We chose the Inn because of the history and the size of the restaurant. We knew that Lee could cook every dish and oversee the preparation of his menu at every step. I knew that I would get to know each and every guest in a way that I had been missing at a larger restaurant. That is what sets us apart from larger, chef-driven restaurants and certainly the chain.

There are not many restaurants left where you know that the Chef is always in the kitchen and not just as an expeditor, but making your dinner from beginning to end. This is meant to be an experience. We have a six burner stove and two sets of very talented hands in the kitchen. The food is prepared entirely in house. There are no short cuts. Every component is carefully selected and prepared here at Bolete. We make all our own stocks, sauces, pastas, butcher and smoke our own fish and meats. This is not something new, just a rarity outside culinary hubs like New York. We made a decision to bring something otherwise not being offered in the area. Our bar and wine list follow suit with carefully chosen wines and hand-crafted cocktails. We take the utmost pride in our product.

That being said, dining at Bolete is meant to be an experience, an escape from the hurried world we live in, a comfort. We do not rush what we do and we don't want you to rush through your dining experience at Bolete. We do offer a tavern menu as a lighter more casual option if you are interested in savoring, but your schedule does not allow for a lengthy stay at Bolete.