Isola Wine Bar Brings Taste Of European Coasts And Islands To Kinderhook
It's a place to slow down and enjoy coastal and island-inspired wine and tapas, crafted with local Hudson Valley ingredients.
Isola Wine Bar, with its warm lighting and earthy tiles, offers a place to slow down and savor a glass of wine. A Cotes du Rhone delivers notes of ripe fruit and spice, while Niellucciu transports the drinker to the Mediterranean coast, its herbal tones echoing the terroir of Corsica. Owner and seasoned sommelier Hillary Zio opened Isola on October 10, bringing wine and tapas to downtown Kinderhook.
The name Isola, meaning “island” in Italian, hints at the restaurant’s commitment to showcasing wines from the islands and coastal regions of Europe—places often overlooked in the wine world but brimming with character. Zio, with two decades of experience in the wine industry, including extensive European travel as a wine writer and certified sommelier, sought to bring these hidden gems to the table. “If I love something like Brocca, maybe others will too, and they don’t have to pay Burgundy prices to get the same type of tannins and acidity level,” Zio explains. The result is a carefully curated, rotating collection of wines that reflect the distinct minerality of these coastal regions, where the land and sea meet in a delicate balance of flavors.
The focus on low-intervention wines — made with organic growing practices and without the use of chemicals or excessive additives — further emphasizes the natural qualities of the wine. “Low intervention means letting the wine do its thing,” Zio says. “It’s about getting out of the way and allowing the grapes and their environment to speak.” This ethos is reflected in every glass served at Isola, where wines from ethical, small-scale producers take center stage, offering both newcomers and connoisseurs an authentic taste of Europe’s lesser-known wine regions.
The space itself, a lovingly restored, historic c.1757 building on Hudson Street, echoes the old-world trattorias of Italy. Zio’s ex-husband, designer Anthony D’Argenzio of Zio and Sons and This Old Hudson has combined vintage elements with modern touches to create an elegant, cozy setting. Exposed beams and Moroccan tiles designed by Zio and Sons give the space a timeless feel, while the soft glow of D’Argenzio’s own lighting and furniture add a personal touch. The restaurant’s decor invites diners to feel as though they’ve stepped into a European getaway, whether they’re seated at the bar or tucked into a corner with a glass of wine in hand. “I wanted to make everyone who walks in look around and say, ‘Oh, honey, this reminds me of our Sardinian honeymoon,’” Zio says.
Complementing the wine selection is a thoughtfully crafted culinary menu by chef Fernando Castro, formerly of The Maker Hotel in Hudson. His tapas-style dishes are inspired by the coastal regions of Europe, focusing on simple, authentic flavors while highlighting local ingredients whenever possible. Standout dishes include brussels sprouts and pomegranates over coconut yogurt and chile ($17) — a fresh, tangy, vegan option that pairs wonderfully with a crisp white wine like a Vermentino from Sardinia. The tuna tartare with lemon and peppercorns over seeded crackers ($23) is another favorite, its delicate flavors enhanced by a crisp and citrusy glass of Muscadet. For something heartier, the lamb Merguez with apricots over couscous ($24) offers a rich, spiced flavor that pairs beautifully with the earthy, tannic structure and rich fruitiness of a Baga. Each dish is thoughtfully prepared, reflecting the culinary traditions of Europe’s islands and coasts while utilizing the best of what the Hudson Valley has to offer.
Many of the ingredients are sourced from nearby farms and purveyors. The Bartlett House provides the bread, The Meat Hook in Hudson supplies the meats, and New York State fish comes from Go Fish on Long Island. This commitment to sourcing locally not only supports the community but ensures the food at Isola is fresh, seasonal, and high-quality.
One of the defining aspects of Isola is its unpretentious approach to wine. Zio has worked to create an environment where wine lovers of all levels can feel comfortable and welcome. “Wine is just fermented grape juice. Let’s all take a back seat and drink what we like,” she says. This philosophy is evident in the atmosphere at Isola, where guests are encouraged to explore, discover new wines, and share their experiences without the fear of judgment. With 10 rotating wines by glass and another 10 by bottle, there’s always something new to try, and Zio is happy to guide guests toward a wine that enhances their meal.
Zio, who has long been passionate about sustainability, has ensured Isola operates as a plastic-free establishment, opting for glass and recyclable materials in place of harmful plastics. Even the to-go containers are made from biodegradable paper products. “I know how detrimental plastic is to the environment and the ocean, which means a lot when you have a wine bar that works with wineries on the coast,” Zio says. “By supporting sustainable wineries and using earth-friendly materials, we’re doing our part to reduce our carbon footprint.”
The Hudson Valley, with its growing wine scene and vibrant community of foodies, is the perfect place for Isola to thrive. As Zio has discovered over the years, the people here are eager to try new things and connect over shared experiences. “This is a place where people want something different. They don’t want the same old wines they see everywhere,” she says. And at Isola, they’ll discover a new world of coastal and island wines, thoughtfully paired with delicious, European-inspired food, in a space that feels both timeless and fresh.
