Five of us went to celebrate. We loved the place in previous years visits but unfortunately, it has gone down...a lot. And to top it off two people became ill from the food. They both became a bit queazy by the end of the dinner. And the stomach distress became progressively worse and they were ill throughout the night. So, based on this I would not recommend this nor would we return there.

We made plans to dine at the Pluckemin Inn a month early and talked about our excitement to finally eat at this famous restaurant. We were greeted timely and courteously, and seated promptly upstairs. We were there for an early dinner as we have an elderly parent with us - surprised us that we were not asked when making the reservation, or upon arrival if the stairs would be a problem. The service was mediocre - the waiter did not use seating assignments and our dishes came to the wrong people - every course. The wine was delivered 'after the appetizers' and the entrees arrived before the appetizers were complete. The bread was fantastic. The meals small. The ambiance was nice but why have pilot lights in fireplaces next to tables that can't be lit on a cold night? Overall - food was overpriced, service mediocre. We will not return.

The Pluckemin Inn used to be one of my wife and my favorite restaurants. We've been going for 10 years and each and every visit was as spectacular as the time before. Sadly, this is simply no longer the case. When we started going years ago, David Felton was Executive Chef. Food was excellent, presentation was excellent, wine pairings were always spot on. We loved this place. David left in 2009 to become Executive Chef at Natirar and we were sceptical that food quality would remain so high. We were pleasantly surprised upon our next visit as the new Executive Chef, Juan Jose Cuevas, not only kept things to perfection, we think the food was more adventurous and even better. Juan Jose did an excellent job! But earlier this summer we had dinner at "The Plucky" again and both my wife and I noted it just wasn't it's usual stellar quality. We also noted that many of the wine pairings were the same as our previous visit though the tasting menu had changed to more summer traditional fare. The next day, I looked online and noted that Juan Jose Cuevas was no longer Executive Chef having been replaced by Andrew Lattanzio. This past Friday night, good friends of ours took us to celebrate my birthday at The Pluckemin Inn as they knew it was one of our favorites. We were greeted quickly, table for our reservation was ready on time, and we were seated upstairs. Having looked at the tasting menu online earlier in the day, we already knew that all four of us would be partaking along with the wine pairings. I could go into each course of the meal and tell you why it was not the perfection we had become accustomed to. I could tell you why we felt the service was only 'good' as opposed to the higher ratings we'd always offered in the past. I could tell you that three of the five paired wines were the same ones we had tasted now three meals in a row. But instead I'll just say, the mediocre meal earlier this summer was not a fluke as this meal and overall dinning experience was just 'good'. It was not The Pluckemin Inn experience we had enjoyed for so many meals and years before. And while we don't mind paying what fine dining demands these days, we do mind paying those prices for the lesser quality food and service that sadly now seems to be what the Pluckemin Inn is offering.

Service well-intentioned but a bit amateurish. Wonderful bread given by the piece, if only they had ever come back and offered us more... Beware Sundays- apparently, the menu is vastly curtailed then. A few interesting things to chose from, but overall, if you are not a fish person and it is Sunday. you have a very limited choice. That being said, very tasty appetizers and main course, desserts less impressive. And yes,, great wine list!

Went for dinner last Friday night. Live 10 minutes away and had heard great things about the Inn. All hype. Great greeting at the door, no room at the bar at 7PM, went upstairs to the dinning room there. Did not look as nice as the downstairs room. Very empty-exceedingly poor service. Had to pour my own $125 bottles of wine. Dinner was an appetizer of one scallop cut into 25 pieces-the size of my pinkey fingernail with a sprig of herb on each