About

The original structure, built circa 1710, features stone fireplaces and warm pine flooring.  It's three mural dining rooms have been home to local artists, two of whom painted the murals in exchange for liquor during prohibition.  It should be noted they were not painted in exchange for room and board as has often been suggested.

The Fox Room, built toward the end of the depression in the late 1930's at a cost of $5,000, features a majestic fireplace with a soaring chimney and numerous fine wood details.  

The Club Room, built a short time later, was finished in rich mahogany and features a natural slate floor using out-of-state materials embedded with silver dollars.  The room also houses the property's original summer kitchen.  The wine cave just beyond in the garden was the property's smoke house.

The Dog & Deer Tavern, once the location of the area's earliest post office, has the original molded tin walls and ceiling and numerous fine mahogany wood details including the postal slots on the left side of the back bar.

The Stockton Inn was immortalized when it's wishing well by the main entrance became the centerpiece of the song, "There's a Small Hotel," written by Richard Rodgers and Lorenz Hart and later featured on Broadway. 

A Message From The Owner

Dear Friends,

We have just completed our first full year of restaurant operations as the "NEW" Stockton Inn with rising-star Executive Chef Alan Heckman at the helm.

It's been an extremely gratifying year, as so many of you have expressed your enthusiastic support for what we are doing.

Perhaps the most interesting of the year's events were Chef Heckman's collaborations with area guest chefs including Max Hansen on a salmon tasting menu and Al Paris' lobster extravaganza.

The first highlight of the new year will take place on January 28, 2016 as we are proud to announce that Chef Heckman will be headlining at the world renowned James Beard House in New York City.  Be sure to check out this special feast, A Midwinter Night's Dream under Menus.

Leading up to that night we will be taking a much deserved vacation (January 6th to 31st) which the staff and I are eagerly looking forward to.

I would like to take this opportunity to wish everyone a Holiday Season filled with Peace and Joy and as always we appreciate your interest in the Stockton Inn.

Mitch

December 2015

 

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Dear Friends, 

The fact that you are reading this indicates that you have an interest in this area and the fate of its iconic inn.

If we allow ourselves to be objective, what we know, or should realize by now, is that after thirty years of ups and downs the Stockton Inn had to change. In order for the inn to become the viable mainstay of the town that it was years ago it must distinguish itself. Not just from the nearby quick and inexpensive eating options, but also from the other inns and restaurants that sit on the river or populate the surrounding countryside.

This is a description of the new course we have chosen:

A seasonally changing imaginative dinner menu that is progressive, fairly priced, and remains true to the inn’s colonial inspirations. We have advanced the restaurant’s beverage program as well. This includes a reworked wine list of approachable vintages that pair beautifully with the inn’s food offerings, a selection of revamped classic cocktails that pay homage to the property’s storied past and finally, close partnerships with area craft breweries whose brewmasters will collaborate with our executive chef in the creation of paired seasonal special dishes.

In addition, our commitment to enhancing our guests experience with improved service and updated dining venues, both indoors and in the garden, has not waned. 

We are excited about this new direction and the overwhelming majority of our recent guests have been delighted with the changes.

We cordially invite everyone to come in and share the experience and we trust you’ll agree that the future for the Stockton Inn once again looks promising.

Mitch

March 2015

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