The Boathouse at Saugatuck Has a New Chef & Vibrant New (Waterfront) Menu

From beaches to boathouses we’ve been thoroughly enjoying our local waterside dining venues. We recently had the opportunity to dine at The Boathouse at Saugatuck. If you haven’t been in quite a while it’s time to come back, and you’ll be in for a pleasant treat. Located upstairs at the Saugatuck Rowing Club, the restaurant has seen a couple of transformations over the past few years.  The newly renovated interior boasts a coastal yet elegant setting along the river - the vibe here is upscale yet relaxed. Another noticeable change is the food. The menu has gotten a whole new wardrobe and wears it well.

We sat down to talk with Scott Greene. The Boathouse’s General Manager joined the team just months before the pandemic gripped our local businesses. His vision, creativity and forward thinking has elevated the restaurant to new heights. He’s responsible for the arrival of Chef Jason Milanese and his newly invigorated menu where his inspiration and presentation is reflected in the flavors. Chef brings his experiences from Tarry Lodge as well as Relais Chateaux’s Chatham Bars Inn on Cape Cod. 

Fan favorites such as Brussels sprouts and the Lobster Roll remain on the menu, but with a fresher take. The Truffle Fries haven’t disappeared either! The Brussels sprouts have a lighter, more vibrant presence in the Shaved Brussels Sprout and Kale Salad made with local goat cheese, sun-dried cranberries, candied pistachios, and lemon thyme dressing. The sweet to salt ratio is on point here. 

We enjoyed a seafood sampling from the Starters menu which included the Clams Casino prepared with smoked bacon and red pepper butter. These were excellent and a great option for those who prefer their bivalves cooked. Locally harvested Copps Island Oysters are served with a refreshing Champagne citrus mignonette and hot sauce. Even the Jumbo Shrimp Cocktail have their own twist with charred lemon and their traditional cocktail sauce boasts bits of fresh ginger for a lovely burst of flavor.

Sometimes you just need a hearty bowl of pasta. If this is the case the Garganelli Pasta will not disappoint. Made with roasted foraged mushrooms, a decadent mushroom truffle cream, and fresh herbs this dish is wonderfully earthy… it is not light.

Next we tried the Seared Maine Sea Scallops. Mic drop. Stop everything and come to the Boathouse for these delicious, tender succulent beauties. I’m not much of a scallop fan, truth be told, but eating things I don’t care for is often part of the job. These were scallops par excellence! Served with stir fried Julienned baby vegetables, a wonderfully delicious coconut red Thai curry broth and chili sesame oil, the scallops perfectly showcase Chef’s talents.

Our meal ended on a sweet note, both literally and figuratively, with a delicious Plum Tart and warm Peach Crisp made from local peaches. 

I suggest taking advantage of the restaurant’s strong cocktail program. We enjoyed The Backsplash, (Blanco Tequila, Grapefruit liqueur, dry curacao, lime, aromatic & orange bitters) which is their version of the Paloma, and the Frenchy’s Boathouse 75 (Vodka, St. Germain, lemon, Prosecco). Two of my personal favorites –  and my go-tos – are the The Footstretcher, their “elevated” Aperol spritz (Aperol, vodka, rosemary-infused syrup, lemon, Prosecco) and The Henley Cup, their version of The Pimm’s Cup, made with Pimms #1 cup, strawberries, cucumber, orange, lemon. I assure you that you won’t go wrong with any of their cocktails which all happen to pair beautifully with their Truffle Fries.

Outside on the porch a retractable metal roof and fans have been added to keep diners comfortable and extend the seasonality of the outdoor seating area. Dining will also resume downstairs on the patio for increased capacity. The restaurant has had to limit their seatings due to staffing issues. At full capacity the restaurant seats 32 upstairs on the porch, 54 inside and 64 outside on the patio. 

A nicely sized bar has recently been added to the Regatta Room downstairs off the patio and Scott is ramping up events at the club including their Happy Hour on the River. Most notably he started the Tea Dance at The Boathouse for the LGBTQ community and friends. These “tea parties” offer amazing cocktails, classic disco and dance music and unparalleled views. A nominal $10 fee is charged which is then donated to the Trevor Project, a leading national organization that provides crisis intervention and suicide prevention services to the LGBTQ youth.

For more on the Boathouse at Saugatuck and their events: 

www.boathouseatsaugatuck.com

Phone: (203) 227-3399
521 Riverside Ave, Westport CT