Had a great time with my family there when we went for my mothers birthday. We all shared a bunch…read moreof different dishes (which were phenomenal!!) with options for everyone! Was very impressed with their innovative dinner menu and cocktail/ wine list which looked very well curated. Great and attentive service along with a rustic yet cool ambience and great music selection. Over all a great experience from start to finish! Will definitely be back!

Had a really delicious meal here last night. It was a pasta dish with mushrooms and it was very…read moretasty. The restaurant is small, cozy and charming. The service was excellent and prices were reasonable. Highly recommended.

Stayed at the Auberge for few days last week. Enjoyed breakfast, lunch, and dinner at the Clay…read more Shoutout to James and Jacob for dinner hours Ana, Matt, Katie for breakfast/lunch Would definitely return

I unfortunately have mixed feelings about this place! I have been here many times and the photos…read moreare from a recent time where we got the $250 steak. So yeah as you can imagine this place is pricey and is definitely for a special occasion. On this visit we had exceptional service and they even brought us free caviar! I have seen them do this before. We had a girls night here one time and one of my friends got there early. As she waited they gave her a complimentary glass of champagne. This type of customer service is amazing and is what is expected of an establishment of this caliber. I mean a room at the hotel here will cost you about $1000 a night. So as you can guess it is not unusual to see celebrities here as well. Before I get into the food I will tell you what made me give them 3 stars. One morning I brought a friend here that was going through something. I wanted to treat her to a nice breakfast. We sat on there terrace by the fire pits. As I've said before I've been here often. The waiter who was not as friendly as I've had before told me in order to eat there I needed to put a card on file. Huh? I've never seen that before but okay sure. I mentioned how I would likely order something to go to for my husband at the end of our meal. The service was not great because they did not come back and when they finally did they swiped my card and gave me the final check. Huh? I never said I was finished and again I had already mentioned I wanted to order something to go. When I asked this new waitress ( the original guy was no where in sight) why they ran my card already because I specifically said I wanted to order something to go her nonchalant response was that she could just run it again. I've thought about that experience. It felt so off and I would have said something more at the time but again I was having breakfast with a friend who was going through something. Not the time to complain. So when I met someone who worked there at a diffrent event. I shared my experience and asked if this is a policy of there's to put a card on file to eat on the terrace. As you can guess it is not. Unfortunately, as you can imagine I felt discriminated against. I guess our waiter assumed I wouldn't pay my check and wanted to make sure he had my card and he swiped it as soon as he saw us take the last bites on our plates. After I talked to this employee I did write the restaurant to let them know of this experience and sadly I got no reply. I will say I have been back since then and did not get treated that way. But I felt like it's important to let others know. This is by no means a cheap restaurant especially in the economy! I would expect not to be made to feel the way I felt that day and would never want at one to feel that way. Benefit of the doubt maybe that waiter did have someone run out on his check in the past and wanted to ensure it did not happen again. I can understand that because I know some restaurants make the waiter pay for those walkouts, which is also not fair to them. It would have been nice though that when I contacted them about the situation they would have acknowledged what happened. And maybe just better training on how to go about the situation to make sure their customers don't feel like you assume they are criminals. Okay the food. First there French fries are a favorite. Random I know but I appreciate a good fry. The steak was cooked perfectly and the cocktails were got were a 10! I've had food from the breakfast, lunch, and dinner menu. The food is farm to table and I love sitting either outside or by the open kitchen as you watch the chefs cook. All and all I say it's worth going even for a cocktail. Sometimes they have live music playing and it's super cute for a nice date night. They do valet parking and have tons of charging stations.

I don't know why this place doesn't have more reviews. I came here in December 2023 and here I am…read morestill dreaming about this place in 2025. Their sweet potato / yam is to die for. Honey cake is fantastic. I don't remember what else I had but damn I wish I can go back to Willa right now.

I am so glad I decided to have an early dinner here. The space is cozy and inviting. The food…read morewas amazing!!! The service was thoughtful, attentive and friendly. A wonderful experience from start to finish. I will definitely return!

My absolute favorite place to brunch and dine. It's gorgeous here. The Millbrook Inn is stunning…read moreand The Vintage is a gem - beautiful and charming. The food is gorgeous and sooo delicious. Maggie is my favorite. So attentive and kind. I love that she remembers my preferences. Highly recommend!!

From the owner: Discover The Vintage at The Millbrook Inn, where the very concept of "local food" transforms into a…read morepalpable reality. Enveloped by an expanse of family farms spanning diverse produce, our unwavering commitment persists: to craft a menu sourced exclusively from the most exceptional ingredients cultivated in Millbrook and the Hudson Valley. Our culinary creations present a sophisticated yet unpretentious rendition of American cuisine, underscoring our wholehearted support for local farmers and suppliers. From the crispness of just-harvested produce to the wholesomeness of farm-fresh eggs, from the tenderness of poultry to the savoriness of premium pork, and from the richness of dairy to the golden allure of maple syrup, each dish encapsulates the region's flavors and the profound dedication of those who nurture it.

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 and our families couldn't have been happier with our stay at the Millerton Inn for our…read morecourthouse wedding in town. The rooms are each unique and comfortable and the toiletries fantastic! The restaurant is not to be missed either--food is excellent, portions good especially for the price, and the service friendly and accomodating. It's cozy without being too dated or chintzy, a tricky balance for many inns. Every room has a fridge, which may not show up in the room descriptions online. Above all, it's the rare hotel where you really feel like the stay was a great value for your money. My only suggestions would be brighter lighting in the rooms, more varied coffees with breakfast (hard to suggest when Irving Farm is steps away, though!), and maybe extra blankets in each room during the colder months. Above all, it's a great place for people of all ages and needs to stay and enjoy the region!

We (4 of us) came around 3:30pm on a Sunday. At first I wasn't sure if they were open and serving…read morefood. When we walked in it looked like just an Inn, and the dining room was dark. We continued inside and found the bar area. We saw that there was a group at a table. So, we continued inside and sat down. The staff is very nice, but very slow. The menu is very interesting. We ordered the spicy sausage with fig appetizer (This was the star of the show! we got another order!) 2 orders of butternut squash soup and grilled octopus for apps to share. We also requested more bread and were served fresh baked rolls that were so good! We ordered the pistachio crusted pork chop and shrimp risotto for entrees. The 2 people that ordered butternut squash soup were a split decision on it. One loved it the other hated it. I tried it. I thought it tasted really good but i don't think i could eat a whole bowl of it. It was too sweet. The Octopus was excellent! The Spicy sausage with fig was amazing. This is a definite thing to order. The pistachio crusted pork chop was very good. I didn't love the risotto. If i'm ever in the area and have a lot of time to sit and eat, I would definitely come back.

Ten Mile Distillery scored big when they secured this collaboration. Featuring an ever-changing,…read morelocally sourced menu delivered out of a cute Airstream. Chef Molly and team consistently manage to put something new, surprising, and delicious in every meal. That's a magic trick in and of itself. Worth stopping in when they're not slammed with weekenders.

Thank you Molly and Jordan for an experience we will never forget. The food, the service, the…read moreserup, all at our home was beyond my expectations. You made my wife's surprise birthday dinner exceptional.

Worth the beautiful hour drive we took to check this place out. Great food (love the Lobster…read moreGrill cheese, hot honey feta spread and house fried chips). If you want a real hometown feel with great food, great prices and great drinks you should check out this fabulous place! Service makes you feel welcome and like family. We will be back.

Quant restaurant. Our waitress was very nice. As for our lunch. Their yellow split pea soup wasn't…read moreexactly what i was expecting. They mistakenly gave two of our party the wrong hamburgers. One of our party said that her wrap has no Caesar dressing on her wrap. Drinks were the highlight. Possibly will give them another chance but not sure.

THERE ARE NOT ENOUGH STARS TO RATE DAMON BAEHREL!!!!! The hubs and I were extremely lucky and…read morefortunate in being able to come here to celebrate my birthday!!! Damon Baehrel, which is named after the chef himself, is probably considered the most exclusive restaurant in the world. It is literally a one-man show, as Chef Baehrel is the one who cooks, serves, and hosts a 5-6+ hour-dining experience for his guests at his beautiful home on his 12-acre property in upstate NY. As most know, this restaurant is booked solid until the year 2026, and they have not been taking any reservations/adding parties onto their waiting list since last year/'14 (this is for an indefinite period of time) - you bet your tootin' bootin' that I felt so victorious for bypassing others on the list by 11+ years!!! (Just note that it really doesn't matter 'who' you are, 'who' you know, and/or if you come equipped with a list of multiple referrals.) Known for his 'Native Harvest Cuisine,' every single item on his menu (besides the seafood that is brought fresh from Nova Scotia from his private supplier) is made/created/raised on the premise - when I mean every item, I mean EVERY item, from the flours, pressed oils, vinegars, breads, to the curing his own meats and aging his own cheeses! This restaurant is the epitome and the prime definition of what 'farm-to-table' should really be! We were welcomed warmly from Chef Baehrel, and I was super excited that we were his only guests for the evening - YES, IT WAS JUST THE 3 OF US, THE HUBS, ME, AND THE CHEF!!! (I think I literally sobbed right on the spot). Our super private dining experience was about 5.5+ hours, but actually flew right on by and was like a total dream - we were given a multi-course menu (about 24-26+ items, including some handful of extras since the Chef was just super excited in having us(!!!)), that featured seasonal, organic plants/fruits/vegetables/trees from his property, in addition to a lovely educational overview of each of the ingredients used for the dish. I just couldn't believe at some of the ingredients that he had used, and how each of them had a distinct flavor (and were all actually edible/okay for human consumption!) - it was amazing to listen to the experimentation, the time spent, the punctuality of harvesting such items throughout the year, and the multiple aging/preserving/curing process that he does. I had a lovely wine pairing with the multi-course dinner (delicious champagne, reds, whites, and dessert wines), while the hubs had homemade juice pairings made from the luscious fruits/tree saps (super delicious and refreshing!). The love, the passion, and the excitement from the chef was just purely an eye-opener, and this literally was the BEST DINING EXPERIENCE OF MY LIFE!!! BELIEVE THE HYPE (of the very few limited ones there are) - Chef Baehrel will change your life and exceed any and all expectations that you may/will have!!! You have to go there to experience it personally, as there are no words to describe such a unique experience - the overwhelming appreciation that you obtain in tasting the raw essence of the ingredients that are found around you was truly truly truly remarkable - Chef Baehrel is a GENIUS! Just note that there is no photography/video/recording equipment/note-taking allowed inside the restaurant, so PLEASE be respectful to the Chef (and, shame on those 'bloggers' who disregard/circumvent around this request/policy!). I cannot wait to go back! :D +BEST DINING EXPERIENCE EVER!!! +Chef Damon Baehrel :D +Native Harvest Cuisine :D +5.5+ dining experience :D +no photography/video/recording equipment allowed inside the restaurant - please be respectful!

Much has already been written about Damon Baehrel so I will try and be succinct. I put in my…read morereservation request in August 2012 and fully expected a 5-year minimum wait but to my delight I was able to snag a "special seating" on a Sunday at 4pm. It helps to be flexible with your dates and within driving distance. 20 courses (!), 4.5 hours. 5 hour round trip drive. 1 car rental. Completely worth it. Damon Baehrel is the ultimate host, completely charming and engaging. My wife and I were the only guests and it was awesome! Not awkward at all. What I loved about the meal, besides his "Native Harvest" dishes, was that by the end of it you can start to understand his botany heavy food lexicon, as certain themes started to emerge. Stevia and clover as thickening agents, all sap everything, powders galore, nut flours, fermentation trickery, homemade cheese. Homemade everything! (except some salt and the seafood/wine). Hearing his insanely detailed and clever course preparations makes you feel guilty about eating all of these small bites in less than 30 seconds. Damon paces the meal perfectly, always happy to chat and answer your questions at length. He takes great satisfaction in his cooking and sharing his techniques. This meal is about learning the process as much as it is about eating, and both are better for it. There were some items that sounded cooler than they tasted, but overall each dish was solid. The highlights for me were the teal duck and the duck egg "creme brulee". I guess I like duck. If you are fortunate enough to get a reservation here come with an open mind and don't expect a rich fancy-pants food experience or you will be disappointed. PS - Leaving a one-star review for a restaurant you have never eaten at just because you can't get a reservation is pathetic.

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

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!