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Nantucket Local restaurateurs Caroline and Bob Taylor spent nearly $1 million in 1997 to transform an 1838 whaling ship captain's house into one of Nantucket's more comfortable B&Bs. Taking the name from the Colonial symbol of hospitality, the Taylors offer twelve air-conditioned guest rooms with private white marble baths. Each has a king or queen bed topped with goose down comforters, cable television and a telephone with modem. Handmade Eldred Wheeler four-poster canopy beds are featured, along with handmade oriental carpets, reproduction furniture and 19th-century antiques and artworks. "We set out to create the highest lodging standard for the island's historic inns," Bob said. The Taylors were known for their breakfasts during the fifteen years they owned and operated the Quaker House Inn and Restaurant here before they turned their attention to the Pineapple. They had to scale down breakfasts to continental, but claim some of the best homemade pastries in town. The pastries – accompanied by fresh orange juice, a fruit plate, pastries and cappuccino – get the day off to a good start. We got to sample a savory tart of spinach, cheese, basil and sundried tomatoes, teamed with a slice of the day’s nectarine and blueberry tart, a delicious and custardy affair. The meal is served at a table for ten in the chandeliered dining room or outside beneath umbrella-covered tables beside a fountain on a bricked garden courtyard. Two tapestry sofas face each other in front of the fireplace in the side parlor, painted burnished yellow with mauve accents. Twelve rooms with private baths. Mid-June to
late September, peak weekends and special events: doubles $195 to $325.
Off-season: doubles, $110 to $250.Closed late October to late April. (508) 228-9992. Fax (508) 325-6051. E-mail: info@pineappleinn.com For more information: www.pineappleinn.com Material excerpted from Inn Spots & Special Places in New England, by Nancy and Richard Woodworth. Copyright 2004. Wood Pond Press E-mail feedback to: Home
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