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June 23, 2014

Westchester's New Inn Crowd

By Anthony Rotunno | Restaurants

Michael White
Photo courtesy of Anthony Jackson

Chefs Michael White and Jean-Georges Vongerichten have opened more than 20 New York City restaurants combined. This year each expands his empire northward with outposts in two separate but equally tony Westchester suburbs less than an hour from Manhattan: White with two restaurants at the Bedford Post Inn, in Bedford, and Von­ger­ich­ten at the Inn at Pound Ridge, in Pound Ridge. A taste of what to expect when city meets country.

 

The Bedford Post Inn

Culinary Kingdom: Since 2009, Michael White’s Altamarea Group has opened 15 establishments in cities all over the world (London, Hong Kong, Istanbul and Washington, D.C., among them). Still, his crown jewel remains his first restaurant: Manhattan’s swanky seafood temple, Marea, on Central Park South.
On the Menu: Not straying from his specialty Italian cuisine, White incorporates the Bedford Post Inn’s bucolic surroundings into his farm-to-table dishes (think housemade pastas and plenty of fowl and fish, like the olive-oil-poached swordfish above) through a seasonally driven selection of produce from nearby farms.
In the Details: The design of the eight-guest-room Relais & Châteaux property’s fine-dining restaurant, Campagna, has gone largely unchanged from the original structure (yes, the oversized woodburning grill remains). Same goes for the more casual Barn. Bedford Post Inn, 954 Old Post Rd., 914-234-7800, campagna-bedford.com.

 

The Inn at Pound Ridge

Culinary Kingdom: Alsatian chef Jean-Georges Vongerichten’s 26 restaurants include ten in New York City alone (ranging from the drowning-in-Michelin-stars Jean-Georges, on Central Park West, to Madison Square Garden’s Simply Chicken stand), along with locations in France, China and the Caribbean.
On the Menu: Rumors that Vongerichten would christen his first non-urban eatery ABC Country proved false, but they weren’t entirely off: At the Inn at Pound Ridge, dishes like baby beets with yogurt and herbs and fresh ricotta ravioli are near replicas of those served at his ABC Kitchen in Manhattan.
In the Details: The 181-year-old building’s interiors were transformed by Thomas Juul-Hansen—the chef’s design collaborator—to evoke rustic modernity: A soft gray palette is countrified with exposed wood beams and natural elements like marble and zinc. Inn at Pound Ridge, 258 Westchester Ave., 915-764-1400, theinnatpoundridge.com.

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