At Richard's Table
A closer look at the Bedford Post
Richard Gere and wife Carey Lowell have created something magical at the Bedford Post: A restaurant and inn of down-to-earth elegance, with a superb chef, an 19th-century-inspired design shored up with trappings of modernity. With eight distinctive guest rooms, a café, yoga studio, and charm, the Bedford Post Inn is a genuine artifact.
For years Gere had driven along Route 121 in Bedford past the derelict old building that had been home to numerous eateries. One day, looking up the hills beyond the shingled building, he pictured riding through the woods, down to this elegant old inn and restaurant for an authentic experience in relaxation. Now that dream is realized. The beauty of the Bedford Post is that it looks so natural, as if it belongs. In a sense it does. At its core after all is an 1835 colonial structure, set slightly back from the road and nestled into 14 wooded acres with horse paths weaving through the sugar maples. “Martha comes on horseback,” says Richard as he points up in the direction of the Stewart estate.
Always in charge of the kitchen, for the restaurant and the downstairs breakfast-and-lunch café, is chef Brian Lewis, who combines the simplicity of fresh, local foods with the sophistication of the Manhattan pedigree. Some of Lewis’ specialties include a selection of salads, from heirloom tomato to a mix of uni, yuzu, and plums. Others favorites include Nantucket bay scallops, Madeira-glazed black cod, and soft farm egg ravioli. There is an ample selection of homemade pastas, and an always-changing selection of seafood, such as red snapper with eggplant, tomato raisins, and lime-saffron vinaigrette.
954 Old Post Rd., Bedford, N.Y., 914-234-7899 E