Grafton Inn
Gourmet food in a country setting
By Kate Daly Assistant Editor

PHOTO/KATE DALY

Region - The Grafton Inn is full of tradition. The building is a landmark, having been an inn and well-known gathering place for more than a century, but the newest owners have added another tradition: the Grafton Inn never disappoints.

I've had several dinners there that have been both surprising and traditional in the mix of flavors and styles. And now, with lunch literally under my belt, I can say the restaurant's reliability is remarkable.

A friend and I went there for an early lunch, and the head chef, Chris Scanlon, gave us our choice of table. Owner Kate Loughan detailed the specials and brought us our drinks. My friend's request for tea brought a pottery bowl full of options, including herbal. She settled on ginger tea, while I ordered seltzer.

We had our choice of fresh corn bread and rustic, crusty white bread, still warm. We couldn't make up our minds, so Kate off ered us a piece of corn bread to split. With creamy whipped butter, the sweet cornbread was worth the extra calo- ries. We topped the warm rustic bread with a tangy olive tapenade that, as are all menu items, is made in the kitchen. The Grafton Inn prides itself on fresh ingredients and producing all its recipes from scratch.

My friend ordered a corned beef Rueben sandwich ($8). She considers herself an expert, since she orders them often. This one, served on grilled rye, had a delicious lighter-thanusual dressing. Again, it was made from scratch and off ered a vinegar bite that was very good.

The sandwich came with a side of fresh, crisp mixed greens and, as is typical with the Grafton Inn, the presentation was beautiful.

I ventured into the unknown, ordering a lobster quesadilla ($12), one of the specials. Designed by owner Larry Loughan, the crisp tortillas were full of chunks of lobster, accompanied by melted cheese, chopped fresh tomatoes and onions. On the side was the best pico di gallo I have ever had, with loads of garlic and thick pieces of avocado, tomato and onions.

What is a meal at a wonderful restaurant without dessert? We shared a créme brulee ($6), which was served with a slice of kiwi, adding color to the carmelized sugar. The pastry chef and genius behind the dessert is Erin Myers.

I have never had créme brulee so light, so creamy or so smooth, like a delicate soufflé in consistency. It alone is worth a visit to the restaurant. Grafton Inn (l to r) head chef Chris Scanlon and owners Kate and Larry Loughan

The menu at the Grafton Inn changes every few months, so while the quality never changes, your choices do.

The Grafton Inn also has a full-service bar and a bar menu for those who stop in just for a drink and an appetizer.

The Grafton Inn is located at 25 Grafton Common, Grafton. The restaurant is open Tuesday through Thursday 11:30 a.m. to 9 p.m., Friday and Saturday 11:30 a.m. to 10 p.m., and Sunday 11:30 a.m. to 8 p.m. In addition to the bar and restaurant, the Grafton Inn also has banquet rooms.

The website is www.thegraftoninn.com.