Bolete Restaurant & Inn
theMOOD Simple yet sophisticated, a clean, contemporary aesthetic underscores the historic character of this colonial-era stone inn, which features deep windowsills, plank floors and a wood-burning fireplace. The tavern, appointed with a handsome vintage back bar, offers warmth, intimacy and a relaxed attitude and menu. Find delicious seclusion in the tiny, foliage-filled seasonal patio behind the building.
theDISH Capturing the national spotlight with his culinary artistry and farm-to-table vision, Executive Chef/co-owner Lee Chizmar and Bolete have been featured in Gourmet magazine, Conde Nast Traveler and on the Food Network. Chizmar’s philosophy, though, remains straightforward and unpretentious: Start with quality ingredients and don’t mess them up. The New American menu at Bolete is driven by seasonal tastes, and the chef has forged relationships with many outstanding area farmers and purveyors. Fresh-and-local ingredients coming through the kitchen door provide inspiration for dishes that highlight natural flavors embellished by inventive techniques and textural balances. A Sunday brunch menu stays fresh and lively with weekly tweaks, and allows Chef Chizmar to transform the humble egg into an epicurean wonder.
theGLASS A finely honed wine list assembled by co-owner/manager Erin Shea offers a respectable selection, and during select weekday hours, all bottles under $100 are half-price. A trendsetter in the culinary cocktail movement, Shea also oversees development of alluring drinks that include the playfully eponymous “It’s Latin for Mushroom” martini, garnished, of course, with pickled mushrooms.
theINSIDE SCOOP Along with a string of celebrity chefs, Chef Chizmar makes an appearance in the cookbook Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans (Taunton Press).
