GRAZING ROOM logo

bruce 2Meet our Chef Proprietor. Until recently, Bruce R. Barnes was the Senior Executive Chef at the World Bank in Washington, DC, a top account for his company Restaurant Associates where he oversaw daily food service to +6,000 guests, including royalty and heads of state. Over 14 years, he earned top chef status at Restaurant Associates, leading accounts at renowned cultural institutions and top corporations in New York City and Washington, DC, and winning the “Chef of the Year” title in 2012. He has often been a guest chef at high-profile events, including D.C. Cultural Tourism’s Embassy Chefs’ Challenge; on Good Morning America, he won the Polar Bear Chef’s Challenge in 2003. In the 1990s, he owned the popular Harvest and Universal Grill restaurants in the East Village. Noteworthy, Velvet Underground leader and solo artist Lou Reed closed Harvest for private Thanksgiving dinners with his wife Laurie Anderson. Bruce gained his early culinary training from chefs in Provincetown and NYC. He has regularly worked with food stylists, and developed a cookbook for the Mitsitam Café’ at the National Museum of the American Indian.

Under new ownership, Bartlett’s is slowly re-launching as The Grazing Room at the Colby Hill Inn. Exceptional dinners are served year round to inn guests and the public.

dining-1

Our chef brings a global flare to the freshest and finest foods sourced in New Hampshire and within no more than 150 miles from the Inn when possible. We intend to become a certified local restaurant as we are committed to New Hampshire’s outstanding farms, distilleries, vineyards and fishermen. The freshest organic foods bring the best tasting foods to your table and our menus.

Our two intimate dining rooms overlook our lush perennial gardens and antique barns. The Tavern room has removable panels that allow us to offer an ideal spot for your private wedding reception, meeting, retreat or party.dining-2

The restaurant is open seven nights a week (May – November) and Tuesday through Sunday (December – April) Reservations recommended on weekends and holiday timing. Accepting reservations from 5:30 to 8:30 pm. We do not serve dinner on Christmas Eve or Christmas Day so our staff may enjoy that time with their families. We are also closed for dinner on Superbowl Sunday and Monday evenings December-April. We are launching Sunday Suppers starting February 21 for $17.95 per person, which includes a 3 course supper and is complimentary to Inn guests staying over Sunday nights.

Reservations for Dining: Call 603-428-3281 or 1-800-531-0330 or email innkeeper@colbyhillinn.com

 

“Aaah the food. What can we say about the food? How about terrific? Amazing? Wonderful? Perfect? All these fail to capture the greatness that was the food.” M & M