The Restaurant at the Park Inn is made up of 2 adjacent rooms on the first floor under the small inn located on the second floor.  It’s an old building with the current chef arriving 4 years ago.  We read about their locally sourced and seasonal menu from Chef Dan Eaton and the accompanying wine program under the care of Sommelier Jason Ferris (who received a “Best of Award Excellence” from Wine Spectator Magazine in 2022) and wanted to try the wines of the Finger Lakes area.  We spent 3 nights in the region and managed to snag a reservation at the 60-seat restaurant each evening.   The entry room is long with a bar counter on one side and tables in the back, heading toward the fireplace.  The other room steps down to your right as you enter and has windows to the street with bench seating around the perimeter. The full menu is available at the bar counter as well as at all the tables.  Lots of historical photos are on the walls, music was in the background, lights are lowered, the floor is wood while the ceiling is tin and the tables are well-spaced.  Service is friendly and attentive and will offer guidance if requested.   Its menu has enough choices that it was no strain to go 3 nights in a row but we learned the first night that the portions are generous so don’t over-order.  I totally recommend visiting the region and staying and eating at the Park Inn. Continue reading →