Since circa 1773 The Red Lion Inn has been welcoming travelers with its superior style service and hospitality. Featuring state of the industry amenities amid fine antiques and art accommodations are located in the Main Inn and charming adjacent Guest Houses. Each of the 108 individually decorated guestrooms combine old fashioned comfort with the latest amenities from luxurious Italian linens and fluffy white robes to wireless Internet access throughout the property. Some newly renovated rooms offer gas lit fireplaces. Guests enjoy outstanding cuisine by a James Beard House honored chef who uses local ingredients an award winning wine list and four distinct dining experiences the elegant Main Dining Room the cozy Widow Binghams Tavern the casual Lions Den pub or in warmer months the flower filled Courtyard. The Lions Den pub also offers draught beers local microbrews and live entertainment seven nights a week and never a cover charge. Massage therapist on staff boutique shopping a private golf course spa numerous cultural historic attractions and outdoor recreational opportunities are nearby. Recommended by National Geographic Traveler NY Times and Boston Globe.
The sage chefs of Trattoria Il Vesuvio's kitchen use recipes passed on through generations to coax rich, classic flavors from a menu of traditional Italian dishes. The melanzane alla griglia ($8.99) plates paper-thin slices of eggplant marinated in garlic, mint, and red-wine vinegar for up to three days before being grilled and ultimately served cold, like a polar bear's revenge. Baby clams and mussels coast across waves of red-wine tomato sauce and linguini in the fra diavolo ($20.99), while culinary architects lay a foundation of homemade pasta beneath load-bearing layers of eggplant, braised spinach, and cheese to create the lasagna di verdure ($18.99). Wield sharpened steak knives to slice through 12 ounces of sirloin coated in a mushroom and marsala sauce from the bistecca al funghi ($23.99). Chefs slow-roast the osso buco veal shank ($33.99) before serving it over risotto to give the meat a more tender texture than sealing it in a bag with Otis Redding’s greatest hits album.
Viva delights perspicacious palates with its zestful menu of Iberian-inspired tapas dishes and entrees, including the paella named best in the Bay State for 2010 by Yankee Magazine. Parties of at least two diners team up to tackle a vegetarian version, mingling fresh veggies in a bed of saffron rice ($27). Hot tapas such as fried artichokes in lemon-garlic alioli set tantalized tongues dancing a flamenco ($7), while fried dates and almonds hugged by a gown of smoked applewood bacon spark a flurry of taste buds clattering their castanets ($8). Temper fiery flavors with a cold plate such as the charcuterie, an array of Spanish meat morsels including chorizo sausage and Serrano and Iberico hams ($14). Appetites averse to sharing may indulge in individual entrees, including the pan-seared tilapia with fennel and olives simmering in white-bean tomato cassoulet ($16.50). To complete the feast, sink a sweet tooth into a dollop of traditional Spanish flan ($6).
To perfect his menu, Trattoria Rustica’s chef and proprietor Davide Manzo culls from locally grown produce, hormone- and antibiotic-free meats, and an artistry honed as a third-generation restaurateur raised in Pompeii. Antipasto di verdure, a house specialty, greets hungry visitors with a hearty assortment of grilled eggplant, zucchini, and fennel facing legions of peppers, sundried tomatoes, and olives, the ancestral currency of Italy ($10 for small; $20 for large). Gemelli alla sorrentina ($24) satisfies noodle yearnings with fresh gemelli pasta baked in a beehive-style wood-fire oven by chefs wearing beehive hairstyles, then dressed with fresh mozzarella, pecorino cheese, and tomato sauce. Alternatively, diners can feast on one of Trattoria Rustica’s sumptuous secondi courses, such as bronzino alla brace, featuring a whole Mediterranean sea bass stuffed with parsley and garlic ($31), or the vitello alla siciliana, which pairs a lightly-floured and sautéed top round of Cedar Springs veal with roasted red peppers, porcini, and portobello mushrooms in a marsala wine sauce.
Naming his restaurant after the bountiful waters of the Aegean Sea, owner and chef George Cami has garnered multiple Zagat commendations for his menu of American and authentic Greek fare, which includes grilled whole fish. Specialties such as the spinach-and-scallion-stuffed spanikopita ($16.95) and moussaka—layers of baby eggplant, potatoes, and seasoned ground beef topped in béchamel sauce ($18.95)—impart Grecian flavors more effectively than marinating a chunk of the Parthenon in puréed toga linens. Alternatively, fresh seafood specialties include char-grilled lavraki, a Floridian fish known for its nutty personality ($31.95, served whole or boned), or organic salmon grilled with lemon and olive oil ($25.95). Come Thursday nights, diners sate crustacean cravings by devouring fresh steamed lobster ($27.95). Aegean Breeze racks an extensive wine selection (not included in today's Groupon), and calms patron psyches with a rustic interior of stucco walls, tile floors, and posts sawn by the rough tooth of a local beaver. Guests can wander out to the patio when weather permits or stay inside and warm their feet by the fireplace.
Recognized in 2007 as one of Gourmet magazine's Best Farm-to-Table Restaurants, Route 7's Promethean prep chefs wield fire, smoke, and sauce to create a hearty menu featuring naturally raised meat from local and small-family farms. Sauce scientists atomically balance pulled pork with the highly calibrated Route 7 barbecue blend, imbuing the customary tang with an aroma of fired hickory, alongside a pair of made-from-scratch sides ($18). Baby-back ribs embrace shameless fingers and eager palates with their sticky sweetness, often receiving collar-staining hugs in return ($28). Grilled pork chops arrive at tables propped up by drifts of cheddar-poblano smashed potatoes and apple-kraut ($18), and octuplets of house-smoked chicken wings spew spicy fumes from slow-cooked nibbles bathed in buffalo, smoked-barbecue, or habanero-barbecue sauce ($10). The house salad outfits local greens with Vermont cheddar, apples, and smoked almonds under a flavorful blanket of the chef's signature maple-bacon vinaigrette ($7).