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White clapboard, manicured gardens, and a valet line that reads the room before you even step inside. This is a fine dining destination in a Victorian inn north of the city, where Jean-Georges Vongerichten's kitchen sends out contemporary New American cooking with a country-weekend ease. The menu pulls from his greatest hits, reworked for the setting, which suits the crowd who drove out from Manhattan pretending they live like this.
The awards strongest first
- Michelin Guide Selected Restaurant
One number, weighted & current 69
How we scoreThe dishes from the writeups
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Tuna tartare
“The classic tuna ribbons from the chef's eponymous Manhattan outpost inspires this kitchen's tuna tartare with avocado, ginger-soy sauce, and chili oil.”
Michelin Guide -
Pan-roasted salmon
“Crisp, pan-roasted salmon is then set in a fragrant corn-lime broth.”
Michelin Guide -
Carrot cake
“Finish with carrot cake with cream cheese frosting.”
Michelin Guide
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