Editorial Review

From the family-owned farm just three miles away, to the crisply linened tables, Farmhouse keeps the farm(duh)-to-table concept fresh and sophisticated with an expertly curated winelist and a tight, no-nonsense menu that perks up classics like foie gras and sea scallops with kumquats and pistachios and cardamom carrot purée respectively. Run by a Michelin-rated chef and a Master Sommelier, and actually located in a restored farmhouse. The “Inn” is really spread out over six acres with rooms in the renovated barn, the farmhouse -- which also houses the restaurant -- and an array of less-expensive but still cozy and comfortable “cottages” (formerly farmworker quarters). Each room is its own thing, with unique furnishings. Large doors divide the bedroom from the living quarters in the barn suites, while the curtained, four-posters in the main house offer more traditional accommodations. With all the rustic chintz abounding, you’d worry the place might scrimp on creature comforts. It does not.