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Randall's Ordinary Inn & Restaurant
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An American Autumn FeastThis place is just perfect for anytime of the year but I think for Fall or Winter dining it is extraordinary! And it is called, oddly enough, Randall's Ordinary Inn & Restaurant. Randall's dates back to 1685 and is in the scenic countryside of North Stonington CT. not far from Mystic CT. There are several buildings on the site. Some as new-fangled as the 1890s. Randall's offers lodging, corporate retreats and group tours, but this review will focus on the food! The feasting takes place in the original building from 1685 which encompasses 3 dining rooms on the first floor and a few rooms for lodging upstairs. Most of the lodging is in the larger more modern building. The rooms are warm and candlelit with rustic wooden floors and linened tables with tall wooden chairs. Oh, by the way, I went on this adventure with my sister Lynne who lives in the area. We were seated in the room with the hearth where most of the cooking takes place in iron kettles over the open fire. The entire staff are dressed in colonial attire. There is a great deal of history about the place, including ghost stories and a trap door that was used in the Underground Railroad. Ask for a little tour after dinner! We were welcomed with a mug of hot rum punch, a specialty of the house. The menu is 5 courses, with a fixed price. We began with Vermont Cheddar Cheese and Crackers and Hearth Roasted Popcorn. We then were given our choice of soup, Butternut Squash Soup or New England Clam Chowder. Neither of us could resist the Clam Chowder. This is one of my favorites and they certainly made a rich creamy one. The soup was served with another house specialty, Spider Corn Bread. Named for me of course. No, not really, but I can pretend. No one was able to tell me why it was called that. You'll have to ask. Next course, Mesclun Salad with their own poppyseed dressing. My sister loved it. The dressing was a bit sweet for my tastes. Then we were faced with our entrée choices: Roasted Rib Eye of Beef, Roasted Capon with Wild Rice Stuffing, or Sautéed "Nantucket" Sea Scallops. If you have never had "Nantucket" Scallops, you are in for a treat. These are native to this part of the country and are the most buttery, melt in your mouth delicacy you will ever have! Needless to say, we both had to have them! These are roasted right in front of you in an iron skillet with butter, garlic, and special spices. All the entrees are cooked there. The beef looked and smelled incredible too. Then, the final course, dessert. On the regular menu they feature Chocolate Fudge Torte and Thomas Jefferson Pudding. But this evening they insisted we take home a slice of homemade orange and cranberry cake. My sister loved it. So if you are in the area, this is a special treat. I will be in the area the first week of December when I appear with The Wallingford Symphony on Dec. 1 for a fabulous Christmas Concert. Come see me and go to Randall's!
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