Roycroft Inn offers a unique dining experience with a lovely atmosphere and a mix of buffet options and à la carte dishes. Guests have praised the brunch buffet, highlighting a great selection of food including waffles, roast, bacon, chicken, and desserts, all complemented by lovely music. The restaurant has a comfortable setting, especially noted during a recent visit to the remodeled library. Service quality can vary; while many servers are attentive, some guests experienced issues with bus staff being inattentive. The ribeye special received mixed reviews, with some diners finding it chewy and tough. Other dishes, like salmon and ribs, were appreciated, though sides and appetizers sometimes fell short of expectations. The bar area features live music but may be too loud for some. Notably, the restaurant also offers bottomless Mimosas for a small charge, enhancing the brunch experience. Overall, Roycroft Inn is considered worth the money, and many guests express a desire to return and explore more of the menu offerings.
The place is lovely and the service excellent. My friend and I ordered the ribeye special and we both received a chewy and tough piece of meat. Disappointing, sadly.
November 2025
Went for Sunday brunch. Amazing food and really nice place to sit and enjoy the morning. Highly recommend.
November 2025
Great selection for a buffet, food was great and also had bottomless Mimosas for a small additional charge. Would go again!
The Roycroft campus, a self-contained mecca for artisans, craftspeople, and followers of the early Arts and Crafts Movement, has graced the quaint village of East Aurora since 1905, but only recently has The Roycroft Inn begun to feed body and soul. The interior of the meticulously restored inn reveals a collection of both original and reproduction furnishings intermingled with period fixtures, leaving guests with the feeling they've stepped back in time. The menu features traditional fare alongside its seasonal signature menu. St. Andres Brie with slivered almonds, honey, toasted crostini, cranberry coulis and table grapes is a standout starter, or if you prefer a meatier option, braised lamb strudel will please. It is baked in phyllo with roasted red pepper and spinach then drizzled with port wine sauce. Entrée offerings include salmon wrapped with smoked bacon and apples, pan-seared with maple and black-pepper glaze and served with gingered carrots, parsnips and a sweet potato risotto. Beef tenderloin is grilled with a roasted garlic and pepper rub then topped with dried porcini demi-glace. Desserts are decidedly decadent. Among them is a rich, flourless chocolate truffle cake served with chocolate ganache and freshly whipped cream. The Inn has an innovative practice that should be commended: petite portion offerings, which carry similarly petite prices. The wine list is limited, but fairly priced.
