William Seward Inn
At this historic B&B you can eat in one of the two tiny floral dining rooms, one with a fireplace, seating 16 each, or on the petite front patio. The chef, formerly of the Peek'n Peak Resort, is praised in particular for his seared Chilean sea bass with a citrus beurre blanc and for Stilton-encrusted beef tenderloin in merlot sauce. These favorites are always on the menu; other entrées, salads, and appetizers—such as the watermelon gazpacho—change seasonally.
