Our Philosophy
A local landmark and beloved culinary institution, the historic and charming Ho-Ho-Kus Inn & Tavern features five magnificently restored dining rooms and a stylish Library bar. Under the direction of Executive Chef Bryan Gregg, the restaurant offers an updated classic American menu, with an emphasis on locally sourced, farm fresh produce and sustainable ingredients. Its atmosphere is family friendly, with a relaxed dress code.
The Crystal Room
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Our lunch, dinner and Sunday brunch, led by Executive Chef Bryan Gregg and culinary staff, are made with the freshest ingredients brought in that morning. All of our pastas and desserts, and many of our breads, are made fresh every day from our in-house pastry chef, Patrick Muller to enhance your experience with us!
Enjoy having something as casual as a Tavern Burger, with Sterling grain-fed, beef with housemade brioche roll, to our upscale dining choices such as our delicious Goffle Farm Roasted Chicken, and fresh Arctic Char and Red Snapper, housemade pastas such as Lobster Tagliatelle, and Niman Ranch Beef Tenderloin.
The Zabriskie Room
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The Hermitage Room
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The Chateau Room
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