Patio Season Perfection: The Red Lion Tavern (Cohasset, MA)

Here in New England, we wait for it all year. As we pack away our “summer clothes” and hunker down for the cold weather, visions of dining outdoors in sundresses, cocktails adorned with fresh herbs in our hands, sunnies on, and rays of sunshine on our faces seem like light years away. May is an exciting month that also indicates “patio season” for our local area restaurants. And no one does patio season quite like The Red Lion Tavern in Cohasset, MA.

The outdoor deck seating is perched high enough for a view of the Village while the garden patio is a nearly-secret spot complete with a fern wall and cascading water feature. There is plenty of shade, a nice breeze from the plantation-style ceiling fans, and a food and beverage program that will be among the talk of the town this summer.

New Executive Chef, Phil Lewis, General Manager, Devin Scott, Bar Manager, Reid Bailey, and Marketing Manager, Sarah Adamski, have curated the vibe, the flavor, the experience, and the buzz to make The Red Lion Tavern patio a destination all season long.

Let’s start by jumping into the beverage program created by Bar Manager, Reid Bailey. Hand-crafted, thoughtful, unique (but not TOO unique) cocktails and mocktails can transport you instantly from “down the street from my house” to a tropical, far away, White Lotus-esque (but not TOO White Lotus-esque) retreat. The use of fresh herbs, spirits, housemade syrups and garnishes lends a refined exploration to a creative cocktail menu with equally creative monikers. A beautiful wine list and a vast selection of local craft beers rounds out this very intentional and diverse offering while supporting local breweries (Untold Brewing, Widowmaker, Stellwagen Beer Co., and Break Rock Brewing, just to name a few) and purveyors, which I love.

Tim Carey was behind the bar for my tasting adventure last week and chatting with him was a pleasure. His acute attention to detail and obvious passion for his craft truly adds to the story behind each aptly-named creation on the menu. I had a few favorites including the Monarda Butterfly (a complex cocktail named after the Monarda plant that grows bergamot and is a favorite of butterflies featuring high-quality, additive-free blanco tequila together with basil eau de vie, and Italicus Bergamot liqueur) and the Spring Forward (a seasonal take on a white Mezcal Negroni  made with smoky mezcal, grapefruit liqueur, Salers gentian liqueur, and homemade strawberry syrup).  I also overheard Devin and Sarah reminiscing about the Fromage Orange (a mind-bending elixir featuring Reid’s own goat cheese infused mezcal) and I think the rumor is that is may be back on the Fall menu so, be on the lookout (I will be lurking around every corner and will report the day I see this reappear!).

Pictured above:

Old Town: a elegant play on a classic Manhattan made with Rittenhouse Rye, Montenegro, Pedro-Ximenez Sherry, and Bitters.

Smoked Old Fashioned: made with Buffalo Trace bourbon, simple syrup, and bitters.

Clear as Colada: Jamaican Rum, Shochu, Mango, Passionfruit, Pineapple, Lime, clarified coconut milk (naturally vegan)

Now that you have a cocktail or two to dream about, you are ready to be transported to the garden patio to plan your lunch or dinner experience. If you are like me, you have already studied the menus online, stalked the IG photo reels, read the necessary Nosh & Found blog post, have a detailed plan, and are ready to order – but, you first will hear the featured specials while the leaves rustle and the waterfall patters, which could throw you in a completely different direction. With a garden on-site and five 1st generation Italian honey bee hives to harvest, you will often find that the specials, menu items, and cocktails are made with The Red Lion Tavern’s own herbs, vegetables and honey.

The Red Lion Tavern is currently open from 11:30am to 9:00pm Wednesday thru Sunday with a slight intermission between lunch and dinner service from 4-5pm. While the kitchen closes at 9:00pm, the bar is open until 11:00pm or 12:00am, depending upon the day (visit the website for daily details). I have had the pleasure of dining at The Red Lion Tavern for both lunch and dinner and each menu is unique and perfectly balanced.

Homemade pastas (the Traditional Bolognese and the Potato Gnocchi are two Tavern favorites), New England Pot Roast, Steak Frites, Grilled Australian Lamb Loin, Tuna Tartare, Linguica Stuffed Cape Cod Clams, and myriad composed entrees, starters, salads and soups are among the tough choices to make on the dinner menu. The Stuffed Clams are a standout dish due to the complexity of flavor and texture of the shellfish stuffing – it’s a unique combination of flavors and I highly recommend trying them.

Various homemade flatbreads, the Grilled Chicken Sandwich, New England Clam Chowder, Rhode Island Calamari (also on the dinner menu), Pan Roasted Salmon with sauteed red rice and black olive puree, and Fish & Chips are unique to the lunch menu. The Tomato & Mozzarella flatbread, Burrata with grilled sourdough, and that super-satisfying-yet-surprisingly-light Grilled Chicken Sandwich are among the most popular lunch menu selections. I am now completely obsessed with the Spinach & Artichoke Flatbread and the Burrata (elegantly taking a huge bite of that right over there). I will be under my umbrella by the waterfall with my Monarda Butterfly if you need me.

The Burrata is deliciously creamy with fresh, sweet citrus segments, tangy marinated artichoke, crunchy cucumber, peppery arugula and a silky tangerine vinaigrette. The grilled sourdough is a crunchy, chewy vehicle on which to build the perfect bite. I am a sucker for a Burrata Salad on any menu and this particular one is a favorite right now.

The Rhode Island Calamari is another favorite lunch item for me. It’s very delicately fried with the correct ratio of calamari to peppers, which is surprisingly not always easy to do. The tomato butter is very light and is slightly sweet while providing enough acidity and brightness to cut through the fried element. This is a great lunch dish to share as a starter. The Calamari, Burrata, Artichoke Spinach & Flatbread, and the Pan Roasted Salmon is actually the ultimate shareable situation for your outdoor table at lunchtime (plus dessert – see below!).

The Linguica Stuffed Clams are not on the lunch menu so you will need to come enjoy the dinner service to try them. And, when you do, I personally also love the Miso Marinated Salmon with glass noodles, mushroom dashi, bok choy and Shiitake mushrooms. It’s a beautiful dish and the presentation is mouth-watering.

The Red Lion Tavern’s new Executive Chef, Phil Lewis, grew up loving food – specifically, the home-cooking by his Portuguese grandmother. After joining the Marines from 1996-2000, and attending the Culinary Institute of America (CIA), Chef Phil moved to San Francisco, living in various Bay Area neighborhoods and working at esteemed San Francisco restaurants (Chef was at Aqua from 2004-2006). He then relocated to New York and discovered his favorite artichoke pizza at Artichoke Basille’s Pizza and now pays homage with his own artichoke flatbread on the Red Lion Tavern’s lunch menu (aka: my obsession).  Moving back home to the Boston area (Chef Phil is originally from Taunton, MA) to run the kitchen at The Red Lion Tavern was a natural progression on his culinary journey.

Chef Phil loves cooking everything and respects the fact that each food “wants to be cooked the way it wants to be cooked”. Perfecting the rich, velvety short ribs for the dinner menu’s New England Pot Roast, for example, is a tedious 3-day process. The Linguica Stuffed Cape Cod Clams, inspired by his grandmother’s Portuguese cooking, are made with love and a lifetime of memories as the secret ingredient. The Pan Roasted Salmon (on the lunch menu, specifically), with a gorgeous crispy skin is also incredibly tender and delicate throughout showcasing the respect, time and attention to detail in the execution of the protein. He respects the seasonal harvest is looking forward to the summer basil and tomatoes so he can add a gorgeous Panzanella Salad to the lunch menu. Scratch kitchen cooking is his passion and, with extensive experience and a true heart for the craft, you can taste the story behind each mouth-watering dish.

The Barb’s Talking is a spin on a citrus-forward Cosmopolitan. Notes of orange, rhubarb, vanilla and lemon come together creating a unique balance of flavors. I loved pairing this cocktail with the Linguica Stuffed Clams to provide a delicate, citrus forward balance to the richness of the shellfish stuffing.

Supporting local and inspiring South Shore residents to eat local this patio season remains at the top of the list for me in my efforts with Nosh & Found. At Clandestine Kitchen, we have a long list of local purveyors we support and I love that The Red Lion Tavern does as well. Their seafood is sourced locally from Mullaney’s (Scituate, MA & Cohasset, MA), local wild mushrooms come from McGuire’s Mushrooms (Hingham, MA), and new menu items are created with seasonal local ingredients in mind.

The Red Lion Tavern also hosts private dining events and Wine Dinners inside their private dining room and 3-course custom menus can be created all year long. Now, with the recent opening of their outdoor dining space, please put The Red Lion Tavern at the top of your list for a leisurely lunch, an elegant dinner, family outing, or solo escape this season. It’s historic and classic yet new and exciting. I can’t wait to see YOUR photos from the patio – complete with a happy smile, Burrata, and your favorite cocktail, elegantly eating the Linguica Stuffed Cape Cod Clams in one giant bite (no forks needed!).

P.S. Don’t forget dessert! If Chef Phil is making these homemade Ricotta Doughnuts with cinnamon, sugar and warm chocolate, you are 100% having them. And you will have to pair them with a hand-shaken Espresso Martini, of course.

Thank you to local photographer, and author of popular recipe blog Seasoned & Salted, Allie Hagerty, for capturing the beauty of this menu and having a little fun with me out on the patio.

So, burrata, flatbreads, calamari, stuffed clams, salmon, cocktails and donuts. You have your hot list – just grab your sundresses and head to The Red Lion Tavern to find some sun and nosh on an unforgettable meal. Cheers!