Landmark Hospitality Announces That Chef Anythony Bucco Will Head The Ryland Inn Team

Landmark Hospitality, owners of Liberty House Restaurant, Stone House at Stirling Ridge, Celebrate at Snug Harbor and Crave Caterers is proud to announce that phase 1 construction has begun on the Ryland Inn their newest property, and that Chef Anthony Bucco will head the team. This historic site, which was built in 1796 and served as a former country home and stagecoach stop may best be remembered as one of the region's top restaurants for French cuisine which unfortunately closed in 2007.

Jersey City based Landmark is owned by veteran husband and wife team, Frank and Jeanne Cretella. With over 25 years in the restaurant business, the Cretella's have successfully launched restaurants in the NY/NJ area. Landmark is recognized for developing properties with a look and feel that is highly designed yet incorporates traditional and distinguished materials with a modern flair. The design of the Ryland will follow suit with this objective. In that vein, husband and wife team, Peter and Celia Dorne, of Dorne Architects and Landscape Architects have been hired to transform the Ryland into an inviting and awe inspiring site. Known for their designs in working with historic preservation on landmarked properties, and their appreciation of the design elements in stately mansions and gracious homes, Peter and Celia are the perfect fit on designing the new Ryland Inn. Their objective is to create an environment which is reminiscent of the past yet acknowledges the future.

On the Culinary end, Anthony Bucco as Executive Chef will oversee the entire culinary operation. Chef Bucco's resume includes leading some of NJ's top restaurants such as; Stage Left, Uproot and Restaurant Latour. Chef Bucco has a long standing relationship with the Cretella's and shares their vision to create memories for both guests and employees. In all Landmark venues, the Cretella's aspire for guests to feel like they are walking into a friend's home; warm, hospitable and welcoming while being inspired by the setting and of course their meal. Our mission at the Ryland is to create an environment in which our guests feel extremely pampered in an unpretentious and unassuming setting.

Renovations are currently underway in the Restaurant which includes a cathedral ceiling Chef's Room inside the kitchen, outdoor patios, expanded bar and vaulted ceilings. The Restaurant is scheduled to open in summer 2012 for dinner Tuesday - Sunday as well as Saturday and Sunday brunch. Future phases include a Banquet room complete in December 2012 while the final stage incorporates a lodging component as well as a second Banquet Space, Conference Center and hydroponic farm.

The restaurant menu will offer a balance of new and often ambitious interpretations of American cuisine, as well as some strong grounded rustic cooking. Products utilized in the Inn's kitchen will reflect the Inn's Chef's commitment to fresh and seasonal ingredients, as well as his desire to honor the intelligence and sophisticated palates of the Inn's diners.

The broad wine list, will pay homage to the legacy of the Inn yet feature many selections under $50 and a solid by the glass program that few rival. Diners will also experience "grown-up" seasonal specialty cocktails built with great craft.

Fully aware of its legacy and up to the task of moving the Ryland Inn into the future, it is with great pride we embark on this culinary journey!