Housed in a Federal-style mansion, the dining room at the Inn at Easton delivers the unexpected. The room is fresh and contemporary, not stuffy, and the food is modern Australian, not classic American. Chef Andrew Evans puts his knowledge of clean, unfussy, fresh Down Under cuisine (he spent a year cooking in Brisbane and married an Aussie) to work in recipes like barramundi en papillote with red Thai curry and jasmine rice, or coffee-crusted rack of lamb with potato purée and wilted spinach. The wine list draws heavily from Australian produces, whose bold shirazes and chardonnays pair well with Andrews’ inventive food.

Inn at Easton (CLOSED) Information:

• Closed.