It would be wrong to assume that Left Bank Restaurant at Stonehedge Inn & Spa is nothing more than a hotel eatery—since its inception, the upscale restaurant has proved its mettle time and again with dozens of awards. It maintains a four-diamond rating from the American Automobile Association, and its robust wine cellar has won Wine Spectator magazine's Grand Award—its highest award available—for 17 years running. The encyclopedic array of fine vintages seems daunting at first, but proprietor Levent Bozkurt helpfully divides the list by both region and varietal, making it easy to track down a favorite flavor, producer, or grape pen pal that stopped writing.
Levent relies on the talents of executive chef Donna Whelden to prepare a culinary menu to match his legendary wine list. The chef steps up to the challenge with Lobster Thermidor and Grilled Beef Tenderoin with Mushroom Bread Pudding.
The spa is sheltered in the homey embrace of a 300-year-old Victorian house, with fireplaces to warm wintertime patrons and a garden patio that blooms in summer months. The relaxed country setting is further cultivated by the staff. The team consists of massage therapists, aestheticians, nail technicians, and a hair stylist who determines which style of music hair should perform. To give back to their community, the team discounts services for local businesses and employees of the Town of Tyngsborough.