THIS ESTABLISHMENT IS CLOSED The Ryland Inn
Rte. 22 W. (Lamington Rd.)
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Whitehouse, NJ 08888
908-534-4011
Cuisine
Open
Dinner nightlyFeatures
- Heart-healthy dishes
- Romantic setting
- Kid-friendly
- Private room(s)
- Full bar
- Reservations suggested
- Piano lounge Thurs.-Sat.
- Outdoor dining
- Parking lot
- Jackets suggested
Wine
Great Wine List* Click here for rating key
Despite the name, The Ryland Inn is not an inn---at least not any more. When America was young, it served as a stagecoach stop along the important route between New York and Philadelphia. Although the restaurant interior honors its 200-year-old history, what really dazzles lies outside in chef Craig Shelton's three-acre organic garden. There, 150 herbs, 95 kinds of lettuce, and 120 other vegetable varieties are grown. The restaurant's menus and wines change with the seasons, and the garden's produce. There are carefully thought out dining options on traditional, vegetarian and gourmand tasting menus, none of which are inexpensive, but all are worth every penny. Shelton's kitchen is transcendent and delicacy its hallmark. Consider this first course from the vegetarian menu: Raviolis of chanterelles with garden fava beans, lemon savory and Pinot Noir. Or, from the gourmand menu: Atlantic blue fin chu-toro with micro cucumber, crispy Maine crab meat, uni and wasabi. From the dessert selections: Plantations Arriba chocolate soufflé with Maldon salt and white pepper ice cream. In other words, order anything and find it to be exceptional. The wine list is as extraordinary as the food. Service is a perfect match. |
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RESTAURANT AWARDS
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Despite the name, The Ryland Inn is not an inn---at least not any more. When America was young, it served as a stagecoach stop along the important route between New York and Philadelphia. Although the restaurant interior honors its 200-year-old history, what really dazzles lies outside in chef Craig Shelton's three-acre organic garden. There, 150 herbs, 95 kinds of lettuce, and 120 other vegetable varieties are grown. The restaurant's menus and wines change with the seasons, and the garden's produce. There are carefully thought out dining options on traditional, vegetarian and gourmand tasting menus, none of which are inexpensive, but all are worth every penny. Shelton's kitchen is transcendent and delicacy its hallmark. Consider this first course from the vegetarian menu: Raviolis of chanterelles with garden fava beans, lemon savory and Pinot Noir. Or, from the gourmand menu: Atlantic blue fin chu-toro with micro cucumber, crispy Maine crab meat, uni and wasabi. From the dessert selections: Plantations Arriba chocolate soufflé with Maldon salt and white pepper ice cream. In other words, order anything and find it to be exceptional. The wine list is as extraordinary as the food. Service is a perfect match. 

