Belden House & Mews

Victorian Architecture Meets Mid-Century Modernism at This Tranquil Litchfield, Connecticut Hotel | Vogue

"A serene three-acre escape in the Litchfield Hills, this hotel marries Victorian architecture with mid-century modernism: Champalimaud Design and PBDW Architects preserved Dr. Charles Belden’s 1888 colonial revival mansion—white clapboard, gabled roof, a sizable covered porch with Doric columns—while The Mews, a three-wing garden-side building from 1959, carries the mid-century thread inside with wooden furniture and pops of primary colors; even the sprawling lawn, planted with white Panicle Hydrangeas by Reed Hilderbrand, feels meticulously considered. Recently, the team added the 1891 brick Firehouse next door—once home to the Litchfield Fire Company and a gentleman’s club—as an events space. Inside, the vibe is lively and unique, from a cozy library with a welcoming round table by Ian Ingersoll and pottery with distorted faces to an emerald-green bar that looks straight out of Oz. After arriving via the BMW valet, we were whisked up the winding mahogany staircase to a multi-room suite with a luxe four-poster king bed, one and a half baths (the ensuite with heated floors), and a cozy living area; a bowl of local stone fruit awaited us—undoubtedly the best plum of my life. Relaxation infuses everything, from Wildsmith bath products and lush Frette linens to slow mornings over coffee on the idyllic front porch; outside, there’s a 50-foot pool and lawn games, while the bathhouse offers a Pilates-friendly gym, sauna, steam room, and a 225-gallon Ofuro tub. The spa was the highlight: my esthetician, Christina, delivered a transcendent facial that left me floating between wake and sleep and my skin refreshed. The cozy restaurant is open to the public, with Chef Tyler Heckman (El Quijote, Hotel Chelsea, Ferris, Toro) overseeing a seasonal menu; on staff recommendation we began with a light salad of mandolin cucumber and green mango, fresh milk curd with charred peaches and fennel pollen, and standout sourdough focaccia with koji cultured butter, moved to a grilled short rib paired with bright Rainier cherries and pearl onions, and finished with a chocolate mousse with tamarind and Fior di Latte ice cream topped with generous bee pollen." - Hannah Jackson