Sunday, June 12, 2011

Connecticut River Valley Inn and 2 Hopewell | Glastonbury, Connecticut

About a month prior to our trip, I scoured group purchasing sites for deals on the East Coast. At one point, I was getting about 30 email notifications a day. As a result, I found this quaint little Bed and Breakfast in picturesque Glastonbury, Connecticut through Living Social (affiliate link) Escapes, which included a dining voucher for 2 Hopewell, an upscale bistro down the road. Everything about our experience here was perfect. The food was delicious, the people were warm and the scenery was absolutely breathtaking.

Connecticut River Valley Inn
2195 Main Street
Glastonbury, CT 06033
(860) 633-7374
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2 Hopewell
2 Hopewell Road
Glastonbury, CT 06073
(860) 633-9600
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We used our dining voucher at 2 Hopewell the night we checked in. To start, we both ordered the "Baby Beet." It featured red and yellow beets, mixed greens, frisée, white balsamic vinaigrette, goat cheese, pistachios and sweet pea puree.

Julie also ordered the "Hopewell Wedge," which included baby iceberg lettuce, pistachios, tomatoes, blue cheese dressing and balsamic reduction.

For my entrée, I went with a classic filet mignon, cooked medium rare. Served with mashed potatoes, haricot verts and bordelaise sauce, it was quite the experience.

Dessert was a sorbet sampler of mango, blood orange and cabernet.

The Connecticut River Valley Inn looks like something you'd see in a movie. The grounds were beautifully landscaped with a variety of flower bushes.

The inside of the building was painstakingly decorated too. For example, the air conditioning unit for our room was concealed behind this painting. That little rectangle near the bottom was the sensor for the remote.

This was the view from our bedroom window.

A closer look at the garden.

The deck wrapped around our room so we also had a view of the side of the property.

Although this place had a quintessential charm about it, it wasn't without modern comforts. There was a Keurig in the dining room as well as each guest room.

Breakfast started with freshly baked scones.

Next, we had a yogurt, cheese and fruit plate. Between the mango sorbet at dinner and the pineapple at breakfast, I was beginning to feel like we were back home.

A veggie and cheese omelet rounded out the meal.

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