Once again, we're getting reports that after a season of discontent, the kitchen is getting it right. The food, we're told, is beginning to approach the deliciousness of the inn's Waldenlike setting. We want it to be so. We love this place and we want it to shine. W e arrive on a Saturday night.
Valet parking is slow, but never mind.
The garden is beautifully groomed, the dining room is softly lighted, and that old Colonial charm is seeping into my soul. It has plenty of time to do so. I will spare you the details. Imaginative additions appear on a printed daily insert that also invites us to create our own platter of selections from the raw bar. W e order Wellfleet oysters for David and stone crab claws for me.