Owners Joseph and Nes Jaffre invite you to enjoy memorable dining, beautiful accommodations and exceptional service in a landmark New Canaan inn within an hour of New York City.The dining room and bar feature French-inspired American cuisine with an extensive wine list as well as cocktails and light bites at the bar.Individually-decorated rooms and suites offer modern conveniences, luxury bath products and mini bars with gourmet snacks. The Roger Sherman can host up to 260 guests for Weddings, Baby and Bridal Showers, Bar & Bat Mitzvahs, Rehearsal Dinners, Business Meetings, Celebrations, Funerals and Intimate gatherings. Reservations are strongly suggested.Call us to plan your private event today 203-966-4541 ask for Nes.
The restaurant is named after America’s most famous founding father, Benjamin Franklin. While he was pinnacle in America’s birth, he also became the first ambassador to France. While on trips to Paris, he would wine and dine with the best of them and when he returned, he would bring back the French culture, food and wine, and share it with our new nation. Dishes like Potato Lyonnaise and Crème Brulée were the first of his favorites he shared with America. The Benjamin reflects that bridged gap between the two countries’ cultures. The restaurant and bar is french-inspired, but uniquely American. It sits in Ridgefield's historic district in a 1875 house, but the interiors are modern, elegant and new. Chef prepares dishes like Mussels, Foie Gras, Shrimp Toast, Chicken, Halibut, Duck, and more.
Please visit our website to learn more about The Inn at Pound Ridge by Jean-Georges http://www.theinnatpoundridge.com/
Chef Jean‑Georges introduces his latest venture, a casually elegant restaurant ensconced in the picturesque town of Pound Ridge, New York. Here, Jean‑Georges cultivates a truly seasonal, farm-to-table cuisine, with ingredients sourced from the Hudson Valley and New England, whenever possible. Constructed in 1833 as a residence and serving later as an inn, the building has been painstakingly renovated to preserve as many of the original materials as possible, including four working fireplaces. Thomas Juul-Hansen designed the restaurant’s interior with a modern yet rustic sensibility; zinc and marble accent stone and reclaimed wood. The restaurant’s lighting, artfully conceived by Hervé Descottes, employs paper shades and Edison fixtures to create warmth throughout.
