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    Charlotte's

    4.1 (95 reviews)
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    CHARLOTTE'S ATMOSPHERE

    What's the vibe?
    Moderate noise
    Good for kids
    Outdoor seating
    Dogs allowed

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    Recommended Reviews - Charlotte's

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    Mushroom Wellington - something different and good!
    Jess L.

    My partner and I enjoyed our al fresco dining at Charlotte's. Overall, we liked our food, but the team was definitely overwhelmed with the customer base, and the level of service was sub par. However, I am keeping the rating at 4 stars because they acknowledged the challenge and because of its nice setting. There are about 10-15 tables for outside dining. Trees block the area from the road, though you're right next to parked cars. Nonetheless, the landscaping and trees on the edges of the outdoor dining area are very pleasant. It took a bit of time to get our menus, but it gave us the time to take in the scene. The menu changes regularly. There were lots of enticing-sounding items. The spinach salad was great to split and very refreshing. I liked their use of vegetables in the dishes, and the presentation of our dishes was multi-faceted but thoughtful. Frankly, the service was so bad that we would have ordered another drink, a dessert, a coffee, etc., but we were so concerned about how long it would take to get any of these items, that we decided to forgo it. On top of it all, my husband had to go inside and ask for the check after we had waited about 20 minutes after finishing our dishes. They did comp my seltzer water, which was thoughtful but in some ways a bit minimal. It kind of had us scratching our heads. I did have to call twice to get a reservation, but no big deal. I'd recommend this spot if you're in the area. Don't be in any sort of rush.

    Ajax truffle fries
    Melissa N.

    Charlotte's was a great place with a lovely outdoor dining area and beautiful backdrop for dinner. The feeling is casual, but the setting makes you think of a relaxing summer evening. While the outside was beautiful, I am usually eaten alive by bugs and mosquitoes so we opted for the indoor dining, but the area with the open windows - we got the breeze and sun without the bugs. We additionally had the whole room to ourselves. Jenna was our server and she was great. We ordered the crab cakes, which won an award (they were good, but very small - 2 pieces for $16), we ordered the Ajax truffle fries, burrata salad, chicken pasta in a tomato sauce and 2 seafood crepes. We additionally got 2 key lime pie slices to go because we were very full, but that's always a good summer treat, especially being homemade. I absolutely LOVED the seafood crepe. I wasn't sure it would be so good, but it was creamy and jam packed with crab, lobster, and scallop. The black rice was great, the vegetables were plenty and varied - it was a great dish. I also got one of their special drinks (Caribbean punch?) which was nice, fruity and delicious. The truffle fries were seasoned well, the burrata was pretty good and went well with the bread. My husband really liked his chicken pasta dish too. The keylime slice was good, though very tart so for those who are not as big on that might not think it's so good, but I very much enjoyed the idea of much of the menu being homemade including things like ice cream. The meal overall was a little on the pricey side, but the service was great, the food was excellent and the ambiance was great. We had a very enjoyable meal and I would definitely come back here again!

    Laura E.

    Here's my second review: this is a beautifully decorated romantic, cozy restaurant with a bistro feel. Delicious food with classically generous portions. This is a lovely place for special occasions. They had a delicious vegan option of Tsao's cauliflower. Beautiful fresh vegetables always.

    Clam chowder
    Ana G.

    Went to Charlotte's for their event night- 3 course dinner and comedy show. $85 per person. The clam chowder was so flavorful I loved it. For the main I ordered the rib-eye medium and it was a little too pink for me but still okay. The tiramisu was delicious. Seating was community style so we sat with 2 other couples which caught me off guard at first but then ended up being fun. The comedy show was okay but I think the humor was aimed for an older crowd. Great service. Would recommend for a nice dinner.

    Drinks first; nice simple wine list
    Sue M.

    It really couldn't have been any better! Amazing dinner ( seafood crepes) delicious wine, fireside seating, attentive staff. I even enjoyed the cozy and lovely furnished bathroom! This place has EVERYTHING. Definitely a romantic spot, but saw several adult groups also enjoying the atmosphere. A beautiful ride out to the country and away from the crowds.

    Mariclaire N.

    This place was great, highly recommended. Menu was diverse and filled with ingredients of flavor for a lot of the main dishes and appetizers. I took a star because of a small wine list ( the Sauvignon Blanc was not good .. Rhodney something.. but everyone has a preference ) and the buratta wasn't very good .. as an Italian American small cut pieces of buratta isn't a go too. Other than that the food and decor of the place was different (check out pictures in men's restroom) and lovely (fall season ).

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    Alicia M.

    Merry Christmas to you and your family.

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    18 years ago

    Mr. Steve-O the Bartender ... is awesome and so are his drinks! Go get some drinks there...

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    The chef is certainly talented and artistic. One of my top favorite restaurants for food and ambiance. I would go every night if I could!

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    7 years ago

    Very disappointing though a beautiful setting. The food is pretty average. The owner/ hostess is a bit surly.

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    Page 2 of 3

    Ask the Community - Charlotte's

    Is it kid friendly. Do they have a kids menu?

    Yes, it is kid friendly. We offer pasta with butter and cheese or marinara, chicken fingers with fries, and other options available (such as Mac and cheese) depending on what is on the menu, as it changes daily.

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    People searched for New American 2,055 times last month within 15 miles of this business.

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    Danny's Table - Oysters, Rockefeller

    Danny's Table

    4.7(45 reviews)
    24.4 mi

    We had such a wonderful experience here! We ordered the salmon, veggie sausage roll, and squash…read moresoup; all were absolutely delicious and came out quickly. The service was just as great as the food. Our waitress was so friendly, joking around with us and making the whole meal extra enjoyable. Excellent service, great food, and a really warm atmosphere. We'll definitely be coming back if we're in the neighborhood!

    Figured I'd try the place earlier this week based on the yelp reviews. Restaurant is in a space…read morethat's had a lot of turnover through the years, but reviews were good and it looked updated. Sat at the bar and ordered a strawberry mojito. Fresh strawberries and mint were nice to see, but there was hardly any alcohol in the drink and the straw was far too narrow to be able to take a sip without it becoming obstructed. Poured woefully short as well, topped with even more ice and seltzer. Had the tempura shrimp to start. Generous portion, well seasoned. Slightly rubbery but not detracting from the dish. Aioli was great, but could have used a little more. Chili sauce was also good, but could barely get any in the ramekin it was in. Bacon cheeseburger with mushroom for my main followed. Looking back, there was actually NO bacon on the burger. Not sure if the kitchen overlooked it, or what. $4 for added mushrooms seemed a bit exorbitant at first, but they were oyster mushrooms. Fries were crisp and wonderfully seasoned. Ordered the burger medium - came out medium and juicy.... But absolutely flavorless. If their head chef loved salt like their fry cook, this burger would have been spectacular. The mushrooms never got to drive off extra water because of the lack of salt, and the meat just fell flat without seasoning. I wanted to love this burger, but I just couldn't no matter how hard I tried. Had the crack pie, advertised to be similar to Monofuku Milk Bar... for someone who had crack pie multiple times before it became the phenomena it is now, this falls short, by a lot. The chess pie filling is far too dense, lacking caramelization. The pie crust was undercooked and anemic. Sugar decoration on top added zero value to the dessert, and coconut ice cream is far too competitive a flavor to put against this dessert. Sauces on the plate were weak and boring eye service. Paid my $80 bill, tipped (even though the bartender was rarely seen or asking how things were), and headed out. For a quiet weekday, the service and quality of food were severely underwhelming.

    Photos
    Danny's Table
    Danny's Table
    Danny's Table - Blue Fin Tuna Pizzetta

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    Blue Fin Tuna Pizzetta

    Isabela - Panna Cotta with roasted cherries and badil

    Isabela

    3.8(11 reviews)
    4.1 mi

    Food - fantastic! All local ingredients and beautiful composition but not fussy. Each dish was…read moreunique and prepared beautifully. Kayla was our waitress and she explained everything so well - without being pushy. Everyone at the restaurant was warm and friendly. The restaurant is relaxed, not too noisy - great music, mostly jazz, simple, welcoming decor. Surprisingly reasonably priced for the quality of the food.

    Food: excellent! Trying to eat more vegetables, and the asparagus, and the kohlrabi salad were…read morefirst rate. Very sophisticated, and not something I would make at home. Plum Mezcalita cocktail was perfection! Not too sweet, and like the food, interesting and out of the ordinary. The kitchen was very careful and very educated about gluten free eating, which I appreciated. Service was excellent. Our server, Megan, was friendly, efficient, and knowledgeable. The ambience is very simple and very sophisticated. This dining room would not be out of place in NYC. The bonus for us was the chef was misdirected to our table, and he ended up chatting with us about his background and the thought behind the restaurant. What a pleasure! As a 35 year resident, I can get grouchy about some ways the area is gentrifying (cough, Silo Ridge, cough, Westerlind) and I was prepared to be grouchy about Isabela. Instead, I've been completely won over and now I'm a big fan. Definitely will return soon. Isabela is a great restaurant!

    Photos
    Isabela - More dining room.

    More dining room.

    Isabela - Asparagus and Plum Mezcalita cocktail

    Asparagus and Plum Mezcalita cocktail

    Isabela - Dining room

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    Dining room

    Clay at Wildflower Farms

    Clay at Wildflower Farms

    4.4(29 reviews)
    30.1 mi

    Clay at Wildflower Farms is one of my favorite places in the Hudson Valley. I've been here many…read moretimes with friends and family, and it never disappoints. The atmosphere is absolutely beautiful, especially during the fall and winter. Sitting outside around the massive fire pit with a drink in hand is one of my favorite experiences. The restaurant itself is elegant yet cozy, and the entire property is stunning, with luxury cabins, a spa, and breathtaking surroundings that make it a perfect getaway--especially for visitors coming from New York City. The food is consistently outstanding. Every dish is beautifully prepared, the cocktails are excellent, and while the portions are on the gourmet side, the quality more than justifies the price. It is definitely a splurge for locals, but it's worth it for a special occasion or when you're looking for an exceptional dining experience. Even though they don't offer a kids' menu, it's never been an issue for us. My 6-year-old loves the food and actually asks to celebrate her birthday there, which says a lot! Parking is easy with a large lot and complimentary valet service, making the entire experience even more enjoyable. If you're looking for outstanding farm-to-table cuisine, beautiful scenery, and a memorable dining experience in the Hudson Valley, I highly recommend Clay at Wildflower Farms. It's a place we happily return to again and again.

    We were a group of 9 and made a reservation for the fixed menu. It was one of the girls…read morebachelorette trip and she requested a farm to table restaurant. The drive is a little questionable depending on which direction you come from lol, at some points you are literally at the edge of the mountain but it was all worth it for the ambiance and views once we got to Wildflower Farms. Now the reason I knocked off 2 stars was because of a miscommunication in our reservation regarding allergies. The night before our reservation they called to confirm the time, number of guests, and the allergies listed on the reservation. I am allergic to treenuts and they served both Burrata and Radicchio salad with the nuts on/in it. Good thing I noticed as well as another girl in my party that they hadn't been removed. Once notified the staff quickly removed it and made a new one fresh without nuts. The manager additionally came over and profusely apologized. My issue is, why confirm our allergies the night before if it is disregarded the day of. They even gave us a discount and only charged $115/pp. However, that doesn't fix the problem if I had ingested either of those dishes, what would have happened. Other than those 2 slip ups. The food was tasty and felt homecooked. The rolls were hot and buttery, the salted whipped butter was a nice touch. The pork meatballs were tender and juicy. I think out of the mains my favorite was the fish curry. Cocktails are NYC prices. Portion sizes were small and we left feeling hungry. Presentation is nice and it gives you that fine dining vibe.

    Photos
    Clay at Wildflower Farms - The dining room at Clay

    The dining room at Clay

    Clay at Wildflower Farms
    Clay at Wildflower Farms

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    Ore Hill - Carrot cake, pistachio cream, brown butter

    Ore Hill

    4.5(12 reviews)
    10.1 mi

    Ore Hill has a brief, but somewhat tangled, history. Along with Swyft, a more casual sibling…read morerestaurant that shares the same address and ownership, and Rock Cobble Farm, a nearby estate in South Kent that supplies incredible produce, dairy products, and beef to both restaurants, Ore Hill was the brain child of philanthropist Anne Bass. We have loved the wood-fired pizzas, cocktails, and anything vegetal at Swyft since star chef Joel Viehland (previously of Noma, Gramercy Tavern and Community Table) opened it in 2018. Sadly, Chef Viehland left Swyft in 2020 without realizing plans for Ore Hill and not long after, Ms. Bass passed away. She provided for the farm and two restaurants in her estate, however, allowing Ore Hill to finally open in April 2023 with Chef Tyler Anderson as culinary director and Ryan Connelly as executive chef. The New York Times recognized Ore Hill as one of the best restaurants in the US the same year, the only restaurant so recognized in Connecticut. But the story doesn't end there. For reasons not made public, it seems that Chef Connelly left in late 2024 and Chef Ryan Carbone was brought in as a replacement. At our recent meal, Chef Carbone had not been long at the helm. We do not know first hand what the kitchen was like prior to his leadership -- but we can comfortably say that Ore Hill under Chef Carbone is inventive, interesting, and delicious. It makes brilliant use of lesser-known, lesser-appreciated ingredients that can transform a dish -- like nasturtium flowers and gooseberries. This kitchen takes risks, combining ingredients in unusual ways -- and it often pays off big time. Whoever is designing the food here is brilliant and those who are executing the food are doing a fine job of it. Ore Hill is only open for dinner and only offers a five course prix fixe or a chef's tasting menu. There is bread service, something we have learned to never take for granted given that it is no longer a norm in most NYC establishments: Two extremely thick slices of toasted, smoky sourdough with extremely yellow butter sourced from Rock Cobble Farm. (There could be doctoring of other sorts, but I usually associate butter this color with well grazed cows.) We chose a bottle of wine to go with our meal, a light 2020 Rossese di Dolceacqua, "E Prie" di Anfosso Lorenzo from Liguria. I did not love this wine on first sip, immediately after opening and without food, but the wine grew on me, playing surprisingly well with seafood, cheese / dairy, even lightly acidic dishes and red meat. Our courses: Canape: Black Point Oyster, tomato dashi, cucumber, basil First: - Beef tartare, farm beets, anise hyssop: Finely minced beef and beets were visually indistinguishable, served atop an anise hyssop leaf. We were instructed to eat everything together as though it were a hand roll. - Sea scallop crudo, cucumber, shiso, gooseberry: Sea scallops were pleasantly firm, just yielding enough, and interestingly reminiscent of the cucumber in texture. The gooseberry-based sauce was quite tart and little bit tannic, a fascinating stand-in for more familiar lemon. Second: - Tomme bottoni, green garlic, chive, chervil: Pasta "buttons" were filled with mellow, nutty Tomme cheese and topped with tendrils of flavorful micro greens, both from Rock Cobble Farm. Interestingly, this was the dish that paired best with the Rossese wine. - Grilled summer squash, skate wing, wild rose, red currant, mint: The rose had quite a concentrated fragrance, but was incorporated so gently and thoughtfully into the dish -- as pretty petals garnishing the dish, blended into the sauce, and in the poaching liquid for the skate -- that it was not overwhelming. Third: - Beef flat iron, green beans, bb carrot, lemon balm butter: The beef was perfect: perfectly seasoned, perfectly juicy, cooked to medium rare and wonderful with the lemon balm butter. -Steelhead trout, tomato jam, wood sorrel: The surprise star was the peppery pop of nasturtium flowers sprinkled atop. Fish was oversalted, but otherwise expertly handled. Cheese (a kind gift of the chef): a bloom, a gouda, and a tomme, all sourced from Rock Cobble Farm's dairy cows + spelt crackers Dessert: Summer berries, farm yogurt, sunflower granola, chocolate, lemon balm: Such a fun play of textures and flavors. The essence of summer berries captured perfectly. Black walnut miso pot de creme, blueberry, creme fraiche, sesame: Clever use of blueberry, present as a concentrated powder sprinkled atop the pot de creme, and alongside the creme fraiche and sesame tuille. Ore Hill's kitchen does a wonderful job of highlighting the flavors of intensely fresh ingredients and not impeding their clarity. I'm not sure where Chef Carbone's and Chef Anderson's visions overlap, begin, and end. But whatever they're doing to collaborate -- it is delicious without doubt.

    FALL 2023 Menu Highlights…read more The tasting menu begins with a single canapé as an amuse-bouche. A bite elicits delightful surprise... so spoiler alert, skip to first course description if you want to be likewise surprised! The New York State cheddar is melted and encased in a pillow of pastry dough. Black honey (yes, it's a thing) is drizzled on top of caviar that is perched on top. A bite elicits simultaneous bursts of flavor and texture -- crunchy pops of salty caviar, creamy cheese. Just dreamy! First course added to the excitement and demonstrates why New York Times selected Ore Hill as sole restaurant in Connecticut their writers consider to be a national favorite in 2023. Sunchoke custard is truly sunchoke three ways -- moist chunks of sunchoke and veil thin fried crispy slices of sunchoke on a bed of creamy sunchoke custard. Sibling restaurant Swyft is known for their innovative and sophisticated pizzas, and another first course took pizza to unimaginable levels with toppings of tiny beef tartare cubes, thin, tart slices of pickled tomatillo, and slightly spicy horseradish cheese curds. With the second course came agnolotti filled with smoked ricotta, surrounded by cubes of pickled beets and juices, and topped by toasted rye crumbs. This vibrantly colored dish is befitting for fall, with the earthy rye, smoky cheese, and vibrant beets. Another second course available on the fall menu invited surprise-- seared scallops and potatoes are visually indistinguishable as the potatoes were cut and roasted in a way that mirrors the appearance of scallops. Two scallops and two potato rounds sit in a bright green pool of yuzu and lovage infused sauce and topped with broccoli florets. Two meat dishes are offered in the early November 2023 menu -- lamb and strip streak. While well-prepared meats can be experienced in many places (including home), what makes these courses noteworthy are the innovative sauces and preparation of side vegetables that accompany them. An Asian-inspired concoction comprised of bok choy, celery root, and five spice juice elevates several medallions of lamb. A wide sliver of strip steak is paired with a sophisticated iteration of the classic onion and mushroom pairings. Choice of two desserts end the Fall 2023 tasting menu -- "campfire cake" and apple tart. The campfire cake has a creamy layer of chocolate ganache wedged between a graham cracker crust and toasted meringue topping. A delightfully reimagined s'more! The apple tart is a lighter dessert choice, with delicate mini cubes of apples encased in pastry and topped with a dollop of crème fraiche and a leaf-shaped cookie. SERVICE: With two or three items on a tasting menu of an acclaimed restaurant it is unlikely to make a bad course choice, but the server is eager to explain the origin of the restaurant and answer any questions. Service is attentive and mindfully unobtrusive. In the upper floor Rose Room dining area there are two entryways from the hallway through which the server periodically visits five widely spaced tables of two to four customers.

    Photos
    Ore Hill - Candlelit Rose Room

    Candlelit Rose Room

    Ore Hill - Sunchoke Custard

    Sunchoke Custard

    Ore Hill

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    Charlotte's - newamerican - Updated September 2026

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