When driving through neighborhoods of Pound Ridge and New Canaan, you will note a different building aesthetic between the two. With antique features preserved rather than modern renovations, many Pound Ridge homes and stores include a plaque dating their construction back as far as the 1700s. 

Owner and Chef Jean-Georges Vongerichten hoped to adhere to these traditions of home preservation in the area when restoring and opening The Inn at Pound Ridge. The structure was originally built in 1833 as a private residence, before a kitchen was installed and the building became an inn in the late thirties called Emily Shaw’s. 

As a historic pillar of the Pound Ridge community, concerns were raised when news spread about the world-class chef beginning a gut renovation of the space in 2013. How cautiously would the inn be redesigned with consideration for its rich history? 

When the restaurant opened its doors in 2014, its name alone being The Inn at Pound Ridge – as a nod to Emily Shaw’s Inn – began to put people at ease. Then, the sight of the refreshed yet familiar exterior alleviated any remaining worries surrounding the new owner’s handling of the special place. 

The restaurant provides a charming atmosphere from the moment you enter – where you’re greeted with a fireplace to your right and the hostess stand adjacent. Behind the entrance is a cozy, darkly candlelit bar and seating area for a more casual drink and meal. However, this area that you pass through is a mere teaser for the beauty to come in the main upstairs dining room. Turning right from the bar, you will enter a spectacular vaulted, light space with a grand white-brick fireplace for main dining. 

The interior designer, Thomas Juul-Hansen, makes excellent use of reclaimed dark wood for the flooring and vaulted ceilings throughout, creating a rustic environment that feels nestled into the surrounding woods. The restaurant’s unique lighting, constructed by Hervé Descotes, uses paper fixtures and Edison lights that hang from wooden beams throughout. The lighting appears sharp yet warm, inviting  diners to huddle around their table below. The sleek matching ash-blonde wood tables and chairs create an elegance to justify the prices, while still avoiding a stuffy atmosphere.

But this is just the beginning – follow the candlelit stone steps downstairs to enter another dining oasis. The basement is moodier, darker, and brick-walled, creating an almost speakeasy feel. The area is filled with cozy booths and tables tucked around corners to promote privacy and rich table conversation. In both the downstairs and upstairs dining areas, the Inn consistently presents itself as both upscale and comfortable. It’s perpetually packed, creating a noisy but not raucous environment – enhancing the cozy experience of leaning in around your table or at the bar to chat. 

From the moment you sit down, the service is impeccable. Bussers and servers dress in flannel shirts to escalate the farm-to-table feel, and are personable yet professional. They warmly provide recommendations, making you feel at home as they quietly replace paper mats for minor spills and clean the table as the meal progresses. Before diving into the menu, I will note that the Inn’s charm and casual elegance comes at a price, with entrees ranging from $28 – $52. 

Now, to the food itself. While the ambience may be rustic, Jean-Georges’s menu is utterly contemporary. It features a hit-list of the most famous dishes from his 60 restaurants worldwide in modified formats – from seafood, to pizzas, to stereotypical bistro foods. The meal begins with warm, homemade sourdough ciabatta with a crunchy crust and spongy interior, served with olive oil and infinite refills.  

To share, the crispy salmon sushi is one of the most popular items on the menu, and a delicious

blend of different textures. The dish features a warm cube of crispy rice covered in a layer of spicy mayonnaise under a thin salmon slice. Light enough to keep you interested in an entree, the sushi is not too fishy as the other textures and tastes balance the smooth salmon. 

If not interested in seafood, the burrata dish is a flavorsome choice to share. The fresh and creamy burrata is balanced with an acidic and sweet rhubarb compote, with crunchy sourdough bread for dipping. I would recommend this shareable plate rather than the similar sunflower seed hummus with pita, which is a more safe and bland combination of flavors compared to the burrata. 

For appetizers, the simplicity of the kale salad should not shy you away. Rather than large kale leaves that feel dry and tough to eat, this salad features finely chopped lettuce mixed with the perfect amount of parmesan dressing to counteract the inherent thirstiness of the kale. Tiny croutons add a crispy consistency, but the secret star ingredient is the hint of mint. Mixed into the kale, the splash of mint creates a refreshing, cool taste without overpowering the other flavors. 

My favorite entree on the menu is the parmesan crusted organic chicken. The dish features two chicken breasts drenched in a lemon basil sauce with artichoke slices as well. The chicken itself is hearty but still tender, and the golden parmesan crust adds the perfect crunch to balance the juiciness of the meat. The lemon basil sauce creates a creamy and savory taste perfect for dunking chicken bites into, and the artichokes are a smooth and buttery side. For a richer meat, I also highly recommend the beef tenderloin. The meat is pepper-crusted, adding a briny and crackly layer to the meat that falls right off into big strands as you cut and melts in your mouth. A side of roasted carrots with a chili aioli glaze adds additional spice and flavor to the dish. 

The Inn is also famous for its small wood-fired pizzas that vary from toppings such as spicy sausage and kale to black truffle and fontina cheese. I seldom order them as an entree since the Inn’s upscale atmosphere inspires me to place more sophisticated orders than a pizza, but they are delicious and great for sharing. 

The dessert menu is consistent with the variety and tastiness of the other sections. My favorite dessert is the molten chocolate cake, served warm with a gooey chocolate center and vanilla bean ice cream. I would avoid the carrot cake with cream cheese frosting, which is a rather dry cake with an overly sugary frosting. 

Through its menu, concept, architecture, and staff, the Inn balances cozy rusticity with urbane modernism. Because of this balance, the Inn is the ideal spot for events ranging from a casual family dinner to a special celebration alike.