Restaurant Review: Bedford Village Inn
New Hampshire’s Bedford Village Inn–the renovated circa-1790 Gordon family farmhouse and barn and the mid-18th-century Woodbury Cottage–is ready for you if turning on the oven isn’t part of your plans this season.
In June, executive chef Peter Agostinelli was already on the phone with his “bird lady,” making sure that the 450 pounds (give or take a drumstick) of local, naturally raised turkey he needs for Thanksgiving were on her radar. And for Christmas Eve, the staff will be serving traditional roast goose among other Yuletide treats in the main dining rooms, done up in true Currier & Ives style for the holidays. (The inn closes for Christmas Day.)
If you’re looking for something less formal, perhaps, the fare is decidedly casual downstairs in the comfortable Tavern: Think juicy burgers and crisp flatbread pizza.
And tucked upstairs in the inn’s modern, elegantly appointed wine bar, Corks, master sommelier and general manager Jon Carnevale opens beautiful vintages to match Agostinelli’s creative international forays, which include duck confit tacos and harissa-spiked grilled shrimp.
Something for everyone here, it seems–make yourself at home.
BEDFORD VILLAGE INN
2 Olde Bedford Way (off Route 101)