The DeBruce
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Press

 
 

PRESS

"The inn has had many names over the years...its new owners have set it up as a culinary destination. The breakfast and dinner menus are built around what the chef and staff — and guests, as the mood strikes — have foraged from the grounds early each morning." 

— New York Times sTyle Magazine, May 25, 2017
 

"Located within Catskill Park, outdoor enthusiasts will appreciate spending a few nights at the 14-lodge room...The 38-seat restaurant has an ingredient-forward menu that favors simple dishes made with produce sourced from the kitchen's own garden, root cellar, and pickling room."

— FATHOM, May 15, 2017
 

"This boutique Catskill resort has every base covered" 

— INSIDE HOOK, JULY 25, 2017
 

"Historic Hotel Sold to Manor Couple...The [hotel} has been a fixture in the Willowemoc Valley for the past century"

— Sullivan Country Democrat, January 03, 2017
 

"Nestled in New York’s western Catskills region just outside the town of Livingston Manor, the 14-room lodge is a serene retreat, featuring a culinary program from chef Aksel Theilkuhl.  Originally built in the 1880s, Foster Supply Hospitality’s husband-and-wife team, Kirsten and Sims Foster, restored the DeBruce with a nod to its history.”

— Hospitality design , May 15, 2017

"A delicious respite in the Catskills."

— bon appetit, july 10, 2017


"And off to the DeBruce, a most handsome upstate lodge you’ll sleep in when you’re not fly-fishing, hiking private trails and working your way through nine-course meals in the scenic-as-hell open-air dining room, now open in the Catskills."

— urban daddy, may 30, 2017


"This 14-room inn from Foster Supply Hospitality (the folks behind the nearby Arnold House and North Branch Inn) offers clubby vibes with plaid wallpaper, leather chairs and the odd piece of taxidermy."

— CONDE NASTE traveler, juLY 06, 2017

"The ideal visit revolves around the lodge's culinary offerings. With beautiful sweeping views from its dining room, the DeBruce offers a delectable menu of locally foraged and farmed ingredients. Executive Chef Aksel Theilkuhl explains that their kitchen goes beyond the farm-to-table dining trend, as it's a way of life for the area."

— Out traveler, june 12, 2017

 

"If you love amaro, you need to try cardamaro..[at the DeBruce]."

— KITCHN, juLY 25, 2017

 

"The couple's design ethos, emblazoned on the company website, conjures up a moment in time."

— hotel business design, juLY 26, 2017