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Franconia/Sugar Hill Nestled into the side of Sugar Hill is this old white inn, built as a farmhouse in 1789, its wraparound porch sporting colorfully padded wicker furniture and flower boxes that enhance the mountain views. New culinary spirit has been infused into the inn following its acquisition in 2006 by Steve Allen and Theresa Spear. He is a graduate of the French Culinary Institute and studied in London, Denver and Williamsburg, Va. Her background ranges from science to spiritual psychology to event planning. Straw hats decorate the doors of the main inn’s
lodgings. They exude country charm with four-poster and canopy beds,
hand stenciling, delicate wall coverings, heirloom coverlets, and
antiques. Among the pluses are sitting areas, brass bedside lamps and
pillows that accent the muted decor. We found stenciling on the wood rim
of the mirror in our bathroom. All rooms are different, with choice of
twin, double, queen and king beds. The newest are five luxury rooms and suites with
whirlpool or two-person soaking tubs and gas fireplaces. Two have
private decks. One has a fireplace made of antique bricks with
century-old king’s pine used above the mantel, which was salvaged from
the original farmhouse. Robes, hair dryers, bottled water and
coffeemakers are extra touches. Six cottage rooms in back have been remodeled and winterized with new picture windows (for enjoying the mountain views), gas fireplaces and king or queen beds. Each has its own front porch with wicker chairs and flower boxes. Two living rooms in the main inn are available for
guests. One next to the dining room has a wood stove, TV and piano. The
other contains a gas fireplace and the reception desk. A cozy pub
contains a three-stool bar, fireplace and tables with games to play. Steve does the
inn’s cooking. Dinner is offered by reservation in a country-pretty
dining room. His menu might start with chilled gazpacho, ten-spice
barbecue shrimp with roasted corn-jicama salsa and crispy tortilla
strips, and homemade porcini agnolotti with sage butter. Entrées could
include pan-seared salmon with lemon-basil oil on a bed of ratatouille,
lamb navarin and steak au poivre. We remember fondly a
dinner here of sautéed veal with champagne sauce, followed by bread
pudding with warm whisky sauce. “White chocolate mountain goat cheese
cake” decorated with dark chocolate “mountain peaks” is a new
dessert favorite. The breakfasts are treats as well. Ours started with orange juice laced with strawberries, followed by blueberry muffins made with organic stone ground flours from the Littleton Grist Mill. Then came a choice of cinnamon french toast or swiss and cheddar cheese omelet, both excellent. One of Steve’s specialties is crab cakes topped with poached eggs and hollandaise sauce.
Prix-fixe, $40. Dinner by reservation,
Thursday-Sunday 6 to 8, nightly in foliage season. (603) 823-5621 or (800) 548-4748. Fax (603) 823-5639. E-mail: info@sugarhillinn.com. For more information: www.sugarhillinn.com
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