AN UNEXPECTED ESCAPE
Sandwich is a fall destination in Mass. not to miss
Fall-leaf peeping is a favorite for those who hit the road this time of year. New England is known for its palette of nature’s vibrant autumn colors. For this and many other reasons it’s best when thinking of Cape Cod, to think beyond summer.
Cozied alongside the Cape Cod Canal, and just east of the Sagamore Bridge, Sandwich, Massachusetts, the Cape’s oldest town, and one of the oldest in the United States, could not evoke more coastal New England charm. From the Mill Creek Marsh on the bay side to historic downtown on Main Street, Sandwich feels like an unexpected escape. This sometimes “off the radar” town is left behind in both simpler times and geographically, as most visitors rush on through enroute to points farther east, down the Cape like Hyannis, Dennis and Provincetown. Two recent visits to the Dan’l Webster Inn & Spa www.danlWebsterInn.com have introduced me to Sandwich, and its many delights, from shopping to eclectic museums, coastal pursuits to culinary explorations. And the food scene in Sandwich is enough to make one long to bite into its namesake to taste its various flavors.
The intimacy of the Dan’l Webster Inn & Spa, with its 48 guest rooms and suites is what I enjoyed, offering amenities most often only available at much larger
hotels. It is steeped in history, because on the site, lodging of some sort has been offered for more than 300 years.
The inn’s full-service Beach Plumb Spa is tucked beneath the Fessenden wing of guestrooms, where I pampered my tired muscles with the Beach Plum Wellness massage. The signature ultrasonic facial is a service I overheard a few guests talk about. It is described in the spa menu as agedefying face rejuvenation where the device exfoliates, plump nourishes and cleanses skin using ultrasonic wave therapy. Then, peptides and collagen are infused deep into the skin. The result,
enhanced elasticity, and improvement of superficial lines.
During my summer visit, the well-manicured gardens surrounding the outdoor pool offered respite from the summer’s heat. You can relax in the hot tub, and then cool off in the refreshing water in the pool.
Pick the atmosphere based upon the mood you are in for your dining pleasure. The casual Conservatory is the glassedin greenhouse dining room looking out at wildflowers and cascading water. The fireplaces in the cozy Music and Webster Rooms add to the warmth of those dining areas. The New England ambiance
of the Tavern is complemented by the menu with its Cape Cod specialties. It is a replica of the tap room where Daniel Webster made regular visits. Lighter fare in addition to the full dining room menu is served in the Tavern. The Blue Cheese Salad Webster is superb, prepared with specialty lettuces, crumbled Gorgonzola cheese, golden raisins, grape tomatoes and pistachios, topped with a creamy Blue Cheese dressing. The Lobster Crusted Cod piqued my interest for the entrée, a unique preparation for cod fish. Native cod is roasted in panko and lobster crumbs and is topped with butter poached lobster meat and a lemon beurre blanc. The accompaniments were tender asparagus and the chef’s signature brown rice pilaf. The Pan Seared Native Scallops, the entrée for the second night is served over buttermilk sweet corn, roasted sunchokes and apricots, finished with pickled blackberries, heirloom tomatoes, fresh basil and sunflower “sand.” The combination of flavors worked well together to make a colorful dish. For dessert, the carrot coconut cake gives a tropical twist to an all-time favorite with the toasted coconut. The salted caramel was the delectable “icing on the cake.”