An impressive fieldstone fireplace anchors the room while a roaring fire sets the tone. Strategically placed wall sconces provide the perfect amount of ambiance while illuminating a hand painted mural depicting a colonial New England landscape.
This is the essence of the G.W Tavern, an iconic Washington restaurant that for 23 years has loyally served traditions over trends. In the kitchen, executive chef Brendan Martin alongside owner John VandenBosch work together to keep the menu in line with the previous owners long-term vision. Meatloaf, chicken pot-pie, and a mouth-watering filet mignon are just a few of the classics you can expect to find here.
Through daily specials the culinary team stays “creative and engaged” something that VandenBosch says is important. On the menu, a roasted crescent duck with farro, cider braised red cabbage, cherries, and golden raisins or a black pearl salmon, grilled with a pear dried cherry chut
ney over a housemade pilaf are just a few of chef’s culinary creations.
The team’s passion for honoring traditional New England fare alongside providing an exceptional dining experience in a cozy, comfortable atmosphere is exactly what makes G.W. so special. “When the whole team shares a passion says VandenBosch, everything comes together.”
VandenBosch, pictured above holds a triple chocolate mousse cake layered with white chocolate, dark chocolate, and orange curd topped with hazelnuts, one of pastry chef, April Massey’s latest creations. Originally written by Nicole Goncalves for Litchfield Magazine.
20 Bee Brook Rd, Washington Depot