"Energetic new owners and a sensational chef have brought this 19th Century
manor house back into the top tier of New England inns...{Maître d’Hôtel
Chris Sperling and} Chef William von Ahnen oversee the elegant dining room noted
for its exquisite French country cuisine...Enhanced by an amiable staff and
gracious owner-hosts Ian and Barbara Phillips." February 2004 Andrew Harper’s
Hideaway Report
Farewell commercial cakes and pies, and hello in-house pastry chefs, among
the most talented: Jacqueline Von Ahnen at The Copper Beech Inn in Ivoryton
makes a best-of-genre tarte tatin and the homemade Calvados ice cream served
with it." January 2004
Connecticut Magazine
"The atmosphere is pure romance and warm elegance...travelers looking
for a romantic New England getaway will not want to miss this charming Victorian
inn with sprawling wooded surroundings." December 2003 Mobile Travel Guide
"The new owners of this venerable, "elegant" Ivoryton New French
have "high standards to keep up", and they’ve brought in chef
William Von Ahnen from Nantucket’s Chanticleer to ensure "an evening
to remember." October 2003 Zagat 2003/2004
If there’s a Heaven on Earth, one could argue it’s at the newly
restored 1880’s Victorian Copper Beech Inn."September 2003 Fran Sikorski,
The Darien Times, Arts & Leisure
BEST COUNTRY INN "New décor and a new attitude have put this landmark
back on the radar screen...the upscale fare, from lobster with champagne to
baked-to-order apple tarts, brings back memories of the glory days under grande
dame Jo McKenzie." September 2003 Connecticut Magazine
(Highest Rating) "Our recent evening proceeded like the unwrapping of
a beautifully decorated package...the main dining room glows almost jewel-like...the
lobster was covered in a sauce of butter, Madeira, brandy and cream...every
bite was a sublime revelation." August 2003 Joan Gordon, The Norwich Bulletin
Superb country and antique furnishings, dazzling décor...the perfect,
peaceful escape from a busy world. Sparkling silver and soft candlelight create
an atmosphere of romance, warmth and elegance that has helped earn the restaurant
an AAA 4-Diamond Award." August 2003 Condé Nast Johansens, 2004
Recommended Hotels, Inns & Reports
The Copper Beech Inn is a lovely example of what Americans look for in a three
or four-star country inn...the young staff is truly excellent...the wine list
is pretty spectacular...the dining experience here is always marvelous."
July 2003 Stephanie Lyness, The New York Times
Awarded a "TOP INN" in 2003...A luxurious getaway anchored by an
ambitious restaurant...worth the two-hour drive from restaurant strongholds,
New York and Boston." May 2003 Boston Magazine
EXCEPTIONAL (Highest Rating) "I was struck by the accommodating, even
friendly spirit of the staff...This is where the new Copper Beech really shines.
The transformation has wrought a serious new kitchen, one delicately balancing
tradition with innovation...everything is lighter, more enterprising and flawlessly
executed." January 2003 David Collins, The New London Day
(Highest Rating) "New chef, new owners, new attitude" is the slogan
being repeated at the Copper Beech Inn in Ivoryton. It’s true and I’m
so pleased to give the inn the four starts it so richly deserves...The Copper
Beech is back where it belongs." December 2002 Bill Daley, The Hartford
Courant
You may find yourself looking for someplace different – perhaps a little
more romantic or more detached from the hurly-burly...one of the nicest places
is The Copper Beech Inn." July/August 2002 Greenwich Magazine
