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Rockport Flowery and fragrant and about two centuries old, an enormous linden tree spreads its limbs beside this Victorian-style house dating to about 1850. Tobey and John Shepherd offer stylish common rooms and eighteen bedrooms, all with private baths. Guests enter through a pleasant side sun porch into a dining room and a formal living room with elegant Victorian furnishings and oriental rugs. Twelve bedrooms in the main inn are nicely appointed with period furniture, carpeting, fresh flowers and a mix of twin, double, queen and king beds. The least expensive room in the house, the third-floor Room 34 with a double bed and a sitting area with a loveseat and chair, has devotees because of its windows on two sides onto the distant ocean and the nearby Mill Pond, where the locals ice skate in the winter. For an even better view, John leads guests up to the cupola, lit by Christmas lights in the windows and visible from all around town. An annex to the main house holds two connecting bedrooms rented as a suite. The premium rooms are in a carriage house behind the inn. Here you'll find four modern, year-round rooms, each with a queen and twin bed, TV, kitchenette and private rear deck. Tobey, who had worked for a large inn in New Hampshire, is an accomplished baker. Some of her treats are served with afternoon tea and lemonade, and the aroma of blueberry cake emanating from the kitchen nearly did us in upon arrival (it tasted delectable, too). The main event is breakfast around a large table or at smaller individual tables in the dining room. Expect all kinds of fresh fruits, juice and homemade coffeecakes, melt-in-your-mouth scones and breads, from mango to apple-walnut. Rhubarb cake, fig-pineapple coffeecake and banana/chocolate-chip bread are other favorites. John, a professor at Bentley College in Waltham, helps keep the inn running year-round.
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