While we were in Hudson, we visited the Wunderbar Bistro for dinner. On the entrance, the upper part of the building is faced with orange-red wood siding, which matched the orange-red bricks below, and the dark blue wood framing matches the round, dark blue sign above. Inside, the entrance is long and narrow with tables on the right and a long bar on the left. There are also narrow vertical copper supports and copper air ducts across the ceiling. One wall had horizontal wood siding of different woods, and the tables were of wood with curved wood back chairs.
My husband ordered the Penne Carbonara with chicken and I had the white Mac and Cheese with shrimp. Both were good, but I have a standing complaint about serving shrimp with tails on. There is no easy way to get the shrimp off the tail without using one’s hands, which is messy. Using a knife just creates a broken shrimp shell in the dish, which can be accidently eaten. Some tail shell might be edible, but they’re not likeable. The shell may add flavor to a stock, but the shrimp has plenty of flavor on its own. Besides, large shrimp most often need to be deveined, as who wants to eat the shrimp’s intestinal grit? I know it has to do with aesthetics and purchasing shrimp with the tail on is cheaper, but I think it is cheapness on the part of the buyer and laziness on the part of the chef. So, I got my hands dirty, as I usually have to do, but once the shrimps were sans tail, and added to the pasta, it was delicious. However, the servings were so generous, that we could only eat half, and took the rest back to our fridge for the morrow’s lunch.