It’s not a bed-and-breakfast, because it has one of the finest restaurants around. But it’s not a hotel either, because it has the feel of a quietly luxurious home.

The Bernards Inn (www.bernardsinn.com), in downtown Bernardsville, recently underwent a multi-million renovation. On Thursday it is celebrating its 100th birthday with a “Grand Reception Gala” to benefit local charities.

On a recent visit, the food, service and ambience were extraordinary. Click through to our home page to watch a video tour.

Our dinner started with a suggestion by the maitre d’ that we pair an orange-infused Muscadet with foie gras that featured orange brioche. Wines with fruit other than grape are often not successful. But this was a hit—the acidity of the wine cut through the rich brioche, while the underlying citrus brought them back together.

For the main courses, a dry-aged steak was bursting with the flavor of medium-rare beef complimented by a radish-shallot sauce, and an organic Scottish salmon was light and fresh, a nice contrast to the heavier applewood-smoked bacon accompaniment.

After dinner, upstairs. The rooms here rival those in the best classic hotels: large and airy with huge poster beds, charming antique fixtures, a tiled bath, big flat screen televisions.

If you are two (and have $550 to spend), splurge on an “Elegant Evening” package—it includes a fruit and cheese platter in your room on arrival, a six-course tasting dinner with wine pairings, an overnight stay and breakfast the next morning.

If you are a crowd, reserve the Silver Vault room, with its display of elegant serving sets. Or the more intimate wine pantry, in the oldest part of the building, with its wine racks against the century-old stone foundation.

Or just reserve a table, in what will certainly become one of the state’s premier upscale destinations.