DeWolf Tavern

DeWolf Tavern Review

A notorious 1818 rum distillery is now one of the state's most distinctive restaurants with its timber ceilings, African granite from slave ship ballasts in the walls, and framed sections of early-19th-century-graffiti-covered plaster. Chef Sai Viswanath reinvents traditional New England fare with lobster roasted in a 900-degree tandoor oven, seared local sea scallops with chestnut spaetzle and a thyme-garam masala sauce, and seafood stew simmered in coconut, coriander, star anise, and mustard seed broth. Save room for the homemade cardamom or sour cream ice cream. Alfresco dining on the second-story back deck at sunset is one of summer's greatest pleasures. Planning a romantic night out for two during colder months? Ask to reserve table 36 with the waterview window near the fireplace in the upstairs dining room.