The Clay Oven Indian Restaurant

Review of Wildflower Farms Hotel in the Hudson Valley - AFAR

"The on-site fine-dining restaurant, led by executive chef Rob Lawson, practices true farm-to-table cooking using the resort’s seasonal produce, eggs and meats. Morning rituals include meeting at the chicken coop to gather eggs that are then cooked to order; notable dishes called out include a breakfast sandwich with runny eggs, bacon and strawberry jam and a garden milk bread served with baked summer tomatoes and miso butter (a must-order). In winter the menu leans into hyperlocal protein such as pork chops from the property’s Berkshire pigs, and the restaurant participates in the Taste of Auberge culinary series, hosting visiting chefs and cooking classes." - Lyndsey Matthews