Tavern at GrayBarns helmed by chef Ben Freemole is a true gathering place for locals and guests seeking a destination culinary experience. Tavern continues the blend of old and new that the greater property embodies. The main dining room and bar area offer a warm and intimate dining experience that highlights New American cuisine assimilating flavors and techniques from traditional American cooking. Fusing history and traditionalism with with fiercely powerful flavors, Tavern showcases relationships with with local farms and purveyors.
Executive Chef Ben Freemole
Born and raised in western Montana, Ben Freemole graduated from Le Cordon Bleu in Portland, OR after studying creative writing at the University of Montana. Ben has been fortunate enough to work in the kitchens of wd-50 (NYC), Major Food Group (NYC), the Fat Duck (Bray) and Melisse (Santa Monica). During his time in the northeast he has fallen in love with the wealth of seafood from the coast, the abundance of produce and farmers in the Hudson Valley. He is excited to be part of the Graybarns experience.
General Manager Daria Albert
Daria Alberts has been in the service industry for 20 years, with 12 years of managerial experience. She is passionate about creating skilled management teams that provide top notch, genuine service.
The Inn at GrayBarns
The Inn at GrayBarns boasts six beautifully appointed king suites with luxurious full baths, bedrooms and living areas. With a nod to Silvermine’s prolific past, the original post and beam structure, reclaimed wood and wide board oak floors tie each room to the natural environment. Custom design elements, and classic details combined with contemporary fixtures, NEST thermostats, Cote Bastide amenities, SMEG, and Nespresso appliances reflect a modern home away from home.