Chef Stephen Guiseppe relishes a good countdown. In the kitchen of Cedar Hollow Inn, he often improvises his daily specials an hour before the menu goes live, crafting modern American meals to complement his pre-existing plates. These entrees add a gourmet twist to traditional comfort food and pub fare—the buttermilk fried chicken still boasts a topping of country gravy, but it also arrives with blue-cheese-braised kale, and the pan-roasted rainbow trout is dressed in the surprising tang of a vanilla-citrus glaze. Though Chef Stephen doesn't shy from robust helpings of meat—the menu offers lobster, filet mignon, duck, and pork belly—he also pioneers small plates. The bar features duck quesadillas and lamb sliders as alternatives to traditional countertop eats, such as chewable drink coasters.
Cedar Hollow Inn balances its contemporary menu with a historical locale. The building, which was constructed in the mid 1800s, resembles a rustic mansion, lined with wide, gridded windows that fill the archways of the sun porch. Guests can dine there, in the dining room, or at the bar, where trivia and Name That Tune competitions encourage competitive chatter on Tuesday and Sunday. Live music plays in the evenings on Thursday–Saturday, enticing guests to remain after their meals and sample one of many rotating craft beers.
Pete Giannopoulos dropped a corporate sales job in 1994 in pursuit of his long-held dream of opening a brewpub. Although the beer adventure was originally a family-only endeavor, Pete has enlisted the expertise of various brewers over the years—2002 saw the arrival of head brewmaster Brian O’Reilly, who has been crafting the award-winning beers on tap ever since. Despite its beer-centricity, Slyfox Brewery is equally adept at attracting customers with its spread of juicy eats. The wraps, half-pound burgers, and flatbread pizzas that populate the pub’s menu partner with fresh brews more naturally than two baristas performing a tango. Chefs also add ale to dishes such as the beer-battered onion rings and the Dunkel lager cheese sauce that complements hearty pub pretzels.
Housemade marinades infuse Tortuga's Mexican Restaurant’s meaty dishes with pops of flavor. Chefs drench fajitas’ skirt steak in a marinade and saturate creamy chipotle-chicken pieces in a smoky jalapeño cream sauce. Lime juice with cilantro and a spicy red chili also flavor meats, which are then stuffed inside a burrito, served on a bed of rice, or displayed on a fluffy pillow. Meat-free dishes include cheesy enchiladas and a trio of tacos filled with beans, cheese, and guacamole.
Twenty9 Restaurant& Bar splits its two levels into contemporary dining and a casual pub atmosphere.Upstairs, cool grey and black tones are accented with textured rock walls, and tables populate with plates of black pepper crusted filet mignon and diver scallops. The lunch menu bedecks the lower level’s high top tables with hickory smoked pulled pork flatbreads, fish tacos, and chipotle crab salad piled atop burgers.
Both levels of the eatery are prime for entertaining, as musicians string notes together inside, and happy hour drinks pass through hands out on the outdoor deck. The chefs multiply their food creation to cater events at Twenty9, from business luncheons to elegant weddings and Babysitters’ Club meetings.
Here at Harpoon Louie's we provide a simple service; we offer the highest quality food at the most affordable price possible. We are the quintessential community pub. We are community minded individuals who try to incorporate as many local merchants as possible. If you' ve never been here, you are definitely missing out!
Pepperoncini Sotto presents a menu of authentic Italian cuisine inside a romantic setting that's brand new from the sparkling floorboards up to the twirling forks. Begin the Mediterranean meal meditation with the bruschetta caponata, a classic Sicilian morsel of diced eggplant sautéed with red onion, celery, capers, and red-wine vinegar over a grilled crostini ($7), before singing a snappy verse with the veal Sinatra—veal medallions with jumbo lump crab, artichoke hearts, and diced tomato over linguini ($26). The kitchen hand-crafts each pizza with a thin crust crispier than a saltine after getting a deep suntan on the Amalfi Coast and tops it with gooey cheese, fresh marinara, and other fresh ingredients; the Paisano, for example, showcases the richly textured juxtaposition of broccoli rabe, sausage, and long hot peppers ($11).