The Inn at Pound Ridge by Jean-Georges

258 Westchester Avenue

Pound Ridge, New York 10576

+1 (914) 764-1400

BY ANTONIO GALLONI | AUGUST 21, 2026

The Food:

Crispy Salmon Sushi; Chipotle Mayonnaise, Soy Glaze

Burrata; Cherry Vinaigrette, Arugula, Basil, Toasted Sourdough Bread

Tuna Tartare; Avocado, Radish, Ginger Soy Marinade

Sweet Pea Guacamole; Warm Crunchy Tortillas

Roasted Whole Artichoke; Garlic, Parsley, Lemon

Kale Salad; Parmesan Dressing, Croutons, Mint

Warm Shrimp Salad, Mesclun, Avocado, Champagne Vinaigrette

Heirloom Tomato; Sweet Onion, Pistachio, Basil, Red Wine Vinaigrette

Summer Squash, Sicilian Chili Oil Pizza 

Squash Blossom, Sungold Tomato Pizza

Black Truffle and Fontina Pizza

Steamed Black Bass; Wild Mushroom, Ginger, Scallion, Red Chili, Cilantro

Roasted Salmon; Corn, Scallions, Fragrant Lime-Corn Broth

Grilled Lamb Chops; Smoke Chili Glaze, Asparagus, Sweet Onion Compote

Maine Lobster; Herb Butter, Lime, French Fries

Beef Tenderloin; Goldbar Squash, Parmesan Cheese, Buttery Hot Sauce

Grilled Lamb Chops; Smoked Chili Glaze, Asparagus, Sweet Onion Compote

Carrot Cake; Cream Cheese Frosting

Warm Chocolate Cake; Vanilla Ice Cream

Caramel Popcorn Sundae; Salted Caramel Ice Cream, Candied Peanuts & Popcorn, Whipped Cream, Hot Fudge

Sour Cherry Pie; Pistachio Ice Cream

Spiced Pumpkin Crème Brûlée; Pomegranate Sorbet

The Wines:

The Inn at Pound Ridge by Jean-Georges is a jewel of a restaurant in one of the prettiest and most quaint towns in New York’s Westchester County. First built in 1833, the historic building was an inn and restaurant. Over time, the building fell into disrepair and was eventually abandoned. Chef Jean-Georges Vongerichten purchased the building in 2012, then renovated the spaces over the next two years before opening The Inn at Pound Ridge in 2014. In recent years, the Inn has become a family favorite. Food, wine and service are all superb, and yet the casual setting makes the Inn extremely versatile for anything from a family gathering to a date night.

Steamed Black Bass; Wild Mushroom, Ginger, Scallion, Red Chili, Cilantro is a signature dish.

A small entrance with its welcoming fireplace opens into a small bar area and a handful of lounge tables. The spacious, barn-like upstairs dining room is simple but tastefully appointed, in keeping with the informal ambiance. I have never eaten in the downstairs dining room, which is darker, with lower ceilings, and offers more of a tavern-like atmosphere that I personally find less appealing.

Tuna Tartare; Avocado, Radish, Ginger Soy Marinade offers shades of the famous tuna ribbons dish at Vongerichten’s flagship Jean-Georges in Manhattan.

The menu is divided into four clear sections: small plates to share, appetizers, pasta and pizza, then mains. Dessert is presented separately. Many dishes show clear Jean-Georges signatures, specifically the Southeast Asian influences that are the core of his cuisine. Other parts of the menu are perhaps more aligned to the setting than to Vongerichten’s style, most notably the pastas and pizzas. The same menu is offered throughout all the dining spaces, including the lounge. 

The Inn’s wine list is small but well chosen. Given the focus on artisan estates, the list changes quite a bit. Pricing is standard for New York restaurants these days. Some of the markups feel like they could be gentler. I gravitate towards sections of the list that offer the best value, such as the Loire, Alto Piemonte, California and the lesser-known appellations in Burgundy. There are always a handful of very special, rare and iconic wines for those who want to splurge, but those bottles are priced accordingly.

Crispy Salmon Sushi; Chipotle Mayonnaise, Soy Glaze.

Among the shareables and appetizers, the Crispy Salmon Sushi is always outstanding. The Tuna Tartare, with its ginger soy marinade, is classic Jean-Georges all the way, a dish the recalls the famous tuna ribbons Vongerichten serves as his flagship restaurant in New York City. Sweet Pea Guacamole is a fun and elevated twist on a favorite. Burrata, served with cherry vinaigrette and toasted sourdough bread, and the Roasted Whole Artichoke are on the richer, lustier side of things.

Roasted Whole Artichoke; Garlic, Parsley, Lemon.

Salads are very good, but not as outstanding or distinctive as most of the other choices on the menu. Kale Salad is sort of a revisited Caesar, while the Warm Shrimp Salad is certainly delicious but not necessarily something I would order again. The Heirloom Tomato, served with sweet onion, pistachio, basil and red wine vinaigrette, is fabulous. What a great combination. This is a dish I have since made many times at home. Fantastic, and so seasonal in the height of summer. 

Heirloom Tomato; Sweet Onion, Pistachio, Basil, Red Wine Vinaigrette.

Pizzas are a highlight. Jean-Georges favors super-thin, flaky crusts, which is right up my alley.  Toppings change with the seasons. In the summer, various vegetable pizzas are magnificent. In fall, what can be better than Black Truffle and Fontina Pizza? Not much, in my view.

Black Truffle and Fontina Pizza.

Black Steamed Bass, served with wild mushroom, ginger, scallion, red chili and cilantro, is another dish that highlights Jean-Georges’ Southeast-Asian-driven cuisine. Roasted Salmon, served with corn, scallions and an aromatic lime and corn sauce, is perfectly cooked and delicious on a late summer evening. I have also had the Salmon with a crispy poppyseed crust, another combination that works well. 

Grilled Lamb Chops; Smoked Chili Glaze, Asparagus, Sweet Onion Compote.

Grilled Lamb Chops is one of the best meat dishes I have had at The Inn. Everything works. Smoked chili glaze, asparagus and sweet onion compote accompaniments are rich and intensely flavored, ideal complements to medium-rare chops. Maine Lobster is served split, with the claw meat out of the shell, which makes it very easy to eat. Beef tenderloin is excellent. It will surely appeal to carnivores, although I find greater interest elsewhere on the menu. 

Riffault’s 2023 Sancerre Monoparcelle 469 is striking. Rich and layered in feel, the 2023 offers gorgeous resonance from start to finish. Dried pear, crushed flowers, chamomile, mint and slate are some of the many notes that build over time. My only regret is not having been able to follow this for a few days. What a gorgeous and utterly captivating wine. The 2022 Chardonnay from Mayacamas is more generous than most vintages, not such a bad thing for a wine on a restaurant list. Savory and floral inflections play off a core of dried citrus peel and orchard fruit. As always, the Mayacamas Chardonnay is defined by its strong mineral characters and an expression of place that is just as much about structure as it is fruit. This an especially fine showing. Justin Willett’s 2022 Chardonnay La Rinconada Vineyard is quite the extrovert. Tropical overtones, orchard fruit and a kiss of French oak exalt the more tropical side of the Sta. Rita Hills. I was looking for a Chardonnay that would work well with both fish and meat dishes. This certainly fits the bill, as its textural profile offers plenty of depth. Jérôme Galeyrand is one of my favorite producers in Burgundy and a domaine I have visited many times. The 2022 Marsannay Est-Ouest offers all the typical Galeyrand finesse and transparency, but with an extra kick of forward fruit that lends exuberance. It’s an absolute delight.

Warm Chocolate Cake; Vanilla Ice Cream

Desserts are outrageously delicious. Carrot Cake and Warm Chocolate Cake with Vanilla Ice Cream are super-classic comfort foods. The Caramel Popcorn Sundae, with its heady toppings, will delight those with a sweet tooth. I lean more towards the Sour Cherry Pie with Pistachio Ice Cream. Two of my favorite things, and together. Superb. Spiced Pumpkin Crème Brûlée with Pomegranate Sorbet is a fun take on another family favorite. 

Sour Cherry Pie; Pistachio Ice Cream

The Inn at Pound Ridge remains a favorite of both locals in the know and those who need to make more of a trip. Several recent meals have all been outstanding. I can’t recommend a visit highly enough. 

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