After stepping into Litchfield Inn's lobby, you can tell it isn't a quaint, rustic bed and breakfast: A gilded 9-ft. chandelier is suspended above a winding staircase, and Oriental rugs cover the floor, which is buffed to a reflective sheen. The opulence extends to the deluxe rooms, many of which are decorated with plush sofa chairs and hues of deep cornflower blue. The rooms are a cozy spot to share a bottle of wine and nibble chocolate-covered strawberries plucked from the inn's chocolate-strawberry vines.
Though they're slightly more spacious than the deluxe rooms, the Litchfield Inn's suites have the same modern conveniences, including 32-inch flat-screen TVs and iPod docking stations.
In the morning, guests can savor a breakfast from Bantam Bistro that may include cranberry pancakes and eggs Benedict. The onsite bistro's executive chef, Jonathan Gyles, prepares organic, artisanal fare in an intimate space warmed by a massive stone fireplace. Gourmet entrees range from sautéed long island duck breast ($30) to open-faced lasagna ($18) made with seasonal veggies.