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.

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.

Great atmosphere. All the staff were competent friendly and kind. Great cocktails and drinks. My…read morewife and I shared the focaccia starter. It was slightly on the crisp side (unintentional I'm sure) but had great flavor. It was served with some homemade basil infused ricotta and fresh cherry tomatoes. A wonderful treat for the tastebuds but the ratio of cheese to focaccia was off and we ended up eating the last third of the bread dry. Even dry it was great. My wife had the chicken pasta dish and I had the Kinderhook smash burger. This was one of the best burgers I've ever eaten. Fresh beef, fresh toasted sesame bun, fresh arugula and a most wonderful burger sauce that made every bite a joy. My wife raved about the pasta and the bite (or two) she shared with me was fantastic. She tried a bite of my burger and she too felt it was one of the best she's had also.

As a three-decade resident of the village, originally I wondered whether Willa had set its price…read morebar too high. The over two years I tasted most of everything the remarkable kitchen produced, and kept coming back because of really carefully exquisite dishes (have the pepperdelle and the kake caesar and the world-class-and-then-some fries,) but also irare to the newest breed of "Hudson Valley Hip" place) with the rare sense that says, "We honestly really do care, and yes, incidentally, we are very good at what we do."

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.

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.

First time here and I was impressed. As a native Greek, I found the food to be delicious! Flavor,…read moreflavor, flavor!!! We had appetizers and a salad. Felt satiated and not stuffed, as the food, especially the sauces, were light and full of flavor but not overpowering volume. Ambience was very pleasant, love that there was no music playing and it made it easy for conversation. Staff attentive , overall experience a 10! I will be back!

What a find! We stopped here for drinks and appetizers on the porch before a late dinner elsewhere…read moreand everything was wonderful. The appetizers were delicious, cocktails and mocktails were great, and the lovely porch was so relaxing. Service was welcoming but not intrusive. We will be back when we're in the area for dinner al fresco.

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.

Best cosmopolitan I've had in probably 10 years... I'm very picky about my drinks. It was…read moredelicious, very strong, a great blend of ingredients, and the added cherry on top of the cake is the size of the drink for a great price.

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.

Best pizza in this area and the field greens salad is awesome!! Staff is quick, attentive and…read morefriendly.

I've been going here for years and always look forward to it. The drinks are stellar, pizza is…read moreamazing. Very chill vibe. I only wish it was open more days/hours!