The Restaurant at Deer Mountain Inn
An award-winning wine program and seasonal menus rooted in local farms and fresh mountain air in the heart of the Catskills.
About The Restaurant at Deer Mountain Inn
The Restaurant at Deer Mountain Inn serves as the Catskills’ quintessential gathering place — a welcoming “community living room” where locals, weekenders, and travelers alike can come together over thoughtful food and drink. Nestled within the Inn’s rustic elegance, the dining room and mountain-view patio offer a range of experiences, from small plates and cocktails to lingering multi-course meals by the fire. The bar complements this sense of comfort and sophistication with a well-rounded list of classic spirits, hand-crafted cocktails, and a carefully curated selection of wines and local brews.
Under the direction of Executive Chef Corwin Kave, formerly of New York’s Uchu Hospitality Group, Fatty Crab, and Ludlow House, the restaurant presents a refined yet grounded approach to contemporary Catskills dining that pairs well with the Deer Mountain Inn itself. Chef Kave’s menus center on seasonality and sustainability, spotlighting regional farms and artisans such as Chaseholm Farm, Churchtown Dairy, Tivoli Mushrooms, and Yellow Bell Farm. This commitment to short supply chains and regenerative practices ensures that each dish reflects the vitality and abundance of the surrounding landscape.
The restaurant’s acclaimed wine program, led by Wine Director Chris Balla, has earned the Wine Spectator Best of Award of Excellence for three consecutive years. Featuring more than 700 selections, the list emphasizes small, family-owned estates that prioritize organic, biodynamic, and sustainable viticulture. Together, the culinary and wine teams at Deer Mountain Inn create an experience that feels both elevated and deeply rooted — a celebration of place, craft, and community in the heart of the Catskills.
Under the direction of Executive Chef Corwin Kave, formerly of New York’s Uchu Hospitality Group, Fatty Crab, and Ludlow House, the restaurant presents a refined yet grounded approach to contemporary Catskills dining that pairs well with the Deer Mountain Inn itself. Chef Kave’s menus center on seasonality and sustainability, spotlighting regional farms and artisans such as Chaseholm Farm, Churchtown Dairy, Tivoli Mushrooms, and Yellow Bell Farm. This commitment to short supply chains and regenerative practices ensures that each dish reflects the vitality and abundance of the surrounding landscape.
The restaurant’s acclaimed wine program, led by Wine Director Chris Balla, has earned the Wine Spectator Best of Award of Excellence for three consecutive years. Featuring more than 700 selections, the list emphasizes small, family-owned estates that prioritize organic, biodynamic, and sustainable viticulture. Together, the culinary and wine teams at Deer Mountain Inn create an experience that feels both elevated and deeply rooted — a celebration of place, craft, and community in the heart of the Catskills.
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(518) 589-6268
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