Ulster County Restaurant Review: Henry’s Farm to Table at Buttermilk Falls Inn and Spa in Milton
The brand-new restaurant at Buttermilk Falls Inn & Spa offers locally sourced ingredients and a beautiful riverside location
Spring greens: A pretty arrangement of goat cheese, arugula, beets, fennel, and blood orange makes for a tasty seasonal appetizer at Ulster County’s newest dining destination
Photographs by Jennifer May
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For the past seven years, guests have enjoyed the lush surroundings, beautiful views, and pampering indulgences of Buttermilk Falls Inn & Spa in Milton. But when it came time to eat, they had to leave. Until this past March, that is. Now, visitors and locals alike can enjoy the Hudson Valley’s latest dining experience at Henry’s Farm to Table, the newly opened restaurant at the resort.
This long-anticipated arrival is “a natural addition,” says Adam Glinert, general manager of Buttermilk Falls. “The Hudson Valley is becoming like Napa Valley, with lots of great restaurants and culinary stars. We always sent our guests to great places to eat, but we wanted a place on the property for people who don’t want to move.”
A menu favorite: Wellington Farm’s pan-roasted chicken breast, served with whipped potatoes, roasted beets, and a citrus and fennel salad
Henry’s is named after owner Robert Pollock’s two-year-old son. “I thought of it,” Glinert says proudly. “The name has an old-world, rootsy, American feel, which is what we wanted for the restaurant.” That feel carries through to the décor and the menu, of course. The dining room, on the second floor of recently renovated building, seats 56 and features lots of wood and windows, which overlook the Hudson River and the natural beauty of the 70-acre resort. It’s warm and inviting; the hand-crafted tables and bar, blown-glass fixtures, and handmade wallpaper all match the historic atmosphere of the inn. But the space is also thoroughly contemporary. It’s hard-wired for audio-video presentations, fully wireless, and designed to accommodate television productions and photo shoots for the planned cooking schools, conferences, and meetings that Glinert hopes to host here. “It’s really a multifaceted facility,” he says.