The Inn’s four guest rooms are located in the original structure and reflect the charm and amenities of the Inn itself. Each room features complimentary premium natural L'OCCITANE toiletries, wireless internet access, cable T.V., two telephones, alarm radio, refrigerator, hair dryer, iron and ironing board, writing desk and
Arthur Murray has been a leading name in franchise dance since 1912, when the entrepreneur began selling mail-order dance lessons. Expanding his reach, he enlisted teachers to spread his signature dance lessons on first-class steamships and skyrocketed to fame in the '30s after introducing the public to such dances as the Lambeth Walk and The Big Apple. By the 1950s, Arthur and his wife, Kathryn, were hosting their own highly popular TV show on ABC, The Arthur Murray Dance Party, which ran for 12 years. Today, Arthur Murray's team prepares students for rug cutting at special events and weekend nightclub jaunts. Throughout lessons, instructors teach the foundations of two to four dances from a long list of styles that range from Latin to country-western, helping students to learn basic step patterns, timing, and the ability to lead or follow.
Zebra's Bistro and Wine Bar's eclectic, ever-shifting menu spotlights the freshest ingredients of the season. Rev internal engines with the crab cakes, topped with wilted spinach and saffron citrus essence ($12.95), or fix headlights on the goat cheese empanadas, drizzled with corn salsa ($10.95). For entrees, the pan-roasted chicken breast rests over a Craftmatic mattress of gnocchi (19.95) while panko baked cod ($22.95) hugs a fish fillet in flaky breadcrumbs. Zebra's sushi menu fills eyes before diners fill stomachs with classic tuna rolls ($5.50), sumptuous shrimp tempura ($8.95), and a signature zebra roll stuffed with shrimp, yamagobo, and avocado ($14.95).
With two locations situated in the heart of Harvard Square and Natick, Dolphin Seafood Restaurant reflects the unique maritime flavors of Boston and the Atlantic coast, receiving daily shipments of fresh seafood such as Chesapeake Bay oysters and Maine clams. Cooks stir fresh pots of New England clam chowder and broil filets of Bluefish, Idaho rainbow trout, and swordfish swathed in butter and garlic over their breadcrumb-flavored scales. At each restaurant, patrons can unwind in the evenings in a lounge with beers on tap, sports on the TV, and martini glasses filled with specialty cocktails.
One of the most enjoyable ways to experience different cultures is by exploring their cuisines, and at Maxwells 148, guests can zoom around the globe with bites from an international menu. Executive Chef Mitchell Maxwell sees to it. More than just a passive admirer of the Asian and Italian foods that stand out on the Zagat-rated menu, the experienced kitchen master has trained in the lands from which these cuisines originate. His passion for Asian food has taken him to Honolulu, Hong Kong, China, Thailand, Indonesia, and Singapore—he spent time in a kitchen in each of those locations. And his love of Italian fare dovetailed neatly with his pan-Asian education when he learned how to cook in the style of the Friuli region of Italy with chefs who hailed from there, but who were in Hawaii with Maxwell.
The results of Chef Maxwell’s globetrotting education are palpable in the flavors of appetizers such as Maine lobster or Hudson Valley foie gras. Or, they emerge from a pasta dish of Cantonese noodles with shrimp or linguini siciliana with cauliflower. His house specialties include classic chicken marsala, gnocchi ai aragosta, and kaffir-lime seared scallops.
After sliding across the soft leather of a horseshoe-shaped booth or finding a spot on the sunshine-dappled patio, visitors can begin their journey through Incontro’s award-winning Italian dishes and wines. The upscale yet cozy restaurant inhabits the recently restored, 14,000-square-foot historic Brookdale Mill, with a dining room, lounge, billiards room, and private banquet rooms offering multifarious settings for romantic dinners, receptions, or celebratory meals following the end of a grueling pasta strike. Incontro's chefs prepare much more than just pasta, however: they also crisp Napoletana-style pizzas in a wood-fired oven; arrange parmesan-crusted pork tenderloin beside porcini risotto and garlicky spinach; and grill citrus-spiced salmon until the fish’s bathing suit completely burns off.
The clatter of pool balls resounds off of brick walls at Cole's Tavern, where wafts of sizzling meats and fresh seafood emerge from the kitchen. As draft beer, wine, and spirits gush into glasses, fresh-ground Angus beef piles onto freshly baked buns and seafood and chicken burrow into nests of pasta. Chefs craft house-made dough for pizzas before arranging toppings, such as mushrooms, shrimp, and calamari, into a likeness of each customer's favorite Impressionist painting. Large plasma TVs and live music infuse the pub with a sense of revelry as bocce balls careen across the court of an expansive outdoor courtyard and deck. A private-function room equips up to 100 guests with a full bar and buffet-style catering.