The restaurant descriptions that follow reflect the opinions of the editors of Rural Intelligence.
They are editorial content, not paid advertisements, and are organized by county.
Bell & Anchor, in Great Barrington, for a new farm-to-table hangout.
Caffe Caro, in Sharon, for fresh-made, locally sourced Italian fare.
The Crimson Sparrow, in Hudson, is an exciting place to eat and to be.
No. 9 - Millerton, New York
Who would dare open a white tablecloth restaurant in this economy? A young couple like chef Tim Cocheo, 31, and his wife, Taryn, 30, who were half the team behind the now-shuttered Bottle Tree Grocery in Ancram, which had a cult-like following for its $49 prix fixe dinners on Friday and Saturday nights and its decadent Sunday brunch. Now, the Cocheos have opened No. 9 Restaurant and given the dining room at Millerton’s Simmon’s Way Village Inn a Cinderella makeover. From the street (the address is Main Street, but the entrance is on Century Boulevard), the restaurant gives off a golden glow that fills you with optimism. When you walk in the door, you are not disappointed: the dining room feels like a warm embrace—mustard walls with wainscoting painted a Provençal green, brass sconces with silk shades that cast a flattering light, a large, homey patterned carpet (donated by Joan Osofsky of Hammertown Barn), and a state-of-the-art sound system playing the kind of music that makes you feel like you’re at a really swell dinner party. And in a way you are: Cocheo—who cooked in New York at the late, great La Caravelle and Wallse and then at Wheatleigh in Lenox, MA, before moving to the Bottle Tree—is a serious chef. He brings a haute cuisine mindset to country cooking, and he’s put together a small menu with great variety. The first courses include a delicate yellowtail crudo with lemon confit, sea beans, jicama and Tuscan olive oil ($14), an earthy porcini mushroom risotto with truffle foam that’s not the least bit fussy ($13), and Sky Farm field greens with Coach Farm goat cheese ($8). The entrees range from a Herondale Farm chicken ballotine stuffed with wild mushrooms ($23) and grilled Scottish salmon with Champagne sauce ($23) to Weinerschnitzel with lingonberries and potato-cucumber salad ($22) to the No. 9 Herondale beef burger that’s served with French fries ($12). The desserts include a rich, deconstructed ice cream “sandwich” and a light pumpkin souffle served with crème anglaise. This is a restaurant where you want to linger over a second cup of coffee or a third glass of wine, because being at No. 9 gives you that elusive feeling that all’s right with the world. —Dan Shaw
53 Main Street, Millerton; 518.592.1299
Dinner: Tuesday - Saturday 5:30 - 10