Jason Bond is a culinary romantic, expressing his passion for New England ingredients in menus laced with wild beach plums, Cape Cod oysters, Delicata squash, and local pasture-raised chicken (all entrées $30). His food is sensuous in the purest sense. His partner, Monica Higgins, brings the same aesthetic to the dining room, stoking the fireplace in season, arranging little floral still lifes here and there, and greeting customers with genuine warmth. In short: There’s no better place to spark a new flame or rekindle an old one. Best Romantic Spot
-Yankee Magazine May/June 2015
Jason Bond must be the hardest-working man in the restaurant business. On rare days off, he forages beach-rose petals and uses them to make jam. He cures meats for charcuterie, coaxes rye flour into pasta, pickles Concord grapes for garnishes. To eat at his restaurant is to savor the tremendous care that goes into each meal. Best Farm-To-Table Dining
-Yankee Magazine May/June 2012
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