American Cuisine, Chef Charlie Palmer, Mirbeau Inn & Spa Rhinebeck. When Mirbeau Inn & Spa Rhinebeck opens this fall, it will introduce a culinary titan to the Hudson Valley food scene. The 50-room resort, managed by Mirbeau Hospitality Services, will feature Charlie Palmer’s first Upstate New York restaurant: Willow by Charlie Palmer. The world-renowned chef Charlie Palmer will also oversee Mirbeau Inn & Spa Rhinebeck’s in-room dining, Aqua Terrace light fare, Willow Bar and catering programs.
“Fine cuisine has always been an integral part of the Mirbeau experience, and as we prepare to open our third resort, we’re thrilled to partner with one of the culinary world’s true legends,” said Michael Dal Pos, chief executive officer of Mirbeau Hospitality Services. “Willow will feature the Progressive American Cuisine for which Chef Palmer is renowned, executed at a level that is a hallmark of the Charlie Palmer collective. At the same time, the restaurant will stay true to the Mirbeau food and beverage concept and our guests will recognize several signature items, like grilled oysters and the Mirbeau burger, from the menus of our Skaneateles and Plymouth resorts.”
Located on the first floor of Mirbeau Inn & Spa Rhinebeck, Willow is an easy walk from anywhere in the village. From its open-air back deck, guests are treated to the forever-wild forest views featuring willow trees, reminiscent of those at Claude Monet’s Giverny, a signature of all Mirbeau resorts, and the inspiration for the restaurant’s name. Willow’s interior will feature a chic and comfortable design aesthetic.
“We are putting together a great team for this project and are thrilled to become part of this community. We look forward to showcasing all that the Hudson Valley’s farms have to offer,” said Palmer.
Seating 40 at the restaurant and bar, Willow will be open for breakfast, lunch and dinner daily to the public as well as resort guests. Willow staples will consist of whole grilled Maine lobster with an assortment of farm-stand sides, charcuterie and accoutrements. Daily specials will range from a Sunday Fondue Night to Family-Style Pasta on Tuesdays, and Fish for Two on Fridays. A deep wine list will complement the menu and a separate wine bar menu of lighter fare and appetizers will be available for guests seated at the bar. In a region known for its flourishing food scene, Willow will set itself apart as the place to go for Rhinebeck’s most buzzworthy breakfast, while its lunch program will cater to Mirbeau’s spa guests with a more casual focus.
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