Serving the local community and city escapists.
About The Arnold House
Located 2 hours north of New York City in the western Catskills, the Arnold House is a country retreat. Set on 80 acres of land with custom trails, and nestled into the forest of Shandelee Mountain, staying at The Arnold is an experience more akin to staying with old friends than a traditional hotel.
With sixteen guest rooms situated across four buildings on our property - The Main Building, The Garden House, Shandelee Post and Bobbie’s Farmhouse - our Tavern , the newly renovated Dining Room as well as lush gardens, and our storied Pole Barn and Greenhouse, the Arnold is built to accommodate overnight getaways as well as large celebrations.
Rich in history, the building has been serving the local community and city escapists for over 100 years. Having undergone a renovation in the Spring of 2014, the building inherently represents the many eras in which it has served its guests. The rooming house era of the 1920s, the booming Catskill Resort era of the ‘50s and ‘60s and all the in betweens. The Arnold aims to respect our sense of place and history while giving guests a clean, contemporary sensibility.
The Arnold is owned and operated by the husband and wife team of Sims Foster and Kirsten Harlow Foster and their team.
The Foster family has been in Livingston Manor for 5 generations dating back to the 1910s. More recently the Foster’s have helped revitalize their hometown by opening 3 different restaurants since 2002. Their latest, The Lazy Beagle, was lost to a devastating fire in late 2012. With the prodding and support of the local community the Fosters, rather than retreat after this tragedy, decided to forge ahead into bigger waters. The proud result is The Arnold House, the first of six small hotels and 2 stand alone restaurants that they have opened in the area.
Before moving full time upstate to run their small hotel company, Foster Supply Hospitality, Kirsten and Sims had active careers that took them to the city and beyond. Kirsten is an economist and served as a Senior Policy Advisor at the Federal Reserve Bank of New York and Sims was a hospitality executive working with some of the most noted chefs and bar personalities in the world.