Kate Konopka

Kate Konopka

Donation Dining Days

Published in Events

Donating 10% of sales April 14th 

Feel good knowing that a portion of your food and beverage purchases at Reds will be donated to a local organization on the second Wednesday of the month now thru the fall. Our way of giving thanks, by giving back for the outpouring of community support we received over the last year. Reservations suggested for dining inside. Easy online ordering available for Dining To Go!

April 14TH - Greene YMCA (Coxsackie Branch)

Many people think of Health and Wellness when they hear the Y mentioned, and they do change lives by getting our neighbors healthy and active again, all while never turning anyone away because of inability to pay. However, the Y is so much more! They supply families with baskets of all the fixings for Thanksgiving (Turkey included) with their annual Basket Brigade. They provide students and families in need with a stocked backpack of school supplies and gift cards to use for school shopping through their Running Start Program. Since the pandemic began, they have distributed 100,000 lbs. of food out of the Greene County branch of the YMCA. And this is just a small sampling of programs that the Greene County YMCA is doing despite their shutdown due to COVID!

The Greene County YMCA will officially be reopening in early April. They have found ways to serve the community during their shutdown and will continue to expand that service to the community once they reopen, despite the challenges they continue to face. They simply cannot do it without your generosity. By supporting this event you are helping put food on the table and clothes on the back of someone in need. You are helping someone fight obesity, chronic illness and giving a much needed social experience to a senior. We hope you’ll join us on April 14th knowing that 10% of your dining purchase will be donated to the continuation of these community outreach programs at our beloved local YMCA.


Prior Donation Dining Events

March 10th - St. Mary's Church Repairs & Renovation Fund

Our first in this series of Donation Dining events was a huge success! Thank you to all who joined us for inside dining and placed orders to go. Besides raising some money for a wonderful cause, it was also heartwarming to see the outpouring of familiar faces from the community (and beyond!), and the joy and fellowship they experienced dining with others at Reds that night knowing that a portion of the proceeds would support this beautiful church. 


Chef's Daily Menu Event Specials

Published in Events


Test Kitchen Tuesdays

Each Tuesday morning Chef Joe Konopka releases a unique entree special for just that day at a value price of under $20. Details are only released on our Facebook page so be sure to follow us there for the inside track on this limited availability menu item each week.


Hump Day Burger Bash is back

Wednesdays now feature an updated menu of gourmet burgers to get you over that mid-week hump. 

LOUISIANA SWAMP BURGER ~ grilled beef burger seasoned with old bay, topped with carmelized onions, roasted tomatoes, and pepper jack cheese, then topped with a whole steamed crawfish and lots of homemade remoulade.

ROASTED GARLIC SHRIMP BURGER ~ pan fried ground shrimp burger on a toasted brioche roll with homemade tartar sauce, sweet pickles, lettuce and tomato.

EAST MEETS WEST BURGER ~ our all natural Kobe beef burger topped with pepper bacon and cheddar cheese served on a brioche roll with sweet garlic teriyaki sauce and baby bok choy.

DOUBLE TURKEY BURGER ~ our moist turkey burger grilled and topped with turkey bacon and American cheese on a brioche roll with cranberry mayo, sliced avocado and arcadian greens.

PIGS ON A WING BURGER ~ beef burger topped with pepper bacon, pulled pork, and melted cheddar on a bacon jam slathered brioche bun.

SURF & TURF BURGER ~ served on a toasted kaiser roll topped with 3 crispy chili garlic dynamite shrimp, smoked blue cheese, avocado and a single fried onion ring.

BEYOND MEAT BURGER ~ an amazing plant based burger with the taste, texture and look of fresh ground beef. Grilled and topped with smoked blue cheese, oven roasted tomatoes and fresh baby spinach with roasted garlic aioli on a brioche bun.

TRADITIONAL ANGUS BURGER ~ with lettuce, tomato and onion.


Raw Oysters, Clams & Prosecco Specials

$1 Raw Oysters served with our mignonette, cocktail sauce, horseradish, and lemon.

$1 Raw Littleneck Clams served with cocktail sauce and lemon.

$20 Prosecco & select wines by the bottle.

Friday April 16th

Fish Fry Boat Opens!

Beginning Friday April 16th, the Fish Fry Boat will be open for limited hours ... FRIDAY, SATURDAY, AND SUNDAYS 11AM-7PM.

Days and hours will be expanded in the coming weeks. Click here for the boat menu.  Order at the Boat window (cash only), or order ahead using our easy online ordering site. 



STeaks & $5 Brews

Saturdays are better when you pair one of our specially priced $5 Craft Brews with a great steak! Featuring craft brews from Chatham Brewing, Thin Man Brewery, Rare Form Brewing, Jack’s Abbey, and Brewery Ommegang.

Reds isn’t just about seafood…we know great steaks too! Our Copper Creek Premium Angus Prime  Rib, NY Sirloin Strip Steak, Filet Mignon, and our Stuffed Flat Iron Steak will satisfy even the most discriminating steak lover’s taste.


It's the Courage to Continue that Counts

Published in Our Blog

When my son Zach submitted his scholarship essay to the Greene County Historical Society on the History of Reds this past December we had no idea that the more specific theme of his essay would carry such an eerie ring to it just a few short months later. He begins the essay with this quote:  "Success is not final; failure is not fatal: It is the courage to continue that counts.¨ (Winston Churchill). He credits the "couragous entreprenuerial spirit that embodied each of the four eras of ownership" for giving Reds the esteemed title of the oldest  independently owned and operated restaurant in Greene County, in continuous operation since 1944. Zach goes on to illustrate throughout the essay that "each owner’s ability to recognize and adapt to changes in the social, economic, and political environments allowed them to progress and innovate in ways that set Reds apart from other restaurants in the region, and helped to secure the longevity of the restaurant through each transition of ownership. Every owner faced obstacles and unforeseen circumstances that impacted the business in sometimes unexpected ways, but ultimately their commitment to explore, evolve and persevere not only helped them to survive, it has helped define what Reds is today."


The events that unfolded in the world and at Reds over the next several months were totally unforseen. On March 16, 2020 we were forced to close our dining room and transition to a takeout only model, and literally did so overnight. I had the heart wrenching task of laying off all but 4 of our 26 person team, and committed to finding a way to keep the business alive not only for the history of "Reds" and our personal and financial investment in it, but even more so for the extended family that left that day suddenly and surprisingly without a job. The deep sadness and worry for our staff was a huge driving force for all of us in the weeks that followed. Somehow we managed to create a new "Reds Dining to Go" concept, rebranded all of our print and online materials to reflect it, and dug in with a core group of 6 (Joe and me, and 4 other staff members) to operate without skipping a beat. We often joked that the six of us would be bonded for life in ways we could have never imagined before, and not just because we spent so much time together, but more because of how we all worked together in a way that redefined what "essential" and "teamwork" meant, and will forever mean to me. Then in early June it was announced that outdoor dining could begin...the next day! Another juxtaposition was necessary and we rose to the challenge. By 10am the next morning we had an entire outdoor space set up in our front parking lot and began picnic table service for all who came. Interestingly though, we had already embarked on a major construction project to create a full service dining space behind the restaurant two weeks prior, but it wouldn't be ready for a few more days. So we did what we could with what we had and gave our takeout guests the ability to "dine out" even if it was still from a takeout bag at a picnic table in a parking lot. Since then we have opened our full service "Dining on the Deck" and have a new way for guests to make memories at Reds while feeling safe dining out. 


This year marks the 21st year that Joe and I have owned and operated Reds. We have always played a significant role in daily operations, but since March we have poured so much of ourselves, physically, mentally and emotionally into this business. It put our endurance and commitment to the test, but in the end we discovered that we are always capable of more than even we think is possible. I've thought back to Zach's essay so many times in the last several days, remembering when he interveiwed me and asked what it was that set Joe and I apart in the history and longevity of the restaurant. At the time I was quite confident we had done our part, just like the other three sets of owners who left their marks in different ways. But now I realize that the last 20 years have been a drop in the bucket compared to what we have overcome and accomplished in the last 4 months. Our guests can see the physical evidence, but we can see the heart behind it all and our memories will forever be forged by the personal transformation that occurred in this little restaurant that could.