This CT Restaurant Named Among America's 50 Best: NY Times

CONNECTICUT — Praising its "kaleidoscope of flavors" and "warm cocoon of service," the NY Times has named just one Connecticut restaurant to its new list of America's top dining rooms.

Ore Hill, a modern farm-to-table restaurant in Kent, is the state's singular culinary sensation, in the eyes of the Times' experts. The new compilation of eateries represents the "50 places in the United States that we’re most excited about right now," the editors wrote, and is only the paper's third such annual roundup.

The Litchfield County eatery is named after the road that leads to Rock Cobble Farm in South Kent, according to its website.

"A herd of one hundred Randall cattle roam the fields at this idyllic country estate which inspires our menus, complete with greenhouses, gardens, vegetable patches, apiaries and orchards," the restaurateurs wrote.

The 1,000-acre Rock Cobble Farm in South Kent grows heirloom varieties of 350 vegetables, fruits, and flowers exclusively for the use of the restaurant and its sister tavern, Swyft. The beef hails from the heritage breed Randall Lineback cattle, and the creamery produces specialty cheeses, all unshared outside of Ore Hill.

Ore Hill's proximity to Rock Cobble Farm "keeps the promise of farm-to-table that urban restaurants can’t," wrote Times reviewer Julia Moskin. She also praised the eatery's "fragrant green tomatoes, tiny raspberries, fresh beans and burrata; even the minced chives on pea-filled agnolotti pack a punch."

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Granted, the eating circumstances are highly controlled, and it's clear the restaurant isn't staying afloat on volume. There are just three seatings for a $95 prix fixe dinner on Friday and Saturday nights only, and a tea service on the second Sunday of the month. A chef's tasting menu is also available, for $120.

See the other 49 restaurants that caught the fancy of The New York Times online here.