Boutique Hotel Planned Over Silver Spoon

Second floor to be converted into five rooms

By Michael Turton

Hussein Abdelhady, owner of the Silver Spoon in Cold Spring, plans to transform the second floor of the building that houses his Main Street restaurant into a five-room hotel.

The project, which will convert two existing apartments, is before the Planning Board. “I can begin construction the day I get my building permit,” said Abdelhady.

The floor above the Silver Spoon will become a boutique hotel. (Photo by M. Turton)

Jimmy, as he is known to anyone who walks by or drops into the Spoon, said he came up the idea about nine months ago while quietly sipping coffee at the restaurant. “I’m designing the hotel myself,” he explained, flashing a trademark grin. He said he looks for furnishings and accessories almost every day — everything from furniture and beds to tile, bathroom fixtures and draperies.

“The decor of each room will be unique,” he said. “And everything will be top-notch.” The rooms will each include a queen-size bed, so the maximum capacity will be 10 guests.

It hasn’t taken long for word about the hotel to get out, he said. “I’m already getting calls from people wanting to book a room.” He wouldn’t speculate when the renovation will get underway but said, “You will be surprised how quickly this project will get done.”

Abdelhady hasn’t set prices but said he plans to have weekend specials and meal plans. Much of that marketing will center on the talents of head chef Javier Fercano who specializes in seafood, steaks and a variety of artfully presented entrees. The hotel will have its own menu, which Fercano describes as “even more than top-notch.”

Head chef Javier Fercano (photo by M. Turton)

Room service will be available and hotel guests will be able to order from a separate wine list. And all bookings will include a full breakfast.

“I want our hotel guests to go out to other restaurants too,” Abdelhady said. “I want them to enjoy Main Street, the shops and everything Cold Spring has to offer.”

Judith Napenas, assistant manager at the 13-room Hudson House Inn on the riverfront, said she was happy to learn of Abdelhady’s plan, because “we don’t have that many rooms, and when we’re full it will help bring more business to the village.”

Abdelhady said that when the project is finished he plans to invite the entire community to a celebration that will include a special buffet and tours of the hotel. The only detail he hasn’t figured out, he said, is a name. Let the suggestions begin.

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