New owners pledge to keep original mission of Babette’s Kitchen

MILLBROOK — A local eatery that has operated on Millbrook’s Franklin Avenue for more than 20 years is changing ownership.

The new owners at Babette’s Kitchen are two longtime employees. Jennifer Burgen, who has worked at Babette’s for the last three years, and Michael Burgen, who joined the kitchen in December 2024, took over earlier this month. Michael had previously been a general manager at Fern in Lakeville.

The couple has long dreamed of running their own restaurant, so when Babette’s co-founders Buffy Arbogast and Beth Daidone expressed a desire to find new owners, the Burgens jumped at the chance.

“We’re excited to continue the legacy that Beth and Buffy started,” said Jennifer Burgen. “We like to say that they kept it in the family.”

For 22 years, Babette’s Kitchen has been a Millbrook staple for coffee, breakfast, lunch and catering. With an emphasis on local produce and a menu sourced from nearby farms, Babette’s has gained regional acclaim for its inventive menu and extensive pastry offerings. Their buttermilk biscuits, frittatas, and seasonal rotations have made the 20-seat café a weekend favorite for locals and weekenders alike.

Like Babette’s founders, the Burgens graduated from the Culinary Institute of America, a culinary school based in Hyde Park. When Babette’s founder Arbogast attended in 2004, she was at the forefront of a gastronomic migration.

The Burgens are part of the second wave, and are committed to keeping Babette’s core menu intact. “We’re not doing any changes for the first couple of years, but in the long term, we’d love to bring some family recipes out,” Burgen said. “My grandmother was a great cook, and Mike’s grandmother was an amazing baker.”

Michael Burgen was raised in the Buffalo area, and he’s looking forward to bringing some of the flavors of Western New York to Babette’s. “There’s a great little food scene up there,” Michael Burgen said. “But a lot of the items are very regional. You don’t really see them in other parts of the state. It’ll be fun to see people experience that.” That will eventually include Buffalo wings during football season, and Beef on Weck, a Buffalo classic that features thinly sliced roast beef on a kummelweck roll with horseradish and caraway seeds.

In the meantime, however, the Burgens are running the kitchen Beth and Buffy have perfected over two decades with little change.

“They’ve built such a great place,” says Michael Burgen, “and it has such a loyal following.” Michael has spent much of the last 18 months learning the ins and outs at Beth’s elbow: her flavors, her systems, and her kitchen space. “Every kitchen is different,” he said. “So her showing me her ways of operating with the equipment was a big part of the production. It takes a lot of the guesswork out.”

For their part, the now-previous owners of Babette’s feel like they’ve found the right team to continue their legacy. In a message posted earlier this week, Arbogast said the Burgens “are the perfect pair to keep Babette’s true to its roots, but to move it forward with fresh bright ideas.”