Willow by award-winning chef Charlie Palmer will heat up the culinary scene at Mirbeau Inn & Spa Rhineback when the 50-room resort opens this fall. Palmer will bring his Progressive American cooking to the chic Hudson Valley location. As a veteran in the hospitality industry, Palmer will also oversee all food and beverage operations at the Mirbeau Inn & Spa Rhinebeck, including the property’s in-room dining and catering programs, Aqua Terrace light fare and Willow Bar.
“Fine cuisine has always been an integral part of the Mirbeau experience, and as we prepare to open our third resort, we’re thrilled to partner with one of the culinary world’s true legends,” said Michael Dal Pos, chief executive officer of Mirbeau Hospitality Services. “Willow will feature the Progressive American Cuisine for which Chef Palmer is renowned, executed at a level that is a hallmark of the Charlie Palmer collective. At the same time, the restaurant will stay true to the Mirbeau food and beverage concept and our guests will recognize several signature items, like grilled oysters and the Mirbeau burger, from the menus of our Skaneateles and Plymouth resorts.”
Views through Willow’s open-air back deck will immerse guests in the surrounding forest bountiful with willow trees, the inspiration for the restaurant’s name. For breakfast, lunch or dinner, guests are sure to feel welcome with Willow’s comfortable design aesthetic.
“We are putting together a great team for this project and are thrilled to become part of this community. We look forward to showcasing all that the Hudson Valley’s farms have to offer,” said Palmer.
Guests will browse a menu chock-full of flavorful options including whole grilled Maine lobster, a variety of farm-stand sides, charcuterie and a rich wine list. The restaurant plans to feature a separate menu for the bar area including lighter fare and appetizers.