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Oct 14, 2012 09:37 AM

Ryland Inn

Saw that it reopened... menu posted online but no prices... Has anyone been? What's it like?

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  1. If you search the web you will find a few reviews about the new Ryland Inn. I think they may still be in their 'soft opening' stage, with a limited menu. Here are a few comments from Open Table:

    2 Replies
    1. re: ambrose

      drove by yesterday in the afternoon and the whole staff was out by route 22 and there were firetrucks and other emergency vehicles there. I don't know what was going on.

      1. re: ambrose

        We had dinner at the Ryland Inn last night. The entrance has been renovated and updated, making for a more impressive entry, probably for weddings. The bar is lovely, expanded and in handsome black lacquer and has some very interesting and inventive cocktails. The bar area was busy and filled when we left at early evening. The outdoor back patio looks very pretty but of course was not open on such a rainy night. The staff tries very hard, very welcoming. They might hover a little too much for the comfort of some.

        As for the food, well, they had mighty big shoes to fill. We found the food to be good but not exceptional. My beef tartare was overpowered by the accompanying crackers, traditional toast points would have allowed the mildness of the beef to be tasted more clearly. My duck was tasty but accompanied by overly sweet garnish sauce. The brussel sprouts could have been seasoned better and the confit disappointing. It was not bad, but we could not help remembering all those exceptional meals in the past.

        They are trying hard and many people wish them the best. I hope the food picks up.

      2. The space is wonderful...except the lights in the bar are too bright. The outdoors area seems like it will be nice when completed, but to me it seems like it could use a more casual menu, perhaps it will get one. Mr. Bucco put the burger from Stage Left on the map...he should go with what works. He is a technically proficient chef...beautiful presentation and inspired pairings, but I find a certain antisceptic quality to the dining room which leads to an almost hushed reverence and an over analysis of what should be a light hearted jaunt through the country. Maybe they need a house band instead of the piano's weird, the place just doesn't smell like a restaurant.

        7 Replies
        1. re: coldbeer

          I remember the old Ryland inn always smelled of apples and browned butter.

          1. re: Duppie

            they learned that from...oh c'mon brain remember...what was the place in Tribeca in the 90s? Had the crates of apples by the door when you walked in.

            1. re: Mr. Bingley

              I actually vaguely remember a restaurant in Soho that had the same mound of granny smith apples by the entrance but can't remember the name either.

                1. re: bgut1

                  That's it! I kept coming up with Daniel Boulod last night and I knew that wasn't I hate getting old.

                  1. re: Mr. Bingley

                    Mr. Bingley - I know the feeling. It helps that I have a copy of their menu hanging up in my home with a watercolor of the entrance (showing the baskets of apples) on the front cover.

                    1. re: bgut1

                      I can still picture in my mind's eye the entrance and the lovely fresh clean aroma.

                      Ah, when we were young and living in an innocent world...

          2. I know this is an old thread but I think it's the most recent concerning The Ryland Inn.

            Found the following info on Rosie Saferstein's blog:

            "Anthony Bucco, previously from the Ryland Inn, Whitehouse Station has announced that he will be the executive chef of a farm-to-table restaurant by Jonathan Waxman, set to open this winter at the 1 Hotel Central Park, NYC."

            I for one will miss Bucco. We enjoyed his cooking several times, first at Stage Left in New Brunswick, then at Uproot in Warren and most recently at The Ryland Inn.