Stone House

Crisp fall days, on-fire foliage and a desire to sneak away from the city all add up to the perfect excuse to escape to these sumptuous retreats. Set in enticing locations, each offers a unique style of luxury with memorable dining.

CHATHAM BARS INN
Fall might just be the best time to visit the Cape—the tourists have left, and the weather becomes blissfully cool. At this ocean-side inn perched on a 25-acre bluff, you’ll find 217 luxurious rooms spread out between the main lodge, seaside cottages and spa (where each suite has a private hydrotherapy tub and fireplace). The formal dining room features executive chef Anthony Cole’s New England-style fare, like a two-pound lobster with roasted fall vegetables and a brown butter emulsion, or rack of lamb with glazed turnips and chickpea fries. 297 Shore Road, Chatham, 508- 945-0096; chathambarsinn.com

STONE HOUSE
Originally built in 1854 and renovated in 2009, Stone House lies tucked away on a quiet country road. Two main buildings hold a total of 13 rooms, many with waterfront views, Japanese soaking tubs, original artwork and private porches. The property has two restaurants under the direction of chef Paul Jonathan Wade. The more casual option, 1854, serves comfort food like a beef brisket burger with hand-cut fries. The fancier, Tuscan-inspired Pietra has an everchanging menu showcasing the bounty of local farms; chef Wade offers up such dishes as butterpoached lobster with celery root and black truffle rémoulade, and grass-fed lamb with mascarpone polenta made from Rhode Island cornmeal. 122 Sakonnet Point Road, Little Compton, RI, 401-635- 2222; stonehouse1854.com

VANDERBILT HALL AND MONTY’S RESTAURANT
In 1909 Alfred Gwynne Vanderbilt surprised his mistress with this mansion, which British entrepreneur Peter de Savary recently brought back to its Great Gatsby-esque glory. The whimsically decorated hotel houses an extraordinary art collection and 33 sleek suites and rooms. The rooftop terrace overlooking the water is your ticket to refreshment, as is the golden-hued Monty’s Restaurant, where you can sip Champagne before enjoying executive chef Peter Lech’s menu based on local produce, seafood and meats. In addition to seasonal dishes like roasted duck with port wine sauce, you’ll find homey British favorites like fish and chips made with locally brewed Newcastle Brown Ale. 41 Mary St., Newport, RI, 401-846- 6200; vanderbilthall.com

THE WHITE BARN INN & SPA
The rustic, clapboard exterior belies the deluxe experience of this inn, which Condé Nast Traveler and Travel + Leisure both heralded this year as one of the world’s best places to stay. Beyond the beauty of the area, the inn offers mostly Colonial period-decorated rooms in the main lodge and more contemporary-style rooms in the private cottages dotted along the river. Two restored 1820s barns serve as a romantic setting for executive chef Jonathan Cartwright’s exquisite menus with such market-fresh specials as local venison cutlet with au gratin potatoes and wild blueberry sauce, and pan-roasted New England pheasant breast with shallot cranberry purée, braised red cabbage and Madeira sauce. 37 Beach Ave., Kennebunk Beach, ME, 207-967- 2321; whitebarninn.com

WINDHAM HILL INN
Nestled in the mountains of southern Vermont, this small property has a heated swimming pool, tennis court and 10 kilometers of hiking or cross-country skiing trails. Between the main house and converted barn, the inn has 21 country-style rooms, all furnished with antiques and locally crafted furniture. For locavores or those who simply appreciate farm-fresh cooking, the inn’s lush garden provides executive chef Graham Gill with most of the vegetables and herbs for his menus. Autumnal dishes include hickory-smoked duck salad with cranberry coulis, and venison loin with sautéed red cabbage and potato mousseline. Don’t miss the afternoon wine tasting featuring local cheeses. 311 Lawrence Dr., West Townshend, VT, 800-944 4080; windhamhill.com

WHEATLEIGH
Ensconced in a 22-acre park originally designed by Frederick Law Olmsted (the landscape architect of New York’s Central Park), this 19thcentury, Florentine-style palazzo offers a Gilded Age experience in the Berkshires. The 19 suites and guest rooms have high ceilings and a clean, modern design. The pleasures of the table begin with an afternoon wine tasting in the private wine room. For dinner, chef Jeffrey Thompson prepares local ingredients using French techniques (translation: He makes fabulous sauces). You can dine casually in The Library or dress up and head to the elegant dining room or romantic glass-enclosed portico, where you’ll be treated to a four-course menu or seven-course tasting menu featuring dishes like warm foie gras with lentils, turnips and apple sorbet, or squab with cepes, butternut squash and cocoa nibs. 11 Hawthorne Road, Lenox, 413-637-0610; wheatleigh.com