings — turkey, dressing, cranberry sauce and more — in a sandwich and available all year.

The bar offers 15 craft beers on tap, along with 30 kinds of bottled beer. Every month, a special craft beer promotion is offered. Next month, Sierra Nevada, Long Trail and Brooklyn Beer, will be featured as a way to celebrate craft beers, Johnny Pavich said. He said in August the restaurant plans to feature only New York craft beers. The wine list is also being revised to offer more choices.

He added that the Sierra Nevada brewing company is celebrating its 30th anniversary this year by creating four special craft beers. The Dutch Ale House will be one of the few in the state to obtain all four beers.

As if that’s not enough, the couple plans to open their own micro-brewery in late summer. Johnny Pavich, along with his father, Vlado, are doing the renovations to a spacious, well-lit back room off the separate dining room.

There are lunch specials every day and on the weekends the restaurant offers steak and fish dinner specials. There is a $5 children’s menu available in a family-friendly environment. Continued...

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The restaurant hosts pool and dart league nights, as well as Karoke every Wednesday, and business lunches. The couple also offers catering for special events, such as bridal and baby showers.

On certain Friday nights, there is entertainment. This Friday, Julie Carbalis and Todd Kroeneck, folk/rock musicians, will perform at 7 p.m.

An art exhibit, with works for sale this month by Thomas Legnon, Jean Haines and Marko Shuhan, hangs in the separate, adjoining room.

The restaurant, at 253 Main St., Saugerties, is open seven days for lunch and dinner, from 11:30 a.m. until 9:30 p.m. The bar never closes before 11 p.m.

For more information. go online to www.dutchalehouse. com or call (845) 247-2337.

Panzanella Salad

1 head of Romaine lettuce hearts, grilled, cut in half length-wise

1/2 cup of grape or cherry tomatoes, cut in half

1/2 cup of pitted Kalamata olives, whole

1/2 cup Feta cheese Continued...

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1/2 cup cucumber, cut in half length-wise, then cross-wise into about 1/8-inch half moons

1/2 cup red onion, cut in tiny strips (julienned)

1/4 cup grated Parmesan cheese

1/4 cup Italian parsley (not the curly kind), chopped

2 cups of day-old baguette, cut into 1/4 inch croutons

1 tablespoon of Harrisa (recipe follows)

2 tablespoons of sherry vinegar

3 tablespoons of extra virgin olive oil

Kosher salt, to taste

Turn grill or griddle on high. Brush both halves of romaine with 1 tablespoon of olive oil and sprinkle with salt. Char the romaine on the grill for about 1 minute. Set aside onto serving platter.

Combine the rest of the ingredients into large mixing bowl and toss until everything is coated. Let stand for about 5 minutes to let flavors marry. Pour ingredients over romaine and serve.

Makes 4 servings.

Harrisa

1/2 cup Caraway seed, ground

1/2 cup Coriander seed, ground

1 cup Cumin seed, ground

1 1/2 cup Chile Sambal (can be found in Asian section of most grocery stores)

1 cup of garlic, peeled

1/2 cup extra virgin olive oil

Combine first three ingredients in small frying pan and toast on low flame, stirring, until aroma is released. About 5 minutes.

In food processor, add toasted spices and the rest of the ingredients and blend until a smooth paste is formed. Season with Kosher salt to taste.

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