The hotel might get most of the buzz, but a reservation for the restaurant at Greydon House should be at the top of your to do list. Enjoy a cocktail while perusing the offerings from executive chef Marcus Ware, who takes full advantage of all the fresh local ingredients and presents a menu worthy of the hotel's luxurious aesthetic. Pocomo oysters come from the nearby bay. Grilled asparagus with a poached egg and honey ricotta is a satisfying starter. Don’t miss the diver scallops or daily crudo. The inside seating is cozy and stylish, and there's an outside patio and porch for guests to enjoy the gentle summer breezes.