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Eat & Drink

Eat & Drink The Dining Room

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The Dining Room

"Chef Gabe McMackin, formerly of the Finch in Brooklyn, has taken over the kitchen and they’re wringing it in each night with I-wanna-eat-that dishes that celebrate the bounty of the surrounding farms."

In-Room Dining

"Michelin-starred Chef Gabe McMackin lends creative flair to familiar seasonal fare sourced from nearby Hudson Valley farms"

A Seasoned Team at your Service

Team Members

Executive Chef

Gabe McMackin

Executive Chef and Culinary Creative Director Gabe McMackin’s menu is thoughtfully sourced from respected producers and artfully composed to create journeys anchored in the present, celebrations of what’s local and seasonal in the Hudson and Harlem Valleys. It’s a perspective that won him a Michelin star in his first year of operating The Finch, his former Clinton Hill, Brooklyn restaurant. @gabemcmackin

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Food & Beverage Director 

Megan Fells

A native of coastal Connecticut, Megan is a seasoned hospitality veteran who has owned and operated five of her own restaurants and a catering company, beginning with the Artist’s Palate in Poughkeepsie, which she opened at age 24. Most recently, she was F&B director for Diamond Mills Hotel & Tavern and HITS Horse Shows in Saugerties, NY. At Troutbeck, Megan oversees our F&B service experience, interfacing with both guests and staff. Megan’s hospitality perspective stems from her genuine love of learning, teaching and sharing the craft of great service. Go ahead, ask her anything…

Chef de Cuisine

Vincent Gilberti

Chef de Cuisine Vincent Gilberti — “Vinny” — began at Troutbeck in July 2020, and works closely with Gabe to implement our careful sourcing, production and execution. Vinny derives particular pleasure from his trips to local farms to pick up produce, foraging for ingredients in the wild, and from making our pasta from scratch. Before moving to Troutbeck, Vinny worked in several of Brooklyn’s most interesting and reputable kitchens, including Dover and Battersby with Joe Ogrodnek and Walker Stern, before joining Executive Chef Gabe McMackin at his Michelin-starred restaurant, the Finch. Vinny is a native of Carmel, NY.

Baker

Ariel Yotive

Though native to New York City, Ariel Yotive (@ariparadise) has called many places home, from South Carolina to Chilean Patagonia. Her passion for all things culinary is as expansive as her travels, including special interests in foraging, whole animal cooking, and her present obsession, baking. Having come to Troutbeck from her most recent tenure as baker in The Great Northern Food Hall of Grand Central Station, Yotive is committed to nurturing a sustainable regional food system, using as much local grain and flour as possible in all of her baked goods. Beware of Ariel’s prowess: she makes scones for people who say they don’t like scones.

Hours & Reservations

Related links

The Sunroom

Located off of the Living Room in the Manor House, the 500-square-foot Sunroom enjoys southern exposure, overlooking our noble Sycamores. Banquette and Cafe style seating for 24. The pool table converts to a dining table for up to 10.

The Gun Room

This 200-square-foot space is simple. A beautiful table and ten comfortable chairs. A bespoke silk chandelier illuminates the room for private dining and small meetings. When taken together with the Gallery, the Gun Room serves well as a break-out or support space. The Gun Room has its own private WC.

The Pool Grill

Open seasonally, the Pool Grill serves casual lunches and special events. A true grill of the classic American sort, offering our house-made crisps, items from the grill, perhaps the best Lobster Roll you’ve ever had, draught local beer, cocktails, and freshly squeezed juices.

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