"The restaurant is part of a renovated 1880s hotel, also called The DeBruce, that is among the last of the grand hotels of the Catskills’ glory days. Dishes like its Peconic escargot with potato risotto and a three-year aged Comté stand out on a menu that also includes venison tartare, celery root with ramps and elderberry capers, and trout in a beurre cancalaise with trout roe. Breakfast highlights include a lamb belly and chanterelle congee, soft-scrambled eggs with uni and whipped cream, and a rhubarb galette." - Richard Morgan
