Peter Pratt's Inn: A Rich History and a Promising Future

Set far back off the main drag, up a rugged, winding hill sits a proud building on the same foundation it was built on in 1780. Originally a barn on the Carpenter-Davenport Homestead, which played a pivotal role in the Revolutionary War, Peter Pratt's Inn had undergone many iterations until 1965, when Peter and Janet Pratt became its fifth owners.

Their son, Jonathan Pratt, grew up with this building and is now the executive chef.

From the moment you approach the restaurant, a nostalgic feeling that only increases as you walk under the beams of petrified chestnut wood supporting the building on granite boulders, overwhelms and comforts you. The restaurant, upon the initial greeting, feels like home.

In fact, the third floor still maintains its function as an inn, offering a few long-term executive suits. These rooms, however, are in high demand and are rarely available.

The large, open second floor is available for private events and parties catered by the friendly staff and gifted chefs. Through the back doors, one can see the 200-year-old forest and the porch that serves as outdoor dinning during the summer.

But it's the smaller downstairs dining room that really holds your attention. It's dimly lit, with candles flickering on every table, and decorated with awards and other pieces of the building's history. The large fireplace provides a welcoming warmth during the winter months. The atmosphere is friendly but dignified, in part due to the "jacket required" dress code.  Largely, though, the dignity of Peter Pratt's Inn can be attributed to the impressive menu.

The menu is ever-changing to make the best use of fresh, seasonal ingredients including the honey that is made in their very own hives in the back, and is never oppressively large.

The appetizers all contained interesting and exciting combinations, including Ahi Tuna Nachos made with wasabi sour cream and baked crotin cheese served with fresh pear and dates, but were presented in perfect portion sizes so as not to overshadow the considerable entrees. The appetizer did its job perfectly in whetting our appetites for what was to come, although we did find ourselves again snacking on the rolls to hold us over until we received our dinner.

The choice of entree was difficult to make with such tempting and intriguing offerings as Wild Boar Sausage and Jamaican Jerked Duck on the menu. After consulting with our waitress, who knew the menu exceedingly well, we decided on the Seared Scallops with Little Neck Clams and Paella Risotto and were not disappointed. The portion was very large and fairly priced and the scallops were prepared perfectly. They were not over-cooked or over-seasoned and worked well with absolutely everything else on the dish including the roasted peppers, peas and tomato saffron broth.

The dessert menu was very large, with the option of both standard and miniature sized desserts.  All of the desserts, including the ice cream which is made of local dairy and eggs, are made in-house with the same care and pride as the rest of the dishes.

Overall, Peter Pratt's Inn makes excellent use of their unique location, allowing the community to influence and improve them, while taking pride in what they are able to create. The love that Chef Jonathan Pratt has for his business carries through in everything from his menu to the appearance of the building to his conversation and creates a wonderful dining experience that will most definitely keep you coming back.

The family atmosphere and excellent food of Peter Pratt's Inn will be combined for a special Father's Day Barbecue on Sunday June 20th from 3pm to 8pm. For the all-you-can-eat event ($28 per adult, $15 for children), Chef Jonathan Pratt is preparing a whole Berkshire pig for a special roast and will also be grilling fish, meat, and vegetables.  Fresh salad will also be available. The entire dinner will take place outdoors on the beautiful lawn and patio. Reservations are required, and because this will fill out fast, making them as soon as possible is suggested.