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"Words can’t
fully describe the food here. It’s just
remarkable. Every meal is an experience."
John and Margaret,
Eagan, MN
MORE
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Food
photography by Gregg
Thompson |
Innkeepers Mary and Jerry Phillips
had little formal training in
the culinary arts when they
opened their restaurant in 1975,
but a passion for food and wine
propelled them to learn and
create at a rapid pace. In the
early days, Jerry served as
the Inn's baker, creating homemade
pastries, savory rolls, sweet
breads, and sinful desserts.
Mary excelled behind the stove,
preparing breakfasts, developing
recipes for unique dinner items,
and making the Inn's signature
jams, jellies, and sundae sauces.
The connections Mary developed
with local food purveyors, orchards,
foragers, and fishermen inspired
her concept of "culinary
tourism," featuring fresh,
regional cuisine whenever possible.
Today, the Inn's chefs closely
follow the seasons to bring
you what is freshest and best.
From spring's infusion of wild
leeks, fiddlehead ferns, and
morel mushrooms to summer's
garden-fresh berries, herbs,
and vegetables to fall's harvest
of apples, pears, and squash,
our guests enjoy the bounty
of the Bayfield Peninsula. Wild
rice, fresh Lake Superior trout
and whitefish, even grass-fed
bison and lamb are purchased
locally.
Although the Phillips' no longer
work in our kitchen, they continue
to oversee menu development
for special events showcasing
Rittenhouse gourmet cuisine
paired with specialty wines,
beers, and/or cocktails. While
the faces in the Old Rittenhouse
Inn's kitchen have changed,
our philosophy remains constant:
We offer a unique dining experience
combining refined atmosphere
and cuisine emphasizing regional
products. Our goal is to exceed
guest expectations by delivering
a memorable meal with exceptional
service and hospitality. |
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