Old Saybrook Inn & Spa
The Accommodations:
A cozy room (room 212) with a wood burning fire place made us really feel like we were away. The bathroom was colossal with a working Jacuzzi tub. The Inn also has exemplary service, wood for the fire and batteries for the remote control were delivered to our room in minutes. The Inn is dog friendly. And there is free car service to restaurants and attractions in the surrounding area.
Relax: Places to read/relax included near the main desk/fireplace and by the indoor pool. The pool was filled with kids, so get there early to get a spot. During the summer/fall there is the outdoor fire pit and many places to hang out by the marina. The bar at Fresh Salt was also very inviting.
The Sano Spa:
Fabulous spa experience! The deep tissue massage with Ron was great. He was very experienced and knew what spots he needed to work on. I will request him again on my next visit.
I also had a facial with Francesca. She was so knowledgeable and was able to recommend a perfect treatment for my sensitive skin. I feel like Francesca's facial left my skin soft and took 5 years off my face.
Breakfast/Renowned Brunch:
The food was very good, highly recommend the Granola pancakes, very fluffy with hints of cinnamon. As a reminder to ourselves we have to make a reservation for their Sunday Brunch, which starts at 10:30 and fills up fast. The Brunch display looked great as it spanned two private meeting rooms adjacent to the restaurant.
Dinner:
Liv's Oyster Bar & Restaurant
Great - good atmosphere, attentive staff and great food - fit for foodies
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Food:
Started with shrimp cocktail that was very generous in both size and in the portion of horseradish. It was an excellent dish that paired very well the wine (2013 Meursault Generieres - see below). Mid-course 1: Tuna tartar was presented on a bed of cucumber and Lemmon sauce that blended well with the tuna, which has some good accompaniments of radish and spice that gave it a little zip. I also liked the cucumber. lemon and tuna combination. Overall more flavor than spice, but still excellent. Mid-course 2: Fried oysters which were a flavorful mixture of oyster, bacon (always a favorite) garlic, lemon and thyme. Main course: Salmon with baby bok choy and soba noodles was delicious. Flavors of coconut and peanut paired with a perfectly cooked piece of Faro Salmon made me pine for more. Dessert: Chocolate Caramel Pecan Tart . Hints of salt, Carmel and of course rich dark chocolate. Delicious! Hard to give many more details as the dessert did not last long. Wine: (Cork Fee $25) 2013 - Meursault Generieres Antonie Jobard The wine had a light caramel color with a nose that provided hints of pear, citrus and butter in a well blended combination. Initially the wine had a softer citrus fruit on the font-end, which opened up very quickly to a more fuller, buttery texture with only hints of citrus. It burst with flavor upon first sip with hints of vanilla butter and some oak. I expect this wine will open up but is very well balanced and structured with its mineral, fruit and oaky elements from fermentation all working well together. Over time the wine became fuller and rounder, especially on the middle palate. |
