Stoped in here on a rainy day and was so glad we did. April was a pleasure to talk to and look at…read morewith lovely demeanor. The ambience is great reminds you of an old country store. And the food was great my French dip rocked. Will love to come back next chance I get.

I come to visit my sister here in Freehold often. I try to have every meal at the Freehold Country…read morePub. The food and service is amazing. An actual hidden treasure. The burgers, the French dip, fries, and onion rings are up there with the best I have ever had. The owner, Wayne, is what makes this place special. If you are anywhere near Freehold NY, make the trip. It will remind you of Cheers

Wonderful service. We had the crab cake sandwich and the burger. Both were excellent. They've done…read morea wonderful job restoring the building and giving it an upscale charm. Recommended.

This was the worst restaurant experience I have ever had!! The place smells like moth balls, water…read moreis fresh from the septic, martini was half a drink and all vermouth, waited for dinner that did not come. Watched four tables get food and leave and we still had no food. Skip this place for sure Did I add not handicap friendly?

THERE ARE NOT ENOUGH STARS TO RATE DAMON BAEHREL!!!!! The hubs and I were extremely lucky and…read morefortunate in being able to come here to celebrate my birthday!!! Damon Baehrel, which is named after the chef himself, is probably considered the most exclusive restaurant in the world. It is literally a one-man show, as Chef Baehrel is the one who cooks, serves, and hosts a 5-6+ hour-dining experience for his guests at his beautiful home on his 12-acre property in upstate NY. As most know, this restaurant is booked solid until the year 2026, and they have not been taking any reservations/adding parties onto their waiting list since last year/'14 (this is for an indefinite period of time) - you bet your tootin' bootin' that I felt so victorious for bypassing others on the list by 11+ years!!! (Just note that it really doesn't matter 'who' you are, 'who' you know, and/or if you come equipped with a list of multiple referrals.) Known for his 'Native Harvest Cuisine,' every single item on his menu (besides the seafood that is brought fresh from Nova Scotia from his private supplier) is made/created/raised on the premise - when I mean every item, I mean EVERY item, from the flours, pressed oils, vinegars, breads, to the curing his own meats and aging his own cheeses! This restaurant is the epitome and the prime definition of what 'farm-to-table' should really be! We were welcomed warmly from Chef Baehrel, and I was super excited that we were his only guests for the evening - YES, IT WAS JUST THE 3 OF US, THE HUBS, ME, AND THE CHEF!!! (I think I literally sobbed right on the spot). Our super private dining experience was about 5.5+ hours, but actually flew right on by and was like a total dream - we were given a multi-course menu (about 24-26+ items, including some handful of extras since the Chef was just super excited in having us(!!!)), that featured seasonal, organic plants/fruits/vegetables/trees from his property, in addition to a lovely educational overview of each of the ingredients used for the dish. I just couldn't believe at some of the ingredients that he had used, and how each of them had a distinct flavor (and were all actually edible/okay for human consumption!) - it was amazing to listen to the experimentation, the time spent, the punctuality of harvesting such items throughout the year, and the multiple aging/preserving/curing process that he does. I had a lovely wine pairing with the multi-course dinner (delicious champagne, reds, whites, and dessert wines), while the hubs had homemade juice pairings made from the luscious fruits/tree saps (super delicious and refreshing!). The love, the passion, and the excitement from the chef was just purely an eye-opener, and this literally was the BEST DINING EXPERIENCE OF MY LIFE!!! BELIEVE THE HYPE (of the very few limited ones there are) - Chef Baehrel will change your life and exceed any and all expectations that you may/will have!!! You have to go there to experience it personally, as there are no words to describe such a unique experience - the overwhelming appreciation that you obtain in tasting the raw essence of the ingredients that are found around you was truly truly truly remarkable - Chef Baehrel is a GENIUS! Just note that there is no photography/video/recording equipment/note-taking allowed inside the restaurant, so PLEASE be respectful to the Chef (and, shame on those 'bloggers' who disregard/circumvent around this request/policy!). I cannot wait to go back! :D +BEST DINING EXPERIENCE EVER!!! +Chef Damon Baehrel :D +Native Harvest Cuisine :D +5.5+ dining experience :D +no photography/video/recording equipment allowed inside the restaurant - please be respectful!

Much has already been written about Damon Baehrel so I will try and be succinct. I put in my…read morereservation request in August 2012 and fully expected a 5-year minimum wait but to my delight I was able to snag a "special seating" on a Sunday at 4pm. It helps to be flexible with your dates and within driving distance. 20 courses (!), 4.5 hours. 5 hour round trip drive. 1 car rental. Completely worth it. Damon Baehrel is the ultimate host, completely charming and engaging. My wife and I were the only guests and it was awesome! Not awkward at all. What I loved about the meal, besides his "Native Harvest" dishes, was that by the end of it you can start to understand his botany heavy food lexicon, as certain themes started to emerge. Stevia and clover as thickening agents, all sap everything, powders galore, nut flours, fermentation trickery, homemade cheese. Homemade everything! (except some salt and the seafood/wine). Hearing his insanely detailed and clever course preparations makes you feel guilty about eating all of these small bites in less than 30 seconds. Damon paces the meal perfectly, always happy to chat and answer your questions at length. He takes great satisfaction in his cooking and sharing his techniques. This meal is about learning the process as much as it is about eating, and both are better for it. There were some items that sounded cooler than they tasted, but overall each dish was solid. The highlights for me were the teal duck and the duck egg "creme brulee". I guess I like duck. If you are fortunate enough to get a reservation here come with an open mind and don't expect a rich fancy-pants food experience or you will be disappointed. PS - Leaving a one-star review for a restaurant you have never eaten at just because you can't get a reservation is pathetic.

This is definitely our favorite place to get bread and croissants! The chocolate croissant is truly…read moreAMAZING, and I think our favorite breads are the croissant one and the arborio. So tasty and definitely recommend!

I've been a customer for a few years and I really like the staff. The croissant bread is great for…read moretoast and my favorite sandwich is egg cheddar and bacon on croissant or croissant bread. The bacon is really good, not fatty and very meaty, not too salty. I love the coffee choices, although I always prefer darker coffee than everyone else, lol. I love all the different things to purchase from ravioli to dried fruit snacks to chocolate. Of course it can be more money but I understand everything is becoming hard to afford and they are trying to offer the best quality food which we need! And they do try to keep the music family friendly which I think important and there is usually plenty of seating so you can bring friends and family who visit the area.

The first time I came up and stayed at the motel. Was in 2014. When the Greenville drive-in…read morereopened with a new operator. The drive-in theater is just about one minute away by car. You can see the back of the screen tower, from the parking lot of the motel. The motel was very nice, very quiet at night Nice sized rooms. A very beautiful place as well. I wanted to keep this place a secret but I had to post my review. I decided to try the restaurant for dinner. The building the restaurant is in looks like it dates back to the 1930s. When you first walk in you'll see that there's a very nice bar on your left. Some tables in that room but then more of the tables are in the main section. There's also a very nice porch that one can eat it in the warm weather. I decided to order the calamari appetizer I love calamari,but I found it's a hard thing for a restaurant to get just right. Sometimes they use too much breading. Other times the breading is too oily. Or the calamari, can be overcooked or undercooked. I was greeted by the host John who is very friendly, Who I chatted with her a bit, before my waitress came over. The calamari, came out and it looked absolutely beautiful. The first bite it was full of flavor, The breading very light, with a hint of lemon, with absolutely no oil or grease at all. I'd have to say, this is the best calamari I have ever had. Perfectly cooked, very light but tasty breading. I was told the cook had a secret recipe for this amazing calamari appetizer. I decided to get the steak for dinner. The The ribeye. Very nice portion, flavorful and perfectly cooked. Of course I had to go for breakfast the next morning. I decided to get the eggs Benedict dish with the special sauce also crab was included. This was fantastic. The entire dining experience was fantastic. Very nice atmosphere, excellent service and wonderful food. I returned several times since then. Each time the food is delicious. The restaurant is open Thursday through Sunday 4:30 PM to 9:30 PM. breakfast Sunday only, 8 AM to noon. The season runs from the first couple of weeks in May to November 22 just before Thanksgiving. My recommendation absolutely come here if you want to have a nice night or two away, while enjoying expertly prepared high-quality delicious meals.

Restaurant and bar service excellent. Quiet after 9 but taking in the local sites was ready…read more Motel style room clean but a bit dated. Bed comfortable, fridge and tv. WiFi a great plus as cell service near rooms is not great but allows for internet calling feature in most portable phones today

My husband and I came here for dinner on a Wednesday, so we sat immediately. The restaurant is farm…read moreto table so the menu changes weekly which is nice to know everything is fresh. High recommend the deviled egg flight! They were amazing, we also got a winter salad. For dinner my husband got the meatloaf with whipped parsnip. I ordered the seared rainbow trout and the fish was crispy on top with a great lemon sauce on top with shaved almonds. For dessert we order the chocolate pot, which was a chocolate pudding and a lemon curd. Julia came out and chatted with us for a bit, so lovely. We are definitely coming back. A lot of gluten free options too !

We had the pleasure of dining at Julia's local for the first time on a Thursday night in mid-May. I…read morecalled one day ahead for reservations. Julia seated our party of 3 at the chef's table in Henning's kitchen. We love to cook, so observing Henning at work was a special treat. Every course was delicious and beautifully plated. We started with the popovers and deviled egg flight and mixed greens salad with early spring beets from their garden. Entrees included the duck, short rib bourguignon, and a vegetarian selection with the most amazing carrot sauce. For dessert, we shared the chocolate crème de pot with luxardo cherry sauce and a citrus poppyseed cake. Service was magnificent, kind and attentive and we enjoyed talking with Julia who visited our table during our meal. We will definitely be back. This meal ranks in the top 5 dining experiences we have ever had.

"Among the Catskills, a disjointed member of the Adirondacks, there lives a simple and good natured…read morefellow named Rip Van Winkle". - Washington Irving. And I can continue to quote much chapter and verse of this posthumous writing as the writing is near and dear to my heart - the gallantry shown at Fort Christina and more, the true founders of New York and I wish the good Peter Styversant were here today to drop a heap of learning about America on you who don't understand not just NY history, but America! Love it or be gone. Arriving at 5:45, I hadn't inquired as to what time the first tee ball hits the air, turns out it's about 8:00am. So I practiced my sneaky bump and runs, flips and flops and Texas toe downs. And player worth his salt has to know a multitude of great escape shots. So I lead the field being put out as a single with twins and fours amassing behind me and being 2 years removed from the short grass (due to injuries) I was a bit nervy on the 1st tee, nobody knew who I was, everyone else knew each other. Fortunately I ripped a low 3 iron cut stinger and I was off, still walking and carrying my bag, adding layers and subtracting layers as it was nippy in the mountains. I love the classic shallow and square bunkering design originally popular with architecture from the 20's and 30's. The greens rolled true but I couldn't buy a putt, not much break out there and putting off the second collar is doable. The fairways were in the shape to be expected for early season golf, what I should have done was pay closer attention to the unseen creeks that protected some greens and ran out along the sides. But I was the first player and I needed to set a good pace out there. Overall, the course played extremely fair, I can't give the staff enough credit for such fine service for me, attentiveness and extremely friendly.

Rip Van Winkle holds a special place in my heart…read more Not only is it the closest golf course to my parents' home and as such the place where I've golfed the most in the past decade (not saying much), but it's also the first place my brother, my father and I played after my father went through some very serious medical issues. We weren't entirely sure if he would ever be able to play golf again, so it was an amazing feeling to get out and hit a few balls with him last year. My father is doing much better now (physically at least, not that much better at golf), and so we try and get out whenever possible. This adds up to a couple times a year here when I'm in town, and accordingly, I am very, very bad at golf. Please believe that no one is mistaking Rip Van Winkle for something that belongs on the PGA Tour. When Greene County hasn't gotten enough rain, you may see a few brown spots out there. It's only nine holes, and generally pretty flat. However, it's an accessible, family-run place that I feel lucky to be able to play. It's affordable (kids play free too), and has my kind of casual vibe. I love that if I forgot to pack a collared shirt, they don't hassle me. My dad says the owner John is a great guy, and I like that his teenage son is often riding around tidying up the course. It's a true family biz. They do a good job too; the greens are well-maintained, the mountain backdrop is gorgeous, and you can't be sad about any day you spend trying to knock a little white ball around a beautiful grassy area. I suppose I can be sad about how poorly I do it, but I'm pretty happy here overall.

First time here, very disappointed. Ordered onion rings separately and I thought they would crack…read moremy teeth, they were that hard. Burger was okay, nothing special. Wasn't crazy about the specials either. Pictures enclosed were the day I dined, very quiet. Unfortunately, will not return. Another crossed off my list.

Came to the area for a family trip and stopped by here with my dad. We ordered some buffalo garlic…read morewings, a chicken tender wrap with bacon, cheese, and a sweet sauce and cheese fries. The wings were crispy, flavorful, garlicky, and paired well with the blue cheese. The wrap was excellent. It had a very unique flavor that i haven't had in a chicken wrap. Kind of like a sweet honey vinegrette while not being overly sweet. The cheese fries were honestly so good. Extremely crispy fries, the cheese was a bechamel i believe made in house and topped with jalapenos and bacon. I also want to say that after having all this heavy food i still felt light. Not big into gluten free stuff, but the waitress did say it is and i found it actually makes a difference in how heavy i feel after the meal. Cheers!

Veggie burger, shepherdess pie and penne primavera are what we ordered this Sunday afternoon. To…read morewash my burger down was a glass of Pinot Noir. Irish music was playing for St. Patty's day and it was a very suburban vibe here. 1pm and the place was starting to fill up. We added a vanilla creme brulee towards the end which was good as well. Lovely place and service and I'd highly recommend.

Garvan's was the highlight of our trip to Mohonk. Garvan himself greeted us at the door, and…read moreinstantly made us feel welcome. He was friendly, but not overbearing, telling us how his wife makes the desserts herself by hand. The food was excellent. We had Sheppard's pie, and the short rib. Both were hearty and made you feel like home. The deserts may be the best I have had at a restaurant in a long time. I wish it was closer to us, we would for sure be regulars.

Food - 100/10 Service - Exemplary…read moreAmbiance - Welcoming Great for large groups, families, meeting your best friend or just going by yourself. Also great for take out! What's good on the menu? EVERYTHING

The food here never disappoints! The service is always friendly. However the dining room area could…read moreuse some deep cleaning.