Queen Anne Inn

Queen Anne Inn Review

Built in 1840 as a wedding present for the daughter of a famous clipper-ship captain, the Queen Anne first opened as an inn in 1874. Some of the large guest rooms have working fireplaces, balconies, and hot tubs. The lavish studio rooms in the Victorian cottage are particularly dashing and convey more of a colonial Caribbean flair. Lingering and lounging are encouraged—around the large heated outdoor pool, at the tables on the veranda, in front of the fireplace in the sitting room, or in the plush parlor. The place has a wonderful, cozy feel in winter, making it a great year-round option, though the restaurant is closed in winter. Run by locally renowned chef Toby Hill, the Eldredge Room ($$$-$$$$; closed Jan.-Apr., no lunch) turns out sublime regional American fare, including an updated fish-and-chips consisting of truffle-crusted flounder, frites, truffle tartar sauce, and malt vinaigrette, and crispy honey-Dijon venison "lollipops" with a chocolate-zinfandel dipping sauce. There's also an extensive American caviar menu.