Summary: An exquisite dining experience in the heart of Warrensburg!
Phone: (518) 623-2449
 The moment you cross the threshold of the Merrill Magee House in Warrensburg, NY you are transported back in time – both literally and figuratively. Located in the village center of Warrensburg, NY near the confluence of the Schroon and Hudson Rivers, it is both a delightful bed and breakfast and an outstanding restaurant.
This very quaint town was once a hub of the logging and milling industries and has no shortage of stately Victorian homes. The Merrill Magee House is older than its late-Victorian sisters lining Route 9N, and stands out on several fronts. Diners enter from the side porch into the recently remodeled lounge area. The tasteful and well appointed bar is brand new, with the original wide planked floors that leave no doubt you are in a historic structure. The lounge is a relaxing spot to enjoy a pre-meal cocktail, wait for a friend or even strike up a conversation with a friendly local.
 The Merrill Magee House has two main dining areas. One area is comprised of the home’s two original sitting parlors, complete with vintage wallpaper and marble mantle piece. It is intimate and formal, yet comfortable and welcoming - the perfect setting to savor your meal. The other dining room, known as the Griffin Room, was originally built in 1812 and moved from several miles away to this location in the 1920s. Talk about recycling! It is large and airy and perfect for festive occasions.
For our visit we were joined by Chris Brown, one of the owners. Chris is the business’ front man and you will almost always find him greeting and taking care of customers. His years of experience in the restaurant business in North Carolina and Bolton Landing are evident. Chris and his partners bought the inn and restaurant in the spring of 2006 from the family that had owned it for the previous 25 years. He gave us a little background on the house (and what it is like trying to update it and maintain its character while running a restaurant and inn business all at the same time).
 Chris also told us about their new chef, Matt Caul. Matt is a Culinary Institute of America graduate. He has cooked in Vermont and most recently at the Sagamore Resort. Matt has created new seasonal menus that are available in the dining rooms and a separate menu for bar/lounge diners. The menu prices have been revamped as well. The entrees on the new menus are all in the mid-twenty dollar range, and nothing on the bar menu is over ten dollars: a pleasant surprise for the Inn’s regular diners.
Our delightful server, Brandy, filled us in on the specials and answered all of our questions about the menu items. There is a wide variety to choose from – fish, chicken, beef and lamb entrées, as well as a barbecue platter and a pasta primavera. Some of the menu ingredients are supplied by Oscars; Jacobs and Toney, and Nettle Meadow Farms - all local favorites. It would be hard to be disappointed at the options offered.
We started with a delightful house-made hummus spread with hints of garlic and vinegar to brighten it up, along with a melt-in-your-mouth roasted mushroom and duck confit strudel wrapped in phyllo dough.
For entrees we ordered a perfectly prepared Roasted Rack of Lamb encrusted in a whole grain mustard sauce topped with a mint vinaigrette; a delightfully spicy Seared Red Snapper with a tomato and black bean salsa and the mouth watering Filet Mignon which is lightly sauced with tarragon
a nd red wine butter.
The ever-helpful Brandy suggested a Brothers in Arms vineyard Cabernet Shiraz blend to accompany the lamb. It was slightly lighter than a Cabernet Sauvignon option and quite pleasing.
We were too full to order individual deserts, but we felt obliged to try something! After a lively discussion of the options we settled on a light and rich chocolate mousse cake with whipped cream. Somehow every little bit of it vanished off the plate! We enjoyed a superb meal served by a knowledgeable, professional and friendly staff.
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