North Branch Inn Restaurant

North Branch Inn Restaurant owners took over the North Branch Inn and its restaurant in November of 2023.

After 18 years of professional cooking in New York City, Chef Jake and his wife Caroline jumped at the opportunity to realize a long-time dream of owning a small inn. When they learned the North Branch Inn was available, and that good friends Andrew and Meng shared the goal, they knew the time was right.

Prior to making the move Upstate, Jake owned Michelin-recommended Le Fond in Greenpoint, Brooklyn which was named one of Conde Nast Traveler’s Best New Restaurants of 2014. Jake, a Cordon Bleu alum and veteran of the kitchens of La Roche Le Roi in Tours, FR, brings his French technique and training to an American concept at North Branch Inn.

When Jake isn’t in the kitchen, you’ll find him knee-deep in the cool waters of the North Branch of the Callicoon Creek, looking for big brown trout.

At the North Branch Inn, food philosophy is built around the produce that they grow, on a plot of land just three minutes down the road from the Inn. From the first tender shoots of white asparagus and wild nettles in the spring, to rich harvests of gooseberries and currants in the summer, and on to the earthy treasures of fingerling potatoes and Jerusalem artichokes in the fall, dishes always showcase the freshest, most vibrant flavors coming directly from our gardens every season.

While their farm is the heartbeat of their cuisine, they also embrace the vibrant community of farms throughout the Catskills and Hudson Valley. These partnerships ensure that they can offer you a diverse and ever-evolving menu. They source locally, practice no-dig organic farming, and uphold the art of whole-animal butchery, all with a strong focus on achieving zero waste.

When you dine here, you’re embarking on a culinary adventure that respects the land, honors tradition, and excites the senses. It’s an experience where each bite tells a story of the region’s bounty and dedication to sustainability.

One early nightly menu includes sun choke soup, pork terrine, Creamery Hill Farm egg fettuccine, braised cod, Black Angus Steak Frites, and a Hudson Valley Cattle Co beef burger. Desserts are custard pie and chocolate mousse.