I am the restaurant reviewer (Pat Tanner) whom Rosie accompanied to the Pittstown Inn. I agree with Rosie's assessments: all 4 of us liked the look and feel of the place, and all 4 of us were disappointed in the food, in almost every instance because it was not executed with care. The menu is appealing, the prices are moderate, and the quality of the ingredients is good. When I reviewed this restaurant on my radio show two weeks ago, I suggested that listeners try it for lunch: that way they could enjoy the beautiful countryside in fall and not make such a dollar investment in food that may or may not be to their liking. The good news, I think, is that the faults we noted in the kitchen are easy to correct. If you would like to read my review in full, just email me at DiningToday@aol.com and I'll shoot you back a copy. If you live in central NJ and would like to listen to my show, it's "Dining Today with Pat Tanner," each Saturday morning from 9 a.m. to 10 on WHWH 1350 AM. Here are my comments on some of the particular issues raised. Flour: perhaps it isn't used in the soup nor in that berry cobbler, but some thickening agent makes them too pasty. Microwave & commercial desserts: Before I did my review I called the owner, Al D., about these. He swore the place doesn't have a microwave and every dessert is made inhouse. I chose to believe him, and reported on our conversation in my review. (There was still a problem with the temperature of several dishes, microwave or no.) Quail salad: It's on the menu as bourbon-glazed quail with cilantro slaw. Slaw qualifies as salad in my book. Is it BYO: No, it has a full bar and one of the things I liked best about the place is its beer and wine list, which contains interesting, well-priced selections. Prices: Dinner starters range from $7 to $9; entrees, $13 for rigatoni to $27 for shell steak. There's a new fall menu now in effect, but I imagine prices are still pretty much in line with these.
