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Restaurant Latour

Crystal Springs Resort's tasting menu room, where the sunset over the Kittatinnys is course one

Restaurant Latour — Hamburg, NJ

At a glance

  • Three-course and seven-course chef's tasting menus built on foraged, fermented, and locally farmed ingredients
  • A wine cellar three floors below the dining room that has won the Wine Spectator Grand Award every year since 2006
  • West-facing glass wall over the Kittatinny ridge, so a 5 p.m. seating in Hamburg buys you the sunset

Dinner That Ends With a Truffle Bonbon

Dinner finishes with a chocolate made by Jacques Torres: a dark bonbon carrying black truffle and black trumpet mushroom, salt and umami arriving before the truffle settles in. That one bite explains the whole restaurant. Precise, a little strange, and built out of the woods just outside the window.

Restaurant Latour opened in 2004 as the fine dining room of Crystal Springs Resort, and it has been the most ambitious kitchen in Sussex County pretty much ever since. Executive Chef Florian Wehrli and Chef de Cuisine Matt Laurich run two menus, a three-course and a seven-course chef’s tasting, and both move with the season. Fermentation, preservation, and the resort’s own foraging program do a lot of the heavy lifting, which is why the same dish rarely appears twice in a year. The dining room itself is small and quiet, roughly a dozen tables, finished in natural wood with a glass wall facing west over the mountains.

The Wine Cellar

Three floors beneath the dining room sits the collection resort founder Gene Mulvihill spent decades assembling. It has taken the Wine Spectator Grand Award every year since 2006 and landed Latour in Wine Enthusiast’s Restaurant Hall of Fame. The sommeliers will pair a menu for you, or you can go digging through Bordeaux, Burgundy, Rhône, Italy, and California verticals on your own. The cellar’s two private rooms seat 26 and 10 for group dinners with a cellar tour attached.

Before You Book

Reservations are required, and guests must be 12 or older, so this is a night out rather than a family dinner. The dress code is real: no denim, shorts, sneakers, or tee shirts, and jackets are preferred for men. Service runs Thursday through Sunday starting at 5 p.m. On Friday evenings the Chef’s Table at Latour seats two to eight guests for five courses that change weekly, with a few off-menu surprises thrown in.

It’s a splurge, and worth planning around. Pair it with a round at Wild Turkey, a walk on the Wild Turkey Nature Trail, or a weekend that takes in the rest of Hamburg. If you’re comparing options, our roundup of Sussex County restaurants covers the rest of the county’s tables.

FAQ

Do you need a reservation at Restaurant Latour?

Yes, reservations are required at Restaurant Latour in Hamburg NJ. The dining room is small and seating is staggered so each table gets attention. Book through the Crystal Springs Resort site or by phone, and book well ahead for weekends and holidays.

What is the dress code at Restaurant Latour?

Jackets are preferred for men, and denim, shorts, sneakers, tee shirts, sporting attire, and flip-flops are not permitted. Slacks, a collared shirt, and dress shoes are recommended for men; stylish pants or a dress for women. The dress code is enforced.

Can kids eat at Restaurant Latour?

No, guests must be 12 or older to dine at Restaurant Latour. Crystal Springs Resort has plenty of family-friendly options elsewhere on the property, including Crystal Tavern and Kites at Minerals Hotel, if you're traveling with younger children.

What nights is Restaurant Latour open?

Restaurant Latour serves Thursday through Sunday, with seating beginning at 5 p.m. It is closed Monday through Wednesday. Hours can shift around holidays and resort events, so confirm on the Crystal Springs Resort site before you drive out.

What's the difference between the tasting menu and the Chef's Table?

The regular menus are a three-course and a seven-course chef's tasting served in the dining room. The Chef's Table at Latour is a separate Friday-only experience for two to eight guests, five courses, with the menu rewritten each week.

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