The Krebs

The story

Crafted with passion, served with love

A Restaurant More Than a Century in the Making

Fred and Cora Krebs opened their summer cottage to hungry neighbors in 1899, and what began as a simple act of hospitality in the lakeside village of Skaneateles grew into one of the most frequented fine dining destinations in the United States. At its peak, the main thoroughfare outside would fill with cars bearing license plates from over thirty states — all drawn by word of mouth alone. Fred and Cora never advertised; they simply cooked old-fashioned food, meticulously prepared and bountifully served in a homelike setting.

For more than a century the restaurant passed through three generations of the Krebs family, hosting guests that included presidents from both Roosevelts to Clinton and building its reputation on rituals like seven-course dinners anchored by prime rib and a celebrated Lobster Newberg. When it closed in 2010 following the death of longtime co-owner Jan Loveless, a piece of Skaneateles closed with it.

Reopened with Purpose

In 2014, entrepreneurs and philanthropists Adam and Kim Weitsman — who had fallen in love with Skaneateles after moving to the lake in 2007 — purchased the landmark and undertook a thoughtful renovation. Their mission was straightforward: restore The Krebs to its original standing while giving something back. Every dollar of net profit is donated to women's and children's charities across Central New York, with recipients including the Rescue Mission, Make-A-Wish CNY, the Food Bank of CNY, and the Boys and Girls Clubs of Syracuse.

Modern American Cooking Rooted in Place

Today The Krebs takes a modern approach to classic techniques, producing American fare — with clear French sensibilities — that feels both familiar and considered. The kitchen draws heavily on local sourcing, supporting Finger Lakes farmers and regional wineries. On the dinner menu, that translates to dishes like scallops with vanilla-accented cauliflower purée and almond gremolata, a black pepper-crusted seared tuna with sauce vierge, and a bone-in veal tomahawk finished with hard cider espuma. French technique surfaces quietly in a filet mignon with sauce bordelaise, steak frites au poivre, and a crème brûlée scented with Earl Grey tea.

Sunday brunch extends the welcome further, and the cocktail list ranges from thoughtfully sourced classics to seasonal originals like the Krebs Winter Mule and a coconut-washed cognac creation called the St. Martin.

The Cellar

Wine Spectator recognized The Krebs with its Best of Award of Excellence — a distinction that reflects the restaurant's commitment to pairing scrupulously sourced bottles with its cuisine, served in the finest stemware available. Finger Lakes producers share the list with international selections, honoring both the region and the wider world of wine.

The Krebs sits at 53 West Genesee Street, at the heart of a town that has always been worth the trip.