We did the chef’s tasting menu and I also got the wine pairings. Every single wine pairing was an absolutely phenomenal complement to each dish (except for the last one, which was “merely” a good match for the dish). The Smoked Gold cocktail was definitely a highlight too. We are looking forward to returning when more produce is in season since they source it locally.
Atmosphere: 5
Food: 5
Service: 5
Zachary Dennett
The New York Times called Ore Hill one of the top 50 restaurants in the country.I am uncertain if that designation is accurate — there are a lot of supposedly great restaurants to which I’ve not been. But, unequivocally, we really enjoyed our dinner. The chef created some masterpiece dishes.We enjoyed the Cappelletti and the beef. And, the bar tender hit a home run with the “Smoked Gold” bourbon beef fat washed drink. (Even if that sounds strange, try it).Decor - Ore Hill connects to Swyft. The Ore Hill room we ate in was upstairs and had 4 tables.
Atmosphere: 4
Food: 5
Service: 5
Allison Mitchell
Warm atmosphere, lovely service, great food!Kid-friendliness: Not child friendly
Atmosphere: 5
Food: 5
Service: 5
Cody R.
Lets start off with the atmosphere, charming dining room with a homey feel. pre fixe menu in which everything was cooked to perfection and every plate came out looking like a piece of art. tried a few things i had never before including the sunchoke custard which was delightful. service was attentive and they were very willing to explain the history of ore hill and each dish. if you can snag a reservation here it is definitely worth it! one of my favorite spots of 2023 for sure
Amy S.
Ore Hill reminded me of Bosq in Aspen. Each dish was exceptional, beautiful and delicious. I'm giving only 4 stars because the dining room was not as I had hoped. I was seated near a drafty window on a cold night. The dining room would benefit from a bit more coziness. The service was good but could have been a little more attentive.
Susan K.
FALL 2023 Menu Highlights The tasting menu begins with a single canapé as an amuse-bouche. A bite elicits delightful surprise... so spoiler alert, skip to first course description if you want to be likewise surprised! The New York State cheddar is melted and encased in a pillow of pastry dough. Black honey (yes, it's a thing) is drizzled on top of caviar that is perched on top. A bite elicits simultaneous bursts of flavor and texture -- crunchy pops of salty caviar, creamy cheese. Just dreamy! First course added to the excitement and demonstrates why New York Times selected Ore Hill as sole restaurant in Connecticut their writers consider to be a national favorite in 2023. Sunchoke custard is truly sunchoke three ways -- moist chunks of sunchoke and veil thin fried crispy slices of sunchoke on a bed of creamy sunchoke custard. Sibling restaurant Swyft is known for their innovative and sophisticated pizzas, and another first course took pizza to unimaginable levels with toppings of tiny beef tartare cubes, thin, tart slices of pickled tomatillo, and slightly spicy horseradish cheese curds. With the second course came agnolotti filled with smoked ricotta, surrounded by cubes of pickled beets and juices, and topped by toasted rye crumbs. This vibrantly colored dish is befitting for fall, with the earthy rye, smoky cheese, and vibrant beets. Another second course available on the fall menu invited surprise-- seared scallops and potatoes are visually indistinguishable as the potatoes were cut and roasted in a way that mirrors the appearance of scallops. Two scallops and two potato rounds sit in a bright green pool of yuzu and lovage infused sauce and topped with broccoli florets. Two meat dishes are offered in the early November 2023 menu -- lamb and strip streak. While well-prepared meats can be experienced in many places (including home), what makes these courses noteworthy are the innovative sauces and preparation of side vegetables that accompany them. An Asian-inspired concoction comprised of bok choy, celery root, and five spice juice elevates several medallions of lamb. A wide sliver of strip steak is paired with a sophisticated iteration of the classic onion and mushroom pairings. Choice of two desserts end the Fall 2023 tasting menu -- "campfire cake" and apple tart. The campfire cake has a creamy layer of chocolate ganache wedged between a graham cracker crust and toasted meringue topping. A delightfully reimagined s'more! The apple tart is a lighter dessert choice, with delicate mini cubes of apples encased in pastry and topped with a dollop of crème fraiche and a leaf-shaped cookie. SERVICE: With two or three items on a tasting menu of an acclaimed restaurant it is unlikely to make a bad course choice, but the server is eager to explain the origin of the restaurant and answer any questions. Service is attentive and mindfully unobtrusive. In the upper floor Rose Room dining area there are two entryways from the hallway through which the server periodically visits five widely spaced tables of two to four customers.
We did the chef’s tasting menu and I also got the wine pairings. Every single wine pairing was an absolutely phenomenal complement to each dish (except for the last one, which was “merely” a good match for the dish). The Smoked Gold cocktail was definitely a highlight too. We are looking forward to returning when more produce is in season since they source it locally.
Atmosphere: 5
Food: 5
Service: 5
The New York Times called Ore Hill one of the top 50 restaurants in the country.I am uncertain if that designation is accurate — there are a lot of supposedly great restaurants to which I’ve not been. But, unequivocally, we really enjoyed our dinner. The chef created some masterpiece dishes.We enjoyed the Cappelletti and the beef. And, the bar tender hit a home run with the “Smoked Gold” bourbon beef fat washed drink. (Even if that sounds strange, try it).Decor - Ore Hill connects to Swyft. The Ore Hill room we ate in was upstairs and had 4 tables.
Atmosphere: 4
Food: 5
Service: 5
Warm atmosphere, lovely service, great food!Kid-friendliness: Not child friendly
Atmosphere: 5
Food: 5
Service: 5
Lets start off with the atmosphere, charming dining room with a homey feel. pre fixe menu in which everything was cooked to perfection and every plate came out looking like a piece of art. tried a few things i had never before including the sunchoke custard which was delightful. service was attentive and they were very willing to explain the history of ore hill and each dish. if you can snag a reservation here it is definitely worth it! one of my favorite spots of 2023 for sure
Ore Hill reminded me of Bosq in Aspen. Each dish was exceptional, beautiful and delicious. I'm giving only 4 stars because the dining room was not as I had hoped. I was seated near a drafty window on a cold night. The dining room would benefit from a bit more coziness. The service was good but could have been a little more attentive.
FALL 2023 Menu Highlights The tasting menu begins with a single canapé as an amuse-bouche. A bite elicits delightful surprise... so spoiler alert, skip to first course description if you want to be likewise surprised! The New York State cheddar is melted and encased in a pillow of pastry dough. Black honey (yes, it's a thing) is drizzled on top of caviar that is perched on top. A bite elicits simultaneous bursts of flavor and texture -- crunchy pops of salty caviar, creamy cheese. Just dreamy! First course added to the excitement and demonstrates why New York Times selected Ore Hill as sole restaurant in Connecticut their writers consider to be a national favorite in 2023. Sunchoke custard is truly sunchoke three ways -- moist chunks of sunchoke and veil thin fried crispy slices of sunchoke on a bed of creamy sunchoke custard. Sibling restaurant Swyft is known for their innovative and sophisticated pizzas, and another first course took pizza to unimaginable levels with toppings of tiny beef tartare cubes, thin, tart slices of pickled tomatillo, and slightly spicy horseradish cheese curds. With the second course came agnolotti filled with smoked ricotta, surrounded by cubes of pickled beets and juices, and topped by toasted rye crumbs. This vibrantly colored dish is befitting for fall, with the earthy rye, smoky cheese, and vibrant beets. Another second course available on the fall menu invited surprise-- seared scallops and potatoes are visually indistinguishable as the potatoes were cut and roasted in a way that mirrors the appearance of scallops. Two scallops and two potato rounds sit in a bright green pool of yuzu and lovage infused sauce and topped with broccoli florets. Two meat dishes are offered in the early November 2023 menu -- lamb and strip streak. While well-prepared meats can be experienced in many places (including home), what makes these courses noteworthy are the innovative sauces and preparation of side vegetables that accompany them. An Asian-inspired concoction comprised of bok choy, celery root, and five spice juice elevates several medallions of lamb. A wide sliver of strip steak is paired with a sophisticated iteration of the classic onion and mushroom pairings. Choice of two desserts end the Fall 2023 tasting menu -- "campfire cake" and apple tart. The campfire cake has a creamy layer of chocolate ganache wedged between a graham cracker crust and toasted meringue topping. A delightfully reimagined s'more! The apple tart is a lighter dessert choice, with delicate mini cubes of apples encased in pastry and topped with a dollop of crème fraiche and a leaf-shaped cookie. SERVICE: With two or three items on a tasting menu of an acclaimed restaurant it is unlikely to make a bad course choice, but the server is eager to explain the origin of the restaurant and answer any questions. Service is attentive and mindfully unobtrusive. In the upper floor Rose Room dining area there are two entryways from the hallway through which the server periodically visits five widely spaced tables of two to four customers.
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