THE GIST
Stepping onto the Jedediah Hawkins property is like opening a storybook, with each turn revealing a new chapter. The inn, restaurant and speakeasy, which doubles as an event venue, dates to 1863, when its namesake captain built the structure as his family home. In the early 2000s after years of neglect, the house was scheduled for demolition but swiftly purchased just days before destruction. It was later refurbished to maintain its historical status, earning a spot on the National Register of Historic Places and becoming an inn in 2005.
Jedediah Hawkins built his home in 1883 and over time, the space has transformed into a boutique hotel, event venue and acclaimed restaurant. (Photo Credit: Doug Young)
THE VIBE
A romantic aura can be felt in each of the distinct restaurant areas, which include a glass-enclosed, climate-controlled solarium; two dining rooms equipped with working fireplaces; a basement speakeasy; and a garden for open-air meals. Inside, dark-wood furniture, warm lighting and gilded accents make for a moody setting, while the sun-soaked garden and solarium have rustic touches and Old-World charm.
THE FOOD
Elegant presentation, bright composition and assorted textures are a part of every plate. The ever-changing menu, which emphasizes seasonal specialties and produce from Indian Neck Farm, Bayview Farms, Wowak Farms, Schmitt Farms and Wickham’s Fruit Farm, sports a balance of land-and sea-based fare, craft cocktails, local wines and Greenport beer.
Burrata with local heirloom tomatoes, seared local peaches, wild arugula, balsamic reduction
This stripped-down starter lets succulent local tomatoes and peaches shine. It’s paired with luscious burrata and a slice of crisp, olive oil-kissed toast.
Cippolini onion tarte, Catapano goat cheese, house-made butter pastry
Sweet onion is an ideal counterpart to the tangy goat cheese baked into this pillowy, subtly crunchy pastry.
Local jumbo lump crab cake, local corn succotash, red pepper aioli
Light in texture but not on crab, this delicate cake brings briny flavor to each otherwise sweet bite full of corn, onions and bright bell peppers.
Atlantic halibut, local zucchini and squash, local confetti potatoes, lobster nage sauce
Each forkful of velvety fish has a crisp, just-right salty coating that weaves well with earthy produce flavors and a rich sauce, making for a well-rounded bite.
Half La Belle Farm free-range air-chilled roast chicken, local heirloom baby carrots, creamy polenta, jus
A crackling golden skin complements the chicken’s tender interior. Creamy polenta and jus add a creamy, savory dimension to the dish while the carrots supply a slight crunch.
JEDEDIAH HAWKINS INN, RESTAURANT AND SPEAKEASY
400 S. Jamesport Ave., Jamesport
631-722-2900
Hours
Wednesday through Sunday, dinner from 5 p.m.
Saturday and Sunday brunch, 11:30 a.m. to 2:30 p.m.
