White Barn Inn
As Featured In...
From Travel + Leisure, Aug 2006
“And service is impeccably formal: our waiter said things like, 'I'll give you a moment to explore the menu,' then returned to ask, 'Are you tempted to enjoy anything you see?' It's a throwback in every way, except for Cartwright's cooking....” MORE>>
From Food & Wine, May 2003
“The 1860s barn is rustic and dressy (jackets required) in equal measure. Chef Jonathan Cartwright's French menus, heavy on seafood (lobster on homemade fettuccine with Cognac butter), and a 7,000-bottle cellar lend a sense of occasion....” MORE>>
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