Hours
| Sunday | 4–8:30 PM |
| Monday | Closed |
| Tuesday | Closed |
| Wednesday | 5–9 PM |
| Thursday | 5–9 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
Address and Contact Information
Address: 395 NY-212, Saugerties, NY 12477
Phone: (845) 217-5196
Website: https://www.maestristeakhouse.com/
Menu Photos
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Reviews
Amani Stevenson
I had a great time here for the first time, recommended by my teacher at work. I took my girl here for her birthday. It was very intimate and set up nicely. It looks like you’re entering a house, the mood is nice, our waiter was amazing and funny, very on point with our drink recommendations. We dressed nice which seemed perfect for the occasion and I placed a reservation to be sure that we’d have a spot when we got there. Needless to say, it was an amazing time and vibe. Not too pricey either, right within my budget.
… moreEva Rothe
My boyfriend and I booked for a 6 pm reservation on Valentine’s Day. We only picked this restaurant because my cousin bought us a gift certificate for $250.00 on August 9, 2025. The restaurant was brand new open when he purchased the gift certificate. At the time of the purchase, they didn’t have proper gift certificate slips to provide and hand out. So the waiter (who the owner is claiming they fired) checked out my cousin for a $200.00 gift card and wrote $250.00 on the certificate and said 50 extra because of the unprofessional use of a blank printed paper. It was filled out with a date, name of restaurant, and a full signature of the authorized waiter. Well it is now February 14th 2026 and we decided “Let’s finally use your gift certificate!” We rarely go out and splurge on ourselves. The atmosphere of the restaurant was beautiful, nothing bad to say at all. Our waiter was absolutely incredible, the sweetest. Gio, was his name I believe. He was an absolute sweetheart. Dinner was exceptional and delicious. Once we got our bill, we gave our gift certificate and receipt that was gifted along the certificate. Soon then I would assume was the owner or manager an elderly woman came and pretty much said we cannot except this receipt or the gift card and the receipt do not match up in price and we fired the waiter that checked you out. And then proceeds to say that he could have very much pocketed that money. I was just stunned and didn’t even know what to say. We kindly explained the situation and even offered to call my cousin (the original purchaser). So we call and they are very confused why it wouldn’t be legitimate only because of the date, SIGNATURE, everything. I mean this restaurant just opened so it’s not like an old restaurant making up a paper fake gift certificate!! My cousin says well “Gabe” was there at the time that I bought it and can confirm. So I said does a Gabe work here and can he speak with us to just confirm?! She immediately now has a cold, belittling attitude with us saying “NO, no he cannot come out he is in the kitchen”. So at this point my boyfriend and I are extremely confused and very frustrated as our bill was $172.89 and we specifically came here for this. The only thing I can think of, is getting Gabe to just confirm remembering my cousin here when you first opened? She couldn’t do it. So then she starts to accuse us of forging the whole thing! Respectfully we decided to come to your restaurant and you accuse us of forging 200$ of hard earned money someone spent at your restaurant the first week of your opening! After all this, she eventually bluntly said we will take 200.00 of the gift card. Which we were totally okay with especially because the original receipt was only for 200.00 so we understood! We were very understanding about all of it of course but this woman was just very unprofessional and completely off putting. I don’t care how good the food is. Just was not handled with grace at all. Although our waiter was so sorry after this all happened… This town has better restaurants we will be spending that amount of money.
… moreCherelyn Volpert
Service was wonderful – our server/waitress, Rebecca, is a true professional – friendly/funny and always checking in. We were very excited to try this restaurant as the menu looks amazing! Rye Manhattan was excellent! Started with seafood cocktails and they were great. Crab meat and shrimp were perfect but lobster a little overcooked. The sauce served with the rack of lamb is delicious and the lamb was perfectly cooked (med rare). The lamb meat was good but lacked a bit of flavor/seasoning. Same for the potatoes and green beans. LOVED that the entrees came with sides though. BEST espresso martini!!! The banana foster cheesecake was good. Of note – the cheesecake is Italian style (not NY). We wished that there was more banana with the dessert.
… morePhillip Ferland
The Wait staff were attentive, friendly, and helpful. Drinks were well made and tasty. The food is where things start to get weird. The fried calamari was good but the French onion soup was too salty and took too much away from the flavor of the soup. The Nona Sunday special was decent but again too salty. The lobster tail stuff with crab: the lobster was way overcooked and rubbery. The crab filling was decent though, but would have been better with a properly cooked lobster, especially for 65$. Will go back again to try again and see how other plates are, but was a little let down by the quality of the food handling.
… moreMary Leahy
We had the best time here. We sat at the bar for appetizers and a few glasses of wine. There’s no shortage of wine choices even though Gabe the owner is known throughout the region for his amazing espresso martini (we went out too late to start with those). The bruschetta was the best I’ve ever had – could’ve been a meal in itself with prosciutto and melted mozz. The meatballs are real solid delicious meatballs topped with fresh creamy ricotta. A bar neighbor had the seafood martini and just from the looks of it I know what I’m getting next time. Gabe, the owner and bartender, is a hustler and clearly does a ton of work in the background when he’s not behind the bar to make sure the place serves only the best prepared dishes. The town is lucky to have such a sterling place to go for delicious food and happy, easygoing atmosphere. A special shoutout to Scott who wasn’t our waiter but added to the fun atmosphere when he was behind the bar.
… moreJames / Laura Ferraro
First time eating at Maestris tonight was absolutely amazing. The food was delicious but a little pricey.. Couldn’t make up our mind on what to have everything looked good 🙂 But, Thanks to our server Heather she was wonderful and very helpful..
… moreEric Mazariego
Great service and food.
Gio was awesome and never disappointed.
Lobster bisque was none the less perfect, then topped it off with delmonico 24oz steak and ate half and had to bring the rest home. Great portions great service delicious food worth the price! Wife enjoyed her filet also!
… moreGio was awesome and never disappointed.
Lobster bisque was none the less perfect, then topped it off with delmonico 24oz steak and ate half and had to bring the rest home. Great portions great service delicious food worth the price! Wife enjoyed her filet also!
E. C.
My family had a wonderful time here. Everyone who served us was very kind and helpful. The portions were gigantic, and everything tasted great. Unfortunately the carrots were undercooked, but besides that, everything was perfect. I will be back, hopefully with room for dessert and a cocktail as well!
… moreAl Romao
Excellent meal from
Start to finish and the service was wonderful. This was literally the best French onion soup I’ve ever had.
… moreStart to finish and the service was wonderful. This was literally the best French onion soup I’ve ever had.
Robert Handel
We enjoyed a very nice meal at Maestri’s last night. When we arrived around 6:30 on a Tuesday we were shocked to see that the place was absolutely packed. All the same, we managed to snag a table for two without reservations.
Dinner came with a bread basket that included both focaccia and a boule style bread, all drizzled in garlic oil. Additionally they brought out a plate with a few slices of mortadella and salami along with the bread, which was a really nice touch, and unexpected. I’m not sure if this is standard or something they were doing to keep diners satiated while waiting for food on a busy night, but regardless it was a classy move and good hospitality. (I hope it’s standard, btw!)
We came largely for the Tuesday $1 raw bar oyster and clam special and unfortunately they were out of oysters when we arrived, so we got clams instead and were very happy with them. These days most places serve tiny littleneck clams on the half shell, but Maestri’s offers nice plump middleneck clams, which I was very happy to see. The raw bar was understandably overwhelmed, so we weren’t surprised or upset that it took a while to get the clams (especially for the price) but I will note that the shucking was a little sloppy. About half of them weren’t separated on the bottom shell and we got more than a few shell fragments hidden in the meat. Again, they just opened, were packed and I’m assuming these kinks will be worked out.
We also had the calamari, which was excellent. It’s prepared simply (the way it should be) and the execution was perfect. Very light breading, crisp and not oily, and super tender. I’m not keen on the current hot honey fad, but it worked very well in their application alongside pickled banana peppers. I can’t wait to get this again.
The arugula, pear, and gorgonzola salad was the weakest dish we had. It was dressed in a garlic oil, and personally I think the garlic distracted from the other flavors, and I couldn’t taste any of the barolo vinegar that was supposed to be in the vinaigrette. It really needed a little acidity to make the flavors pop. Again, hopefully just a small oversight.
The chicken caprese was very good, but if I’m being honest I think it’s silly to not just call it chicken parmigiana. The portion was large, presentation very nice, but a little weird to serve it with mashed potatoes.
We’re happy and excited to have Maestri’s in town and look forward to many return visits. We were expecting some opening week hiccups and we weren’t wrong, but throughout it all the staff handled it all with grace and hospitality, which I think shows the real underpinnings of the operation.
… moreDinner came with a bread basket that included both focaccia and a boule style bread, all drizzled in garlic oil. Additionally they brought out a plate with a few slices of mortadella and salami along with the bread, which was a really nice touch, and unexpected. I’m not sure if this is standard or something they were doing to keep diners satiated while waiting for food on a busy night, but regardless it was a classy move and good hospitality. (I hope it’s standard, btw!)
We came largely for the Tuesday $1 raw bar oyster and clam special and unfortunately they were out of oysters when we arrived, so we got clams instead and were very happy with them. These days most places serve tiny littleneck clams on the half shell, but Maestri’s offers nice plump middleneck clams, which I was very happy to see. The raw bar was understandably overwhelmed, so we weren’t surprised or upset that it took a while to get the clams (especially for the price) but I will note that the shucking was a little sloppy. About half of them weren’t separated on the bottom shell and we got more than a few shell fragments hidden in the meat. Again, they just opened, were packed and I’m assuming these kinks will be worked out.
We also had the calamari, which was excellent. It’s prepared simply (the way it should be) and the execution was perfect. Very light breading, crisp and not oily, and super tender. I’m not keen on the current hot honey fad, but it worked very well in their application alongside pickled banana peppers. I can’t wait to get this again.
The arugula, pear, and gorgonzola salad was the weakest dish we had. It was dressed in a garlic oil, and personally I think the garlic distracted from the other flavors, and I couldn’t taste any of the barolo vinegar that was supposed to be in the vinaigrette. It really needed a little acidity to make the flavors pop. Again, hopefully just a small oversight.
The chicken caprese was very good, but if I’m being honest I think it’s silly to not just call it chicken parmigiana. The portion was large, presentation very nice, but a little weird to serve it with mashed potatoes.
We’re happy and excited to have Maestri’s in town and look forward to many return visits. We were expecting some opening week hiccups and we weren’t wrong, but throughout it all the staff handled it all with grace and hospitality, which I think shows the real underpinnings of the operation.