Everything here was excellent - scallops, cod and and short ribs were particular entree standouts and all appetizers amazing. The desserts were also fantastic and creative, such as delicious beets three ways. Beautiful and cozy location and love the design. Get there early to snag a spot by the fireplace for a pre-dinner cocktail. read more

Lovely quaint restaurant nestled in the woods inside a resort. Comfortable seating and chic decor with a romantic blue paint on walls. We had a variety of dishes because my fiance and i skipped lunch. Crispy artichoke was good, cheese plate was great esp with the nuts and cranberry jam. My fiance had the pork chop with polenta fries , she really liked it and finished everything. My rib eye steak was a bit undercooked for med rare but flavor was there. The staff/ waitress was lovely and she kept coming after every course to ensure everything was ok. She even gave me extra bread in my " to go" bag with my left over cheese plate. She was "on point" with everything and made this dining experience great for fiance's birthday . Thank you Butterfield! Will be back! read more

I ate at Butterfield a few weeks ago, when it was still in its beginning stages. The biscuits, alone, merit five stars but if I were to stop there, I'd neglect the juicy burger, the perfectly smoked trout, trout appetizer, and the smoked-in-the-pit-I'm-looking-at-while-I'm-eating-it bacon. Oh, right, and the scotch egg. Damn, that was a good scotch egg. The chef stopped by our table, and was so humble, considering the food he was making. The grounds were beautiful, as well, and I can't wait to go back. For the biscuits. And the trout. And the bacon. Did I mention the biscuits? read more

What an improvement!!! From beginning to end the experience was friendly and welcoming. Lauren, the new resturant manager was super helpful with the reservation, greeted us with a smile and left us in the very nice and capable hands of our waitstaff. For a foodie, it wasn't a perfect meal but their desire to hear feedback and improve makes it all worth it. For all of you who tried it before, and were met by the worst...give it another go...you will be pleasantly surprised! So excited about the turnaround and looking forward to more excellent meals! read more

Not sure where to begin on this one. Service was less than impressive and 2 of the 4 meals were not consumable. The did want to refund the money but we are more interested in management fixing it. We want a good place to eat in Stone Ridge and the food must be as good as anything we can make in our kitchen. Right now, it's not and from what we are hearing from others, its not getting any better. The space is gorgeous, really nice but the place is also cold and not what you would expect form a country inn. This space has so much potential and I'm wondering of a new look at management would be a good start. We were there in the fall about a month after opening. I'm willing to give it another go, but if it's the same, then something drastic needs to happen at the speed of NOW. read more

They're trying. REALLY trying. I hope they eventually get it right. The Hasbrouck House is so pretty, and it's clear the new owners are serious about making it a destination-the inn, as well as Butterfield, the restaurant. But after three weeks of a soft opening, we were hoping for something a bit, well, better. The room. I love what I can guess is some dreamy Farrow & Ball blue on the walls. The brass lighting is sexy and right. But, somehow, the space still feels cold, like a bistro without a soul. By contrast, if you look at places like Market St. in Rhinebeck, they've managed to do the simple, not-overdesigned space, and yet still perfect the cozy factor. Take note! The staff. Super, super-nice. Alas, they're still really lacking in the basics: our server attempted to pour our wine and forgot that she had neglected to uncork it (oops!); our food was dropped and no one (NO ONE) came by to see how we were doing, did we need anything, etc. We had to flag down a runner/busboy to tell him we needed a wine glass, and more fire on a particular cut of meat. If I were building a business/restaurant that was aimed at city-type weekenders, I would think about bringing in NYC servers to show the local servers how to run a dining room. The food. As discussed with similar folks (NYC/Weekender Home Owners) out front, after our meal, the food feels fussy and bit expensive. Yes, the tomatoes were good, and yes, the trout and sausage situation was inventive, but this is not a place where we would come a couple times a week. Related, we're hoping that the prix fixe won't be in place in perpetuity: it feels expensive and is out of tune with the place, and the area. On a higher note, the cocktails were inventive and fresh. Still plan to come back as I love what they're trying to do. The area is in desperate need of a nice place for dinner, and Hasbrouck is beautiful. read more

My husband and I had two meals here during our stay in HH. Our breakfast felt a little lackluster -- we had the eggs benedict and burger. both were just ok -- the winner were the fries with the garlic aioli (thanks to our server, Jeremy!) We also had Christmas dinner here -- the restaurant was pretty quiet, which just three other tables other than us during the time we were there. We had: brussel sprouts, truffle honey fries, lamb shank and the rib eye. Everything was delicious, esp the veggies and fries! Miriam, our server, was wonderful, as was Lauren, the GM, who taught us about building a fire and got us a round of bubbly on the house. read more

My wife and I are former Brooklynites and longtime lovers of the Hudson Valley and Catskills. We still come to visit at least twice a year from Austin. As much as we adore the nature, scenery and groovy places for hanging out, we're always looking for a spot for a nice dinner date that's not same ol', same ol'. Earlier this month we were staying in the area and heard a good recommendation for Butterfield. Just want to say that we totally loved it -- the expansive and beautiful grounds, the stone buildings, the food (rustic and flavorful) and drinks (yummy and inventive), the people, the whole vibe. We had visited the Dordogne region of France this past spring, and we kept saying that this reminded us of that experience because of the sense of history and tradition being kept alive and reborn through new hands. We enjoyed looking at the garden and smokehouse outside the restaurant, and the whole sense of being rooted in the country, in nature's bounty, but with an elevated and contemporary taste: nothing "phoned in", nothing stuffy or arbitrarily old school. (Sorry I can't always say the same for the other restaurant options in the area....) Everyone on the staff was super friendly, informative and helpful. Butterfield is definitely at the top of our list for the next time we come back to the Woodstock/Hudson world -- which we miss already! read more

Nice new addition to the area. Friendly service, beautifully restored building and grounds. Great bar up front.

Our first dinner at Butterfield (we chose the fixed-price offering) was so delicious, beautifully made, and well-presented that we were eager to return to try the full Chef's tasting menu, along with the optional wine pairing. And what a terrific meal we had... The opening dishes were a salad of mixed greens (sweets and bitters) and seasoned nuts with shaved root vegetables and golden beets prepared three ways - cooked, raw, and pickled. Every single bite revealed a different flavor; sometimes savory, sometimes salty, sometimes sharp and crisp. I could have eaten this as my entire meal and been perfectly content. Next came an Adirondack blue potato filled with pimento cheese, with creamy sauce and a hit of hot red pepper jam. What a gleeful twist on a classic "tater-skin" appetizer! It worked. A gently-cooked egg resting on a bed of cevichéd second-growth pea shoots followed... this was the only dish that didn't score a bullseye. The greens were tasty but tough, and the egg, delicately flavored with house-smoked paprika, lacked structural integrity and was difficult to chase around the plate... fortunately, the meal came with slices of truly heavenly bread which made a handy scooping tool... Then, twice-cooked broccoli with garlic. Discs of crisp stem arrived fried in a hot, satisfyingly salty cornmeal breading, and delicate florets, aromatic and mildly garlicky, melted in the mouth. Perfect. Yes, please! Vegetarians, you may skip ahead now. The next dish was a thin slice of goat leg served with... I simply can't remember. It tasted great. Pork belly followed, luxuriously smoked and cooked to tender melt-in-your-mouth perfection, served on a tangy bed of cooked tomatoes with miniature turnips and a spicy whiskey sauce. The final meat was lean, tender beef, which arrived with a completely unnecessary steak knife. Dessert was a lovely trio of fresh apple cider donut, homemade marshmallow in a buttermilk bath, and the most decadent riff on a s'more that I've ever tasted. I'm not a sweets-lover, but I did try all three items and pronounce each one: amazing. Chef Shawn Burnette turns locally-sourced and locally-produced food into meals that both satisfy and delight. He knows what he is doing, and what he's doing is awesome. Our server Kelli was friendly and on-point, the dining and bar areas are comfortable and cozy, bar drinks arrived perfectly prepared, and the environment is conducive to conversation and relaxation. Highly recommended. read more

I live in both Stone Ridge and NYC, and was delighted to find a new restaurant in town. But everything about it was mediocre. And there's a palpable chilly vibe toward "locals." read more

Early dinner on a Saturday night. Party of 5. Ordered one vodka martini, one gin martini, beer and a wine. "Out of olives" Sent someone to nearby market. out of Bombay gin, a mainstay. Drinks arrived in dollhouse size glasses. Beet appetizer was a few beet chunks with a sprig of green, pea shoot appy was a minimalist wonder. Main of broccoli rabe for $22 was a hunk a yard clippings, 2 overpriced steaks and a chicken dish were OK but if you can't do a decent steak, close the kitchen. Tablespoon of complimentary palate cleanser was nice but not an apology. 3 words..."save your money." read more

Great atmosphere! The wait staff is so kind and accommodating! We went for the weekend brunch at it was delicious.

Don't let the casual atmosphere fool you. This is fine dining at its best! The fresh tomatoes and chanterelles in our starters set our expectations high, and the entrees didn't disappoint. On the recommendation of our server, Mauricio, my husband opted for the scallops--which he typically steers clear of because he only likes them if they are perfect, and these were. My short rib and polenta was outstanding. My only complaint is that there was a very short window between our starter and our entree so when I go again I'll ask them to slow the service a bit. The review wouldn't be complete without mentioning the service, which was warm and attentive without being intrusive. read more

This is an incredible opportunity to foul on a slam dunk. The food is excellent! But the service and staff are so pretentious that the place becomes weird and uncomfortable. Perhaps the NYT review went to their head. Went there twice. The first time was memorable. Went back Saturday for my wife's birthday. They said we couldn't have a cocktail in the dining room. Only wine and beer in the dining room. We had to leave our table and have our cocktail in the bar and then come back. They said they didn't want to overload the bartender. Really? The place was empty. The waiter refused to allow me to have my steak "medium" because the "chef's temperature" (what's that, please?) is "medium rare". The service was so slow as to be painful. Almost 3 hours for two courses. Again, the place was empty. The staff seemed to be either out of sight, or gossiping about the guests. They charged me for an extra glass of wine. Left before the price fix included dessert because it was that excruciating. This could have a Greek tragedy ending for a place that serves excellent food in a geographical location that sorely needs it. The service and staff ATTITUDE must change immediately to avoid a shipwreck and bankruptcy. Right now, the great food is not worth the drama. read more

Food was amazing! Stayed for the weekend with a few friends so we had dinner and brunch. Basically made our way through the menu between us. For dinner, my favorite was the burger. Deliciously tender and juicy. Cooked to perfection (Med-rare for me). With a couple vegetarians, there were a tasty few veggie dishes I really liked as well (risotto, tempura artichokes, and a few more which I can't remember...) For brunch, I went for the simple sunny eggs, with bacon and sausage. Again, with a few vegetarians amongst us, opting for the veggie Shakshuka (which I regretted not ordering after trying theirs!) and eggs Florentine. All-In-all was an amazing weekend with friends in beautiful accommodations and amazing food. read more

Another Faboo brunch. The burger was perfection. I subbed fried artichokes for the fries and was in heaven . My dining partner had over easy eggs and perfect bacon.The atmosphere is also calm cool and collected read more

Beyond the beauty of the grounds this Restuarant fails on every level. There were 4 people in our party and all 4 meals came out cold. The server although kind was noticeably embarrassed by what happened. Prices are near NYC levels which I wouldn't mind paying if both the food and service where at the same level. That is not the case. To add, this is the second time I have gone to this Restuarant. The first time was equally disastrous however it was when the restaurant opened months ago and we chalked that disaster up to the place being recently opened. Nothing has improved! I will not be going back. read more

Were Locals in Stone Ridge, My wife works at Emmanuels, she has told me before that Butterfield buys some of their products from the grocery store. She has always wondered if they feel bad advertising their menu as " Farm to Table" When in reality its more like shelf to table. But heck we decided to give their brunch a try. She had the oatmeal and the huevos rancheros, and I tried the french toast. Now to review our plates. Lets start with the oatmeal advertised with "apple compote", the oatmeal was too runny, and the compote was more like apple sauce with chopped up apples mixed in, not what i would call yummy. The huevos rancheros "spicy sauce" which was a red salsa underneath the eggs, the taste of the sauce was nice, but the sauce was cold, i would have preferred it warm. Regarding my french toast it was advertised on the menu with a " berry compote", but it was the same apple sauce that came with the oatmeal. For a $50 breakast we were hugely disappointed. I mean how do you get off with charging that kind of $ and then giving that low quality of a meal, and how can you call it "farm to table" ? When it is not farm to table. My wife says they buy there bread at the store, among cheese, fruit, etc.. Why unfairly up charge local for the same food we can buy, its not like they're even preparing it any better than we could. And from what I've heard they don't even have a chef, instead had 2 young culinary students running the kitchen. We were also confused and uncomfortable to hear loud rap music blaring from the kitchen into the dining room, not high end if you ask me. More like pretensious and a rip off. read more

Repurposing a long-time "comfort food" local haunt into a high-end eatery is always tricky, but the new owners of the Hasbrouck House in Stone Ridge seem to be on the right track with Butterfield. On the face of it, the kitchen seems to match the promise of the tempting photos that grace the website. On a recent evening, our table enjoyed appetizers and main courses from the limited prix-fixe selections. To start, a perfectly poached egg on greens, and an unusual marrow dish that involved scooping out bone marrow, searing it with small pieces of beef heart, then replacing it all into a split femur, served on a half-piece of firewood, on which diners were encouraged not to munch. The sampled main courses included a Lamb Wellington, a variation of the English beef stand-by, with carmelized brussel sprouts and a nicely done pastry layer. The other choice was a Southern-fried chicken, with a crisp, crunchy crust, and the meat done to moist and tender perfection. Dessert, an additional charge, was a plate of yummy apple cider doughnuts, made from apples from a nearby orchard, to be dipped in a mouth-watering buttermilk sauce, personally curated by "Radar," the chef. Local origins for virtually everything are the top priorities here, and the menu changes frequently depending what's available. Previous reviews here have trashed Butterfield's service, which made us think the other night that those diners must have been operating in an alternative universe. We had no complaints as to friendliness, efficiency or promptness. "Radar" himself came out from the kitchen no less than three times to do friendly, non-invasive pulse checks, a nice touch we very much appreciated. He profusely apologized at the end of the meal for the inability of the kitchen that night to produce a featured "S'mores" dessert offering. But he gave each couple a mystery gift, wrapped in brown paper, tied up with a piece of string, and a small piece of a fir tree as a "garnish." A give-away of sorts was the inclusion on top of two wooden skewers. Inside were all the makings of DIY S'mores--graham crackers, chocolate squares and marsh mellow. Given the wallet-draining prices, including a $35 "wine-pairing option," the jury is still out as to whether Butterfield will become a "regular" for locals, who in past years took solace in more affordable fare as burgers and mac & cheese. There's a burger and other snack-like items available from the "tavern menu" in the bar, but those choices are sadly not available in the main dining room. That policy was explained to us as the restaurant's wanting to maintain "two very different eating experiences." Fair enough. At the minimum, Butterfield should definitely become a "special occasion" destination for locals, a sort-of regular option for the more well-heeled in town, and certainly for the increasing flow of trendy New York and Brooklyn weekenders who want a glamorous spot to see and be seen in a lovely stone house that dates back to the 18th century. We definitely plan to return. read more

Was so excited about Butterfields. My husband and I were eager to try a new place near our house, and I have to say the first two meals under chef Burnett did not disappoint. Though the service had its problem his meals were sublime. Hot homemade bread serve on cast iron plates, foraged mushrooms, beautiful plated dishes, etc.. Flash forward New Year's Eve, I was so excited because I was certain the service would have improved....well service was about the same but the meal was sub par, the generic bread and bread sticks were served cold, food was plated on cold plates, felt like I was at any average eatery...so I asked if there was a new Chef? Low and behold yes, a new chef, who might find his way, but I doubt we'll eat there again for any type of special occasion. We wanted something special and we had it for a few months. Oh Well! read more

Went there New Years Eve day for brunch. We were a party of four. Only ones in the restaurant. We waited a long time for food and it was all ice cold when we finally received. We like to support local business and hope they all succeed. This one unfortunately won't if they don't start acting like they care. Jeremy the server was very nice. You could tell he felt bad, but he seemed nervous. Apparently the owner was on site. The owner knew we were dissatisfied with the food. He said nothing, did nothing and really seemed not to give a damn. That really annoyed me. We have had dinner there before and it was extremely overpriced with bad service and so so food. They had just opened and we figured they needed time to work things out. We WANT them to do well. After the cold eggs and toast, NEVER again. read more

I give the one star for the outside of the building which I liked very much. We paid 28 dollars for a plate of 9 florets of steamed broccoli drizzled with sunflower oil. The item was called broccoli three ways and was the only non-meat item on the short menu of 5 or 6 items. To add insult to injury, they were not even steamed properly. On the plate were also tiny hockey pucks of broccoli stems that had been inelegantly breaded and fried. So also, for the record, that's two ways, and it wasn't even a good idea to begin with. We asked for a side of fries since it was the only other vegetable item on the menu, which came with the steak. The waiter informed us that that was impossible, since they couldn't be sold separately from the steak. "We can't do additions, I can only subtract from a dish." So we asked if we could order the steak and fries, without the steak. Yes, he said. Ten minutes later he came back to tell us that they were not actually fries but quartered blue potatoes. What else...the rest of the few items on the menu were uninspired and too meat heavy. The restaurant is poorly laid out and not comfortable, though they tried to make it look chic. Big missed opportunity. A lovely setting deserves a lovely restaurant. read more

We really, really wanted to love it here. We're up here in Stone Ridge on weekends, and were looking forward to seeing what the new owners had done. It's a beautiful space and looks like attention to detail was paid to the design and decor of the public spaces, bar and restaurant. Unfortunately, the attention to detail didn't continue through to the service at the restaurant. We had brunch there and were disappointed. The food was pretty basic, and even though it wasn't all that busy, we didn't get water, had to continuously ask for (weak) coffee and even saw other diners foraging at other tables for packets of sugar. We want this place to succeed, and are hopeful that the owners will read these reviews and up their game on the service front. Seems like if they paid a bit more attention to detail on service (which makes or breaks an experience in my book) they'll have a better chance for success. We'd like to give it another shot, maybe at the bar for a cocktail next time. read more