Henry’s Farm to Table Gets a Makeover

Henry’s Farm to Table becomes Henry’s at the Farm in one of many changes

Henry's at the Farm changes up their menu under chef Chad Greer.

A relative newcomer to the Hudson Valley dining scene is in the midst of a complete overhaul. Henry’s Farm to Table that opened last spring at the Buttermilk Falls Inn and Spa has changed its name, menu, and even appointed a new executive chef.

The eatery underwent a facelift in an attempt to better represent what the restaurant has to offer. Now called Henry’s at the Farm, the restaurant will focus on local produce in their Hudson Valley location. The produce used at Henry’s is collected from their 40-acre organic farm and the name change is an ode to their property.

Newly appointed executive chef Chad Greer took the reigns in early June but worked occasionally in May. Greer uses the farm-fresh goods including fruit, herbs, honey, and eggs to put together a locally sourced menu to appeal to area residents and vacationers alike.

“Produce is always going to be better when it’s locally grown,” said Greer. “Everything is fresh and doesn’t have to ripen during shipping.”

A veteran of high-profile restaurants, Greer has experience working on both coasts with a resume boasting San Francisco’s Acqua, and Jean Georges in New York City. Greer is also the former chef and owner of Beso in New Paltz, NY.

“I’ve been working with the same farmers since we opened Beso seven years ago,” said Greer. “We’ll continue to use them because they know what I want and what I expect.”

Some of the most popular dishes include spinach salad with hard boiled egg, bacon, feta, and a Sherry-shallot vinaigrette; house made potato gnocchi with braised local rabbit; and eggplant and spring onion pizza.

Chef Tammy Ogletree, who is also Greer’s wife, joined Henry’s at the Farm as the restaurant’s pastry chef and has introduced a new rotating line of desserts including sorbets, ice cream, and seasonal crisps.

“I’m running my classics, which are solid dishes, which I know I can produce, and Tammy too,” said Greer. “I can’t wait to a point where we can work in some more evolved dishes.”

Greer described the restaurant décor as “woodsy” due to the use of browns and reds and a tranquil view of the duck pond. The open floor plan offers seating for 52 with a two tiered patio offering additional outdoor seating.

As the restaurant works on developing a new image, the hours of operation have been extended to accommodate guests. Henry’s at the Farm is open Wednesday through Saturday for both lunch and dinner, and Sunday’s for brunch and dinner.

Sean Flynn is a Junior Writer for The Daily Meal. Follow him on Twitter @BuffaloFlynn