Regatta of Cotuit

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Regatta of Cotuit Review

It's worth driving out of your way to this refined restaurant in a handsomely restored cinnamon-hued stagecoach inn filled with wood, brass, and Oriental rugs. Chef Heather Allen turns out wonderfully inventive versions of classic regional American fare, such as foie gras and scallops with a port-wine reduction and tropical-fruit chutney. The signature premium fillet of buffalo tenderloin is prepared differently each night, with seasonal starches and vegetables. The cozy taproom has its own bar menu, including globally influenced tapas (Cambodian spring rolls, Spanish-style duck empanadas) and colorful cocktails (prickly pear margaritas, apple martinis).