| The Scoop on the Richard Gere Restaurant |
The actual restaurant will not open until summer at least. But the bakery cafe — in another building than the proper dining
room — is open. Food writer Judy Hausman checked it out and filed this report. You’ll see it Wednesday in the Journal
News, but Small Bites readers get a sneak peak:
The Bedford Post Inn, also known as the Richard Gere restaurant, has opened its cafe and bakery.
For now, it’s only serving breakfast and lunch, but chef Brian Lewis — who is committed to seasonal, local farm-to-table
eating — is already impressing diners with such dishes as seven-grain waffles with New York state maple syrup, creamy
grits topped with a local, farm-fresh egg and a cheeseburger made with beef from Herondale Organic Farm in Ancramdale.
The cafe is the former barn on the property, and looks appropriate for that. There are exposed beams and a stone fireplace,
bare-wood tables and a simple color scheme with lots of whites.
Glass French doors open onto a lawn, which is circled by a stone fence. Baked goods are displayed on tiered plates around
the semi-open kitchen.
Developer and partner Russell Hernandez, who lives in Pound Ridge, is restoring the property — once it was called Nino’s
and then Hoppfields — with an eye toward the environmment. He’s fitted with geothermal HVAC systems and detailed with
recycled beams and boards. There are plans for an on-site garden as well.
Upstairs, there are multipurpose rooms that will be ready for private parties, community events and yoga classes in March.
The more formal restaurant and eight suites will open over the course of the summer. This schedule allows chef Brian
Lewis, who is returning to his Northern Westchester roots from Arizona, to work on his menu and train his staff.
In the meantime, settle in with pastry chef Jessica Haight’s ruby grapefruit sorbet and toasted almond gelato or her apple
walnut crostada and Meyer lemon squares — while you sip a cup of tea or Fair Trade coffee.
The Bedford Post Inn, 954 Old Post Road (Route 121), Bedford Village. 914-234-7800
room — is open. Food writer Judy Hausman checked it out and filed this report. You’ll see it Wednesday in the Journal
News, but Small Bites readers get a sneak peak:
The Bedford Post Inn, also known as the Richard Gere restaurant, has opened its cafe and bakery.
For now, it’s only serving breakfast and lunch, but chef Brian Lewis — who is committed to seasonal, local farm-to-table
eating — is already impressing diners with such dishes as seven-grain waffles with New York state maple syrup, creamy
grits topped with a local, farm-fresh egg and a cheeseburger made with beef from Herondale Organic Farm in Ancramdale.
The cafe is the former barn on the property, and looks appropriate for that. There are exposed beams and a stone fireplace,
bare-wood tables and a simple color scheme with lots of whites.
Glass French doors open onto a lawn, which is circled by a stone fence. Baked goods are displayed on tiered plates around
the semi-open kitchen.
Developer and partner Russell Hernandez, who lives in Pound Ridge, is restoring the property — once it was called Nino’s
and then Hoppfields — with an eye toward the environmment. He’s fitted with geothermal HVAC systems and detailed with
recycled beams and boards. There are plans for an on-site garden as well.
Upstairs, there are multipurpose rooms that will be ready for private parties, community events and yoga classes in March.
The more formal restaurant and eight suites will open over the course of the summer. This schedule allows chef Brian
Lewis, who is returning to his Northern Westchester roots from Arizona, to work on his menu and train his staff.
In the meantime, settle in with pastry chef Jessica Haight’s ruby grapefruit sorbet and toasted almond gelato or her apple
walnut crostada and Meyer lemon squares — while you sip a cup of tea or Fair Trade coffee.
The Bedford Post Inn, 954 Old Post Road (Route 121), Bedford Village. 914-234-7800
| Photos by Stuart Bayer/The Journal News |
Northern Westchester native Brian Lewis, who
most recently worked at the contemporary steak-
and-seafood eatery Vu in Scottsdale, Arizona, will
head up the kitchen at Richard Gere’s Bedford
Post Inn (Rte 121, Bedford Village). Lewis
worked previously at Lutèce and Oceana
restaurants and Bix in San Francisco. Gere’s 110-
seat, dinner-only restaurant will feature American
farmhouse cuisine (Gere is a proponent of the
slow-food cooking movement), using seasonal
ingredients from small family farms. The venture
will also include an eight-suite inn and a 50-seat
bakery and café. Opening day is expected
sometime this or next month…
most recently worked at the contemporary steak-
and-seafood eatery Vu in Scottsdale, Arizona, will
head up the kitchen at Richard Gere’s Bedford
Post Inn (Rte 121, Bedford Village). Lewis
worked previously at Lutèce and Oceana
restaurants and Bix in San Francisco. Gere’s 110-
seat, dinner-only restaurant will feature American
farmhouse cuisine (Gere is a proponent of the
slow-food cooking movement), using seasonal
ingredients from small family farms. The venture
will also include an eight-suite inn and a 50-seat
bakery and café. Opening day is expected
sometime this or next month…
| I found this review of a visitor who has being to the restaurant so I thought I'd posted it and share it will you all |
February 04, 2008
Richard Gere was not there but Jean-Georges showed up...
Went to visit The Bedford Post Inn for brunch, the week-old restaurant that actor Richard Gere has put his name to, on
Rt. 121 just outside of Bedford Village, and was thrilled to see super-chef and restaurateur Jean-Georges show up with
a group
Gere was nowhere to be seen, but the meal itself was a delight! Just the Café is open right now, while the larger
structure of the vintage mansion is being renovated..
My partner and I shared the Warm Endive, Fennel & Blue Cheese Tart with arugula salad, and a decadent Natural
Herondale Hamburger with cheddar, onion mostarda & bacon...
On the side we had an order of the house made French fries with truffled aioli. For desset we shared the Apple Walnut
Crostada...
Fresh tasting and lovely! Everything on the table was delicious, really! The burger itself I would rank among the best I've
had lately. There are pastries, cookies and cakes for sale as well...
The Café itself is just open for breakfast, lunch and brunch right now. A lovely drive from southern Westchester too...
Richard Gere was not there but Jean-Georges showed up...
Went to visit The Bedford Post Inn for brunch, the week-old restaurant that actor Richard Gere has put his name to, on
Rt. 121 just outside of Bedford Village, and was thrilled to see super-chef and restaurateur Jean-Georges show up with
a group
Gere was nowhere to be seen, but the meal itself was a delight! Just the Café is open right now, while the larger
structure of the vintage mansion is being renovated..
My partner and I shared the Warm Endive, Fennel & Blue Cheese Tart with arugula salad, and a decadent Natural
Herondale Hamburger with cheddar, onion mostarda & bacon...
On the side we had an order of the house made French fries with truffled aioli. For desset we shared the Apple Walnut
Crostada...
Fresh tasting and lovely! Everything on the table was delicious, really! The burger itself I would rank among the best I've
had lately. There are pastries, cookies and cakes for sale as well...
The Café itself is just open for breakfast, lunch and brunch right now. A lovely drive from southern Westchester too...
Richard Gere's Secret Restaurant
February 4, 2008
After talking with the tight-lipped chef, you'd think getting the 411 on the new Richard Gere restaurant in Bedford Village was
a national security issue. We couldn't even get anybody to confirm the name-much less the opening date.
At press time in January, the chef, Brian Lewis, refused to give out any details on the décor or menu. But intrepid food
reporters that we are, we went ahead and dug up info elsewhere
Gere, on Live with Regis & Kelly, said there would be two restaurants-"a brasserie-cafe and a real restaurant"-plus an
eight-room inn. He explained that the reason he "ended up wanting to do this" was because guests can ride their horses to
dinner, keep them in the spot's stables, then ride home.
» Lewis, in an ad seeking kitchen staff, on craigslist.com, said the cuisine will be "American Farmhouse" and will use seasonal
products from small family farms. He referred to both a 110-seat fine-dining restaurant that will serve dinner only and a
50-seat bakery-café that will serve breakfast, lunch, and a prix-fixe dinner three nights a week. He called it "The Bedford Post
Inn."
» Formerly known as Hoppfields Inn (954 Old Post Rd.), it's the only Bedford building that wasn't burned by the British during
the Revolutionary War.
Turns out we were right-it does have to do with national security, after all!
February 4, 2008
After talking with the tight-lipped chef, you'd think getting the 411 on the new Richard Gere restaurant in Bedford Village was
a national security issue. We couldn't even get anybody to confirm the name-much less the opening date.
At press time in January, the chef, Brian Lewis, refused to give out any details on the décor or menu. But intrepid food
reporters that we are, we went ahead and dug up info elsewhere
Gere, on Live with Regis & Kelly, said there would be two restaurants-"a brasserie-cafe and a real restaurant"-plus an
eight-room inn. He explained that the reason he "ended up wanting to do this" was because guests can ride their horses to
dinner, keep them in the spot's stables, then ride home.
» Lewis, in an ad seeking kitchen staff, on craigslist.com, said the cuisine will be "American Farmhouse" and will use seasonal
products from small family farms. He referred to both a 110-seat fine-dining restaurant that will serve dinner only and a
50-seat bakery-café that will serve breakfast, lunch, and a prix-fixe dinner three nights a week. He called it "The Bedford Post
Inn."
» Formerly known as Hoppfields Inn (954 Old Post Rd.), it's the only Bedford building that wasn't burned by the British during
the Revolutionary War.
Turns out we were right-it does have to do with national security, after all!
Richard Tiptoes into the Restaurant Biz
Feb. 6, 2008
Page Six
Richard Gere has quietly added another title to his resume — celebrity restaurateur!
The actor just entered this competitive field with the soft opening of The Café at Bedford
Post in tony Bedford Village, NY.
Sources tell PageSix.com that the silver fox, who lives nearby, has been a frequent sight
at the eatery. “He’s in and out all the time, overseeing the project — though almost never
sits and eats,” says one witness.
This marks the 58-year-old's first outing as a restaurateur. He did play one, however,
in the 2001 flick Autumn In New York.
Meanwhile, the restaurant has already been given a seal of approval by America’s best-known domestic doyenne: Martha
Stewart — which can only be a good thing.
“Martha came in opening weekend and absolutely fell in love with the place,” says another insider. “Every day since then,
she’s been hand-delivering fresh eggs and berries from Cantitoe Farm,” her 153-acre estate in Katonah, just three miles away.
The buzz is building that The Café could become upstate New York’s answer to the Waverly Inn (Vanity Fair editor
Graydon Carter’s cozy Greenwich Village haunt, which is one of the Big Apple’s top celeb hotspots).
So we wouldn’t be surprised if other famous Bedford-area residents like Glenn Close, Ralph Lauren and Chevy Chase are
stopping in or a bite — if they haven't already!
PageSix.com was first to preview The Café, helmed by chef Brian Lewis, most recently of Vu in Scottsdale, Ariz.
THE FOOD: The eggs benedict with Canadian bacon ($13) was as tasty as could be, save the hollandaise sauce, which was
too watery, and so a tad bland. Wisely, Lewis goes easy on the carbs, adding just a handful of diced potatoes and laying the
eggs atop thin slices of toasted bagel.
Lewis fares better with the butternut squash soup with star anise crema and gala apples ($8), which turned out to be a
perfectly seasoned winner, with just the right consistency.
As for the Meyer lemon meringue tart with a blackberry garnish ($7), though delectable, this pastry was regrettably meager,
more of an amuse-bouche than full-fledged dessert.
Among other scrumptious-looking creations on the Brunch at the Barn menu are brioche French toast stuffed with anjou
pears ($10), natural Herondale hamburger with cheddar, onion mostarda and bacon ($14) and grilled chicken paillard with
shaved fennel, arugula and aged gouda ($17).
THE ATMOSPHERE: Sporting a roaring fireplace, exposed beams, bakery bar and fresh flowers, the cozy room provides an
ideal setting for casual country dining.
THE SERVICE: Friendly and laid-back. Though there was a line at the door, we were never prodded into leaving.
VERDICT: 6 6 6 (three “Sixes,” out of four).
Feb. 6, 2008
Page Six
Richard Gere has quietly added another title to his resume — celebrity restaurateur!
The actor just entered this competitive field with the soft opening of The Café at Bedford
Post in tony Bedford Village, NY.
Sources tell PageSix.com that the silver fox, who lives nearby, has been a frequent sight
at the eatery. “He’s in and out all the time, overseeing the project — though almost never
sits and eats,” says one witness.
This marks the 58-year-old's first outing as a restaurateur. He did play one, however,
in the 2001 flick Autumn In New York.
Meanwhile, the restaurant has already been given a seal of approval by America’s best-known domestic doyenne: Martha
Stewart — which can only be a good thing.
“Martha came in opening weekend and absolutely fell in love with the place,” says another insider. “Every day since then,
she’s been hand-delivering fresh eggs and berries from Cantitoe Farm,” her 153-acre estate in Katonah, just three miles away.
The buzz is building that The Café could become upstate New York’s answer to the Waverly Inn (Vanity Fair editor
Graydon Carter’s cozy Greenwich Village haunt, which is one of the Big Apple’s top celeb hotspots).
So we wouldn’t be surprised if other famous Bedford-area residents like Glenn Close, Ralph Lauren and Chevy Chase are
stopping in or a bite — if they haven't already!
PageSix.com was first to preview The Café, helmed by chef Brian Lewis, most recently of Vu in Scottsdale, Ariz.
THE FOOD: The eggs benedict with Canadian bacon ($13) was as tasty as could be, save the hollandaise sauce, which was
too watery, and so a tad bland. Wisely, Lewis goes easy on the carbs, adding just a handful of diced potatoes and laying the
eggs atop thin slices of toasted bagel.
Lewis fares better with the butternut squash soup with star anise crema and gala apples ($8), which turned out to be a
perfectly seasoned winner, with just the right consistency.
As for the Meyer lemon meringue tart with a blackberry garnish ($7), though delectable, this pastry was regrettably meager,
more of an amuse-bouche than full-fledged dessert.
Among other scrumptious-looking creations on the Brunch at the Barn menu are brioche French toast stuffed with anjou
pears ($10), natural Herondale hamburger with cheddar, onion mostarda and bacon ($14) and grilled chicken paillard with
shaved fennel, arugula and aged gouda ($17).
THE ATMOSPHERE: Sporting a roaring fireplace, exposed beams, bakery bar and fresh flowers, the cozy room provides an
ideal setting for casual country dining.
THE SERVICE: Friendly and laid-back. Though there was a line at the door, we were never prodded into leaving.
VERDICT: 6 6 6 (three “Sixes,” out of four).
JUST WHEN EVERYONE has been chomping
at the bit for a really good place for quick eats,
leave it to Richard Gere to open the Boston
Post Café. Located on a bucolic stretch of road
any set designer would swoon over, BPC, as it
surely will be known, is a gorgeous new
breakfast/lunch/coffee/tea bar that promises to
be a star.
The former historic Hoppfield’s property
spacious and sun-lit, with myriad French
doors, mosaic tiled floors, and a ceiling of old
timbers is a veritable sanctuary in the woods.
(More good buzz: an inn and restaurant will
open this summer). Local boy Brian Lewis
performs as executive chef and Jessica Haight
does the honors in the pastry department.
Their audience of busy Bedfordites and take-a-
meeting moms can try out cappuccinos,
comfort snacks, and lunches to stay or go
from 6:30 a.m. to 4:30 p.m.
at the bit for a really good place for quick eats,
leave it to Richard Gere to open the Boston
Post Café. Located on a bucolic stretch of road
any set designer would swoon over, BPC, as it
surely will be known, is a gorgeous new
breakfast/lunch/coffee/tea bar that promises to
be a star.
The former historic Hoppfield’s property
spacious and sun-lit, with myriad French
doors, mosaic tiled floors, and a ceiling of old
timbers is a veritable sanctuary in the woods.
(More good buzz: an inn and restaurant will
open this summer). Local boy Brian Lewis
performs as executive chef and Jessica Haight
does the honors in the pastry department.
Their audience of busy Bedfordites and take-a-
meeting moms can try out cappuccinos,
comfort snacks, and lunches to stay or go
from 6:30 a.m. to 4:30 p.m.
February 24 2008
...Restaurateur and chef Jean-Georges Vongrichten was spotted having brunch at the bakery-cafe at the new Bedford Post
Inn on Route 121 in Bedford, N.Y. The restaurant is owned by actor Richard Gere and developer Russell Hernandez, who
live in Pound Ridge, N.Y. Jean-Georges has some competition with chef Brian Lewis, formerly of Vu in Scottsdale, Ariz.,
who is cooking up a storm of excellent food with pastry chef Jessica Haight. The charming cafe serves delicious
breakfast, lunch and brunch, and a prix fixe dinner menu Thursday through Saturday nights
...Restaurateur and chef Jean-Georges Vongrichten was spotted having brunch at the bakery-cafe at the new Bedford Post
Inn on Route 121 in Bedford, N.Y. The restaurant is owned by actor Richard Gere and developer Russell Hernandez, who
live in Pound Ridge, N.Y. Jean-Georges has some competition with chef Brian Lewis, formerly of Vu in Scottsdale, Ariz.,
who is cooking up a storm of excellent food with pastry chef Jessica Haight. The charming cafe serves delicious
breakfast, lunch and brunch, and a prix fixe dinner menu Thursday through Saturday nights
February 21, 2008
Went for brunch to The Bedford Post Inn (234-7800), the partially opened café and restaurant that actor Richard Gere has
put his name to on Route 121, just outside of Bedford Village. While Gere himself was nowhere to be seen, we were thrilled
to see “Burgndy” plates pull into the parking area only to have super chef and restaurateur Jean-Georges Vongericten show
up with friends and family to join the dining room crowd. Just the café is open right now at the two-week-old eatery while
the major part of the mansion is undergoing renovation by partner-developer Russell Hernandez. Not only was the crowd in
the room abuzz when Jean-George sat down but it became a challenge for Chef Brian Lewis and his new staff as they
prepared to feed their celebrity diner. My partner and I shared the Warm Endive, Fennel & Blue Cheese Tart with arugula
salad, and Natural Herondale Hamburger with cheddar, onion mostarda and bacon. On the side we had French fries with
truffle aioli. I would rank this burger among the best in the county right now. For dessert we tried the fresh-tasting Apple
Walnut Crostada from pastry chef Jessica Haights. The café is open daily for breakfast, lunch and brunch. Cookies, pastries
and cakes are on sale as well. We’ll be watching how this evolves.
Went for brunch to The Bedford Post Inn (234-7800), the partially opened café and restaurant that actor Richard Gere has
put his name to on Route 121, just outside of Bedford Village. While Gere himself was nowhere to be seen, we were thrilled
to see “Burgndy” plates pull into the parking area only to have super chef and restaurateur Jean-Georges Vongericten show
up with friends and family to join the dining room crowd. Just the café is open right now at the two-week-old eatery while
the major part of the mansion is undergoing renovation by partner-developer Russell Hernandez. Not only was the crowd in
the room abuzz when Jean-George sat down but it became a challenge for Chef Brian Lewis and his new staff as they
prepared to feed their celebrity diner. My partner and I shared the Warm Endive, Fennel & Blue Cheese Tart with arugula
salad, and Natural Herondale Hamburger with cheddar, onion mostarda and bacon. On the side we had French fries with
truffle aioli. I would rank this burger among the best in the county right now. For dessert we tried the fresh-tasting Apple
Walnut Crostada from pastry chef Jessica Haights. The café is open daily for breakfast, lunch and brunch. Cookies, pastries
and cakes are on sale as well. We’ll be watching how this evolves.
“The food is rooted in our relationship with small and local family farms like Cabbage Hill and Rainbeau Ridge,” Lewis says.
“The menu is seasonally inspired.” But you’ll also find standbys like Haight’s scrumptious pecan sticky buns, juicy apple
turnovers, and Meyer lemon meringue tart. For real breakfast-eaters, Lewis promises homemade brioche, citrus salad with
spearmint sauce, eggs every way, and “the best bacon-and-egg sandwich you ever ate.” Don’t miss the homemade gelato
(like fave Sicilian pistachio) and many gluten-free foods. Adds Lewis: “We want this to be a community place, a place for
family and friends. We want to serve the best quality we can offer with all the love and passion we have for our craft.”
—Eve Marx
Boston Post Café 954 Old Post Road, Bedford, 234-7800
“The menu is seasonally inspired.” But you’ll also find standbys like Haight’s scrumptious pecan sticky buns, juicy apple
turnovers, and Meyer lemon meringue tart. For real breakfast-eaters, Lewis promises homemade brioche, citrus salad with
spearmint sauce, eggs every way, and “the best bacon-and-egg sandwich you ever ate.” Don’t miss the homemade gelato
(like fave Sicilian pistachio) and many gluten-free foods. Adds Lewis: “We want this to be a community place, a place for
family and friends. We want to serve the best quality we can offer with all the love and passion we have for our craft.”
—Eve Marx
Boston Post Café 954 Old Post Road, Bedford, 234-7800
| Menu at Bedford Post |
Quickly Drawing Attention
June 1, 2008
IT wasn’t the daffodils or the robin’s song or even the slowly lengthening days that best brought spring in for me this year.
It was biting into Bedford Post Inn’s grilled octopus with fresh chickpeas.
Grigliate di Polpo was the first course of my first dinner at the Bedford Village restaurant, and the parade of distinctive, soul-
warming tastes continued all that night and on subsequent visits as well. Spanish mackerel poached in olive oil and served
with grilled wild ramps was another light, fresh choice. A main course of zucchini blossom fritto with sheep’s milk ricotta,
shelling beans and saffron tasted as if I were eating in a garden despite the cool, rainy night.
The restaurant’s chef, Brian Lewis, formerly of Vu in Scottsdale, Ariz., Oceana in Manhattan and Bix in San Francisco, is
cooking up some truly evocative food.
Bedford Post Inn has been open only a few months, but it is already widely known for its co-owner, the actor Richard
Gere. His involvement is bringing unusual attention to the new spot — a simple Google search turned up thousands of
entries parsing his every move and flagging celebrity visitors. (I had dinner next to Harry Connick Jr. and Jill Goodacre, his
supermodel wife, one evening, and Martha Stewart, a neighbor, is said to come by regularly on her horse.) The restaurant
feels it necessary to take credit card numbers for its reservations, with the unusual (for Westchester) warning that it will
charge $30 a person for no-shows or cancellations made less than 24 hours in advance.
But Bedford Post Inn deserves to be best known for its food. Mr. Lewis is committed to cooking with seasonally
appropriate ingredients supplied mostly by small, local family farms, including eggs from John Boy’s Farm Market in Pound
Ridge, bread from SoNo Baking Company in South Norwalk (though 90 percent of the baked goods are made in-house) and
cheese acquired through Plum Plums in Scotts Corner Market. So a shaved fennel salad with gala apple and Parmigiano-
Reggiano tasted as if the ingredients had been brought from the farm directly to the table: simple, refreshing; an awakening.
Right now, dinners at Bedford Post Inn are prix fixe only (and available only on Thursday, Friday and Saturday nights).
That allows you the advantage of Mr. Lewis’ s pairing suggestions, and themes emerge. Lemon was a recent leitmotif. It
was in the chilled scallop in cucumber juice with a caviar topping that served as the amuse bouche. I tasted it again in the
salad and, most wonderfully, in the soft egg yolk raviolo, which opened to release a gorgeous orange-yellow liquid that
mingled with a sugo di vitello and extraordinary, smoky speck ham.
By mid- to late summer, there will be even greater opportunities to see what Mr. Lewis is capable of when a slightly larger,
more formal dining room opens in the building next door four to five nights a week. Dinners in the current space, called the
Barn, will continue on Sunday nights and as part of cooking class parties and private events. Breakfast, lunch and Sunday
brunch — all currently available — will be the Barn’s focus.
In the meantime, there are some wrinkles to work out. The food doesn’t always arrive at a timely pace and the wait staff is
inconsistent. One night we didn’t even know there was an amuse bouche until we noticed other tables getting it. We had to
ask for our coffee three times, and the waiter knew nothing about what he was serving.
But the food itself is strong enough, and the setting — a historic property — is lovely enough that if those problems are
ironed out, Bedford Post Inn could easily become a leading culinary destination.
The Barn at Bedford Post Inn
954 Old Post Road (Route 121)
Bedford Village
(914) 234-7800
June 1, 2008
IT wasn’t the daffodils or the robin’s song or even the slowly lengthening days that best brought spring in for me this year.
It was biting into Bedford Post Inn’s grilled octopus with fresh chickpeas.
Grigliate di Polpo was the first course of my first dinner at the Bedford Village restaurant, and the parade of distinctive, soul-
warming tastes continued all that night and on subsequent visits as well. Spanish mackerel poached in olive oil and served
with grilled wild ramps was another light, fresh choice. A main course of zucchini blossom fritto with sheep’s milk ricotta,
shelling beans and saffron tasted as if I were eating in a garden despite the cool, rainy night.
The restaurant’s chef, Brian Lewis, formerly of Vu in Scottsdale, Ariz., Oceana in Manhattan and Bix in San Francisco, is
cooking up some truly evocative food.
Bedford Post Inn has been open only a few months, but it is already widely known for its co-owner, the actor Richard
Gere. His involvement is bringing unusual attention to the new spot — a simple Google search turned up thousands of
entries parsing his every move and flagging celebrity visitors. (I had dinner next to Harry Connick Jr. and Jill Goodacre, his
supermodel wife, one evening, and Martha Stewart, a neighbor, is said to come by regularly on her horse.) The restaurant
feels it necessary to take credit card numbers for its reservations, with the unusual (for Westchester) warning that it will
charge $30 a person for no-shows or cancellations made less than 24 hours in advance.
But Bedford Post Inn deserves to be best known for its food. Mr. Lewis is committed to cooking with seasonally
appropriate ingredients supplied mostly by small, local family farms, including eggs from John Boy’s Farm Market in Pound
Ridge, bread from SoNo Baking Company in South Norwalk (though 90 percent of the baked goods are made in-house) and
cheese acquired through Plum Plums in Scotts Corner Market. So a shaved fennel salad with gala apple and Parmigiano-
Reggiano tasted as if the ingredients had been brought from the farm directly to the table: simple, refreshing; an awakening.
Right now, dinners at Bedford Post Inn are prix fixe only (and available only on Thursday, Friday and Saturday nights).
That allows you the advantage of Mr. Lewis’ s pairing suggestions, and themes emerge. Lemon was a recent leitmotif. It
was in the chilled scallop in cucumber juice with a caviar topping that served as the amuse bouche. I tasted it again in the
salad and, most wonderfully, in the soft egg yolk raviolo, which opened to release a gorgeous orange-yellow liquid that
mingled with a sugo di vitello and extraordinary, smoky speck ham.
By mid- to late summer, there will be even greater opportunities to see what Mr. Lewis is capable of when a slightly larger,
more formal dining room opens in the building next door four to five nights a week. Dinners in the current space, called the
Barn, will continue on Sunday nights and as part of cooking class parties and private events. Breakfast, lunch and Sunday
brunch — all currently available — will be the Barn’s focus.
In the meantime, there are some wrinkles to work out. The food doesn’t always arrive at a timely pace and the wait staff is
inconsistent. One night we didn’t even know there was an amuse bouche until we noticed other tables getting it. We had to
ask for our coffee three times, and the waiter knew nothing about what he was serving.
But the food itself is strong enough, and the setting — a historic property — is lovely enough that if those problems are
ironed out, Bedford Post Inn could easily become a leading culinary destination.
The Barn at Bedford Post Inn
954 Old Post Road (Route 121)
Bedford Village
(914) 234-7800
Looking for Mr. Goodbar
Richard Gere's inn in Westchester still has a ways to go
July 19. 2008 8:47PM Bob Lape
THE BARN AT BEDFORD POST INN
954 Old Post Road (Route 121)
Bedford Village, N.Y.
(914) 234-7800
* 1/2
CUISINE Contemporary American
WINES 22 choices, 16 by the glass
DRESS No code
NOISE LEVEL Loud
PRICE RANGE Four-course prix fixe, $75
WINE MARKUP 50%-575%
CREDIT CARDS All major
RESERVATIONS Required, with credit card
HOURS Breakfast, Mon.-Fri., 8 a.m.-10:30 a.m.; Lunch, Mon.-Fri., 11:30 a.m.-2:30 p.m.; Brunch, Sat.-Sun., 8 a.m.-3 p.
m.; Dinner, Thurs., Fri., Sat., 6:30 p.m. and 8:30 p.m. seatings
_________________
****= Outstanding
***= Excellent
**= Very good
*= Good
It's no surprise that a pretty woman is the greeter at Richard Gere's country inn in Westchester.
If the flock of male patrons is not already breathless, the tall, striking blonde's smile may make them imagine asking, "Shall
we dance?" Women hoping that the silver-maned actor might work the tables of Bedford Post Inn bring another of Mr.
Gere's films to mind: I'm Not There. At least not when we were.
The inn's dining facilities are an unfinished symphony with an identity crisis. A formal dining room seating 75 is said to be
on its way. Until then, a 50-seat bakery cafe called The Barn is the stage for chef Brian Lewis' sophisticated take on
modern American, farm-to-table cuisine.
The property includes 100 acres of horse trails and will have the two restaurants, a working vegetable garden and eight
luxury suites.
Mr. Lewis, whose resume includes stints at Oceana in Manhattan, Bix in San Francisco and Vu in Scottsdale, Ariz., sets a
fascinating table. His food is visually robust and full of intriguing combinations.
It also has some real puzzlers for anyone not up on über-chic foodstuffs such as Bubalus Bubalis mozzarella, made in
Gardena, Calif., from water buffalo milk. The firm-textured cheese is one element in a nicely composed heirloom tomato
salad. A dab of olive oil sorbet provides a flavor jolt, and a fried sage leaf is an added adornment.
The menu contains just 10 items, from the amuse-bouche of chilled Cranshaw melon soup with pine nuts, Prosecco and
lime, to dessert of espresso granita topped with cardamom mousse and a minuscule pistachio shortbread.
Virtually everything is small, vibrant and possessed of Italian influences. There's crudo dressed in ginger oil, fennel and
plums. Two pastas make up the second course options. A large raviolo with soft egg yolk, sheep's milk ricotta and
spinach is outstanding, and a dish hand-rolled garganelli studded with fava beans and bottarga di tonno—tuna roe—is first-
rate.
Three main courses also lean Latin. A summery, vegetarian risotto involves mascarpone, leeks, chanterelles and basil. For
seafood fanciers, Long Island striped bass is garnished with grigliata di polpo (octopus); babi beans (baby limas); and la
ratte potatoes, fingerling-like spuds with a nutty, buttery character.
Esteemed Berkshire pork—done up with stone fruits, watercress and a velvety, rich sweet onion soubise—provides the
allure for carnivores.
Desserts are the aforementioned granita; a lackluster, three-flavored gelato Napoletano; and an artisanal cheese plate with
diminutive specks of Robiola and Gorgonzola. Good, but blink and you'll miss them.
For a restaurant promising a 6,000-bottle cellar soon, The Barn offers a stunningly small, obscure list. Markups are all
over the lot, and some of the you-never-heard-of-them-before bottles are bumped up only 50% from retail. Then there's
the Peirano 2006 Viognier, from Lodi, Calif., which can retail at $9.90. It's $68 here. Hello!
What's more, The Barn is licensed strictly for beer and wine, and its wine glasses are absurdly small. We are told that
proper ones are "on order."
Not to cause primal fear, but Bedford Post's keepers of the book require credit card numbers with reservations, and people
canceling less than 24 hours in advance incur a $30 penalty.
In the final analysis, the new old country inn has a talented chef, agreeable service and lots of potential. It should come out
fine in Post-production.
Richard Gere's inn in Westchester still has a ways to go
July 19. 2008 8:47PM Bob Lape
THE BARN AT BEDFORD POST INN
954 Old Post Road (Route 121)
Bedford Village, N.Y.
(914) 234-7800
* 1/2
CUISINE Contemporary American
WINES 22 choices, 16 by the glass
DRESS No code
NOISE LEVEL Loud
PRICE RANGE Four-course prix fixe, $75
WINE MARKUP 50%-575%
CREDIT CARDS All major
RESERVATIONS Required, with credit card
HOURS Breakfast, Mon.-Fri., 8 a.m.-10:30 a.m.; Lunch, Mon.-Fri., 11:30 a.m.-2:30 p.m.; Brunch, Sat.-Sun., 8 a.m.-3 p.
m.; Dinner, Thurs., Fri., Sat., 6:30 p.m. and 8:30 p.m. seatings
_________________
****= Outstanding
***= Excellent
**= Very good
*= Good
It's no surprise that a pretty woman is the greeter at Richard Gere's country inn in Westchester.
If the flock of male patrons is not already breathless, the tall, striking blonde's smile may make them imagine asking, "Shall
we dance?" Women hoping that the silver-maned actor might work the tables of Bedford Post Inn bring another of Mr.
Gere's films to mind: I'm Not There. At least not when we were.
The inn's dining facilities are an unfinished symphony with an identity crisis. A formal dining room seating 75 is said to be
on its way. Until then, a 50-seat bakery cafe called The Barn is the stage for chef Brian Lewis' sophisticated take on
modern American, farm-to-table cuisine.
The property includes 100 acres of horse trails and will have the two restaurants, a working vegetable garden and eight
luxury suites.
Mr. Lewis, whose resume includes stints at Oceana in Manhattan, Bix in San Francisco and Vu in Scottsdale, Ariz., sets a
fascinating table. His food is visually robust and full of intriguing combinations.
It also has some real puzzlers for anyone not up on über-chic foodstuffs such as Bubalus Bubalis mozzarella, made in
Gardena, Calif., from water buffalo milk. The firm-textured cheese is one element in a nicely composed heirloom tomato
salad. A dab of olive oil sorbet provides a flavor jolt, and a fried sage leaf is an added adornment.
The menu contains just 10 items, from the amuse-bouche of chilled Cranshaw melon soup with pine nuts, Prosecco and
lime, to dessert of espresso granita topped with cardamom mousse and a minuscule pistachio shortbread.
Virtually everything is small, vibrant and possessed of Italian influences. There's crudo dressed in ginger oil, fennel and
plums. Two pastas make up the second course options. A large raviolo with soft egg yolk, sheep's milk ricotta and
spinach is outstanding, and a dish hand-rolled garganelli studded with fava beans and bottarga di tonno—tuna roe—is first-
rate.
Three main courses also lean Latin. A summery, vegetarian risotto involves mascarpone, leeks, chanterelles and basil. For
seafood fanciers, Long Island striped bass is garnished with grigliata di polpo (octopus); babi beans (baby limas); and la
ratte potatoes, fingerling-like spuds with a nutty, buttery character.
Esteemed Berkshire pork—done up with stone fruits, watercress and a velvety, rich sweet onion soubise—provides the
allure for carnivores.
Desserts are the aforementioned granita; a lackluster, three-flavored gelato Napoletano; and an artisanal cheese plate with
diminutive specks of Robiola and Gorgonzola. Good, but blink and you'll miss them.
For a restaurant promising a 6,000-bottle cellar soon, The Barn offers a stunningly small, obscure list. Markups are all
over the lot, and some of the you-never-heard-of-them-before bottles are bumped up only 50% from retail. Then there's
the Peirano 2006 Viognier, from Lodi, Calif., which can retail at $9.90. It's $68 here. Hello!
What's more, The Barn is licensed strictly for beer and wine, and its wine glasses are absurdly small. We are told that
proper ones are "on order."
Not to cause primal fear, but Bedford Post's keepers of the book require credit card numbers with reservations, and people
canceling less than 24 hours in advance incur a $30 penalty.
In the final analysis, the new old country inn has a talented chef, agreeable service and lots of potential. It should come out
fine in Post-production.
| Bedford Post Yoga |
| Bedford Post Inn |
| Bedford Post Hotel |
| Bedford Post |
Bedford Post’s Farmhouse Is Open!
Decmber 2, 2008
To be honest, the folks behind Bedford Post have passed a season or two earnestly promising that in the next couple of
weeks, their premier restaurant would debut. It actually got embarrassing to keep asking. Then this announcement popped
on our inbox to announce the big event….and if Chef Brian Lewis’s Dinner at the Barn is any predictor, the Farmhouse is
destined for greatness. Here’s a clip from their PR:
“The plans for the 14 acres of wooded bliss became reality in 2008 and piece by piece Bedford Post is completing its
mission. First on board was chef Brian Lewis, who hails from Westchester to head the 2 restaurants on the property. Chef
Lewis has made his way through the food scenes of Washington DC, New York City, London and San Francisco by
working under such acclaimed chefs as Jean Louis Palladin, Marco Pierre White, Andre Soltner and Andy D'Amico, and
was most recently chef of Vu in Scottsdale Arizona. The first opening in February was aptly named The Barn a casual café
and bakery, and the yoga loft for area residents to commune. Now, the crown jewel of the property, The Farmhouse
debuts. Using what is available from the farms in the area, and making everything else on the menu from scratch the 60-
seat venue is the ultimate dining experience showcasing Chef Lewis' vast culinary talents. Ultimately there will be a garden
on the property where Chef Lewis will grow his own herbs and vegetables so he only has to look outside the window to
see what is fresh daily. Side by side with the chef is general manager Christopher Tunnah whose previous credits include
Gramercy Tavern and Craft.”
We recognize some of the Farmhouse’s dishes—like the luscious soft farm egg ravioli—from our review of the Barn. Here’
s a peek at the menu, which we actually can’t wait to taste:
BEDFORD POST
"The Farmhouse"
954 Old Post Road
Bedford NY 10506
914-234-7800
www.bedfordpostinn.com
Chef Brian Lewis
First Courses
Local Cabbage Hill Lettuces 9.
marcona almonds, dill banyuls vinaigrette
Jerusalem Artichoke Soup 10.
cipolinni fonduta, fontina val d'aosta toasts
Roots, Shoots, Fruits & Leaves 13.
goat's cheese, medjool dates, ice wine vinaigrette
Trio of Japanese Hamachi 16.
blood orange confit, milk-poached fennel, asian pear
Chioggia Beet Salad 15.
american osetra caviar, horseradish yogurt, sorrel
Meyer Lemon Glazed Red King Crab 17.
cauliflower, preserved meyer lemon, curried crab beignet
Handmade PASTA
Soft Farm Egg Ravioli 15.
sheep's milk ricotta, spinach, guanciale
Agnolotti dal Plin 16.
sugo of veal, robbiola rochetta, hazelnuts
Spaghetti alla Chitarra 16.
mojamo, crisp garlic, calabrian chili oil
Creamy Heirloom Polenta 16.
wild mushrooms, ossau iraty
Saffron Risotto 18.
scottish langostino, black olive, pine nuts
Main courses
Wild Striped Bass Saltimbocca 32.
kabocha squash, green apple butter, prosciutto di parma
Madeira Glazed Black Cod 29.
celery root moussseline, porcini, balsamic brown butter
Crisp Black Bass 35.
fennel confit, citrus, black olive
Trio of Berkshire Pork 31.
pickled chanterelles, vanilla-scented quince, red swiss chard
Strip Loin of Pastured Beef 37.
black trumpet red wine fonduta, crisp & creamy potatoes
MacFarlane Farms Pheasant 32.
parsnips, chestnuts, red cabbage
five Course Tasting Menu
Chef and his team offer a daily and spontaneous tasting menu, inspired by the rhythms of the season and the family
farmers who support us.
$85.00 per guest
$140.00 with wine pairing
Tasting menus are best enjoyed by the entire table.
Decmber 2, 2008
To be honest, the folks behind Bedford Post have passed a season or two earnestly promising that in the next couple of
weeks, their premier restaurant would debut. It actually got embarrassing to keep asking. Then this announcement popped
on our inbox to announce the big event….and if Chef Brian Lewis’s Dinner at the Barn is any predictor, the Farmhouse is
destined for greatness. Here’s a clip from their PR:
“The plans for the 14 acres of wooded bliss became reality in 2008 and piece by piece Bedford Post is completing its
mission. First on board was chef Brian Lewis, who hails from Westchester to head the 2 restaurants on the property. Chef
Lewis has made his way through the food scenes of Washington DC, New York City, London and San Francisco by
working under such acclaimed chefs as Jean Louis Palladin, Marco Pierre White, Andre Soltner and Andy D'Amico, and
was most recently chef of Vu in Scottsdale Arizona. The first opening in February was aptly named The Barn a casual café
and bakery, and the yoga loft for area residents to commune. Now, the crown jewel of the property, The Farmhouse
debuts. Using what is available from the farms in the area, and making everything else on the menu from scratch the 60-
seat venue is the ultimate dining experience showcasing Chef Lewis' vast culinary talents. Ultimately there will be a garden
on the property where Chef Lewis will grow his own herbs and vegetables so he only has to look outside the window to
see what is fresh daily. Side by side with the chef is general manager Christopher Tunnah whose previous credits include
Gramercy Tavern and Craft.”
We recognize some of the Farmhouse’s dishes—like the luscious soft farm egg ravioli—from our review of the Barn. Here’
s a peek at the menu, which we actually can’t wait to taste:
BEDFORD POST
"The Farmhouse"
954 Old Post Road
Bedford NY 10506
914-234-7800
www.bedfordpostinn.com
Chef Brian Lewis
First Courses
Local Cabbage Hill Lettuces 9.
marcona almonds, dill banyuls vinaigrette
Jerusalem Artichoke Soup 10.
cipolinni fonduta, fontina val d'aosta toasts
Roots, Shoots, Fruits & Leaves 13.
goat's cheese, medjool dates, ice wine vinaigrette
Trio of Japanese Hamachi 16.
blood orange confit, milk-poached fennel, asian pear
Chioggia Beet Salad 15.
american osetra caviar, horseradish yogurt, sorrel
Meyer Lemon Glazed Red King Crab 17.
cauliflower, preserved meyer lemon, curried crab beignet
Handmade PASTA
Soft Farm Egg Ravioli 15.
sheep's milk ricotta, spinach, guanciale
Agnolotti dal Plin 16.
sugo of veal, robbiola rochetta, hazelnuts
Spaghetti alla Chitarra 16.
mojamo, crisp garlic, calabrian chili oil
Creamy Heirloom Polenta 16.
wild mushrooms, ossau iraty
Saffron Risotto 18.
scottish langostino, black olive, pine nuts
Main courses
Wild Striped Bass Saltimbocca 32.
kabocha squash, green apple butter, prosciutto di parma
Madeira Glazed Black Cod 29.
celery root moussseline, porcini, balsamic brown butter
Crisp Black Bass 35.
fennel confit, citrus, black olive
Trio of Berkshire Pork 31.
pickled chanterelles, vanilla-scented quince, red swiss chard
Strip Loin of Pastured Beef 37.
black trumpet red wine fonduta, crisp & creamy potatoes
MacFarlane Farms Pheasant 32.
parsnips, chestnuts, red cabbage
five Course Tasting Menu
Chef and his team offer a daily and spontaneous tasting menu, inspired by the rhythms of the season and the family
farmers who support us.
$85.00 per guest
$140.00 with wine pairing
Tasting menus are best enjoyed by the entire table.