Sat at the bar Saturday May 2, we started with happy hour and ended up staying for dinner. My…read morehusband and I have never been here despite us living right up the road and I must say WOW! Everything was fantastic, from the cocktails to the food to the service. 10/10 ! The bartenders were friendly and gave us some history on the building and the farm. It's amazing to hear about all the farm fresh ingredients that both the bar and the kitchen use. I appreciated the attention to detail and enjoyed watching the bartenders at work, the drinks and food were all works of art. I could not recommend this place enough(although at the same time I want to keep it a secret for myself now that I will be a regular at the bar)!!!

The restaurant offers a mix of intimate and casual environment, depending on where you're seated…read more The service was pretty attentive despite us not being in the main room. Dinner tonight: Margherita and Mother's Little Helper pies, roasted broccolini, and roasted butternut squash. The pies were tasty, crusts were charred. The roasted veggies itself was good, though I felt it was a bit heavy on the vinaigrette. Had I known, I would've ordered a second dish that's more of a complementary flavor to the first dish. Due to time, we opted out of dessert. I would come back here for the slightly upscale setting and it's fun cocktail menu. You're here for the ambiance.

My husband and I came for what turned out to be an early dinner on Saturday…read more We were told we could pick our own table. Our waitress brought menu's right away and asked for our drink order. Luckily we were ordering diet sodas or we would have had no time to look at drink options. We both ordered the NY Strip because the price was fantastic. The steaks came with mashed potatoes, squash and zucchini. My plate had no veggies because I passed them onto my husband. I wish I had kept them in this instance. My husband had me taste and they were nicely seasoned and very good! When I ordered I requested gravy for my mashed potatoes. They got my order correct and my mashed potatoes came in with gravy. I could tell the mashed potatoes were real because of the few lumps. Those are fine to me the one sign they are not instant. My husband ordered his steak medium rare, and I ordered mine medium. My husband's streak had little pink. My steak had no pink at all that I saw. Both our steaks tasted really good. So they must have been just passed how we like them. If your looking for a good priced nice meal - KPG is the spot.

Four years of KPG and it just keeps getting better. We always come back for our favorites: wings,…read moredisco fries, and whatever new dish catches our eye. With our kids graduating, we know we'll miss the great food, the Kent vibe, and the awesome KPG crew who's taken care of us all this time. This place has been a highlight of our weekends.

Here's a quick background of myself. We eat out at least 6 days a week. So we know our food…read more This place has earned one of my highest titles. I call it my Last Meal Go to.. The food is so good that if my time is expiring this place is on my list. I had a Steak Fritte which had to be one of the most tasteful and well cooked steaks I've had. YES better than some high rated steak houses. That's the unfortunate truth. So I can save you the unpleasant experiences when I tell you THIS IS THE PLACE TO GO. I will be back soon!

Mid-Afternoon on a Sunday, we were looking for a place to eat after a visit to Kent Falls. The…read moretown of Kent is small town New England, with some cute shops & restaurants. Fife 'n Drum on Main Street has an inn & gift shop in 1 building, and a restaurant in another building. Hardly any customers at the time we went, however there were several very nice & welcoming staff. White tablecloths, but it's not an over the top fancy place. The menu is varied - salads, sandwiches & some nicer dining options. I had the burger with pineapple chutney, cheddar cheese & bacon. My husband had a turkey club. Both came with thin crispy fries. And both were very good. Actually, my burger was very delicious & very difficult to eat (the bottom of the brioche bun was soaked from the burger/toppings) . The pineapple salsa did go really well with the burger though - I wished there was more of it. Maybe serve it on the side? Relaxing music (soft jazz, Frank Sinatra, etc ) was playing on their speaker. And it looked like they had an actual piano bar there. Wonder when there is live music? No room for dessert, even though it looked like they had some great options: wild blueberry pie, Creme brûlée & Arethusa ice cream.

We have a house maybe 20 min away and decided to make the trek to try something new…read more We are so happy we did. The owner and staff were so friendly and told us they'd make anything we wanted. WOW!!!! As NYC natives, these pies were top 5 we've ever had. And up here in dutchess county?? We'd gladly make the drive.... Weekly. Detroit style was the best I've ever had.

Amazing Jumbo Pie- Amazing! Enjoyed it so much. Now that's a pizza! YUM! Almost didn't fit…read morein the box. With everything shrinking these days it was great to get this huge, stupid delicious pie!

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.

This was such a nice dinner. My wife and I were celebrating our birthday and we couldn't ask for a…read morebetter night. The food was spectacular, the ambience was relaxing, and service was impeccable. The chef came out and walked us through a couple dishes and really made the night for us. What a great guy! I couldn't recommend this place higher.

We love this place! I got the chicken marsala and my guy got a sandwich with chicken, fresh…read moremozzarella and bruschetta. my in-laws got ravioli and spaghetti and meatballs. They did not love the meat ravioli, but they weren't complaining. lol. The place is always pleasantly crowded. The staff is always awesome. We will be back!

We have had several meals at this restaurant in the past several months. Every time, the people…read morethere have been welcoming and accommodating. The first couple of times we went, it was with some friends with kids, and they were great about listening to (what we thought were) slightly weird requests and accommodating them without a bat of an eye. Since those first visits, we as a couple have visited, and we've found that they can be both friendly and exceptionally fancy/respectful. The food, within an expected Italian-American range, has been tasty and satisfying, and the prices are very reasonable. It's become a regular fixture in our rotation of places to dine out. I should mention that we don't eat any meat other than seafood (and that only when we're out), and we've always been able to find good options on the menu.

After a lovely music performance at a nearby winery, we were in the mood for some pizza on a warm…read moresummer evening. When I pulled into this historic downtown, I didn't expect to see the welcoming courtyard of the Lantern, complete with market lights and plenty of space to spread out, especially great for families with children. The pizza was as delicious as it looked and came out quickly! The servers and clients all seemed very happy, and it's easy to see why. There's plenty of parking in town within a short walk. I'd definitely come back!

Pizza is great, the field green salad is always fresh and the staff is always friendly. What more…read morecould you ask for

About time for a re-review…read more... Oh Averill Farm... How do I love thee? Let me count the ways. - The farm is family run and truly feels like it. The folks who work there are SO nice and helpful and friendly and kind. There are kiddos and farm pups running around, kind signs offering water for those who need it (in stark contrast to a certain corporate orchard we despise, which does not provide drinking water to patrons and does not allow patrons to bring water in, even for dogs). Averill is the kind of simply humane, thoughtful place that brings joy to my heart. - The farm is beautiful. So beautiful. On a coolish autumn morning, it's uncrowded and you can gaze out into the distance to see tractors mowing in distant fields, outlined against a periwinkle sky, rows and rows of neat trees, all impeccably well kept. Adjacent to the farm market, there's a big, wide field with a generous number of picnic tables placed all around, far enough from one another that you can pretend like you have the field all to yourself. - Farm produce and products are pure goodness. Apples and pears are magnificent, of course: juicy, healthy, not doused with pesticides. Cider donuts are freshly fried, well blotted, and not overly sweet. An apple crumb pie, redolent with butter and still warm at purchase, was world class, not overly sweet. Pear and apple cider are the embodiment of clean, adulterated fruit flavor. It's food I feel good about feeding to my kiddos. - The bathroom is a port-a-potty situation, but the one I used was pretty clean. There are four behind the farm store. - Pricing is fair. - Fellow patrons are civilized and respectful, which makes me so happy. Policies are generous, rules are reasonable -- and as a result, patrons don't feel like they have to claw back something from the business to even out the playing field. At some large, commercial places, you see some patrons pull apple after apple off of trees, take one bite, and then throw them down into the grass to rot (so they feel like their insanely high cost of entry is justified, I speculate). Averill owners and Averill patrons are respectful of one another, making for a truly pleasant visit. If you enjoy a bucolic, relaxing and beautiful apple picking (without the gaudy carnivalesque elements offered by some larger establishments), Averill Farm is an absolute must.

Good apple orchard with some delicious apple cider donuts and ciders. The view of the lush orchards…read moreand some cool buys at the farm store made this trip memorable.

My 4-star pizza review from Sept. still stands although I could probably drop to 3. Sandwiches…read morethough... SUCK. Don't do sandwiches, don't do fries, don't do anything but what their name implies. Pizza! One note regarding the pizza slices -- they are small and thin. I've never eaten more than 2-slices in my entire life, anywhere at anytime. Here though, I ALWAYS have to order 3.

Honestly not the biggest fan but their food is good but compared to the other pizza places in the…read morearea it's not the best