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What's going on at the Cobbs Mill Inn?

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mangonyc Jun 15, 2008 08:47 PM

The Cobbs Mill Inn in Weston, Ct as always been known for its beautiful ambiance.....and that's about it. My last visit was a lot different. The food was whimsicle, fresh and creative! If you happen to go here you must try the refreshing Maine lobster salad with ruby red grapefruit, avocado and hearts of palm. The pristine olive oil poached halibut could be served in any three star restaurant in Manhattan. The short ribs were so delectable that we fought over who would eat them. Who is the new chef?

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  1. TrishUntrapped RE: mangonyc Jun 16, 2008 08:29 PM

    They definitely had a change of the guard at the Cobbs Mill Inn. I went to several events last year when the executive chef was Jacques Larsen.

    I went to an event a couple weeks ago and it appears the new executive chefs are Robert Fraser and Dana Calbo.

    Because the event I attended was a fairly large luncheon, I wasn't expecting the food to be anything more than adequate. But it was very very good. In fact, everyone was commenting on how good the beef, chicken and fish dishes were.

    An absolutely excellent dessert was a coconut pecan pineapple upside down cake.

    The only possible stinker (from what I could see) was a molten chocolate cake because a lot of people were stopping after one bite.

    Have not been for dinner.

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      bcsuka RE: mangonyc Jun 23, 2008 09:23 AM

      Great to hear that they may actually be making a comeback. Such an amazing location, but such crappy food for so long. It's been years and years since I've been there, but I actually might be willing to give it another try should the good reports continue to roll in.

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      1. re: bcsuka
        TrishUntrapped RE: bcsuka Jun 23, 2008 11:10 AM

        On the basis of my one luncheon, I am skeptical about giving this a unilateral thumbs up.... I can only say that my one meal was good.... Time will tell.

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