Bolster Snow is our onsite restaurant, bar and lounge. Located on the first floor, Bolster Snow serves fresh, seasonal and approachable American Northeast cuisine in a comfortable setting. At the helm of the kitchen is Executive Chef Nicholas Verdisco, of the Inn at Pound Ridge by Jean Georges. Our attentive and knowledgeable waitstaff make guests feel right at home at Bolster Snow, helping them navigate through are extensive natural wine, regional cider and cocktail lists before they enjoy a meal with us. Our food is fiercely seasonal and heavily influenced by our relationships with local purveyors, farmers and producers.
For more information and to book a table, please visit our restaurant’s website here.
EXECUTIVE CHEF NICK VERDISCO
A Scottsdale Arizona native, Nicholas Verdisco grew up with a passion for food. Coming from an Italian American family, Nick recalls large Sunday meals, making pasta by hand with his grandmother and arguing about whether he was pouring “sauce” or “gravy” on to his spaghetti.
Although cooking was a passion for Nick, it didn’t become his profession until 2008. He graduated with honors from the Connecticut Culinary Institute and completed his externship at Barcelona Wine Bar. A short time later Nick took a position at The School House at Cannondale under Chef Tim LaBant, where his passion for creating modern American cuisine using fresh, local ingredients was born. He rose through the ranks to become Chef de Cuisine. After five years with Tim LaBant, Nicholas left to go work for acclaimed chef Jean-Georges Vongrichen as an Executive Sous Chef serving upscale American fare at The Inn at Pound Ridge, a restored, rustic-chic 1833 inn.