The Inn at Defiance, Defiance

by ELIZABETH HEY
innatdefiance
by ELIZABETH HEY
When I called for a reservation at The Inn at Defiance, I learned that my husband and I would be visiting on the inn’s one year anniversary.

Located in the heart of Defiance and at the gateway to Missouri wine country, this upscale bed and breakfast will quickly become a favorite. From the inn’s doorstep, the Katy Trail is nearby, and a bike rental shop is only a stone’s throw away. Four wineries, including the Yellow Farmhouse Winery across the street, lie within a mile radius.

For 30 years, Jeff and Chris Comotto frequented the area to ride the trail, and they fell in love with Defiance. When Jeff retired from Anheuser-Busch as a tax attorney, the two decided to make Defiance their home and bought the inn.

“Jeff and I started the St. Louis chapter of Make-A-Wish foundation in 1986, and we worked well together,” says Chris, a former teacher. “So we knew that this partnership would be successful, too.”

The Comotto’s taste for excellence shines throughout the inn. When my we arrived, Chris invited us to sample local wines, accompanied by a cheese and sausage platter with meats made at the Bavarian Smoke Haus in nearby New Melle. She gave us a quick overview of the house that dates to the early 1900s. Remodeled from head to toe, all four rooms have private entries off the wraparound porch; three rooms have completely new bathrooms.

An earlier expansion added a lovely four-season room with hot tub, wood burning fireplace and a 600-square-foot suite on the second floor. Upstairs, the sharing library features game and pub tables and an observation deck overlooking the river valley. It’s the perfect place for morning coffee or a glass of wine in the evening. Since the Comotto’s live two miles down the road, guests have the house to themselves, including the modern kitchen and deck with a grill.

Chris wanted to make the inn as hypoallergenic as possible. Carpeting was completely ripped out and floors are now tiled or hardwood. Locally-made face and hand soap cater to people with allergies.

“I found a great line of hypoallergenic bedding and ‘green’ towels that don’t require as much water and detergent,” says Chris. “We’ve traveled extensively, and I want our inn to be the kind of place where I’d want to stay.”

Jeff cooks breakfast during the week, using mostly organic and local products. He served us a flavorful vegetable succotash under an egg with a side of bacon, finished by a yogurt and fresh fruit parfait. On weekends, professional chef John Richardson cooks up a constantly-rotating array of inventive dishes that wows guests. Richardson even cans the local bounty, such as grilled peach ancho chile barbeque and spicy basil ketchup. Throughout the year, the inn features Chef Richardson’s five-course meals paired with beer, wine or cocktails.

Visit TheDefianceInn.com for more information.