setting the table
Just a moment
Seasonal farm-to-table dining in the heart of the Hudson Valley. The menu changes when our farms' fields do.
We are not chefs in white jackets. We are cooks who believe a great meal begins six months before the plate hits the table, in someone else's field.
We know every farmer by first name. The menu changes when their fields do, sometimes weekly.
Most of our mains touch live oak coals. Smoke is a seasoning. So is patience.
No tasting menus, no tweezers. Just a generous plate, a fair price, and people we're glad to feed.
We've been three times this season. Each time felt like the first. Lena cooks like she's writing love letters to the Hudson Valley.
Drove up from Brooklyn for our anniversary. Worth every mile, every stoplight, every pothole on the Taconic. We're already planning the return trip.
The trout course alone is worth the trip. The sourdough is worth the trip. Cole's wine pairings are worth the trip. I could keep going.
We rebuilt a 1903 dairy barn just outside Rhinebeck into a single warm room. The kitchen is the heart of it. Open to the dining room, no partition, so you can hear what we're hearing.
One of the most quietly excellent restaurants opened in the Hudson Valley this decade. Lena Ridgewood cooks with the patience of someone who has nothing to prove and everything to share.
Open Wednesday through Sunday for dinner. We accept reservations up to 60 days out. Walk-ins are always welcome at the bar.