Ferry and Main, the restaurant at the Logan Inn - a community living room– serves as a place for locals, weekenders, and visitors to meet, greet, and eat. Our comfortable dining room welcomes all, whether for a small plate and drink on our patio, a leisurely three-course meal near the cozy fireplace, or dessert and a digestif at our full-service bar, which offers classic spirits, hand-crafted cocktails, a smart wine list, and local brews.
CHEF GREG VASSOS
The relationship between people and food has always guided and inspired Greg’s culinary style; from the farmer to the chef to the restaurant patron, food has a role and a meaning. Building on his understanding of this connection we all have with food, Greg developed a simple vision to create dishes using the only the finest, freshest ingredients sourced as locally, sustainably and ethically as possible.
The open kitchen-style dining experience at Ferry + Main is curated by the property’s acclaimed Executive Chef Greg Vassos. Vassos brings an honest simplicity to even the most complex of dishes: never masking the quality of the ingredients in the experience of the dish. “I would describe it as primitive cooking with a modern approach. We are an open fire restaurant with several GrillWorks grills which allow us to start as many as 4 or 5 fires at one time . We can roast, sear, grill, hang and smoke so we use that to our advantage throughout the entire menu. We try to have each menu item interact with the fire while integrating a modern twist,” says Vassos. Guests are invited to enjoy a variety of seasonally-inspired small plates cooked on a GrillWorks’ Infierno. There are only a handful of these grills throughout the United States. The restaurant offers a raw bar, a variety of appetizers, including a verde charred octopus and heirloom tomato gazpacho, as well as a handful of entrees such as dry-aged duck breast and arugula Eagle Road potato gnocchi. Handcrafted cocktails and beverages are served at the expansive main bar. In line with the industrial aesthetic, the bar’s face comprises copper and stainless steel, with a copper hood above the restaurant’s open kitchen. The historic dining room holds four dramatic, round chandeliers, which dangle from on-site-constructed oak ceilings.