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
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Chef Paul Kelly
The food is also both modern and connected to the land; most of it grows right outside the restaurant’s door. Indeed, chef Paul Kelly, a CIA grad who worked most recently at the Lazy Swan Golf and Country Club in Saugerties, was drawn to the job in large part because of the new greenhouses that were built to grow his produce. “I can dictate what is planted — unusual and special things, at unusual times of year, so I don’t have to fly them in from South America or California, which is very important to me,” Kelly says. He hopes that, once the gardens are fully functional, up to 80 percent of his ingredients will be his own pesticide-free, organic crops. Eggs will come from the chickens roosting on-site; the resort’s own beehives will yield the honey; and the meats, fish, and other specialty items, including much of the wine list, will come from local purveyors. Outdoor seating (on the upstairs balcony or the downstairs patio) affords great view of the gardens and grounds (which guests are welcome to stroll around).
Historic yet contemporary: The dining room at Henry’s features wood accents and large windows
The early favorites on the menu, Kelly says, include the Hudson Valley Duck Pizza, with caramelized onions, Fontina cheese, and baby arugula on a whole wheat and honey crust; a grass-fed strip steak with onions, mashed potatoes, and roasted mushrooms; and the appetizer of goat cheese with arugula, shaved fennel, and blood orange. The menu will change with the seasons, but the prices will stay reasonable. “Our check average is about $35 to $40 per person,” Kelly says.
Now open just Wednesday through Sunday for dinner, Henry’s hopes to expand to six nights a week, plus lunches and a Sunday brunch. “Our guests are loving it, and locals are discovering us,” says Glinert. “We’re still in our infancy, but the place is doing great.”