We knew we were in for a delectable treat as we drove down the majestic pine tree-lined (covered in white lights of course) drive and approached the luxurious Adirondack Great Camp-inspired retreat known as Whiteface Lodge. The rustic timber design inspires you to take in nature to its entirety.
We were greeted by the valet, the A5 whisked away and the doormen welcomed us to The Whiteface Lodge while holding open the French doors. Feeling further welcomed by the enticing aroma of the many massive wood-burning stone fireplaces, we made our way up the intricately-carved grand staircase to KANU.
The Whiteface Lodge is a family-friendly, AAA 4 diamond and Forbes Travel Guide 4 star-rated resort and spa, which has recently been named one of the "World's Best Places to Stay" on Condé Nast Traveler's Gold List.
It was a seat yourself kind of day in the lounge and we were lucky to grab a semi-quiet window table that overlooked the quaint woodlands surrounding Lake Placid. There were many tables around us; reminiscent of a Holiday dinner at your Grandparent's house: tables for the adults and tables for the kids.
This is a very family-friendly resort, which was easily recognizable by the picture painted before us. On a high note, the kids we encountered were very well-behaved and fingerprint-less water goblets and the use of proper place settings reflected that they had been raised well.
The adults, mainly groups of couples, enjoyed their cocktails and wine—catching up on life in between sips, while the kids kept preoccupied by their iPhones and iPads. Thanks, Steve.
We started off by ordering ourselves some cocktails.
On the left, Don Julio tequila, apple and rosemary—on the right, Tito's vodka with strawberry and pineapple. Note the frothy finish!
It had been a long drive up from Boston and as our first stop, comfort food mixed in with a healthy plate is what we opted for.
Being one of those days, we couldn't pass up on the hand-crafted truffle salt fries. It could have had to do with the scent lingering in the air. Drenched in truffle oil and covered in cheese curd and parmesan—we almost finished them. Almost.
We enjoyed the Margherita pizza as it had a super thin and airy crust and was finished with freshly scattered basil leaves. Being much larger than expected, it came in handy later that evening after our many mountain adventures.
The mixed greens salad included local goat cheese and I chose to top if off with fresh, grilled salmon. Although the salad was a bit basic in flavor and presentation, it did the trick. The salmon was seared to perfection, though.