This rambling Tudor-style grand hotel built in 1927 has been restored as a country inn. It’s on a well-traveled bend of Route 6, five minutes from Lake Wallenpaupack, but once you enter the high-ceilinged living room, with its chestnut beams and massive stone fireplace, you’ll forget about the location. Antique marble-top tables and Victorian chairs and sofas evoke the atmosphere of an English country hotel. The rooms, furnished with “early attic” antiques, also have Early American memorabilia.
The popular diningroomis the domain of Grant Genzlinger who’s not only chef-innkeeper but also a student of ancient Chinese languages. He and his wife, Jeanne, share innkeeping duties with their partner, Marcia Dunsmore, and distinguish themselves mightily in the kitchen arts. The flavorful, amply portioned dinners testify to the proprietors’ assiduous search forlocally grown ingredients as well as to their loyalty to regional specialties. Dishes reflect the joy of a year-round pursuit of the best and brightestinthe Pennsylvathaagricuitural community. Witness the cheddar pasta supper dish, composed of fettuccine, leeks, and spinach tossed in a sauce of Up Country Pennsylvania sharp cheddar and Forest Home Dairy fresh cream; or the chicken schnitzel, a scallop of chicken dipped in alightlemon and thyme batter scented with nutmeg, sautéed, and served with fettuccine and roasted zucchini, peppers, yellow squash, onions, and tomatoes. |