Stissing House, Clare de Boer's New Restaurant, to Open in Hudson Valley The New York Times

Table Of Content

• Stissing House
• A Manhattan Chef Opens Her First Solo Restaurant Upstate
• Stissing House Reopens With Tavern Fare and Historic Touches
• A Manhattan Chef Heads Upstate. A Country Tavern Follows.
• French restaurant: 1995-2021
• Clare de Boer Opens Stissing House in Pine Plains
• Stissing House
• A Manhattan Chef Opens Her First Solo Restaurant Upstate

Among the artifacts de Boer has from the old days is a diary with a folk art drawing of a camel which now adorns the Stissing House’s logo and menus. Stissing House is a restaurant in Pine Plains, currently characterized as a "country tavern".[1] Clare de Boer owns and operates Stissing House. Previously, a French restaurant, also called Stissing House, operated in the space occupied by de Boer's restaurant.

Stissing House

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The building accommodated a tavern, beds for travelers, and America’s first domed ballroom. The rest of the menu items can be seen in the list below. A reservation has been secured for next week, so stay tuned to see if the de Boer's food lives up to its billing. De Boer, Shi and Shadbolt also opened a second restaurant, Jupiter, in Rockefeller Center in November 2022. “Taking care of a 3-year-old and a 1-year-old, there’s a lot of early mornings and food on the floor,” she said. Stissing House is the first solo venture for de Boer, who has lived in Dover Plains for the past several years.

A Manhattan Chef Opens Her First Solo Restaurant Upstate

Stissing House is one of the oldest taverns in America. Celebrate with an intimate group downstairs in the Punchbowl or on the second floor in the Upstairs Bar. Throw a long-table dinner in the oldest Ballroom in America or feast by candlelight in our beamed Barn. Takeover the Whole House for rehearsal dinners, weddings and all other milestone marking occasions. While your humble culinary servant was unable to secure a spot at Stissing House on opening night (yes, I did inform the publicist of who I am—to no avail), I was provided with a copy of the menu from opening night.

Stissing House Reopens With Tavern Fare and Historic Touches

Among this spring’s entrées are rib eye with creamed spinach, pork collar with fennel and bay leaves, and wood oven-roasted pheasant with vermouth, juniper, and sides (for two). Expect more of the same this summer, including “a bounty of summer produce, like tomatoes, corn and basil, as well as our desserts, like sundaes, seasonal jelly, and crumbles,” says de Boer. As Stissing House’s new presence in Pine Plains settles, look forward to community programs and group dinners, called “feasts,” in the former boarding room space upstairs. De Boer said the Stissing House restaurant is “totally different” than her ventures in New York City.

With such a busy career in the city, Ms. de Boer had imagined a solo restaurant in the Hudson Valley more as a project for retirement. Finalists for the restaurant and chef awards will be announced on March 29, followed by an awards ceremony on June 5. In the nineties, Christian Eisenbeiss acquired the property to save it from the wrecking ball.

She says she first noticed the stately building, which sits at the southwest corner of Main and Church streets, while attending a Memorial Day parade in Pine Plains. The Stissing House in Pine Plains has been singled out by the prestigious James Beard Foundation as one of the 30 best new restaurants in the United States.

Clare de Boer Opens Stissing House in Pine Plains

The walls of the 6,000-square-foot space were still being painted. One of the fireplaces wasn’t working earlier that day. A conventional oven hadn’t yet been installed, and the pastry chef, Suzanne Nelson, was getting worried. Stissing House was first built as a log tavern in 1782 by Cornelius Elmendorf. It has operated nearly without interruption for over 240 years.

Stissing House

“We’re working with local farms to show off some of our favorite things in the area. There are carefully chosen small plates, starters, and entrées. Start off with coal-roasted Belon or Fin de la Baie oysters, malt vinegar potato chips, and house made smoked ham and pickles. “People have gone nuts for our snacks,” de Boer adds. Share a salad, like an endive and pear with buttermilk dressing, frisée and lentil with a pheasant egg, or frilled spring greens with vinaigrette, and tear apart wood-fired bread with asparagus and goat’s curd.

A Manhattan Chef Opens Her First Solo Restaurant Upstate

De Boer admits that these days, most of the cooking she’s doing is at home. So how does one juggle involvement in three restaurants? Like all things in life, it comes down to people,” de Boer said. Stissing House employs 36 people, led by the general manager, Nathan Rawlinson. Stissing House dates to the dawn of the American Republic. It was built in 1782 to serve as a watering hole for the swinging country town of Pine Plains, New York.

For one thing, a wood-fired grill is used for most of the Stissing House cooking. “A lot of city restaurants call themselves farm to table, but it’s not. “We’re lucky in Pine Plains to be surrounded by incredible farms. We have a catchment area of an hour’s drive in any direction that we are sourcing things from.” Ronnybrook and Fat Apple Farm are among the local businesses that supply Stissing House. Stissing House serves up simple tavern food, which changes seasonally.

Like the decor of the historic building itself, the dishes—on paper, at least—are sturdy and understated. The first group of dishes includes fin de la Baie oysters from New Brunswyck ($3.50), and a number of enigmatic morsels like Pickles ($5), Quince-glazed ham ($9), and Jake's Gouda ($8). Our tavern, bar and fireside lounges are open five nights a week. Book a table through Resy and join us early if you’d like to spend time by the fire. She and her husband, entrepreneur Luke Sherwin, have two toddlers and are expecting a third child this spring.

He enlisted partner Dale Mitchell, a master sawyer, and together they embarked on a two year renovation. They converted bunk rooms back to the original domed ballroom and repaired old-growth floorboards made from trees felled in the early settler days. In 1995, Stissing House reopened as a French restaurant and became the center of the community once more. “It’s cute until you sign the dotted line,” she said on a recent Friday in the sitting room, formerly a wood shed, of her tavern in this Hudson Valley town.