The historic Peekskill train station was built in the 1870s. From the late `90s to the end of the aughts, the beloved PJ Kelly’s Pub and Restaurant occupied the space. They closed in 2011, and the building remained empty for almost a decade. Now, partners Louie Lanza, Chippy Manzer, and John Sharp have given it a chance at life as another restaurant. It’s called The Central, named after the old company that used to serve it before the MTA came along, the New York Central Railroad System. The spot opened in November 2021.
Sharp, co-owner of Birdsall House and Gleason’s, has always recognized the importance of the building. “It’s the first place anyone sees when they get off the train,” he says. “It’s kind of a no-brainer to have a restaurant for people to enjoy as they start their journey into Peekskill.”
As one of the oldest functional buildings in Peekskill, the place definitely needed some work. A pipe had burst, so there was flooding damage. The place was essentially gutted. Most things inside are brand new, but vintage touches abound.
“We have the original chandeliers,” he says. “And we were able to save the bar from Kelly’s. We put a lot of effort to put things in that look like they could have been there forever.”
Currently, the Central is focused on serving breakfast and lunch. Flavors are American with a Mediterranean twist. “We take inspiration from all Mediterranean countries, from Israel to Spain,” Sharp says. There’s plenty of coffee for commuters who need their caffeine fix, with lattes, cappuccinos, and macchiatos made with Peekskill Coffee. A wide selection of pastries is available, with sweet and savory scones ($3.50), biscuits served with honey butter ($3.75), and a quiche with bacon, caramelized onions, and manchego cheese ($4.50). There’s also a variety of sandwiches available. For a classic breakfast, there’s the bacon, egg, and cheese on a kaiser roll ($6.00). The Spanish brie press comes with jamón, honeycrisp apple, and hot honey dijon ($16.00). Another option is the veggie press, with hazelnut pesto, eggplant, bell peppers, and feta ($12.00). A liquor license is in the works, so The Central can offer drinks as well.
“I check for updates on that every day,” Sharp says. “I’m not opposed to opening the bar in the early morning for people that work night shifts.”
Along with the bar, The Central plans on offering full dinner service. Sharp purchased a large rotisserie, so roasted chicken will be a menu staple. The Central’s hours will change drastically once the restaurant is in full swing. The eventual goal is to be open 19 hours a day. The Central aims to be there with coffee for commuters early in the morning and with a full meal for them to take home at night. In the meantime, customers can come and harken back to a time when trains were grand.
“You can’t avoid local history here,” Sharp says. “The structure itself is history.”