BY SARAH JONES
Blantyre, known for five-course tasting dinners.
Dining is an event here, beginning with fireside canapés before an extravagant meal. Known for its five-course tasting dinners, Blantyre offers entrées such as warm Maine lobster with a blood orange reduction or châteaubriand for two. After dinner, sink your spoon into house-made ice cream in the Music Room. 16 Blantyre Road, Lenox, 413-637-3556.
This oceanfront inn’s Sunset Room has a curved wall of windows, giving guests striking views of dusk over Narragansett Bay. Take in the view over a lavish brunch that includes Little Rhody Eggs Benedict and a mouthwatering fried oyster po’ boy. 590 Ocean Dr., Newport, RI, 401-849-3800.
The Chanler at Cliff Walk
Look out on the Atlantic from the main dining room while you enjoy a five- or nine-course tasting menu. Sip on custom drinks such as The Cliff Hanger before indulging in the five-spiced glazed Muscovy duck breast. 117 Memorial Blvd., Newport, RI, 401-847-1300.
Dine on refined steakhouse fare—including an adventurous 32-ounce bone-in “Cowboy” rib eye—while basking in the hunter’s lodge feel at the Chop House at Equinox Resort. Leather banquettes and the building’s original stone hearth from 1832 create a distinctive character. 3567 Main St., Manchester Village, VT, 800-362-4747.
Mayflower Inn & Spa
A painted mural of lush greenery adds to the restaurant’s light and airy feel. Chef Justin Ermini oversees the menu at both the spa and the inn, and focuses on creating delicious and nutritious food for guests, such as the Boston Bibb salad with crispy shallots. 118 Woodbury Road, Rte., 47, Washington, CT, 860-868-9466.
Wequassett Resort and Golf Club
The inn’s new executive chef, James Hackney, took its restaurant, Twenty-Eight Atlantic, to new heights. His cuisine—paella risotto with littlenecks, mussels, and baby octopus, or goat cheese soufflé with walnut pesto—is outstanding in both presentation and flavor. (Opens weekends in April.) Route 28, Chatham, 508-430-3000.
Opt for the tasting menu of modern French cuisine, including kanpachi or Muscovy duck with kumquat, lentils, and black trumpet mushrooms. Guests can work one-on-one with executive chef Jeffrey Thompson to create a customized menu. Hawthorne Road, Lenox, 413-637-0610.
The White Barn Inn
Two restored 1820s barns create a rustic setting for the inn’s restaurant, where a prix-fixe meal includes seasonal items such as local cod with a vanilla leek purée. Executive chef Jonathan Cartwright also holds private classes in the White Barn kitchen, where select guests can learn to prepare the evening’s dishes. 37 Beach Ave., Kennebunk Beach, ME, 207-967-2321.
Executive chef Chris Eddy’s seed-to-table philosophy means that he cultivates his own garden of sustainable organic produce for the freshest ingredients. His cuisine mixes seasonally progressive French and Mediterranean influences with local Connecticut ingredients, and the wine cellar has bottles from 13 countries. 155 Alain White Road, Morris, CT, 860-567-9600.
The Woodstock Inn & Resort
In the Red Rooster dining room, enjoy dishes made with local ingredients, such as grilled filet mignon with creamed spinach or classic oysters Rockefeller with melted fennel and leeks. 14 The Green, Woodstock, VT, 802-457-110