The Pluckemin Inn

The story

Crafted with passion, served with love

A Dream Realized in Bedminster

The Pluckemin Inn began as a lifelong ambition shared by Carl LaGrassa and his wife Gloria — to create a fine dining destination that married exceptional American food with a world-class wine program. When they purchased the inn in Bedminster, New Jersey, and opened its doors in 2005, that dream became a reality. Gloria, who had built a distinguished career in the financial and insurance world, is today deeply involved in both the restaurant's direction and its philanthropic work. The team she and Carl assembled around that original vision has gone on to earn four-star reviews and, in 2011, the Grand Award from Wine Spectator — an honor claimed by fewer than 100 restaurants worldwide.

The Cellar Behind the Recognition

The wine program is inseparable from the inn's identity. Sommelier and Beverage Director Brian Hider came to Pluckemin Inn through an unlikely path: a decade bartending at the Tewksbury Inn, where Carl LaGrassa first noticed his instinctive feel for wine. LaGrassa offered Hider free rein to build the cellar from scratch, sourcing bottles from Christie's auction house and private collectors, targeting celebrated producers before moving into more obscure regions and varietals. The result is a list of over 40,000 bottles spanning every wine region on earth, adjusted seasonally and kept — by deliberate intent — at prices that make even rare vintages accessible. A curated front section of 80 to 100 wines highlights regional selections and standout values for guests who want a more focused starting point.

The Kitchen and the Table

Executive Chef Jason Ramos brings a résumé shaped by serious kitchens: the Culinary Institute of America, the Park Avenue Cafe in Manhattan, and three years as executive sous chef at Pluckemin Inn under Michelin-starred chef Juan Jose Cuevas. His American cooking is grounded and precise. The menu photographs on the restaurant's own site offer a clear sense of the style: Scottish salmon prepared sous vide with fennel confit, olives, clams, roasted peppers, and arugula; a baby beet salad with pistachio granola, goat cheese, dried fruit, and watercress; a smoked salmon pita with cucumber, yogurt, capers, and radish at lunch.

The dining room itself spans two floors, giving guests room to find the right setting — whether a proper dinner table or a seat at the Plucky Tavern bar. Operations are overseen by Tal Itzhaki, who has been with the restaurant since its 2005 opening and brings a background that includes management roles at the AAA Five Diamond-rated dining room at the Hilton Short Hills and earlier positions in Tel Aviv.

Events and Ongoing Life

Beyond daily service, the inn runs a steady calendar of wine dinners, walkaround tastings, and special tasting menus. The wine program also extends off-site through PluckyWines.com, where the cellar's selection is available to purchase directly. For those looking to mark an occasion, private dining and catering round out what the inn offers — all in keeping with the original goal Gloria LaGrassa describes simply: "to deliver an exceptional food and wine experience."