Downstairs from the Inn, we are lucky to be neighbors with an amazing little restaurant called Quicks Hole.
Open for lunch and dinner, this place is beyond the bomb-dot-com. Our favorite part about it is their commitment to going green. Like us, they support local farmers and fisherman, use compostable takeaway products and generally do everything they can think of to be responsible about the environment.
Chef Steph Mikolazyk grew up on the coast of Rhode Island, daughter of a lobsterman. So she knows her lobster rolls and makes a wicked authentic quohog chowder with roasted local corn. Steph ventures from behind the line a few times a week to visit local farms and pick the produce herself. She likes to take heirloom tomatoes and use them with her crispy skin striped bass, or garnish the brioche lobster rolls with sweet pea tendrils. Whatever looks good this week ends up in her amazing specials.
Keeping it local and fresh takes extra time, but it’s worth it when you taste the food. Inn guests delight in a cool sangria with hot lobster tacos moments after check in, and most of our staff eats at Quicks every day. You know its the coolest spot in town when you also see the local plumber, two fisherman and a nobel laureate sharing chips and salsa at cocktail hour.
Quicks Hole— another great reason to stay at the Woods Hole Inn.