In the world of luxury hospitality, the Sharp family name is synonymous with the boutique hotel experience. Their properties include iconic addresses such as Gramercy Park Hotel and The Carlyle in New York City, The Saranac Inn in upstate New York, and Beverly Wilshire in Los Angeles. The Weston, which opened to guests last November in Weston, Vermont, is the newest addition to the Sharp family portfolio.
Previously known as the Inn at Weston, the two-building property completed a 2.5-year renovation and now operates as an intimate country-style retreat with nine distinct accommodations: five guestrooms, a two-room Carriage House, a one-bedroom Mill Suite and The Weston Suite. Each space has been individually designed and thoughtfully curated to deliver a refined, comfortable stay.
© Marc Reina
The Weston features Le Spa and The Left Bank restaurant, and also offers a refined Wine Room for private tastings. The Left Bank— overseen by Executive Chef Brett Combs—serves à la carte breakfast and provides room service for hotel guests; the restaurant also welcomes the public for dinner. The Left Bank recently earned recognition from Wine Spectator for its wine program.
Le Spa focuses on restorative treatments and offers facilities designed for deep relaxation, including steam and sauna rooms and luxurious shower amenities tailored to complement each treatment.
© Marc Reina
Furthering the property’s commitment to personalized service and culinary distinction, The Weston has launched The Farm—an integrated regenerative farm and food program designed to support the hotel’s epicurean offerings.
Located on the property’s 600 acres, The Farm features a quarter-acre greenscape that includes a 20-by-100-foot heated greenhouse and a 100-by-150-foot outdoor growing area configured for four-season cultivation. This design allows the farm to produce fresh vegetables year-round and to transition smoothly between growing seasons.
The Farm follows sustainable, regenerative agricultural practices. Its year-round seeding plan and ecologically restorative methods produce crops without the use of pesticides, synthetic fertilizers or herbicides. The operation emphasizes organic techniques and nurtures more than 50 internationally sourced artisanal seed varieties chosen to expand the region’s culinary palette.
© Marc Reina
The Farm’s seed selections include distinctive varieties such as radicchio, French heirloom tomatoes, salsify, black strawberry tomatoes and Pusa Asita black carrots, among others. These uncommon and regionally rare crops support The Left Bank’s farm-to-table philosophy and introduce new flavors and textures to Vermont’s dining scene.
Produce is harvested daily and delivered directly to The Left Bank, shaping the restaurant’s seasonal menu and weekly specials. In addition to fresh vegetables, the kitchen incorporates house-made items that reflect the farm’s yields—hand-crafted herb-infused cocktails, pickled vegetables, small-batch jams and herbed butters—bringing bright, local flavors to each plate and enhancing the overall guest experience.