Located in the picturesque New England Village of Warren, at the foot of Sugarbush ski and golf resort, The Pitcher Inn provides its guests with the very best of Vermont tradition year-round. Each of the four seasons holds a special joy and distinctive feel at the inn. Envision Spring when wildflowers dot the rolling landscape, Summer when stars light up the night sky, Fall when the countryside’s foliage has been painted an array of colors or Winter when we are blanketed in snow. A special magic swirls in the air year-round and your special wishes are our commands.
The Pitcher Inn was recreated after a fire in 1993 burnt the original 1800s structure to the ground. Under the careful direction of David Sellers and a team of architects, The Pitcher Inn was intentionally recreated by a nostalgia mirroring Vermont's beauty and simplicity, whilst still remaining true to the original structure. Hence the Inn's nine rooms and two suites are each an adventure in the state's history. In addition, now a member of Relais & Chateaux, the Inn's philosophy emphasizes the 5 Cs: calm, cuisine, character, charm and courtesy. The Pitcher Inn's eleven rooms are patterned to reflect the individual designers' interpretation of a particular Vermont theme. From the whimsical to the classical, each room is a spectacular display of talent and taste lavishly manifested in unique motifs.
The Pitcher Inn has a total of eleven whimsical rooms and suites, of which nine are unique double-occupancy rooms located in the main house and two are two bedroom suites, situated in the barn which is adjacent to the main house. Excluding extra beds, we can accommodate 13 couples or 26 people at the Inn. For exclusive use and house party events, with extra beds and pull out sofa beds, this number can be increased to 33 guests.. In addition, all private baths have Jacuzzi tubs and radiant floor heating. Some rooms also offer steam showers and the majority have wood burning fireplaces and king beds.
The Pitcher Inn aims to provide guests with ample opportunity and variety to enjoy the pleasures of the table. As a member of Vermont Fresh Network, the Inn is committed to using the freshest local and regional ingredients which allows our Executive Chef, Sue Schickler, to change the menus seasonally as well as introducing special dishes based on that day's market's bounty. Vermont raised lamb, quail and rabbit, organic heirloom tomatoes, local free range eggs, artisanal cheeses and seafood from the country's finest purveyors provide the culinary team with ample materials to create superlative meals. In addition, all breakfast goods are baked daily on the premises as well as delectables for afternoon tea, served in the Library.
The Main Dining Room has an à la carte dinner menu emphasizing quality ingredients and culinary mastery. For Private Dining, we offer the Wine Cellar for tasting menus up to six people or the Brook Room for larger parties up to 30.