The two-story white clapboard structure inhabited by The Old Inn On The Green has been the centerpiece of New Marlborough Village for 265 years. Built in 1760 as a stagecoach stop/inn, it was once a midway station on the Hartford to Albany Stage Line. It took on its current name in 1978 and has been under the care of its current owners, Meredith Kennard and Peter Platt, for the last two decades. (The couple bought The Southfield Store in Southfield, one of the five villages of New Marlborough, around the same time; more on that sister business below.) With easy access from Connecticut, the upper Hudson Valley, and the surrounding Berkshire region, The Old Inn offers fine dining (it’s the highest Zagat-rated restaurant in the area for food, wine, and service) and lodging in a charming historic venue.
For a minimally populated hamlet, New Marlborough has several appealing restaurants within a pebble toss of the inn (including Cantina and Gedney Farm). “We don’t view it as a competition. There’s room for everybody,” Kennard says, adding, “Each place has a unique vibe.” Among the many attributes that set their location apart are the enclosed patio (open mid-May through Thanksgiving weekend), the winding country road, and the view of the iconic New Marlborough Meeting House dome. Inside, the candlelit iron chandeliers and candelabras, architectural features, and fireplaces in every room contribute to making the dining experience memorable—all a nod to the inn’s bygone days refreshed with thoughtful updates.

Both the food and ambience at The Old Inn are first-rate. As one local guide (of many) has noted, “What really makes it special is the superb, innovative food and the outstanding service. Highly recommended for special occasions.” Many patrons consider it their “go-to” place even without an occasion.
Platt’s lifelong passion for cooking, his training under Jasper White and Lydia Shire at The Parker House Hotel in Boston, and experience as executive chef of the former Wheatleigh (in Lenox) for 14 years helped cultivate his award-winning, signature style of American cuisine. J.P. Carr, who worked with Platt at Wheatleigh and followed him to the inn, has worked the front and back of house over the years and is now chef de cuisine responsible for writing the menu, leading the kitchen, and organizing and training the cooks. “We feel very lucky to have him,” Kennard states.
The owners agree that one of the things that sets the inn apart is the longevity of its staff. “It helps when you have familiar faces on your team,” Platt maintains. “Not only do people appreciate being recognized and welcomed by staff who know them, but the consistency in the kitchen and service staff ensures a consistent dining experience for our guests.”
Old bones with new updates
Platt and Kennard bought the inn in March 2005 from Brad Wagstaff and Leslie Miller, who then ran Gedney Farm a little further down the road. According to Kennard, “Their business started with this building. We’re very fortunate that they were respectful of the history here—the same things that appealed to them appealed to us. They didn’t mess with the 265-old building the way some owners might have, which we’re incredibly grateful for.”

Kennard (who grew up in historic Marblehead, Mass.) worked in restaurants while attending college in the Boston area—including The Parker House Hotel, where she met fellow employee Platt. After working in human services for many years, Kennard began volunteering in the farm and gardens at Hancock Shaker Village, indulging a lifelong interest in historic gardening. As a side interest, when her children were young, she also had a small antiques presence through shows and group shops.
“Coming to the inn seemed like a lovely dovetailing of many of my interests and sensibilities, and Peter’s as well, as he was a history major in college,” she observes. Those interests helped inform her role as curator of the Old Inn’s aesthetic, responsible for all the furnishings and art throughout the restaurant and guest rooms. “We’ve always gone for simple beauty with a fresh, elevated feeling, without any ‘Ye Olde’ stuffiness,” Kennard stresses.

Something else that sets the inn apart is the special relationship it holds for many people—including guests who have shared their stories and memories and unique local artisans who have shared their talent and creativity. “There’s no faux here,” Kennard smiles, referring to the work of renowned local cabinetmaker Peter Murkett. Once a part owner of the inn, he had an integral role in its original renovation, creating all the cabinetry in the restaurant and bar area. “When looking to enlarge and update the bar, there was only one person whose vision we trusted,” Kennard shares. “Rather than source barstools from a generic catalog, Murkett fashioned the barstools from trees on his property with a timeless beauty to match the historic setting.”
Likewise, local artist and floral designer Pamela Hardcastle has been creating weekly art and floral installations for the inn and restaurant for years. “Pamela and Peter [Murkett] have contributed immeasurably over the years to creating the signature look and feel of the restaurant,” Kennard acknowledges. The table service also reflects the elevated dining experience, including crystal glassware and silver plateware (sourced from local artist Michael Wainwright).

Come for the food, return for the experience
Noting that the menu has changed over the years, Platt emphasizes the unique features that have remained a significant draw throughout the years. “Before dinner, your server will bring some complimentary canapés and an amuse-bouche [a single bite-sized hors d’oeuvre],” he states, and the prix fixe menu includes a first course, entrée, and dessert—with a few delicious bite-sized cookies at the end of the meal. Many guests arrive early to enjoy a drink at the recently renovated bar in the tap room to soak up the ambience. However, the secret sauce is that the entire restaurant (except the foyer, kitchen, and bar) is lit by candlelight.

Most of the food is sourced locally. Peter’s role as a founding board member (and current vice president) of Berkshire Grown lends a meaningful 20-year connection. “I’m pretty in tune with what our local farmers are raising and growing. However, at the end of the day, it’s a business,” he says. “Local meats are often frozen—and, if you can’t buy the volume needed locally, you have to source more broadly.”
While their prix fixe menu, offered Wednesday through Sunday, is constantly evolving, it has been a consistent value for the quality of the offerings (they raised the per-person price to $85 last spring). “It’s all about maintaining consistent high quality,” Platt states. “There’s a cost associated with that. We also have to factor in the rising costs of labor, electricity, maintaining the property, and covering taxes and insurance.”
They recently hired Eric Goulange to fill a newly created position as general manager. “Eric brought a certain professionalism and energy to the supervisory role and helped streamline the schedule, set expectations, and improve service. Most importantly, he shares our vision about creating the right environment and training staff,” Kennard explains. “He’s raised the knowledge and expertise among staff in terms of both the food and wine. We’ve had ideas for a while, and now we have someone to carry them out. It’s vital to all of us that staff are as well cared for as the guests.”
Their biggest challenge so far? “When the pandemic hit in 2020, distancing requirements left us with six to eight tables inside,” Kennard answers. “We immediately called the tent company and put a center post white tent up on the grass in back.” They kept busy throughout the pandemic, offering a special take-out menu (including JP’s amazing fried chicken, now being offered at The Southfield Store Wednesday through Sunday) to serve the community and keep their staff employed.
The outdoor dining worked for a while, but by the end of the summer, both the grass and the tent were beginning to wear. In 2021, anticipating hosting their son Alex’s wedding celebration, the owners built a deck and purchased a French-style tent with a metal internal framework (a much better long-term solution). “We host a half dozen or more weddings here a year, as well as private parties and events,” Platt says, “but we try to strike the right balance for the sake of our regular guests.”

Lodging—historic walls with the comforts of home
In addition to the restaurant, the inn has 11 guest rooms in two buildings (five above the restaurant and six in the adjacent building), six with a fireplace. Although the summer and fall leaf-peeper weekends are the busiest, they’ve also had many families of skiers in the off-season. “January and February holiday weekends bring people to the Berkshires, but March and April can be quiet,” Kennard admits. “The restaurant is the biggest draw for those who book rooms,” Platt points out. “Many come out from the city to celebrate an occasion and want the luxury of a memorable fine dining experience without an additional drive” (an unusual offering for a small inn). Complimentary breakfast at The Southfield Store is included with the room—a net positive for all.
Since the pandemic, they’ve seen a new demographic. “The younger generation (who may not have considered staying at an inn before) discovered us during COVID, and people also discovered that you don’t have to get on a plane for a change of scenery,” Kennard notes. “Even one or two nights away can make a difference!”

Extending the options—The Southfield Store
Down one hill and up another, The Southfield Store (163 Norfolk Road, Southfield) is known for its upscale coffee, pastries, and brunch and lunch offerings. Southfield neighbors Barbara and David Lowman first ran it as The Southfield General Store before Tim Newman transformed the space into a café. “When we bought the store 19 years ago, we were renting space from Gedney Farm to accommodate our baking program,” Platt explains. “Then we expanded the kitchen, added commercial equipment, and created a working pastry kitchen.”
Alex Platt (Peter and Meredith’s son) designed and established the coffee program, having developed a passion for coffee as part of the original staff at Rubi’s Coffee & Sandwiches in Great Barrington when it opened. Soon after, he traveled across the U.S. and Europe as a BMX enthusiast, checking out all the cafés and coffee bars. He eventually landed in California, where he trained with Intelligentsia Coffee and helped to open and then manage its café and coffee bar.

Alex returned to the Berkshires in 2016 to manage the Southfield Store, immediately applying his innate sense of spatial organization and workflow to identify potential improvements. In the years since, the office, storage, and guest spaces have all been upgraded to enhance ease and efficiency for staff and provide a better overall experience for guests. Being careful to maintain the original feel of the store, he oversaw a substantial renovation of the interior space that was completed last spring, including an expanded guest parking area.
The store is a popular hub for locals and visitors alike—as well as a growing number of cycling groups during peak riding season. When Alex realized the store was along the route many take for their weekly rides, he installed an outdoor bicycle repair station and began stocking replacement inner tubes behind the counter. Last June, with chef Gustavo Perez back in the kitchen, the store reopened for dinner service with a classically informed, Oaxacan-inspired menu. Perez has been working with (Peter) Platt ever since the two met in the kitchen at Wheatleigh. “We’re like family now, watching each other’s kids grow up and getting old together,” Kennard attests.

Catering to (and for) the community
Platt and Kennard currently have 35 employees between the inn and the store and insist on keeping them on the payroll throughout the year. “If you make a commitment to take care of them, they are committed in return,” Kennard points out. The proprietors also try to keep the work enjoyable—not only for their team but for themselves. “Otherwise, what’s the point?” she asks.
The Old Inn On The Green Catering and Special Events curates creative events in private homes, the inn or store, and other venues in the Berkshires and beyond. “I like to do catering as a natural extension of the restaurant,” Platt explains. “People came to us wanting the same quality they experienced at the restaurant for their private gatherings. That eventually grew into doing galas for Jacob’s Pillow, which led to opportunities with Tanglewood, Shakespeare & Company, The Berkshire Museum, Mahaiwe, and Chesterwood.” In addition to being good for business, it’s a good way to see their customers and get their name out there with event planners, he notes.
To make your reservation for Valentine’s Day (or any other occasion) or to book a stay in one of the historic rooms at The Old Inn On The Green, visit their website. Be sure to stop by The Southfield Store during its regular hours of operation, too: Monday to Saturday from 7 a.m. to 4 p.m., Sunday from 8 a.m. to 4 p.m. (brunch is served until 2:30 p.m.), and Wednesday to Saturday from 5 p.m. to 9 p.m. for dinner.