Eat &
Drink
The Restaurant
at INNESS
Behind the natural wood exterior, you'll find lime-washed walls, chairs reclaimed from a Belgian church, and sweeping views of the grounds and Catskills sunsets. Our cooking, cocktails, and wine list focus on simplicity and seasonality. Whether it's a casual dinner with friends or a milestone celebration in our private dining room, we invite you to join us.
Inspired by the Mediterranean's diverse regions, our menu features simple, rustic fare like handmade pasta, vegetables, fish, and meat locally sourced whenever possible. Seasonal dishes will incorporate produce and fruit from local farms. Menus are subject to change.
BREAKFAST
Monday - Friday | 8AM - 11AM
LUNCH
Monday - Friday | 11AM - 3PM
DINNER
Sunday - Thursday | 5PM-9PM
Friday - Saturday | 5PM-10PM
BRUNCH
Saturday - Sunday | 8AM-3PM
GABRIEL SALAZAR
GABRIEL SALAZAR
Executive Chef at INNESS in Accord, New York. Born and raised in Venezuela, he began cooking in kitchens at the early age of sixteen and went on to study culinary arts at the Culinary Institute of Caracas. Upon graduating, Gabriel traveled to Spain and began working in the Basque region at the three Michelin-starred restaurant Martín Berasategui. From there, he made his way to New York City, where he lived for eight years, and developed his keen sense of flavor working in kitchens as the Chef de Cuisine at Hospoda and later as a Sous Chef at The Elm, The Standard Grill, The Knickerbocker Hotel, and The Four Horsemen. He then dove into classical French bistro cooking as the Executive Chef at Sauvage and Maison Premiere, both located in Brooklyn.
In 2020, Gabriel moved Upstate for the opening of Fellow Mountain Café in Hunter, NY where he was the Chef de Cuisine for two years. Since joining the team at INNESS in 2022, Gabriel has been focused on incorporating more open-fire cooking into the restaurant. Highlights from his seasonally-driven menu include a brie du Pommier starter with za’atar, lavash crackers, and whipped local honey, a roasted squash and halloumi salad with romesco and shaved fennel, and a dry-aged New York strip and fries with chives, and béarnaise.