![]() That mentality has been paramount since 1925 when his grandfather, John Foglia Sr., bought the Revolutionary War-era building in the heart of rich vineyard fields. You’ve got to have great food, but on the flip side, the best food in the world will not compensate for horrible service,” Foglia said. ![]() “I think a dining experience is a composite-food, service and that intangible … which is that 5 or 10 percent: How did you feel in that place? Were you comfortable? Was it clean? Did you feel welcomed? “We have a lot of dining options in the Hudson Valley, so we try to make sure everything is the very best for our customers,” said the third-generation owner. While Foglia has been trying in recent years to tone down the formality of the Ship, as it is known, he said he will never compromise on its tradition of excellence. Silverware glitters and pressed linens inspire, while a blast of warmth radiates from the restaurant’s two fireplaces.Īll of the above has played into the success of the Ship Lantern Inn, described in many online reviews as “old-school” fine-dining. ![]() They recite specials and tend to little things like refilling water glasses, making sure the cocktail glasses are chilled just right and rolling out the retro dessert cart. With a hint of the formality and pageantry of yesteryear, seasoned waiters in crisp tuxedos dote on diners. ![]() Foglia does his best to make sure that plays out Tuesday through Sunday during regular operations at the 80-year-old restaurant. ![]()
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