Bakery Specials

Bartlett House, Ghent


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A bustling railway hotel during the 19th century, the newly restored Bartlett House features a state-of-the-art kitchen used to create decadent dishes such as the Dutch Baby (above).

The Bartlett House Kitchen, Bakery & Café in Ghent is a relative newcomer on the brunch scene. Opened in the summer of 2016, Bartlett House has a rich history dating back to the 19th century when the national historic landmark building once functioned as a vibrant railway hotel. It sat vacant for decades before owners Alina Roytberg, Lev Glazman and Damien Janowicz discovered it. Their vision was to revive the communal spirit of Bartlett House as a culinary hub. 

On the first floor, guests can peer into the modern kitchen and bakery through large windows. Upstairs is the café and dining space. Executive Chef Amy Stonionis cooks up hearty, but sophisticated, farm-to-table fare that incorporates fresh ingredients from local partners and growers like Starling Yards in Red Hook. Try the decadent Dutch Baby — an old-school popover pancake baked with seasonal fruit inside and served in a cast iron skillet — or any of the weekly specials like the Croque Monsieur, made with house-smoked ham and served on sourdough bread baked on site.

Head Baker Craig Escalante stocks the bakery with an array of breads and artisanal baked goods, like Twice-Baked Pistachio Croissants and Blackberry Beet Muffins. “The bakery and the kitchen work together; there’s always some aspect of the bakery in each kitchen dish,” says Thais Glazman, operations coordinator.

Stop by the cafe for a cup of coffee sourced from Sightglass, a San Francisco-based company specializing in sustainable harvests, or organic teas from Divinitea in Schenectady. Guests can also shop a collection of housewares and specialty foods, or pick up a takeout meal to enjoy later.  

All-day brunch is served every Saturday and Sunday. Reservations are recommended. 


2258 NY-66, Ghent; 518.392.7787; www.bartletthouse.com

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