Curated

by Stockton Inn

Curated by Stockton Inn is our digital publication, offering exclusive insights into art and design, history, food, lifestyle, and your upcoming social calendar. It covers what’s happening inside the inn, the local scene around Bucks County and the Delaware River Valley, as well as international topics and destinations that align with the ethos of this countryside estate steeped in centuries of culture, design-forward interiors, and superlative hospitality and cuisine. Published by a journalist and critic who joins the inn from publications such as Saveur, Travel + Leisure, Observer, and The Today Show, Curated isn’t solely a source for those who call on Stockton Inn’s hotel and restaurant (though we hope you do), it’s for everyone – it’s for the creatives, the curious, the ones who consider themselves a discerning traveler.

Curated does not require a monthly subscription to read. It is free. We simply invite you to leisure through our articles and share them as you see fit.

Through the Centuries: A History of Stockton Inn

Through the centuries, Stockton Inn has remained a symbol of the Delaware River Valley’s significance in American history and a mainstay of the community’s evolution in arts, culture, and culinary excellence.

The Q&A: Chef Bob Truitt

Despite his hard-earned pedigree, Chef Bob Truitt is humble. He evokes pride far sooner when asked a question about his sons’ choir or soccer game than when praised for an outstanding dish. His respect for his team is apparent in all he does, and it’s not uncommon to find Chef on the line sharing in various prepwork. Afterall, “team work makes the dream work,” he said while malletting hundreds of tuna filets into delicate carpaccio rounds for a special tasting menu. To get to know more about the man behind the chef’s coat, we sat down on a Tuesday morning over coffee when the inn’s first guests of the day had yet to check in and the restaurant was quiet.