Twiggs is in a separate building that used to be a game room and pub named for the founder Thurston Twigg-Smith.  For the first 30 years Twin Farms operated it had just one dining room, which remains their signature venue.  Twiggs opened in the fall of 2022 to offer guests a more casual, rustic option.  It has a seasonal menu that is all a la carte and features an Argentinian wood-fired grill.   A large portion of the high-ceiling wood-beamed room is taken up by a bar with seats for dining and/or drinking.  A couple semicircular booths are along the opposite wall and a large fireplace is at the end of the room with nearby couches and stuffed chairs for pre or post dinner seating. Music was in the background and lots of lights keep it brighter than the average dining room.  With the wood floor and unclothed tables it felt like it might be noisy when filled but we were there off season and noise was not a problem.  Service was great and even the chef that evening came out to visit after our meal.  Most of the stays at Twin Farms have a 3 night minimum so I would encourage you to pick this for one of your dinners.  The food was good and much simpler.

Set-up

 

Food

A tray of snacks included glazed carrots, sweet potato chips, Four Fat Fowl triple cream cheese, grilled focaccia, butter and baby kale leaves topped with pumpkin seed oil.   The carrots were superb, fresh picked from their garden with a bit of saucing.  The focaccia dried out a bit in the grilling process but the mild and creamy locally made cheese was wonderful combined with it.   The chips were crisp and tasted of sweet potatoes.

 

We split the Pappardelle which was topped with black truffles and herbs in a roasted mushroom sauce.  The pasta was excellent, tender and cooked perfectly.  The wide ribbons were coated with the tasty sauce as were the mushroom pieces.  It was a good blending of flavors.

 

The 45 day dry-aged ribeye was served with smashed Fingerlings, seasonal vegetables and a demi-glace.  It seemed to be about 10 ounces in size and was cooked a perfect rare as ordered.  The meat was tender and juicy but the stars of the plate were the fresh vegetables.  All cooked to their peak and delicious in the meat sauces and butter.  The carrots and leeks were quite sweet and the parsnips scrumptious.  When vegetables are that fresh and cooked properly they really outshine a meat product.

 

For dessert we split the Apple Fritters with pomegranate gel, candied pepitas and charred cinnamon ice cream.  There were 3 fritters that were more like small cake donut holes.  I loved the candied pumpkin seeds and the pomegranate ones just added even more texture to the plate.  It was very good.