We were first and foremost delighted to learn that the Clarion River Woodlands Lodge with Restaurant and Pub reopened! As regular visitors for the last twelve years to the establishment in its previous incarnation as Clarion River Lodge, we admittedly had a sentimental attachment to the place, and we always found it an ideal place to get away and unwind for a couple of days.
It's true that the place, as of this writing (March 29, 2015,) is still a work in progress, but due to the tender loving care of its new owner, the innkeeper/chef, and other staff we met this week, it shows great promise. No two rooms are furnished exactly alike, and several have unique wall-paintings and other accoutrements. There are, blessedly, no televisions in the rooms. Instead there is quiet, privacy, and a forest view right out the window.
Best of all, there are some things about the Clarion River Woodlands Lodge that are already state-of-the-art. First of all, the Woodlands Restaurant has never been better. The chef-and-innkeeper, Shawn Russell, offers a nicely varied menu of appetizers, salads, main dishes, and desserts, much of the fare being locally sourced. The first night we had brie in beggar's purses to start with, and then the Woodlands salad (with delicious local pea sprouts and the chef's own dressing). I segued to the chicken, which was stuffed with a subtle preparation of garlic and herbs, and served over couscous and fresh green beans; my partner had the homemade pasta, filled with fresh mushrooms and spinach, which again was quite delicate and worth paying careful attention to for the carefully balanced flavor palette. This was accompanied by a very reasonably priced merlot and homemade cake for dessert.
Surprisingly, the menu we were handed the second night was actually a variation on the first one, and we both opted for the bolder fare that was on offer. The artichoke dip was our appetizer, and we learned from other guests dining there that night (all of whom also ordered it) that it's famous in that neck of Cook Forest. I had the Greek salad, with a robust orange-flavored dressing and feta cheese, followed by the Delmonico steak (from a local ranch), done to a medium-rare tee, barely requiring a knife, and served in a Burgundy reduction. My partner had the Milanese chicken, which was new to that night's menu. This time we had a cabernet sauvignon as accompaniment, but just couldn't find room for dessert, in spite of the fact that there was cheesecake.
But the best thing about our stay and our meals was the staff themselves. Mr. Russell spent some time talking with us about the dishes he was preparing, the origin of the ingredients, and some of the history of the Lodge itself. He took the time to recommend places to visit during our days in the forest, and in general treated us, we felt, more like guests in his home than as mere customers. Jill, who saw to breakfast our last morning in the Lodge was equally warm and fun to talk with.
This place is such a rare combination of first-rate cuisine and unpretentious hospitality that we are bit torn. On the one hand, we would be delighted to see it take off and become a highly successful business; but on the other, we would hate to see it lose an iota of the local friendliness and sophistication that seems to go missing from similar inns that get a bit homogenized by success. The Clarion River Woodlands Lodge is unabashedly local and run by creative, intelligent, friendly people. We'll be back as soon as we can think of the slightest excuse to go out into the woods again! read more