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The Old Tavern at Grafton

The Old Tavern at Grafton
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92 Main St.
Grafton, VT 05146
Phone: 802-843-2231

The Old Tavern is an inn filled with history and antiques, along with an award-winning restaurant that works Grafton cheddar into its dishes.

Try the maple-Dijon-encrusted rack of lamb. A light tapas menu is served weekend evenings in the Phelps Barn.

In 1801, Enos Lovell converted his two-story house into an inn. Today it’s the nucleus of a village-wide preservation project that includes an entire village of exquisitely restored 18th- and 19th-century homes. The inn features 11 rooms in the main building, 19 in two cottages, and four guest houses that sleep from 6 to 8. All rooms are furnished with antiques — none has a telephone or TV. The pleasantly formal dining room is decorated in early Federal style, and the menu is nothing old Enos would recognize: appetizers such as carpaccio (thin raw slices of beef tenderloin in an olive balsamic vinigrette) and entree choices that might include yellowfin tuna loin with Maine diver scallops. Rates include full breakfast and afternoon tea. $135-260 for rooms; $620-$850 for guest houses. Closed late March-early May.

($$$$) With its 200-year-old tradition of hospitality, the Old Tavern remains the heart of this restored village. With 47 antiques-furnished guest accommodations in the main building plus several nearby guest houses (and the deliberate exclusion of TVs and telephones), the inn draws guests into the village’s ambience. The formal dining room offers appetizers such as carpaccio (thin raw slices of beef tenderloin in an olive oil-balsamic vinaigrette); entrée choices include yellowfin tuna loin with Maine diver scallops. Rates: rooms $115-$325, guest houses $450-$900, including breakfast and afternoon tea. Open for dinner daily 6-9 p.m. (closed late Mar.-early May).

Please Note: This information was accurate at the time of publication. When planning a trip, please confirm details by directly contacting any company or establishment you intend to visit.

Updated Saturday, March 30th, 2013

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