Rising over 3,800 feet above the village of Manchester, it is the tallest peak in the Taconic Mountain range. The name Equinox comes from the fact that the Vermont Surveyor General, Colonel Partridge reached the summit of the mountain on the autumnal equinox in 1823. Mount Equinox stands directly behind the hotel. However, there never were any actual Equinox Indians.

In the early 1900s, the symbol of the Hotel was a Native American male with Equinox written below his picture. It encompasses several guestrooms, as well as the Colonnade, lobby areas, front desk, gift shop, administrative offices, and the present Marsh Tavern, Chop House and Falcon Bar. The north wing is now the 'working' part of the hotel. Orvis 1832', still provides guests with a cozy fire on a cold winter's night. The north wing was the original Orvis homestead where its fireplace, inscribed 'L.C. The 200-room Equinox House was established in 1853. The columns still stand and measure 285 feet across. Munson's Inn changed ownership three times, with Martin Vanderlip adding the fluted columns to the front of the inn in 1839, which were to become a trademark of the hotel. In 1780, Thaddeus Munson purchased the Marsh Tavern and operated it until he built a new inn next door. When his property was expropriated, Marsh fled to Canada. Ironically, the first property to be expropriated was the Marsh Tavern itself shortly after its owner, William Marsh, decided the British would win the war and gave his allegiance to the British. It was at the Marsh Tavern that the local Council of Safety held its first meetings and that Ethan Allen's younger brother, Ira Allen, proposed confiscating the property of Tories to raise money to equip a regiment of the 'Green Mountain Boys' during the American Revolution. Known in various times as the Marsh Tavern, Thaddeus Munson's New Inn, Widow Black's Inn, Vanderlip's Hotel, The Taconic, The Orvis Hotel, and Equinox House, Equinox today stands as a symbol of the history and lifestyle of New England over the past two centuries. Hotel History: The Equinox, Manchester, Vermont* “Most importantly, it is flavorful to the core,” says Knall.Hotel History - The Equinox, Manchester, Vermontġ. But the chefs hope you won’t get too caught up in the menu’s healthy hype.

If you typically order a beer, the cocktails might give you pause: One has a base of hibiscus juice and mezcal another contains a syrup made from leftover snow pea shells. Shareable dishes like flatbread made from gluten-free flour, potatoes, flowering broccoli and shaved sheep’s milk cheese are encouraged there. The Rockwell Group-designed restaurant is meant to be social: The bar area has lounge chairs and there’s an expansive terrace with stellar river views and couches. “We are thinking about cooking responsibly and using the appropriate amount of fats and protein.” “It is geared to the lifestyle of people who are staying at the hotel and working out at the gym,’’ says Knall of the menu. Nonna-style pasta is nowhere to be found, but a gluten-free chickpea variety with sungold tomatoes, shishito peppers and basil might scratch the carb itch. There’s also soft egg crepes with beef tartare, sorrel and smoked oyster sauce. There’s nothing so decadent as Le Coucou’s fried veal head or foie gras, but meat lovers can sink their teeth into lamb with roasted eggplant, wild mountain cumin and yogurt flavored with sumac, a tart Mediterranean spice. Lightish bites include oysters with the aforementioned hay (for a smoky, aromatic flavor), whole roasted trout with “green things from the garden” (as the menu puts it) and Hudson Valley steelhead trout in something called “tomato water.” Whole-roasted trout at Electric Lemon Jason Varney Reps tell The Post that 85 percent of offerings are gluten-free. His latest project, Electric Lemon, will be unveiled among Hudson Yards’ restaurants Thursday, on the 24th floor of Equinox Fitness’ new hotel, which explains the atypical health-conscious fare.Ĭhef Kyle Knall’s mid-Atlantic menu focuses on seasonal ingredients from local farmers, fisheries and artisans, prepared in a light, clean style.

Cider-soaked hay? Wild mountain cumin and sumac yogurt? Celery broth? This is new-ingredient territory for Stephen Starr, the Philadelphia-based uber-restaurateur who kicked off the summer by reopening classic French bistro Pastis with Keith McNally and lists Le Coucou, Clock Tower, Upland and Morimoto among his successes.

Equinox hotel bar