Destination Dining: A Beautiful Stay At Lost Fox Inn In Litchfield
Founded in 1719, well before the Revolutionary War, Litchfield is an idyllic town in the pastoral hills of northwest Connecticut that is richly steeped in history.
In recent years, given its proximity to both NYC and Boston—each just over a two-hour drive away—Litchfield has become a popular destination for urban dwellers to unwind in the quiet of the countryside.
Catering for this clientele is a growing list of outstanding eateries, including the well-established Arethusa group, chef David DiStassi’s outstanding Italian restaurant Materia Ristorante, plus Ore Hill, Community Table and more culinary gems nearby…not to mention the Litchfield Distillery.
It is also increasingly a destination for boutique hotels and inns. There’s the Mayflower Inn (part of the prestigious Auberge Resorts Collection) and newly opened The Abner in downtown Litchfield. But the one that’s caught my eye is Lost Fox Inn, which opened in June 2024.
It is the second inn from dynamic husband-and-wife duo of Tim Trojian and Eliza Clark, who fell in love with a historic house in the Catskills in 2013 and—after lovingly restoring it—transformed it into the Foxfire Mountain House in 2016. Tim is a chef, and Eliza has told many stories over her career, beginning as a writer, then as a story editor and producer for television (including HGTV shows like American Pickers).
Just like the town of Litchfield, the original tavern building at Lost Fox Inn dates to before the founding of America (around 1745), and it was formerly known as Captain William Bull Tavern and the Tollgate Hill Inn. Besides the tavern, there are two more buildings on the 10-acre property: a former 18th century Connecticut schoolhouse that was transported to Litchfield in 1923 and the main inn building, which was constructed in the 1990s.
The bulk of the lodging is in the main inn, which has 10 rooms spread over two floors, including four with working fireplaces. Fireplaces are a recurring theme, as there are three in the tavern: one in the downstairs dining room (which seats 25), one in the handsome bar and a larger fireplace in the spacious upstairs dining room, which also features a vaulted ceiling and a small balcony.
From the moment you arrive, you realize this is a place that’s very easy to love, and one you don’t want to leave. Everything has been meticulously restored and thought through by Eliza and her team, with a keen eye for design that honors the past yet introduces subtle and tasteful contemporary details through the color palette and mix of patterns and textures. Combined with the refined cuisine from accomplished chef CJ Barroso (@plant_create_eat), it makes for an ideal country getaway.
After settling into our room—with a beautiful stone fireplace, a terrace overlooking the woods and a deliciously curated pantry of snacks and drinks (plus a Foxfire Living branded candle, vinyl soundtrack and design book)—we walked over to the tavern for dinner.
Earlier on, I had the chance to catch up with chef Barroso, to understand how he’s found it so far, and what his vision is for this young restaurant.
He grew up in the Philippines, where he developed an early love for rood, largely due to his cousin, who was a talented cook and hosted a lot of parties and events. “When I was ten, I was like, wow, his food is good…I really enjoy eating it.” So, around the age of 12, Barroso began cooking food for his family of 10. “I would always go to the market with a family member to pick up food for the week and cook the dinner that Sunday…that’s how it all started.”
He left the Philippines for America at age 20 and began working in New York City kitchens for the next 15 years or so. Starting out in Queens, he transitioned to Manhattan, where he would go on to cook at prestigious restaurants such as Michelin-starred Aquavit (two stars) and Public (one star, now shuttered) plus much-loved places like Saxon + Parole and the Finch.
After starting a family, he settled in the Hudson Valley and was thrilled for the opportunity to lead the kitchen at Lost Fox Inn.
The restaurant is open with a full dinner menu Friday through Sunday and a pub menu on Monday nights. When asked to describe the food, chef Barroso says, “We’re still playing around and trying to figure out what people really want, but it’s definitely New England, with a seafood focus.” Sourcing local ingredients is a key part of his approach, and they will be starting an herb garden on the property this year, too.
For a chef of his pedigree, Barroso has a refreshing approach to the restaurant and its patrons. “The food I’m cooking is for the guests…I’m not cooking for myself. I try to adjust everything through the feedback I’m getting. I come up with these dishes, but I always try to consider how people will eat it, not just how I want it to look. If we get feedback saying something needs sauce. Great, let’s figure that out.”
For our meal, we were seated in the great hall upstairs, which felt cozy as the hearth blazed against the fading light of the snow-covered landscape outside. Well-prepared cocktails were prettily presented, and we were on our way…
The meal began with a delightful mushroom tartelette, its light, crispy pastry shell giving way to deep, earthy flavors rounded out by a rich onion reduction.
Starters were excellent, too. Spanish Octopus has been a fixture on the menu, and for good reason. The perfectly tender tendril is complemented by pillowy potato gnocchi and a playful purple chorizo relish—with hints of smoke, spice and sweetness playing together in concert. My wife has a slight obsession with octopus and will pretty much order it whenever she sees it on a menu. She’s a tough critic and said that this was the best octopus dish she has ever had.
Grass-Fed Beef Tartare was another highlight. The flavorsome, hand-cut ribeye is artfully presented in a thick ceramic bowl, with slightly unexpected elements such as mustard seed, pickled ginger and a medley of soft green herbs providing visual engagement and keeping the flavors bright and playful. Binding it all together are (of course) egg yolks and a savory, tangy Sherry vinegar. It comes with a toothsome warm baguette, should you wish to mix your cow and carbs.
The Winter Chicory Salad disappeared quickly, too. The inherent bitterness of the white and red leaves was balanced by pear, grapes and an orange vinaigrette, with crunch coming from frizzled shallots.
Chef Barroso explained that they make most of the bread in-house, as well as so many other things, like the gnocchi and even the butter. “We could buy butter from anywhere, but here we put a heart into…getting dairy directly from Ronnybrook Farm. We culture it for three to four days, depending on the temperature. It’s something we take pride in.” It certainly pays off. While I wouldn’t normally order a bread course, I wholeheartedly recommend the Seared Whole Grain Bread. The attractive loaf, with a round muffin-like seeded top, comes on a wooden board with the team’s house-cultured butter, radishes and rosemary salt. Fair warning: it’s kind of hard to stop eating it.
Mains were Kimchi Leg of Lamb, which is actually a dish from owner Tim Trojian that chef Barroso really likes. It rests on a bed of black rice, with fermented bok choy and Asian pear providing contrast to the lamb. Supporting freshness comes from cool cucumbers and citrusy, peppery cilantro. The Whole Rainbow Trout was cooked flawlessly, with a winter succotash and Barroso’s version of an ajo blanco (typically a gazpacho-style soup made from almonds, garlic, bread and Sherry vinegar and more, but here more of a sauce) accompanying it on the side.
Desserts were super satisfying. The Sticky Toffee Cake has a toffee sauce that is poured tableside, complemented by vanilla ice cream, roasted pear and salted pistachio—and stands up to many of the great renditions of this classic British pudding that I enjoyed while living in the UK. I’m a sucker for chocolate desserts, and the Brownie Sundae did not disappoint. The triple threat of chocolate brownies, chocolate ice cream and chocolate sauce providing different accents and textures of the signature ingredient and toasted “aleppo” marshmallows adding a touch of spice and even more gooey goodness.
Dinner was a joy overall and was made even better by our sweet and attentive (but not intrusive) waitress. Chef Barroso says that on Fridays and Saturdays, they tend to get a lot of out-of-towners, but that on Sundays there are many locals. That’s even more true on Monday nights, when they run the very British-style pub menu, which includes classics like Scotch Egg, Welsh Rarebit, Bangers & Mash, Shepherd’s Pie, Fish & Chips and more. Apparently, there’s one local who’s been there every Monday since they started doing the pub menu. I would certainly be coming in regularly if I lived nearby.
A quick note on the wine list. It is concise, thoughtfully curated and eminently affordable, with nearly every bottle priced at $100 a bottle and many around the $50-$60 mark.
It includes some wine styles you might expect to find at a natural wine bar in NYC, like a German Pet-Nat and a Slovenian orange wine. There are also distinctive whites like Txakoli from Spain’s Basque country, Ribolla Gialla from Fruili in Italy and Assyrtiko from Greece’s Santorini Island, plus characterful reds such as Bastardo from Portugal and Blaüfrankisch from Austria.
The list has several iconic producers, too, including some personal favorites like Thibuad Boudignon from France’s Loire Valley, Forge Cellars from the Finger Lakes, Vietti from Piedmont, Bedrock Wine Co. and Pax Mahle from California and Swick Wines from Oregon. You can also drink well by the glass, at reasonable prices—nearly everything is under $20.
Another small note. Prices on the menu are inclusive of gratuity, as the inn “is proud to pay its staff a living wage” and “tipping is welcome but not necessary.”
If you are lucky to stay over in one of the gorgeous rooms, breakfast is included with your stay, and is served in the tavern bar. There are tons of delicious options, from cheese biscuits, quiche, bacon, crispy potatoes, smoked fish, salad…you get the idea.
Oh, and upstairs you can unwind in the magnificent library with your coffee (or with a nightcap in the evening), and they’ve just added a bumper pool table in game room, which was a lot of fun.
While the inn makes a wonderful winter getaway—with its cozy fires and dimly lit colonial-style décor—it must also be a joy in the warmer months. It is fast becoming a popular destination for weddings in the area, thanks to its picturesque grounds, elegant design, lovely staff and the great hall that can cater for large groups.
Whatever occasion that takes you there, it’s sure to become a delicious and memorable one.
LOST FOX INN
571 Torrington Road
Litchfield, CT 06759
860-222-0855 | hello@lostfoxinn.com
