About

We feature classic American dishes made using the freshest seasonal ingredients from local farms and high quality purveyors. All our food is prepared in house, from scratch, under the direction of Executive Chef Eric Fleischer. Enjoy handcrafted cocktails and an extensive beer selection featuring the best of local breweries.

Executive Chef Eric Fleischer

Chef Eric Fleischer
Chef Eric brings a highly refined touch and passion for farm to table cuisine built on years of formal training in highly regarded Michelin Star restaurants, including Lucas Carton and Relais Louis XIII in Paris. He has worked in some of the best restaurants in New York City, San Francisco, and Washington, DC. Chef Eric came to Oneonta to enjoy small town life, and introduce a new level of dining experience to the region. He works to develop relationships with local farmers to bring the freshest ingredients into his kitchen, and carefully creates menus that highlight the best flavors of the season.

 

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History

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In 1883, a group of railroad workers gathered in a little four-wheel caboose and formed The Brotherhood of Railroad Trainmen, which would become the largest railroad workers union in the world. That Little Red Caboose now stands proudly in Oneonta's Neahwa Park, a symbol of the area's railroad history. Once home to the largest railroad roundhouse in the world, Oneonta was a major hub on the Delaware-Hudson railway. We opened The Red Caboose Restaurant & Bar to create a downtown gathering place for Oneontans and our visitors to enjoy the bounty of central New York's farms and breweries. So please, Eat, Drink, and Be Merry.