Elevated Bistro Fare Takes Center Stage at Rūna Restaurant

By inside + out | March 22, 2025

Nestled in the heart of New Paltz, RŪNA has embraced an exciting transformation since our last conversation with proprietor Clare Hussain. Together with her head chef, Ryan McClintock, they have rekindled their passion for classic French bistro fare, moving away from eclectic global cuisine. Their new menu celebrates the essence of traditional French dishes—elevated, heartfelt and locally sourced. The bistro’s vibrant atmosphere continues to inspire and for those looking to savor every moment for a longer stay in the New Paltz area, the cozy, eclectic guest house next door offers the perfect retreat.

We had the privilege of catching up with Clare and Ryan as they welcomed the emerging Spring season in the Hudson Valley. Read on to be inspired by their journey!

INSIDE+OUT: Excited to connect with you again, Clare! A lot has been happening at RŪNA Bistro since we last spoke. Tell us how things have evolved since you opened your doors in 2019.

Clare Hussain: Wow, well, a lot has happened; it’s safe to say we’ve ebbed and flowed from serving brunch, lunch, and dinner to offering only dinner six nights a week. In 2023, I decided to move the bar from the central dining room to one of the side dining rooms. This decision was made to attract a more informal bar-dining crowd. It was a no-brainer, given that we also serve yummy, unique cocktails and great high-end wine from small wine distributors.

You have a new direction in the kitchen featuring elevated bistro fare and French comfort food. Tell us more!

Clare: We started as a typical French bistro, and then when I reopened during the COVID craziness and took charge in the kitchen, I decided to switch gears slightly with French-influenced cuisines from around the globe. South Asian, North African, etc. With Ryan’s return and my leaving the kitchen, it made sense to work with what Ryan is passionate about and trained in.

Chef Ryan McClintock, you have been with RŪNA Bistro for quite some time; what is the signature dish on your new menu, and what is your vision for RŪNA Bistro’s kitchen?

Chef Ryan McClintock: I would say our duck dishes have always been a favorite. We do as much as possible in-house, locally, and thoughtfully. I like total utilization; waste is the devil. I try to keep all of us in the kitchen and the floor motivated and interested in growth, progress, and constant forward movement. I want to have the best restaurant in town and make people happy that they chose to dine with us.

RUNA Bistro in New Paltz NY

What inspired the evolution of your menu?

Clare: Ryan and I decided to, in a nuanced way, return to bistro food to draw in people looking for more comfort food that they could enjoy on a more regular basis instead of a “special occasion” meal. As Ryan says, it is French bistro fare reimagined with classics at heart.

What is your favorite dish on the new menu?

Clare: Oh, that’s a hard one. I am partial to the escargots. My family loves burgers and pasta dishes.

Ryan: Pâte de terrine.

Clare: Ryan loves to work with meat.

What changes to front-of-house can we expect, if any?

Clare: The bar area has moved to the side dining room; it gives a more classic Parisian bistro bar with a large vase with florals, which I have always loved when visiting bistros and bars in Paris.

Folks and businesses can book RŪNA for events. Tell us about the kinds of events you’ve hosted.

Clare: We do all sorts of events. I love to do collaborative events with the local community, like PTAs and youth sports associations, trivia nights, and networking events. We do wine-tasting dinners, along with small weddings and bar mitzvahs, and we love hosting rehearsal cocktail receptions and dinners. I used to be an event planner when I worked with Marriott many years ago.

Do you have special programming planned for the upcoming Spring/Summer season at RŪNA?

Clare: To be honest, I enjoy going with the flow and how my Rūna family feels, and if we are inspired by things going on in the community, we try to engage with that. We also have laid-back live music in the warmer months outside.

Tell us about the Vanderlyn for those planning a trip to New Paltz.

Clare: The Vanderlyn is a 250-year-old house that belonged to the Ulster County DA, John N. Vanderlyn, at one time in the early 1900s. I host short-term rentals and also offer private events like birthday parties and private catering dinners. It is decorated with classic details but updated mod cons.

What does running a community-based restaurant mean to you?

Clare: I love collaborating with local organizations such as youth sports + PTAs. I also sponsor sports teams, like the local New Paltz soccer, Basketball, and Lacrosse teams.

Last home-cooked meal you made?

Clare: Cauliflower Al Pastor tacos with beans and spicy mayo for my hubby and girls. It was my 47th birthday the day before last, and my hubby made whole grilled bronzini with homemade ponzu and steamed rice. SOOOOOO GOOD.

Ryan: Broccoli rabe with capers, Meyer lemon, garlic, and anchovies, pizzas, and beet pasta with pesto + gorgonzola for my girl and me, “Sunday foods.”

What do you want people to think when they hear the name RŪNA?

Clare: Excellent food, cozy fun vibes, and caring, meaningful, and welcoming service from a happy crew–that is the RŪNA family. These all go hand in hand; one thing is not more important than the other.