Côte is the perfect getaway, whether one is staying at High Hill Farm or just taking a drive to Arp for an evening at the resort’s exceptional restaurant. Though definitely a special-occasion venue, the atmosphere is as simple as the food is delightful. Executive chef Erin Willis chooses locally sourced ingredients to design an impressively creative menu. We started with a buttered mushroom tart and the Fromage Fort, an adult version of a grilled cheese sandwich served open faced with melted Fontina, Parmesan, and Gruyère on peasant bread. Our vegetarian friend worried that the restaurant’s name (meaning a shed where small domestic animals are kept) might be predictive of a dearth of dining options but was relieved and happy with her butternut squash ravioli paired with a kale Caesar. The trout with brown butter and almonds, with a side of poblano cornbread stuffing, was definitely a dish to write home about. Reservations required.
Cuisine: New American