Dining at Sawmill is treated serious-
ly and takes about two-and-a-half
hours. Brill Williams, son of Rodney
and Ione, is the chef. The cuisine is
mostly French; the wine cellar, with
32,000 bottles and 610 selections, is
rated one of 100 best in the United
States.
In the winter, there is skiing at near-
by Mt. Snow, cross country skiing and
snow-shoeing in the local woods. In
summer, two 18-hole golf courses are
about one mile away. Tennis, a swim-
ming pool, and a trout pond are on
the premises. At any season, antiques
shopping is a popular pasttime. Saw-
mill is most popular during New
England's "leaf season:' Rooms are
usually booked a year in advance for
autumn.
Sawmill holds the distinction of be-
ing Vermont's only member of the
prestigious French Relais & Chateau,
a chain of 300 inns in 31 countries.
• The Inn At Sawmill Farm, West
Dover, Vermont, 15356. 1-802-464-
8131. Rates: $265 to $285 in The
Inn; $290 to $320, fireplace cottages.
Rates include dinner and breakfast.
Blue Hill Inn,
Blue Hill, Maine
Is it possible to find a New England
village prettier than Blue Hill, Maine?
Blue Hill has it all — the classic,
pristine white wooden edifices; the
obligatory sprinkling of church bell
towers; fine stores, galleries and an-
tique shops; Kneisel Hall, an interna-
tionally known school of music whose
staff and students offer a weekly con-
cert series all summer; and the Blue
Hill Inn.
The Blue Hill Inn is located up the
hill from the head of Blue Hill Bay.
It has 11 rooms, each with a private
bath. Four rooms have working fire-
places. The French-trained chef, who
cooks from the beginning of June
through October, prepares six-course
dinners that draw guests from far and
wide. Dining is at one big, long table
or at separate tables for two in a
romantic small dining room, perfect
for honeymooners. (In the off-season,
Blue Hill offers its six-course dinner
on Thursdays, Fridays, Saturdays and
holidays.)
Innkeepers Don and Mary Hartley,
now in their third year of ownership,
have created a friendly ambience.
Every evening before dinner, they in-
vite guests to the innkeepers' recep-
tion where hors d'oeuvres are served
and cocktails are available.
• Blue Hill Inn, Blue Hill, Maine.
1-207-374-2844. Rates: $140 with
breakfast and dinner from mid-June
through October and holidays; off-
season: $90 to $110 without dining ;
$120 to $140 with dining.
_
"Iikf Ar
Seven Sea Street,
Nantucket, Massachusetts
Seven Sea Street is a newly con-
structed, red oak post-and-beam
building that duplicates old Nantucket
on a quiet side street in the heart of
the town's historic district. The small
inn — only eight guest rooms — is
operated by Matthew and Mary
Parker, who publish the Nantucket
Journal three times a year and who
launched Seven Sea Street in May,
1987.
Inside, the many braided rugs and
pine floors create a cozy feeling. Each
of the eight guest rooms has Early
American furniture, a queen-size
canopy bed with fishnet tester and
quilts, TV, small refrigerator, and
private bath.
Morning begins with a continental
breakfast which can be served in bed
at your request. There is no dining
room at Seven Sea Street, but do not
despair: the inn is located around the
corner from restaurants and shops.
Evenings may be spent viewing sunset
over Nantucket harbor from the
widow's walk aloft.
• Seven Sea Street, Nantucket,
Massachusetts 02554. 1-508-228-
3577. Rates: $85 to $155, according
to season.
oktA
The Inn at Phillips Mill,
New Hope, Pennsylvania
All year long, one of the best known
signs in Bucks County hangs over the
doorway of The Inn at Phillips Mill.
It's a copper pig, and it signifies the
piggery that used to be next door.
That's where innkeeper Joyce Kauf-
man and her husband Brooks, an
architect, have lived since they created
The Inn at Phillips Mill in 1972.
The inn, originally a stone barn
built in 1750, and the piggery were
part of a grand pre-Revolutionary War
estate. In 1900, some of the land was
purchased by landscape painter
William Lathrop, who sold off 25
The Inn at Buckeystown, in
Maryland, is a lovely
Victorian era
structure.
The Jewish News
65