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Restaurant Hours

Hours

Winter Hours – Thursday – Saturday: 5:00 to 10:00

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No.9 Reservations No.9 Restaurant Reservations
325 Canaan

Spirit of No. 9

Chef Tim Cocheo’s extraordinary food offers a bold New American menu with French and Austrian overtones. Always local and seasonal menu, including local produce, local meats and local artisanal cheeses, make every plate a gastronomic experience. Enjoy unique spirits, crisp salads and appetizers, flavorful, fresh meals and rich desserts for an incomparable farm to table meal. No. 9 is perfect for any culinary occasion from romantic dinners to cooking classes and weekend getaways. For the beer connoisseur and wine and spirit lover, No. 9 offers an extensive spirits inventory. For the beginner, there are a variety of beverages to tantalize taste buds and No. 9’s expert staff can guide you in your choices to enhance any meal with a fine beverage.

In November 2009 Tim and his wife Taryn opened Number 9 Restaurant in Millerton, NY. They live in Dutchess County with their three daughters, Samantha, Ella & Charlotte. No. 9 truly is a family affair. You will often find Tim doing chef demos at the Millerton Farmers Market with Samantha & Ella helping and Taryn & Charlotte close by watching.

Tim grew up watching his Croatian immigrant grandparents cultivate their fruit and vegetable gardens and watching his grandfather make wine. This experience helped shape Tim’s appreciation of the farm to table movement and sharing the pleasure of food with others.

After studying History and Art at Manhattanville College, Tim Cocheo went to the French Culinary Institute. He then worked at some of the best restaurants in New York City including La Caravelle, The Mark Restaurant and Wallse. After Tim’s first daughter, Samantha was born in 2005, he decided to move out of the city and started working as a sous chef at The Wheatleigh in Lenox, MA.

Tim was inspired by the beauty of the Hudson Valley and all the wonderful local foods available and opened The Bottletree in 2007. Tim’s French training and diverse work experience shaped his philosophy of fresh, seasonal, local flavors.