The history of the inn dates to 1889, when Archibald Comstock
they were coy about reserving the right to not reveal individual pur-
built his grand house and outbuildings on 53 acres in the Ivoryton
veyors—a common plea among those coastal places who have
section of Essex. Archibald was the son of Samuel Comstock,
great covert connections among their regional fishing contacts!
founder of the S.M. Comstock Co., a chief importer of ivory and
Some of the other popular opening dishes offered are:
manufacturer of piano keys. When Archibald inherited the busi-
House smoked salmon with avocado, jumbo lump crab and
ness and company, known as Comstock, Cheney and Co., they
caviar vinaigrette, lobster vol au vent with wild mushrooms, tarra-
were manufacturing piano keys, billiard balls, dominoes, and
gon, cognac-orange cream and duck confit with quince-sundried
combs. After myriad other owners, expansion’s and rehabs, it be-
fruit chutney. For entrees, there are pan seared scallops over lob-
came an inn in 1972 and this writer enjoyed a stay in the early 90s.
ster corn risotto, goat cheese & beet ravioli with toasted basili-
The inn has elegantly appointed rooms in three spaces on the
cum sherry cream, braised short ribs with pomme puree, Brus-
property—the Main House, turn-of-the-century Carriage House,
sels sprouts, CBI smoked steak sauce and crispy onion straws,
and the recently completed Comstock House. The restaurant
branzino “Puttanesca-style”- roasted garlic-broccoli rabe, roasted
offers both a French-inspired contemporary dinner menu and a
tomato-olive tapenade and an herb sauce.
casual pub menu. A well-
Oysters are served with
stocked wine list, regional
different sauces, varying
brews,
seasonal
through the seasons. For
and
handcrafted
cocktails
meat lovers, an Iberian
comprise the adult bev-
Antipasto features Ser-
erage offerings. The inn
rano
also hosts live entertain-
cheese and artichokes
ment Friday and Saturday
and Painted Hills strip
nights in the Tap Room
steak with a spiky aru-
and offers a raw bar on
gula and fried shoestring
these nights.
potato salad—a happy
Carlos Cassar, head
ham,
Manchego
twist on the French clas-
chef at Copper Beech
sic steak frites/salad.
Inn, spent 10 years as
The demographics of
executive chef at Boom
the inn’s guests are pri-
restaurant in nearby Ston-
marily traveling couples,
ington, followed by a stint
day-trippers, locals and
at Fresh Salt—the highly
leaf-peepers. They have
acclaimed spa-based restaurant at Saybrook Point Inn [covered
been voted Diners’ Choice Winner by Open Table TWICE now
in a previous issue of Foodies]. He has also competed in the Iron
for Most Romantic destination. Among their recent awards and
Chef Elm City competition in New Haven. Among the techniques
accolades include “The Best Country Inn” for 2012* USA Today/
Chef Carlos uses are those gleaned from workshops he attended
Zagat “America’s Top 100 Hotel Restaurants”, AAA Four-Diamond
at the famed El Bulli restaurant outside Barcelona, considered in
Restaurant, Wine Spectator 2012 “Best of Award of Excellence”,
its day to be the finest eating establishment on the planet. “There
Pip’s 2012 and “Most Romantic Restaurant”*
is a lot of preserving and pickling we do, which helps expand
If the extensive amenities of the inn are not satisfying enough
the seasonal offerings,” says Chef Carlos. The seafood-centered
and one wants to explore the area, fear not! A diverse assortment
menu is high on quality and freshness with emphasis placed on
of nearby excursions include the Essex Steam Train, Goodspeed
small plates.
Opera House, Ivoryton Playhouse, Connecticut River Museum,
Chef Carlos is an active supporter in the Connecticut Farm to
the recently restored Gillette Castle, Hammonasset State Park
Chef Program and takes full advantage of local organic products
Beach plus ample antique and shopping centers in Old Lyme and
when available. “It used to be harder and more difficult. We are in
Essex. Truly a worthy road-trip destination.
our fourth year of participating, and the supply chain keeps get-
* Connecticut Magazine
ting better year by year,” he says. “It’s hard to keep up with the volume we serve using local ingredients, but it is improving. Very encouraging!” A few of our local sources include Starlight Gardens, Durham; Maple Leaf Lane, Ledyard; and Dough on Main and Fabled Foods, both in Deep River. When pressed for actual seafood sources,
32
Foodies of New England
The Copper Beech Inn 46 Main Street Ivoryton, CT 06442 860.767.0330 www.copperbeechinn.com