Tucked into The Jackson House Inn in Woodstock, Vt., it reflects the charm of its historic surroundings, but seasons it with a sense of style and sophistication normally reserved for more urban locales.
The delicious dining room draws you in, with an open-hearth granite fireplace, burnished sunset-colored walls, expansive windows framing snowed-in gardens and cathedral ceilings adding drama. Fine linens and table settings foster a casually elegant tone.
To this sophisticated setting, 26-year-old chefGraham Elliot Bowles brings refreshing, eloquent cuisine. Arriving at the inn last spring from Chicago's Tru restaurant, Bowles has immersed himself in the bounty of New England's oceans, farmland and air, befriending local purveyors and bringing a creative flair to the menu. He deftly pairs peeky toe crab with preserved fennel and red-onion jam, sautéed foie gras with stewed apricots and pistachio ice cream (don't judge it till you taste it), seared Vermont lamb with artichokes and chanterelles, and wild king salmon with organic fava beans. This, plus desserts by Bowles' wife, Valerie, and a wine list that's won a Wine Spectator Award of Excellence, makes for a dining experience that's rustic and urban rolled into one.
Contact: 114-3 Senior Lane, Woodstock, Vt.; 802-457-2065; jacksonhouse.com