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The Groton Inn, Groton, Massachusetts

Roger Fasteson

You might spot a horse-drawn carriage awaiting a happy couple as you approach the Groton Inn. This newly rebuilt property is a popular choice for social and business events.

The Groton Inn began as a tavern in 1678 and is one of America’s oldest inns. Minute Men assembled here during the Revolutionary War. Paul Revere ran meetings here as the Grand Master of the Masonic Lodge.

It is on Main Street, an area of historic homes, restaurants and shops. Like other Migis Group properties, the inn is designed to be a place to relax and get away from it all. It is convenient to but away from the city, tech and corporate hubs, and busy highways. 

The rocking chairs on the front porch are the perfect place for enjoying a cup of coffee or basking in the afternoon sun. Step inside and settle in with one of the newspapers or history books along with the scent and sounds of the crackling fire. Continue out to the courtyard to enjoy the view of the rolling hills and patio seating by yet another glowing fireplace.

Groton

Groton is a quintessential New England town about 40 miles northwest of Boston. Its farms and abundance of conservation land create a sense of wide open spaces.

A popular walking path leads to Bancroft Castle, ruins of a turn-of-the-century estate on Gibbet Hill by General William Bancroft in 1906. There is an extensive trail system, including 11 mile Nashua River Rail Trail. This bicycling, hiking and horseback riding path runs to the New Hampshire border.

Paul Revere’s bell, cast in 1819, has been in continuous use at the First Parish Church, built in 1755 and across the road from the Groton Inn. The original church burned in 1676 during the King Philip War.

The Groton Historical Society, also on Main Street, is in the Boutwell House, built in 1851 and on the National Register of Historic Places. George S. Boutwell was a Groton shopkeeper who went on to become the Secretary of the Treasury under President Ulysses S. Grant.

Groton is home to two private boarding schools, The Groton School, founded in 1884, and Lawrence Academy, founded in 1793. Groton Country Club is open to the public.

The Groton Inn

The inn has been rebuilt after a devastating fire in 2011 and reopened in the spring of 2018 as a boutique hotel. Care has been taken to retain its historic legacy and period details. Two of the wooden posts on the porch, for example, have offset columns in keeping with those of the old inn. 

A calm, comfortable, neutral color palette complements the brass fixtures and hand-scraped wide-plank hickory floors. The carpet pattern, with its appearance of age, exemplifies the sense of time and place.

The elegant new inn, however, is more spacious, with larger rooms and modern comforts and amenities than the original. Guest rooms have 50” television screens and functional work areas with plenty of electrical outlets.  Wifi is complimentary.  

Art in the main floor gallery changes with the season. It may be acquired and is curated by the owner of Groton’s NOA Gallery. Historical artifacts, like the inlaid mahogany tall case clock made in Boston circa 1795 are available through Delaney Antique Clocks of West Townsend. Photos from the Groton Historical Society line the walls of guest room floors.

The 60 spacious king and queen guest rooms overlook a bucolic setting of Gibbet Hill, where Black Angus cattle graze by day. Robes are plush and stoppered bottles in the guest room may be filled with sparkling and plain filtered water available on the first and third floors. The full hot and cold breakfast buffet and Carrabassett coffee is included in the room rate when booking directly with the hotel.

There are two large banquet rooms with full audio-visual capability and lovely grounds. The boardroom also has a flat screen television and direct phone line. Exercise machines in the fitness center are equipped with individual television screens.

The Groton Inn is part of the Migis Hotel Group, a Maine-based hospitality management company of resort properties, boutique hotels, and award-winning dining facilities.

Forge & Vine

Forge & Vine opened in October 2018, adding a sizzling new dining destination to Groton’s fine dining scene. This signature restaurant of the inn was named for a former blacksmith shop and is in a new freestanding building adjacent to the inn.

Centered on an eight-foot wood-fired grill, raw bar and open kitchen, it is a distinctive dining experience. You can hear, smell and feel the vibe from the moment you enter.

The design incorporates the basic elements of wood, fire, metal, and water. Floor-to-ceiling windows along the back wall open bring in natural light and views of the moon rising over the rolling hills. Screens roll up or down to control incoming light.

Seats at Forge & Vine fill quickly, primarily with the 30s to 60s crowd, even midweek. Don’t have a reservation? Take a chance. Twenty-five percent of the seating is set aside for walk-ins, and cocktails are available while you wait. 

Straws are paper, not plastic. There is also an app for take-away, which includes the popular rotisserie chickens and biodegradable cutlery.

The 5,000 square foot restaurant has a total seating capacity of 156. There is al fresco dining for 32 on the deck, a 26 seat bar, a four-season dining room with a fireplace, and a private dining room for 20 with moveable walls, allowing for as much inclusion of the ambient activity as you please. 

Seating, even with reservations, is first-come, first served. If you are lucky, you might snag one of the best seats in the house, the six counter seats by the open kitchen.  These are right at the hub of the action and allow you to interact with the chefs while you dine. 

Much planning went into creating this unique environment. Sound engineers incorporated Tectum ceilings and neoprene on the beams to control acoustics and allow for easy conversations despite the lively ambience. Lighting is directed to distinctly brighten each dining space while maintaining a subdued, sophisticated overall illumination. 

The staff contributes a wealth of ideas and experience. Executive Chef Patrick Bassett, formerly of Boston’s L’Espalier and Cape Cod’s 5-star Wequassett Resort and Golf Club, for example, arrived before construction began.

The seasonal New England cuisine incorporates fresh, locally sourced ingredients and New England seafood. Gluten-free, vegetarian and vegan options are offered. 

You might want to start with the cornbread topped with maple butter, made from a special finely ground meal from South Carolina and the spicy, meaty ribs. Favorites entrées include the potato crusted cod in a smoked bacon-leek fondue and the wood-fired dry-aged rib eye with Bordelaise sauce for two. Think you won't have room for dessert? The light yet satisfying heirloom squash pot de crème with maple cream, the crunch of pepita brittle, and a touch of thyme is a grand finale to an exceptional dining experience.

Forge & Vine is open seven days a week from 4 p.m.

The Groton Inn

128 Main Street 

Groton, MA 01450

978.448.6600

info@theGrotonInn.com

Roger Fasteson

The Groton Inn and First Parish Church, Groton, Massachusetts.

Roger Fasteson

First Parish Church, Groton, Massachusetts

Roger Fasteson

lobby area of the Groton Inn, Groton, Massachusetts

Roger Fasteson

Executive Chef Patrick Bassett, Forge & Vine, Groton Inn, Groton, Massachusetts

Roger Fasteson

Chilled Seafood Platter with oysters, cocktail shrimp, and crab claws, Forge & Vine, Groton Inn, Groton, MassachusetChilled Seafood Platter with oysters, cocktail shrimp, and crab claws, Forge & Vine, Groton Inn, Groton, Massachusetts

Roger Fasteson

New England Cheese Plate with local honey, apricot jam and spiced nuts, Forge & Vine, Groton Inn, Groton, Massachusetts

Roger Fasteson

Corn Bread with maple butter, Forge & Vine, Groton Inn, Groton Inn, Groton, Massachusetts

Roger Fasteson

Brown Butter Seared Scallops starter with Brussels sprouts and sweet potato hash, Forge & Vine, Groton Inn, Groton Inn, Groton, Massachusetts

Roger Fasteson

Berkshire Pork Chop, whole grain mustard jus, brussels sprouts, and sweet potato-apple hash, Forge & Vine, Groton Inn, Groton Inn, Groton, Massachusetts

Roger Fasteson

10 oz. Strip Steak with Bayley Hazen blue cheese, wilted greens, confit potatoes, and garlic croutons, Forge & Vine, Groton Inn, Groton, Massachusetts

Roger Fasteson

Loaded Sweet Potato with nuts, seeds, green onions, and goat cheese, Forge & Vine, Groton Inn, Groton, Massachusetts

Roger Fasteson

Roasted Cauliflower with Marcona almonds and raisins, Forge & Vine, Groton Inn, Groton, Massachusetts

Roger Fasteson

Spicy Sausage Flatbread with house-made sausage, ricotta, pickled peppers, and oregano, Forge & Vine, Groton Inn, Groton Inn, Groton, Massachusetts

Roger Fasteson

Heirloom Squash Pot de Crème, Forge & Vine, Groton, Inn, Groton, Massachusetts

Roger Fasteson

Spice Cake with cream cheese icing, buttered pecans, poached apples and bourbon ice cream, Forge & Vine, Groton Inn, Groton

Roger Fasteson

chef preparing breakfast omelets, Groton Inn, Groton. Massachusetts

Roger Fasteson

omelet and bacon, Groton Inn, Groton, Massachusetts

Roger Fasteson

Groton Historical Society, Groton, Massachusetts

Linda Fasteson

Linda Fasteson is an award-winning food and travel writer whose favorite travel souvenirs are foods and wines shared with friends and family. Her cultural and culinary adventures have taken her down through the cobwebs of medieval passageways to little-known wine cellars and up to palatial alpine banquets. She shops local markets, travels country roads, and goes behind the scenes with food produce...(Read More)

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