Golden pg 1 1-4-18

Category: Current Issue

closes after
55 years
BROOKLYN — After thriving for more than a half century, the venerable Golden Lamb Buttery closed after its traditional New Year’s Eve celebration, according to owner Katie Bogert. No reason for the closing was given.
It was founded in 1963 by grandparents Bob and Virginia “Jimmie” Booth.
Movers in the world of high fashion, Mr. Booth had been president of Amalagamated Textiles Ltd., and Mrs. Booth was a buyer for G. Fox and Lord & Taylor. Together they operated Hillandale Handweavers, producing fine woolens and custom suits produced by a proprietary PhotoMetriC system that used a carefully positioned series of mirrors, tape measures and a camera so that one single photograph would show all angles, resulting in perfectly tailored garments without the inconvenience of time- consuming fittings, alterations, and adjustments.
The weaving business began to flourish, often drawing customers from several hours away. With few nearby choices for dining, Bob and Jimmie decided to open a restaurant called the Golden Lamb Buttery in the great barn and adjoining art studio which lay at the heart of their 1,000-acre family farm. Jimmie presided over the decorating and cooking, with Bob as congenial host, hayride driver/raconteur, and general manager. The term “buttery” recalled buying trips Mrs. Booth made to England and Ireland, where she visited unique small restaurants that served only a limited menu.
Lunches were served either on the deck or in three eclectically decorated dining rooms. In 1972 the Golden Lamb Buttery began serving prix fixe dinners on Fridays and Saturdays, with reservations essential. The dinner menu, always recited, usually featured four main courses, each with a multitude of starters and side dishes.
Herbs, vegetables, and fruit were grown throughout the seasons in gardens, raised beds, and a greenhouse. Guests were invited to stroll around the property during their visit to the farm, which was also home to five donkeys, three sheep (named Parsley, Rosemary, and Sage), and several cows.
Many employees were long-term employees. Customers were also known for their extreme loyalty: the gentleman known as “Customer Number One” from opening day in 1963 remained a regular patron well into his 90s, passing away recently.
Summer theater at the Golden Lamb was a long standing tradition begun in the early 1970s with the Providence Art Theater company doing outdoor productions of Shakespeare. This was followed by Sarah Caldwell, who brought members of her Boston Opera Company to the barn. In the 1980s the Northeast Repertory Theater Company presented many shows, including a memorable production of “The Fantasticks.” Theater in the Barn continued with light comedies led by Chip Lamb, Susan’s husband.
Beginning in 2009 the Golden Lamb Buttery served Easter dinner, Mother’s Day brunch, and Thanksgiving dinner. Fridays and Saturdays evening in December featured an a cappella costumed madrigal group. This elite honors ensemble featured students from Griswold high School under the direction of Ray Churchill.
The Golden Lamb Buttery received outstanding critical acclaim in both print and broadcast media.
Owner Katie Bogert explained that following the New Year’s Eve closing, the future of the Golden Lamb Buttery site remains uncertain. However, she emphasized that the overall rural ambiance will remain unchanged, as the 1000 acre estate, which has been in the Booth family since the early 1940s, is protected farm land consisting of open pastures, beautiful stone walls, woods, and a pond.