Award-Winning, Four-Star Service

"This ‘top table’ showcases ‘incredible’ New American cuisine, prepared from locally sourced ingredients and complemented by an ‘amazing’, 7,000-label wine list; ‘white-glove’ service and an ‘unhurried’ pace enhance the ‘extraordinary’ mood.”
-Zagat

The Food
Restaurant Latour showcases locally grown produce, artisan cheeses and breads, meat and fish from the Hudson and Delaware Valleys, and organic rack of mountain lamb from our own ranch in Colorado. The Resort's unique culinary style employs only the freshest ingredients to create splendid, innovative recipes that blend techniques and flavors from around the world.

From first sight to last bite, Restaurant Latour promise an exquisite dining experience.
View A Sample Dinner Menu*
*Menus change seasonally to ensure the freshest and highest quality meals

The Wine
Restaurant Latour’s immense wine list is presented in two distinctive cork-covered binders: White Wine & Champagne and Red Wine & Port. These draw from our Wine Spectator Grand Award-winning temperature-controlled Wine Cellar, which houses more than 9,100 labels and 100,000+ bottles. The Wine Cellar holds an unparalleled 200 wines that have received perfect 100-point scores from Robert Parker or The Wine Spectator!

The Wine Cellar also features two opulently appointed private dining rooms which can be booked for memorable dinners, tastings and wine classes for groups of 10-25 in an extraordinary setting amongst one of the greatest wine collections ever assembled.

The Chefs
Executive Chef Timothy Fischer joins Crystal Springs Resort following an illustrious 25+ year career at some of the finest boutique hotels in the country. Chef Fischer's life has always revolved around food from his earliest memories of cooking and canning with his mother and grandmother. Already part of three James Beard award-winning restaurant teams, Chef Fischer is excited to bring his experience and dedication to the Crystal Springs Resort. He was drawn to Crystal Springs because of its commitment to sustainable products and the culinary arts. “I like to use local ingredients. It comes in fresh, we cook it right away and we know it’s going out fresh, that’s paramount. If it looks, smells, and tastes great and is artfully arranged and our guests get a complete sensory experience, that’s culinary artistry to me”, says Fischer. Read Chef Fischer's full bio.

Chef John Benjamin brings a wealth of experience and fine dining knowledge to Restaurant Latour at Crystal Springs. Benjamin was chosen as Chef de Latour for his unique ability to develop creative and elegant menus that perfectly compliment Latour’s extraordinary and expansive wine cellar.John Benjamin’s style reflects his desire for perfection and for creating the ultimate tasting experience with every dish he prepares using local, seasonal and the freshest of ingredients. To watch Benjamin at work is to see a true artist in the kitchen. From first sight to last bite, Chef Benjamin promises an exquisite dining experience. Read Chef Benjamin's full bio.

VP of Hospitality & Lodging and Wine Director
Robby Younes, who holds the position of VP of Hospitality and Lodging as well as Wine Director at Crystal Springs Resort, is a versatile industry expert with a strong background in international fine dining and wine.

Robby’s experience and management training from the Waldorf Astoria, and exclusive dining rooms in the Starwood and Hilton chains, have prepared him for his dual roles as Vice President and Wine Director at the Resort. He has attained Sommelier certification, as well as membership to the exclusive Les Chevaliers du Grand Vin.. Read Robby Younes’ full bio

The Sommelier
Susanne Lerescu, Sommelier for the Wine Cellar at Crystal Springs, has nearly 30 years of a strong professional background in the hotel and restaurant industries. She received her initial training at the Hotel Management School in Bad Reichenhall, Germany (her native country), followed by a 3 year apprenticeship. Susanne departed Germany to excel in various sommelier and restaurant positions throughout Europe. She came to the U.S. in 1992 and held supervisory roles with Sheraton hotels for 7 years. Read Susanne Lerescu's bio

The Assistant Sommelier
After completing a level one course with the American Sommelier Association, Samantha was hired by Crush Wine and Spirits in New York City. She was now working in one of New York’s premier retail shops specializing in Bordeaux, Burgundy, Riesling and boutique wines. After a year working as a wine and spirits coordinator and gaining knowledge of the wine industry, Samantha went to South Africa to work as a cellar hand during harvest. Mulderbosch Vineyard, located in Stellenbosch, is in the heart of the South African wine country. It was here that Samantha learned the new world wine making process, the thorough detail of a large scale vineyard, and the point of view of the South African wine industry compared to the US. Read Smantha Shaw's Full Bio.

The Details
Serving Dinner Thursday - Sunday 5pm-10pm
Reservations Required – (973) 827-5996, Ext. 3 -- Member Discounts Apply
American Express, MasterCard, and Visa Accepted
Dress Code -- Evening wear is appropriate for ladies, and gentlemen may be more comfortable in a jacket (we do not require a jacket or tie). To preserve the elegant setting, we do not allow athletic wear, jeans or shorts in our dining room.

*The dining experience can be lengthy and most guests should consider Latour to be their entertainment for the night. Children under the age of 12 may find the menu and style of service at Latour to be somewhat grown-up for their taste and therefore might not appreciate the experience.

> Sample Dinner Menu

Catered Events & Wine Gourmet Dinners – (973)823.6580
Located At Crystal Springs Country Club
One Wild Turkey Way, Hamburg, NJ 07419