The Inn at Pound Ridge by Jean-Georges

"When it opened a decade ago, The Inn at Pound Ridge became an instant hotspot among the three-car-garage crowd, and the buzz hasn’t worn off since. The vegetable-forward menu does little to dispel the notion that you’re at ABC Kitchen’s weekend house, and neither do the staff’s expertly pressed plaid shirts and anecdotes about peekytoe crab. Virtually every dish features a mix of textures and flavors that feel engineered to release some dopamine, so give in and order a perfectly sized pizza to share. It’s perpetually packed, so you’ll probably end up grabbing a drink at the bar while waiting to be seated, either in the grand upstairs dining room with high ceilings and lots of light, or the moodier, dark, brick-walled basement. Reservations are much easier to come by for weekend brunch than dinner, and you can still experience most of the menu’s greatest hits alongside a handful of brunch classics." - mike wasserman

"When it opened a decade ago, The Inn at Pound Ridge became an instant hotspot among the three-car-garage crowd, and the buzz hasn’t worn off since. The vegetable-forward menu does little to dispel the notion that you’re at ABC Kitchen’s weekend house, and neither do the staff’s expertly pressed plaid shirts and anecdotes about peekytoe crab. Virtually every dish features a mix of textures and flavors that feel engineered to release some dopamine, so give in and order a perfectly sized pizza to share. It’s perpetually packed, so you’ll probably end up grabbing a drink at the bar while waiting to be seated, either in the grand upstairs dining room with high ceilings and lots of light, or the moodier, dark, brick-walled basement. Reservations are much easier to come by for weekend brunch than dinner, and you can still experience most of the menu’s greatest hits alongside a handful of brunch classics." - Mike Wasserman

"This warm and inviting Victorian-style inn exemplifies country charm. After a glimpse of the valet line and attractive white clapboard façade, it’s quite obvious that this restaurant is for a pedigreed crowd. Manicured gardens complete the picture. The mien may be rustic, but the menu conceived by Chef de Cuisine Eric Brach is utterly contemporary. It features a veritable hit list of Jean-Georges Vongerichten’s greatest dishes, albeit in tweaked formats. The classic tuna ribbons from the chef's eponymous Manhattan outpost inspires this kitchen's tuna tartare with avocado, ginger-soy sauce, and chili oil. Crisp, pan-roasted salmon is then set in a fragrant corn-lime broth. Finish with carrot cake with cream cheese frosting." - Michelin Inspector

"CNN reports that guests will be carted off to the nearby Inn at Pound Ridge by Jean Georges—not a bad deal at all, I recommend the sushi on crispy rice."

"Of the big-name New York City chefs who’ve made the journey north, few have had the longevity of Jean-Georges Vongerichten, who opened  the Inn at Pound Ridge in 2014. Set in an 1833 farmhouse, the restaurant’s rustic-elegant dining room (exposed wood ceilings and four working fireplaces) is a favorite of residents in ritzy northern Westchester.. While the aesthetic is wholly different from Vongerichten’s sleek urban restaurants, the cuisine feels familiar — ginger-marinated tuna tartare, black truffle and fontina pizza, steamed black sea bass with orange and cumin — if a bit more relaxed." - Samantha Garbarini