Mayflower Inn & Spa, Auberge Resorts Collection

One of New York’s most iconic and beloved chefs, April Bloomfield, has moved on from her Spotted Pig days to helm the kitchen at The Mayflower Inn, the stunning English country house-designed resort in Washington, CT. And her English background is a perfect fit for the property, where she’s overseeing the venue’s seasonal English meets New England-leaning menus, the most formal of which is served in four or six-course tastings at The Garden Room, priced between $155- $250. Bloomfield sources many ingredients from local Connecticut farms, yielding dishes like kohlrabi-rosemary velouté with porcini hollandaise, and a house clam chowder with New England clam ravioli and parsley oil.