Chef-owner Margaret Grade takes rustic fantasy to extravagant heights in her 1917 hunting lodge and cabins, where mica-shaded lamps cast an amber glow, and bearskin rugs warm wide-planked floors. Each element—feather beds, deep leather armchairs, huge soaking tubs—bespeaks sensuous indulgence, but this is a private hideaway, not a swanky resort. Dinner is available on Fridays and weekends for lodging guests only in the form of a fireside supper or in-room picnic. Locally
sourced and seasonal ingredients from within a 15-mile radius make for boldly flavorful dishes that change daily according to what comes in from farmers, fishermen, and foragers.