With the sun on your skin, a glass of rosé in your hand and today’s catch on your plate, nothing says summer quite like alfresco dining at the Weekapaug Inn in Westerly, a member of the esteemed Relais & Châteaux association. The Inn’s open-air dining options — a seasonal outdoor kitchen replete with raw bar, Adirondack chair-side service on the lawn, weekly clambakes—offer a convivial atmosphere where Inn and local guests can enjoy a memorable meal with idyllic views of Quonochontaug Pond and the Atlantic Ocean beyond.
The Inn’s year-round eatery, The Restaurant, takes the farm-to-table movement to heart, sourcing products for its seasonal menus from farmers and fishmongers in Rhode Island and neighboring states. The recent hire of Executive Chef Devin Bozkaya, the former chef de cuisine of The Barn at Bedford Post Inn in New York (another Relais & Châteaux-certified property), has only reinforced the Inn’s fresh, local-first approach. Bozkaya, who also has a hand in creating the menus for the SeaRoom and The Lawn, believes in preparing ingredients simply, allowing them to speak for themselves. This is especially true of the locally caught seafood, which plays a starring role on all of his menus. While Bozkaya’s elegant dishes are front and center, The Restaurant’s comfortably elegant dining room holds its own thanks to scenic water views and a beautiful wood-burning fireplace ideal for cooler summer nights. The Restaurant is open to the public; reservations are strongly encouraged.
The official start to summer at the Inn is oft marked by the June 1st opening of the SeaRoom, the property’s open-air eatery. Local guests flock to the SeaRoom for its casual ambience, stunning water views and seafood-driven menu. The seasonal menu focuses on New England coastal cuisine prepared in the restaurant’s outdoor kitchen, with selections ranging from classic New England lobster rolls to salads, juicy burgers and tacos. The eatery’s weekend raw bar (Friday through Sunday, noon to 5 p.m.) supplies briny goodness in the form of Watch Hill oysters, Little Neck clams and Pacific prawns.
Some may argue that the best seat in the house is on The Lawn, the property’s expansive backyard. Adirondack chairs dot the perfectly manicured sward, simply begging guests to sit and relax while gazing out over Quonnie Pond. Chair-side service means you need not stir from your tranquil roost—light bites and refreshing cocktails will be brought directly to you. Those less inclined to recline will find pleasant diversion in such throwback games as bocce, bean bag toss, shuffleboard and horseshoes.
Clambakes, a beloved Weekapaug Inn tradition since 1939, are held every Thursday night from late June through August on The Lawn. The clambake captures the essence of a New England summer, with picturesque coastal views, a crackling fire pit, and the enticing aromas of steamed clams and mussels, grilled lobsters, cedar-smoked chicken and sweet corn on the cob. Every clambake concludes with a sweet treat—s’mores, roasted over the fire. The clambake is open to the public. For information or to make reservations, visit www.weekapauginnevents.com.
Every Wednesday night in July and August the Inn hosts movies on The Lawn. Spread out a blanket or pull up an Adirondack chair, grab a bowl of complimentary popcorn and settle in as the evening’s show plays on an oversized, blow-up screen. Selections include such contemporary, family-friendly fare as Moana and The Good Dinosaur. Guests can order off the SeaRoom menu and a cash bar is available. Movies begin at 8:30 p.m. For a full list of movies, visit www.weekapauginn.com/events/upcoming-events/.
Summer in New England is best spent outdoors, enjoying good food in the company of good friends and family. The Weekapaug Inn’s restaurants allow you to do just that, in one of New England’s most picturesque settings.
For more information about dining at the Weekapaug Inn, visit http://weekapauginn.com/dining/dining-inn/.