Wheatleigh

Wheatleigh is an internationally renowned restaurant located within the award-winning Wheatleigh Hotel. Wheatleigh’s highly acclaimed Executive Chef Bryce Whittlesey serves contemporary American cuisine inspired by classic French cooking. His menu reflects his strong commitment to using all-natural and locally-raised products. All of his meats (chickens, heirloom ducks, guinea hens, partridge, beef, lamb, turkey and venison) come from northeastern, family farmers who raise their animals on pasture, and feed them no antibiotics or hormones. He uses chevre from a nearby producer and also uses local free-range eggs. Praise for Whittlesey’s cuisine has been steady: Kate Sekules touted Whittlesey as the hotel’s œnew star• in her list of America’s 50 Best Hotel Restaurants for Food & Wine. Tara Mandy, of New York magazine, called his food œsuperb•; and Andrew Harper’s Hideaway Report described the cuisine as nothing short of œbrilliant.• Whittlesey was born and raised in South America, and he mastered his skills under six-time James Beard Award nominee Frank McClelland, and with a group of Michelin-starred chefs across France, Michel Rostang among them. The picture displays one of Whittlesey’s signature venison dishes.