Henry’s at the Farm is the realization of a long-held dream of Buttermilk Falls Inn + Spa owner Robert Pollock to establish a dining destination restaurant on the property – one that serves the local community, as well as the inn’s guests. And one that embraces the locavore movement by utilizing the ingredient’s from Buttermilks’ Millstone Farm (“at the Farm” of the restaurant’s name), along with other homegrown Hudson Valley foodstuffs.
With Executive Chef Chad Greer in the kitchen that dream has come to fruition, with Greer’s signature approach to food that seamlessly blends Manhattan sophistication with country casual and is always rooted in local resources. It is food that reflects both Greer’s years with working for chefs like Jean-Georges Vongerichten and Michael Mina and the six years he in partnership with wife Tammy Ogletree ( a celebrated culinarian in her own right and now Henry’s pastry chef) operated the Hudson Valley ingredient-centric Beso in New Paltz, NY.
At Henry’s, Chef Greer’s and Chef Ogletree’s creations are presented in an environment that embraces the spirit of their food. It is at once elegant and rustic, refined, yet relaxed with a field of wine jog serving as an eye-catching sculpture-like light fixture, custom-made wallpaper adorning walls and delightful views of Buttermilk’s Swan Pond and grounds.