Beautiful contemporary bed and breakfast rooms, all with private baths, have touches of Cape Cod nostalgia while offering the finest amenities. In addition to our guest rooms, Woods Hole Inn also offers luxury suites, charming cottages and quaint beach houses for rent by the week.
Enjoy eating out? Woods Hole is the place for you! Start with our gourmet continental breakfast in the sunny room overlooking the Martha’s Vineyard ferry terminal. Have a popover with your freshly-roasted coffee at one of the two coffee-houses next door. Wander downstairs to Quicks Hole restaurant and watch the sunset over the harbor with a lobster taco tossed down with a pitcher of sangria or Cape Cod draft. Explore the many waterfront restaurants for steamed lobster, raw oysters, real clam chowder and fresh squeezed juice cocktails. On weekends, enjoy the scene with free street music, incredible film series, and late-night local bands.
Not only the perfect Cape Cod destination for relaxation and fun, Woods Hole Inn is also a beautiful setting for a Cape Cod wedding or other group event. The water-view terrace overlooking the bay as well as the gardens and common areas of the inn make beautiful settings for a gathering for up to 70 guests. From bridal showers, rehearsal dinners, ceremonies and receptions to family reunions and parties, Woods Hole Inn will take care of everything, including catering, while you enjoy your special day.
Quicks Hole is the hottest new restaurant in Woods Hole – literally. With a killer selection of spicy salsas to top off house-made hot tortilla chips, crowds of Vineyard-bound travelers as well as Cape Cod summer-lovers are crowing about the “wicked fresh” cuisine of this recent addition to venerable Woods Hole.
Chef Stephanie Mikolazyk brings the succulent taste of local lobster to new heights with her unique combo of Baja California surfer hangout meets New England clam shack. The restaurant specializes in tacos, burritos, salads and from-scratch soups like chicken tortilla and quahog chowder made the traditional way with bacon and roasted corn. Casual, quick service makes it possible to down your sangria and wipe your mouth with the remnants of an incredible lobster taco without missing the ferries that leave hourly from across the street.
For those staying on the mainland, “you will find yourself making excuses to eat there at least once a day,” says the Washington Post in an August 2011 travelogue of the best things in Woods Hole.
Committed to the farm-to-table movement, Quicks Hole sources local greens for their killer salads, Morning Glory Farm tomatoes for that fresh pico-de-gallo and incredible raw oysters, including the rare Sippewissett, the delicate Cuttyhunk and the very new Washburn Island. Tom Dot (in Edible Cape Cod) remarked -- after the food arrived -- that his party felt “like four road-hard gold panners stuck in a gilded moment.”
Mikolazyk hails from another tiny port town in Rhode Island where her father made his living as a lobsterman, so she knows how to make the authentic version of local dishes. Add to that her several years living on the West Coast and you will begin to understand our commitment to east-west fusion.
She pursued her cooking career after college at Upstairs at the Pudding and the Blue Room in Cambridge, and Biba in Boston. She spent many happy weeks as a private chef on Martha’s Vineyard and the Elizabeth Islands, where the local bounty inspired her cooking.
Her interest in the French language led her to France, where she worked as a stagiaire at La Varenne Ecole de Cuisine in Burgundy, and cooked at Ecaille et Plume, a family-run restaurant in Paris. She moved on to cook at Chez Panisse in Berkeley, California, and was chef de cuisine of Nicole’s in New York city.
Anna transitioned from the restaurant world to publishing in 2001. Her work as an editor, recipe developer and food stylist can be seen on the pages of Martha Stewart Living magazine where she currently holds the title of Food Editor at Large. Anna lives in Brooklyn, New York with her husband and their two sons, ages 4 and 8
After graduating with a BFA in painting from the School of Visual Arts in New York City, Cal and his wife, sculptor Kathleen Henderson, moved to Lucca, Italy to pursue their art careers. While in Italy, the pervasive culture of food and wine was so seductive that, upon his return to the states, he embarked on a cooking career that started at Bix in San Francisco, and continued to Biba and The Blue Room in Boston, and back to San Francisco for a sous chef spot at Loretta Keller's Bizou.
Cal started at Chez Panisse in 1995, was the chef in the Cafe from 2001 to 2012, and is now chef in the Restaurant. Cal and Kathleen have three sons, ages 8, 17, and 21.
Her career started at a local country club at the age of sixteen, working in the kitchen making sandwiches and dinners for the golfers. She then moved on to the Hyatt Regency in Newport, RI as a pantry chef and quickly became the sous chef of the banquet department. She then traveled to Arizona to expand her career, working in some of the finest resorts in Scottsdale including The Westin Keirland and The Four Diamond AAA Fairmont Scottsdale Princess where she held senior positions in the authentic restaurant La Hacienda, The Grill Prime Steakhouse and Nellie Cashman’s.
With a deep passion for local and fresh seafood, she moved back to her hometown and started a new restaurant as executive chef for The Sail Loft Marina which specialized in fresh seafood and steaks. She also has worked at Napa Valley Grille in Providence, RI and the critically acclaimed Stone House Inn in Little Compton, RI as a pastry chef.
Mikolazyk is now the executive chef & general manager for the Baja California-inspired Quicks Hole restaurant which specializes in fresh, local, sustainable seafood in Woods Hole, MA, opposite the ferry terminal to Martha’s Vineyard. With the chance to craft a menu serving the best fish and lobster tacos on the East Coast for the sophisticated summer traveler, she has taken all of her past experiences and integrated them into a unique cooking style that keeps customers coming back summer after summer, from all over the globe, with big smiles on their faces.