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.
Within the stately Litchfield Inn, Bantam Bistro's executive chef Jonathan Gyles lends Italian flair to gourmet American dishes crafted from local and organic ingredients, such as mushrooms from Mountaintop Mushrooms and cheese from Cato Corner Farm. The expansive menu includes dazzling charcuterie platters, fillets of Atlantic salmon and tails of Maine lobster, and pastas such as bucatini and agnolotti. Barkeeps pour sips of more than 118 wines and muddle peaches into Bantam's signature take on the classic old fashioned, whose amber tones glow in the flickering light of tabletop candles in leaf-etched votives. The dining room’s brick-lined fireplace gives chefs a cozy place to store canapés shaped like Christmas stockings, and sparkling chandeliers twinkle above Sunday brunch dishes nestled inside pristine silver chafing dishes.
Pink- and cream-colored stripes line the walls at S&S Sweet Treats, echoing the appealing hues of the sprinkle-studded cupcakes and cakes that emerge from the kitchen. Scoops of ice cream, cookie-crunch ice-cream cakes, and root-beer floats are just a few of the restaurant's other specialties. Not every treat at this eatery is sweet, however; grilled cheese sandwiches and bread bowls filled with steaming soups round out the menu.
You might describe Downtown Cafe's dining room as enormous?that is, until you see the burgers, which redefine what big can be. These juicy behemoths are served alongside saucy wings, slabs of smoky, fall-off-the-bone ribs, and a full menu of drinks from the bar. In warmer months, head up to the 1,700-square-foot rooftop patio, where live musicians provide a fun and casual soundtrack to meals.
New to the area, chef Hector Avila prepares small plates and entrees inspired by the cuisines of Spain, France, and Italy at Le Bistro by Avila. He dresses fresh turbot or tilapia with beurre blanc sauce and enhances the flavors of roasted pork tenderloin with a chunky apple-cranberry relish made on-site. Desserts such as Belgian chocolate mousse or caramel-draped crème brulee provide a sweet finish, and servers pour wine atop a polished granite bar.