31 I met Bob Lee, the owner of the Wishing Well Restaurant years ago at his other venue, the Brook Tavern when it had first opened. He was mingling with customers, laughing and interacting with everyone. He's just that type of guy. He's genuinely a nice person, and everyone says, "they know Bob" because they actually do. Bob is everyone's friend, and he genuinely wants to know who his guests are when they dine at his venues. Opening in 1936, passing through the hands of many owners, Bob's family purchased The Wishing Well in 1968. "It was a classic story, parents running the restaurant downstairs while the kids were in the living quarters upstairs. We grew up working in the restaurant," Bob shared. "Some people come for the history, others for the food, the convenience, or the relationship to our family. But for whatever reason they are here, we like to think that we provide the hospitality they are seeking. Guests recognize familiar faces when they arrive," expressed Bob. "Our menu is a reflection of Continental Cuisine. Our goal is to take that foundation and expand upon it, both from a seasonal ingredient as well as a presentation standpoint." Bob tells me, "Our chef, Patrick Brown, has been instrumental in moving the restaurant forward from a culinary perspective while showing great respect for the traditional dishes people enjoy. Inspiration takes many forms, and Chef Patrick embraces new concepts and techniques in a way that has been well received." It was truly a pleasure to meet Head Chef, Patrick Brown and experience his incredibly creative and stunning gastronomic dishes. Chef Pat started as a dishwasher at Longfellows in the '90s working his way up to chef de cuisine, added Mirror Lake Inn, Interlaken Inn, and restaurants in Boston to his resume before coming back home where he has been Head Chef at the Wishing Well for the past three years.
When I asked Chef Pat what inspires him, he shared, "Mostly, I draw from the chefs that I’ve apprenticed with, trying to revisit and refine dishes that I’ve done in the past. My dishes are constantly changing. Inspiration comes from everywhere if you just slow down enough to listen, smell, or even taste. Most of the time I think of a dish and ask, “Why is this product like this?” “How can I incorporate another product into the dish that can change the experience as a whole? A lot of the time, however, I connect to the dish in its original classic form. Some things just weren’t meant to be changed." said Chef Pat. I must say that the food here is creative, plated beautifully, and unbelievably delicious. I'm now adding the Chicken Liver Pate with cornichons, whole grain mustard and crostini to my favorites list. I need to go back just to eat this again. The Lobster Bisque, made with a lite cream and large chunks of lobster is delicious and offers the most delicious aromatic experience. If you like burrata, you will truly enjoy the Maplebrook Burrata with pine nuts, arugula, pesto, and crostini. I may have eaten this entire starter by myself. Let's just say that I didn't share it with anyone. The Heirloom Tomato Carpaccio is a refreshing and creative dish served with mixed greens with a roasted tomato emulsion and olives.
The Prime Sirloin Steak I love when I don't have to add salt or pepper to a steak that is served to me. The prime sirloin steak with a Cabernet demi glace topped with house made chips was seasoned perfectly. The flavor was great. I've mentioned a few times before, I love duck. The Slow Roasted Duck, drizzled with a raspberry duck glaze, topped with an arugula salad, and accompanied with golden beets is excellent. Dessert is served! Taking into consideration that Chef Pat is not a pastry chef, he figured out on his own how to make dinner decadence for those with a sweet tooth. Like his stunning Blueberry Mousse with blueberry gel mirror glaze over almond lemon cake. The Wishing Well, located at 745 Saratoga Road, Wilton, New York, is not only well known, but is truly a well loved restaurant by many. If you haven't had the pleasure to dine here yet, make your reservation soon. Happy Eating! Nellie Ackerman-Vellano, Feed Me 518™ Instagram: @FeedMe518 FB: www.facebook.com/FeedMe518 Website: www.FeedMe518.com
Slow Roasted Duck
Blueberry Mousse with blueberry gel mirror glaze over almond lemon cake.
