Breakfast sandwiches feature house-made cheeses, and organic teas from Divinitea, based about an hour away in Schenectady, are steeped in cast-iron pots. The bakery, meanwhile, churns out aromatic breads from traditional baguettes to apricot currant walnut sourdough and artisanal baked goods, like pistachio croissants and pear rosewater muffins.
Bartlett House (Ghent, New York)
The latter have become particularly popular among Ghent locals. Yield: 6 large muffins or 18 regular muffins. Preheat oven to degrees and line large muffin tins with six paper baking cups or, line regular muffin tins with 18 paper baking cups. Add one tablespoon of the rosewater to the cubed pears, and toss to combine. By hand, mix the dry ingredients in one bowl. Her goal, she says, is to create food evocative of memories and place, with respect to the ingredients, farmers and artisans that produce them.
Rather than designing a menu and subsequently sourcing ingredients, her close collaboration with Starling Yards farm in Red Hook means that the growing season informs the Bartlett House menus weekly and seasonally. If the bakery is the emotional ground floor center of the Bartlett House, the third floor is the creative center.
Bartlett House, Ghent - Restaurant Reviews, Photos & Phone Number - TripAdvisor
The recipe for feeling taken care of has more than one ingredient. Hospitality at the Bartlett House flourishes at the intersection of the personal, intimate characteristics of a home, and the transforming expectations of the restaurant world. Somewhere in this overlap of private and public spheres lies the potency of what sets the Bartlett House apart. The Bartlett House is not solely defined by context or terroir, or even food, but is also defined by a type of care that is placeless, or, rather, can be experienced in any place. Always asking what they can do better, the Bartlett House staff are looking forward to offering dinner, and the addition of a wine and beer license.
A newly created line of in-house products will take the Bartlett House spirit beyond Ghent.
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Whatever the next iteration, no doubt the visionary team will continue to transform daily sustenance into pleasure, and nourish their guests through the experience of good taste, informed by a sense of history, community and a remarkable old building coming to life once again.
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Search form Search. A New Era for Bartlett House. Photo 1: tickets to Bartlett. Historic Decision Bartlett House, a four-story utilitarian brick building built in the s along Route 66 in the town of Ghent, had operated as a railroad hotel for the New York Harlem and Hudson and Boston Railroads until about Photo 1: bakery at Bartlett House. Photo 2: Woolen blankets provided during the colder months for those that want to dine on the porch.
Ratings and reviews
Bread and Butter Sitting empty for many years was good advertising for the Bartlett House. Want to Live like a Local? Sign Up for Our Newsletter! More Stories. Even the wine list steers clear of precious affectation, with a relaxed selection popping with fairly priced treats. It's no surprise to find seasonal ingredients in the spotlight, but simplicity sharpens focus. Roasted baby carrots are reunited with their severed tops in carrot-greens yogurt sauce, and fries are the crispy, skinny kind.
Hours: 8 a.
Wednesday to Sunday, to 10 p. Friday and Saturday, to 9 p. Closed Monday and Tuesday. Scratch kitchen showcases locally sourced and seasonal ingredients and the excellent in-house bakery. Lovely little wine list, most available by the glass. Desserts are largely rewarding little blinders. There's admirable cohesion in the menu and interior, as if you get the whole story through what you eat and what you see.
Attention to detail has created the platonic ideal of a 19th-century railroad hotel dining room that likely exceeds its original glory. Die-cut metal sconces shoot sepia light up the walls, shelves stocked with pottery are fashioned from salvaged stair balustrades, and I lingered by the bathroom peering at the tightly crimped newsprint wallpaper with its bidirectional modern and vintage flair.
That duality is reflected in other ways. The average age of weekend diners is easily 60 — an elderly gentleman in a tweed suit wafted the scent of mothballs my way every time he moved his arms — while supplemental dinner staff are youthful, keen types who might leave a plate of chicken bones on the table through dessert.
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