Activity has picked up on lower Beekman Avenue in Sleepy Hollow these days, now that Bridge View Tavern has opened, bringing new life to the site of restaurants past. The driving force behind this already bustling food and drink destination is Chris Maceyak, whose family knows a thing or two about the restaurant business.

His father, Stephan Maceyak, the building’s owner for 29 years, operated the Bridge View Inn on the premises from 1980-1995. Goldies held the lease for three or four years following, while Stephan operated Windows on the Hudson at the Washington Irving Boat Club for five years. But Chris and his sister, Tara, “had a vision of this place for the last two to three years.” They wanted to establish a restaurant/bar offering quality pub fare, authentic barbecue and smoked foods, along with craft beers (micro-brews), premium spirits and a full complement of popular brands at reasonable prices.

From the look of this happening place and the happy faces of their customers, the Maceyaks have succeeded beyond their wildest expectations.

The tavern’s homey, community feel is evident from the moment you walk through the door. Stunning photographs, by Tarrytown resident Paul York, of Sleepy Hollow’s iconic lighthouse and other historic images, greet you. An inviting fire is glowing in the fireplace, and the lengthy wood paneled bar invites customers to pull up and have a brew. Bridge View’s extensive selection of 12 draught beers are on hand, as are a variety of 17 bottled brands.

For locavores, Pleasantville’s Captain Lawrence or Brooklyn Brown Ale are draught available, along with some unusual and tempting offers, such as Abita Purple Hedge. Special cocktails include a Hendricks Cucumber Martini, the Fireside (Grey Goose La Poire Vodka, Stoli Applik Vodka, andcider, with a cinnamon/sugar rim) or the Twisted Spritzer (Stoli Citrus Vodka, muddled green grapes, St. Germain and Chardonnay with a splash of soda). Classics such as mojitos, margaritas and Pom Cosmopolitans are made with the same flare as the specials.

An exquisite etched glass depiction of Sleepy Hollow’s lighthouse separates the bar area, with its four flat TV screens, from the dining room, so bar habitués can catch a glimpse of the spectacular river view while enjoying lunch or dinner. Maceyak and his executive Chef, Scott O’Sullivan, have created what they call an ”American eclectic” menu. New Orleanian shrimp po-boys, Philly cheese steak, or Reuben sandwiches, are content right alongside nachos topped with pulled pork, fried calamari or cheese poppers.

Tavern favorites are definitely the feature. And, owner Maceyak makes certain that O’Sullivan gets the credit for ordering top of the line meats and produce, menu planning, and creating a well-run kitchen. Chef O’Sullivan is proud of his hamburgers, which, he suggests could be called “steak burgers” due to the heightened quality of their prime ground meat. Priority, top quality ingredients make a world of difference,” he acknowledged. When preparation is done in small quantities, cooked to order, as he does, you know your food is fresh.

Smoked meats are important and distinctive features throughout the menu at Bridge View. So, don’t miss the Chicken Wings, which have a smokey taste, but are golden fried and slathered with a choice of delectable sauces. Other “Getting it Started” Appetizers include quesadillas, B.V.T. sliders (sliders choices are either burgers, pulled pork or Guinness brined brisket), coconut shrimp, P.E.I. Mussels or Mac and Cheese. During this chilly winter, a warming French onion soup, chili (spicy ground beef, black beans, cooked in stout beer, with melted cheddar and tortilla chips) or veggie chili (a combination of hearty vegetables, black beans and roasted corn, also with melted cheese and chips) should stave off the cold quite nicely.

Hamburgers, or, I should say, “steak burgers,” have their own pride of place on the menu; offerings include bacon and blue cheese, the BVT Burger topped with pulled pork, Mushroom, Onion and Swiss Burger, a Build Your own Burger or a Portobello Burger, all served with a mound of French fries and cole slaw.

A full complement of reasonably priced entres offers customers choices for every taste, as well. Bridge View’s brisket is marinated in Guinness for 10 hours and then gets another 10 hours with a dry rub before being smoked in the Cookshack Smoker. Baby Back ribs are smoked as well, and are served with a delectable side of baked beans, redolent of coffee and chocolate, a perfect complement. Maceyak has plans to smoke game this winter, so, while menu items may change seasonally, he plans to keep his favorites available. Those favorites turn out to be the steak frites, the fresh Atlantic salmon with a mustard and herb butter compound, and the pan-seared breast of chicken. Salads, daily soup and sandwich specials, plus a children’s menu (chicken fingers, baby B.V.T. sliders, and mac and cheese) plus home-made desserts round out an extensive menu.

Maceyak is planning on featuring live music at Bridge View Tavern on the weekends starting this January, so check his Facebook page, Bridge View Tavern, for music, drink and food specials. It’s a happening place, full of energy, good will, good food, family spirit, and plans for the future. A visit to Bridge View Tavern for a brew, a drink, or a home-style meal would be an excellent way to welcome in the new year. So treat yourself, friends and family.