Serving up Bermudan food since the late 1600s, this waterfront inn, which once stored sailors’ bounty in its basement, is
now home to an award-winning steak house. Three nautical-themed dining rooms, complete with exposed wood beams, Windsor chairs and oil paintings of clipper ships, give you that captain’s quarters feel.
Barry Cohen: Of course, you’re at the Waterlot Inn
Emily: The moment I walked in here I was just amazed that only the amazing artifacts and like this great map over here.
Barry Cohen: Oh, what you’re looking at is a great piece from the 1800s you know that just help set the tone and the feel for the history that here in the Waterlot Inn. I mean we’ve had so many people through history shares in meals with us or stay here while we run in. The list is so long that’s just amazing.
Emily: And this place used to be an Inn?
Barry Cohen: Yeah that’s correct all the way from 1670 to 1949 it was in the same family line, the Darrel family. And they ran this Inn until the surviving member, her name was Claudia Darrel passed on in 1949. After that people who bought it stayed in the Inn and keeping business and then it generated over time, became a restaurant only when Princess Hotel take it over in 1970.
Emily: Was this stuff originally here, I noticed some really cool artifacts, a compass on the stairs, and some butcher knives upstairs?
Barry Cohen: Upstairs we have some great old wooden tables that were brought over by ship from the orient and on that probably date back again to the early 1800s. The part of the room that we’re in right now was added on, this was an outdoor patio and as we it became a dining room and needed more space, we have usually closed it in and gave ourselves more ceiling, to accommodate our guests needs. So with the beautiful view that you’ve seen, looking out at the you know, Jews Bay, it’s just a perfect setting: the sun sets right up here so it’s a spectacular place for cocktails, it’s a spectacular place for dinner and a second oldest restaurant on the island.
Barry Cohen: There and you’ll find as you said, the compass on the stairs, some great pieces; the bull’s eye glass to the left of the fireplace, that whole fireplace, the Bermuda beams in the lounge, it’s just a perfect setting and you know, people just want to be here and want to be a part of this history.
Emily: Okay, thank you so much
Barry Cohen: It’s my pleasure, it’s great to have you here. Now we’re going to get you a little bit of foods so you can see the experience, taste the cuisine.
Emily: Oh perfect.
Barry Cohen: Wear this one.
Emily: Thank you. Good service.
Barry Cohen: Thank you.
Clifford Crawford: Everybody seems to want the same sort of comfort food or a majority of people do so the contemporary parts comes from the things that are a little bit more adventurous on the menu.
I like to think of it as contemporary a little bit, but it’s going to do is a lot of old classics so a ones who still loves steak, but people love fish as well, so one way that we’re doing it is with this concept of serving side dishes as opposed to just serving compost dishes. So if they want steak, or if they want fish, or they want chicken, or if they want duck you know, it’s all here and then they can pick and choose for their side dishes. So that way we can individualize their meal. And it’s even better when they have more people because everybody can share amongst themselves.
Emily: So what is distinctly Bermudian about the Waterlot?
Clifford Crawford: Well it’s the building itself. The building has been around for 120 years, what I do love about the restaurant is the old historic feel about like, although I love modern contemporary restaurants as well just a feel of this restaurant, you walk in and you feel at home and you feel relaxed. When you come to sit down at dinner a couple of hours you go by very easily, and it never feel like time is right.