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RI Archives: Food

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Berkshire Coop

Guido's Marketplace

Baba Louie's



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Fireside Food: The Sequel

Rural Intelligence Food Blantyre
Enter this 1902 Tudor-style mansion, modeled after a Scottish castle, and you’re transported into the pages of your favorite pre-war novel. The Oriental rugs padding the entryway are perfectly worn; in the music hall, a taxidermy moose head looks down on a glossy Steinway piano. Dinner prices aren’t cheap, but the restaurant’s intimacy and attention to detail make it the perfect spot for a special night out. Fresh flowers decorate every place setting, and firelight bounces off the cut glass of engraved water goblets. Chef Arnaud Cotar serves up American-style country cuisine with classic French technique; one of the restaurant’s most popular dishes is the chateaubriand, a thick tenderloin hand-carved tableside. The kitchen’s Gallic influence is equally evident in the crusty, rustic chestnut bread and country loaves baked in-house. Blantyre achieves its warmly patrician atmosphere with the help of a firm jacket and tie policy — though it has plenty of extras on hand for those who arrive without. 16 Blantyre Rd, Lenox, MA 01240; (413) 637-3556

Morgan’s Restaurant at Interlaken Inn
Meals at Morgan’s Restaurant, located at Lakeville’s Interlaken Inn, are socially conscious in more ways than one. Not only does the menu feature local offerings from farms like Old Chatham Sheepherding Company and the Amazing Real Live Food Co. in Pine Plains, it also proffers a bounty of vegetarian dishes thanks to Chef Brandon Scimeca’s mostly meatless tastes. A fireplace helps keep restaurant patrons warm on winter nights, as does butternut ravioli with brown butter and sage. Pescatarians can savor slow-roasted halibut, served with a meditation on sunchokes (both pureed and crisp). And with options like the Spanish-inspired shaved Serrano ham served with Medjool dates and Manchego cheese, meat-lovers won’t feel left out in the cold. 74 Interlaken Rd, Lakeville, CT 06039; (800) 222-2909

Rural Intelligence Food The Greens at Copake Country Club
The simple dining room at Copake Country Club combines elegance and comfort, chandeliers and wood-burning stoves. Appetizers are invigorating and diverse. Alice Waters would no doubt approve of Farm Girl Farm’s Roasted Whole Head Garlic, a dish that’s a staple of the farm-to-table movement. Steamed Little Neck clams with white wine are a nod to seafood traditionalists. For a unique dish heady with local flavor, try the blue cheese phyllo turnovers, flaky and warm, served alongside baby greens from Equinox Farm. Chef Glenn Strickling makes main dishes with equal care — even the spaghetti is house-made. Brunch and lunch options are also available. Manhattanites stealing away for a country weekend will feel right at home with mini bagels and smoked salmon from Ducktrap River. 44 Golf Course Rd, Copake, NY 12521; (518) 325-0019

The Old Inn on the Green
Thanks to Old Inn on the Green’s prix fixe specials Wednesday, Thursday, and Sunday nights, gourmet cuisine is well within reach at the former stagecoach relay. For $35, patrons can dig into a three-course menu that includes treats like slow-braised Angus shortribs, accompanied by garlic-soused mashed potatoes. Chef and co-owner Peter Platt specializes in unexpected and pleasing flavor combinations. Organic Scottish salmon, delicately poached, arrives in a pool of curried green lobster broth. Warm gingerbread — the perfect fireside dessert on a cold winter night — comes with a dollop of concord grape sorbet. The sweets taste extra-rich when they’re eaten off 24-karat gold dessert plates made by Great Barrington’s Michael Wainwright. Since the food is fit for a king, it’s only fitting that the dinnerware is, too. 134 New Marlboro Branch Rd, New Marlborough, MA 01230; (413) 229-7924

Rural Intelligence Food Stagecoach Tavern
Were the original patrons of the pub that now houses Stagecoach Tavern to time travel from 1829 to the present, they probably wouldn’t feel terribly out of place at the restaurant’s current incarnation. In fact, they’d be delighted by the low ceilings, exposed brick walls and wood beams, and décor that’s heavy on rough-hewn logs. Much of the light in the tavern emanates from the brick fireplace and tall white votives in brass candlesticks atop every table. The intrepid time travelers would also be pleased with the homey pub fare by chef Jay Galarneau, which includes fish and chips with New England cod and acorn squash stuffed with creamy mushroom risotto. That’s not to say the restaurant lacks innovative touches. The saffron snickerdoodle tucked into a root beer float, for example, is right on the culinary cutting edge. 864 South Undermountain Rd, Sheffield, MA 01257; (413) 229-8585 —Sarah Todd

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Posted by Sarah Todd on 01/28/13 at 01:06 PM • Permalink