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Bedford Post Inn, The Barn, The Farmhouse

hathor

By hathor
in New York: Dining

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hathor

hathor

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Whilst I had my back turned, Richard Gere opened a restaurant in Bedford, NY. I think it's supposed to be a casual bistro, an upscale restaurant and an 8 room inn, but there's a scarcity of info. Buzz when it opened and now much of anything. Anyone been there?

-Judith Klinger
World-Eats.org

Aroma Cucina's Cooking Simply: The Italian Way

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docsconz

docsconz

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I haven't eaten at this restaurant, but I have had Chef Brian' Lewis' food at Vu in Scottsdale. He is talented and should do a good job here.

John Sconzo, M.D. aka "docsconz"

"Remember that a very good sardine is always preferable to a not that good lobster."

- Ferran Adria on eGullet 12/16/2004.

Docsconz - Musings on Food and Life

Slow Food Saratoga Region - Co-Founder

Twitter - @docsconz

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molto e

molto e

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Whilst I had my back turned, Richard Gere opened a restaurant in Bedford, NY. I think it's supposed to be a casual bistro, an upscale restaurant and an 8 room inn, but there's a scarcity of info. Buzz when it opened and now much of anything.  Anyone been there?

Richard hired my good friend Chef Brian Lewis to run both the of the concepts. Brian is a serious talent and you can read my report on him while he was at the Vu in Scottsdale. Also, Martha, yes that Martha, is a big fan of what Brian is doing up there. I very much look forward to getting up that way to see what Brian is doing with all the great purveyors that he has sourced for the project. He also brought in Sous-Chef Jeremy McMillan to work with him from Redd in Napa and previously Zinc Bistro in Phoenix. He also got a little love from the NY Times.

Edited by molto e (log)

Eliot Wexler aka "Molto E"

MoltoE@restaurantnoca.com

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hathor

hathor

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Whilst I had my back turned, Richard Gere opened a restaurant in Bedford, NY. I think it's supposed to be a casual bistro, an upscale restaurant and an 8 room inn, but there's a scarcity of info. Buzz when it opened and now much of anything.  Anyone been there?

Richard hired my good friend Chef Brian Lewis to run both the of the concepts. Brian is a serious talent and you can read my report on him while he was at the Vu in Scottsdale. Also, Martha, yes that Martha, is a big fan of what Brian is doing up there. I very much look forward to getting up that way to see what Brian is doing with all the great purveyors that he has sourced for the project. He also brought in Sous-Chef Jeremy McMillan to work with him from Redd in Napa and previously Zinc Bistro in Phoenix. He also got a little love from the NY Times.

Thanks for the NY Times link. I've been having trouble finding any current mention of the restaurant. We're planning on going in the near future, so I'll report back. Thanks again!

-Judith Klinger
World-Eats.org

Aroma Cucina's Cooking Simply: The Italian Way

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