Eden Hospitality

The story

Crafted with passion, served with love

Wood Fire, Seasons, and the Best of New York State

On East Genesee Street in downtown Syracuse, Eden Hospitality has built its identity around a single, uncompromising idea: cook everything over wood fire, and source everything from the people who grow, raise, and forage it best across New York State. The result is an upscale-casual American dining experience that feels both rooted and alive.

The Team Behind It

Executive Chef and Partner Rich Strub leads the kitchen alongside partners Adam Anderson and Eve DeRosa. Together, they've shaped Eden into something more than a restaurant — a platform for the food producers, farmers, brewers, distillers, and foragers of Central New York. That commitment to the region earned Eden a Wine Spectator Award of Excellence in 2022, a recognition that reflects not just the depth of the wine program but the seriousness with which the team approaches every element on the table.

A Menu That Moves With the Seasons

There is no static menu at Eden. The kitchen's offerings change daily as the seasons shift, which means the asparagus salad with poached egg and prosciutto that appeared in late spring gives way to whatever the farms and foragers bring next. Blog posts from the kitchen — home-made cavatelli, saison-braised mustard greens, blazer potatoes from Common Thread Farm — give a clear sense of the produce-forward, technique-driven American cuisine that defines the place. Sourcing is done locally or through sustainable farms wherever possible, and the wood fire running through every dish adds a consistency of character that no other heat source can replicate.

Beyond the Dining Room

Eden's wood-fire expertise travels. The catering operation brings the same farm-to-table approach to private events and special occasions anywhere, making the restaurant's philosophy portable without diluting it. Gift cards and a Supper Club offering round out the experience for regulars who want to stay close to what Eden does.