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The Inn at Phillips Mill Restaurant Review: Round a bend in the road and it is as if you had slipped into a time warp and found yourself in the French countryside. The feeling is still there when you walk through the rustic rooms where floral arrangements droop with Gallic abandon. In a spring twilight, when the garden beckons, or on a winter’s evening in front of the fire, this restaurant “avec chambers” fills all your needs. The mullioned windows glow in the candlelight, and the staff is very helpful. Bring a bottle of French wine, and settle into dependably satisfying food. Simple preparations are best: mâche with goat cheese, roasted pepper and olive tapenade; tiny rosemary-scented lamb chops; pan-seared scallops; braised pork tenderloin. For something light, try the sesame-crusted tuna with a lemon soy vinaigrette. All the salads are noteworthy, especially the butterhead lettuce with crab and caviar. When you leave, don’t be shocked that you’re still in New Hope and not Burgundy. And remember to bring cash; no credit cards are accepted by the restaurant or hotel. It is typically closed for the month of January.