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Tue., Oct. 6
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Restaurant in Lisbon to open soon


LISBON — A new restaurant is opening on Route 37 near the Lisbon-Waddington town line.

Josh P. Taillon, new manager of The Kitchen at Iroquois Farm, said that although he would like to open by Aug. 1, the date is tentative because many renovations still need to be made to the building, which used to be the Country Garden Restaurant.

“I think people are very excited about something new and different,” he said. “I love the rustic charm of this area.”

Mr. Taillon, who grew up in Madrid, spent the past 13 years as a chef in Colorado. He said that his father told him about the opportunity to run the restaurant here, and he decided to move back since his lease was up in Colorado.

“Seeing this huge farm here with an enormous restaurant just sitting here empty, it seemed like a very good opportunity,” he said. “There are not a lot of options for people these days, especially around this area. There are diners and bar food, typically, and there’s not really a lot of from-scratch, home cooking.”

Mr. Taillon, who is leasing the space from the Clements Agricultural Research Institute, said his goal for the restaurant is to focus on utilizing farm-fresh, organic ingredients. Mr. Taillon also intends to incorporate local beef and fresh seafood from the area into the menu as well as the “best bacon in New York State,” he said.

“We’ll change our menu up quite a bit and keep it very seasonal and also use the local products around,” he said. “I would like to be at least within the state with all of our products.”

Don R. Simpson and his wife Kathy A. Simpson have been running the Tilden Stage Inn Bed and Breakfast next door to the restaurant for five years and the Iroquois Farm for three.

“We grow lettuce and spinach in the greenhouse during the winter,” Mr. Simpson said. “I sell to the colleges, some of the restaurants around and I’ll be supplying Josh with a lot of vegetables.”

Jake M. Lord, Chase Mills, grew up with Mr. Taillon and will be working alongside Mr. Taillon as a chef.

“Josh has a passion for the business and he loves what he does,” he said. “This is his dream and I’m happy I can be a part of it.”

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