Mirbeau Inn & Spa Rhinebeck will feature world-renowned chef Charlie Palmer’s first Upstate New York restaurant collaboration: Willow by Charlie Palmer. Willow will also serve Mirbeau’s in-room dining, Aqua Terrace light fare, Willow Bar and catering programs.
Willow will be open for breakfast, lunch and dinner daily to the public as well as resort guests. Grilled lobster will be a focal point of the menu and daily specials will range from a Sunday Fondue Night to family-style pasta on Tuesdays and fish for two on Fridays. A deep wine list will complement the menu and a separate wine bar menu of lighter fare and appetizers will be available for guests seated at the bar. In a region known for its flourishing food scene, Willow will set itself apart as the place to go for Rhinebeck’s most buzzworthy breakfast, while its lunch program will cater to Mirbeau’s spa guests with a more casual focus.
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Since the beginning of his celebrated career, master chef, hospitality entrepreneur and hotelier Charlie Palmer has received critical acclaim for his signature progressive American cooking, a style built on rambunctious flavors and gutsy combinations with a deep and lasting infusion of classical French technique. Aureole, his award-winning fine dining restaurant now in its 30th year, sits at the head of Charlie Palmer Collective of 12 restaurants, two rooftop bars, and a growing number of boutique hotels across the country. Palmer is an admired and respected hospitality industry veteran and business leader. The James Beard Foundation named him “Best Chef in America” in 1997 and welcomed him as a member of their illustrious “Who’s Who of Food & Beverage in America” in 1998. A frequent guest on NBC’s Today Show, Bravo’s Top Chef, The Rachael Ray Show and more, Palmer is also the author of six cookbooks, and a devoted father and husband.
For more information, visit www.charliepalmer.com