A stroll through The Desmond is like a stroll into an earlier era. The hotel's many pathways meet at the fountain of an interior courtyard, where brick facades and windows recall an 18th-century town square. Follow any of these pathways, and you'll likely stumble upon artworks from the 1700s, hand-carved decorations, and crackling fireplaces.
In contrast, at Scrimshaw, the hotel restaurant, the food is fresh and modern, thanks to executive chef Michael St. John, who continually revises the restaurant's menu of contemporary American plates. He and chef de cuisine Stephen Fratianni make monthly adjustments to market-fresh seafood dishes such as pancetta-wrapped halibut and grilled lobster tail, alongside traditional favorites such as prime rib and sole en papillote. The waitstaff prepares fresh caesar salads at the table's edge, allowing diners to get up close to the kitchen work. Other menu mainstays range from sole en papillote to pork chops with anjou pear chutney over green apple butter.
Such dinners have earned Scrimshaw an AAA Four Diamond rating for four consecutive years. The drinks are likewise acclaimed, as the wine list holds a Wine Spectator Award of Excellence for its assortment of reds, whites, and champagnes. These, along with the oak-aged sherry sprinkled over the lobster bisque, echo and embody the hotel's overarching theme of aged sophistication.