Bedford Post Inn: Way, Way Worth it!

And we now have a new favorite place for meeting friends from Connecticut –  The Bedford Post Inn, on Old Post road in ::wait for it…:: Bedford.

On Saturday night, Mr. Foodbabe, sick of  my cooking, decided we had to go out.   After some yick-yacking (mostly mine), we thought we’d try the BPI.  (I’d been boycotting it for a while; I was in a snit because I’d sent a resume and wasn’t called back for an interview.  Do you think age and general crankiness come through in a resume?  Or do I have a reputation for being “that person”?  but I digress.  )

We were warmly greeted by the valets (such nice young men!) and were directed to the Inn.  It was all of 5:45 and too dark to see much on the stone stairs and patios on the way to the dining room, but the parts we saw were charming.  Even though we’d called ahead and were told it was okay, the maitre d’ said they generally didn’t serve food in the bar.  The chef agreed (thank you, again!).

So we’re in the bar at a little table, roaring fire in the corner, Eric the Bartender and various servers checking on us and entertaining us with stories of John Boy the Farmer, Appletinis and the outstanding gins they have (I’ve seen a Hendricks or two, but never an Old Raj.  Cool!). It was welcoming and easy, without that annoying familiarity that too often accompanies that sort of service.  No one told us to enjoy or asked if we were working on something.  When we caught someone’s eye, we were helped.  Imagine what it was like for the “real” patrons!

The menu isn’t complicated, and we had a tough time deciding what to get.  Mr. Foodbabe started with ravioli — a trio of tender pastas, one filled with spinach, one with ricotta, and another with a soft egg yolk.  I’m not sure what entranced him more — the yolk in his ravioli, or my assurance that I could make that same type of dish at home.  My fruits, shoots and leaves — a nice salad — won my choice because of its name.  When I go back, if it’s still on the menu, I’m having the chiogga beet salad.

And when I go back, I’ll be hard pressed to not just order three courses of the pork.  Vanilla quince puree, pork loin and pork belly that melted in my mouth.  Even my husband, who is not really into it, loved it.  He had the crispy chicken, because he wasn’t sure about the black cod.  I don’t know why and I’m not sure he knows why. It sounded wonderful, though.

Sweets on the dessert menu were interesting but again, not too many choices.  That’s a good thing, btw.  We split a peanut butter mousseline with chocolate ice cream; it was a little soft by the time we got to it because we were visiting with some friends who’d come in for dinner.  Maybe when I go back, I’ll have three courses of the Meyer lemon meringue pie.

The Bedford Post Inn is a warm, friendly,comfortable place with great food and service.  We’ll be back as soon as we can get a table — at this rate, it’s going to be a while.  I wish them a thriving business — they deserve it.

Bedford Post Inn

954 Old Post Road

Bedford, NY

914-234-7800

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Happy New Year to All.  My resolution is, once again, to stop saying the F-word.  Maybe this will be the year I keep that resolution?  Stay tuned …