HARTFORD HOUSE

BEST FOR A gourmet getaway. FOOD Chef Chris Papayannes’s menus change daily, in line with what is locally available and seasonal, but it always serves up creativity and genius. Dinner is a six-course tasting menu. Each course has a handful of options, with the dishes delivered on plates suiting the dish rather than matching around the table – poached chicken with quenelles of chicken liver pâté, creamed potatoes, roasted onions and micro-greens arrived on a thick blue pottery plate. The rump steak – a perfect medium-rare with an almost buttery texture – is served on a bold black plate. Regardless of the meal or the time of day, patrons are guaranteed a sublime experience embracing all the senses. DRINKS A vast leather-bound wine list showcases local boutique wines, international big hitters and premium by-the-glass options. Whiskies, brandies and craft gins round out the offering. SERVICE Service is faultless: waiters are informed and attentive. AMBIENCE Timeless grandeur in old-world surrounds. (NJ)