We knew we were in store for something special when CT star chef, Tyler Anderson installed himself in a historic grist mill on Hop Brook. It’s a tough weekend reservation, but we finally made it to Simsbury. And we were, in a word, wowed. From the Johnny cake cornmeal biscuits with honey sesame butter to our final course of white chocolate mousse sauced with sour cherries, we were in foodie heaven. Tyler’s vision, inspired New England cuisine, organic and sourced locally, is executed thoughtfully through dishes like the crispiest chicken (ever) served with a smokey side of barley and fava beans. Don’t pass up the clever smoked salmon rillette, served in a jar topped with creme fraiche and “everything” bagel sprinkles to shmear on toasted baguette. A gorgeous lobster appetizer (pictured) was a gastronomic delight: tender chunks of lobster, hints of grapefruit and crunchy bits of almond and celery.