New England Dishes Inspired by European Cuisine
Executive Chef Richmond Edes infuses classic New England dishes with ingredients and flavors inspired by French and Italian cuisine. From homemade pasta and prime steaks, to fresh salads, and delicious sushi-grade fish, there is something for everyone at the Tavern.
an upscale dining experience
Every dish at the Red Lion Tavern is made from the freshest, quality ingredients.
Nestled in the heart of downtown Cohasset Village, the Red Lion Tavern is the epitome of cozy New England charm. Originally built in 1704, you can feel the history as you step into the quaint Tavern restaurant. With large king pine floors, wooden beams and rustic wood tables, the restaurant harkens back to a time long past. Five working fireplaces adds to the already rustic charm on a chilly day.
The main dining room seats 50, with another ten seats at the bar. Our Pub is a favorite spot for those who want a slightly more informal atmosphere for their dining experience. With 25 pub table seats and 10 seats at the bar, it’s the perfect place to watch a sporting event or gather with friends. And since we always keep this area “first come, first served,” it’s a great spot for those without reservations as well.
Just off the main dining room, the Winter Garden Room is a great area for walk-ins and reservations alike on a busy night, as well as an intimate space for a private dining experience. With a capacity for up to 30 guests, it’s the perfect place for smaller events!
The Yellow Room is imaginatively named for the color of the walls, but don’t let the simplicity fool you. Near the center of this room is a square trap door; the tunnel underneath at one point went all the way to the harbor. It is said to have been used as part of the Underground Railroad and used during the American Revolution as well as during Prohibition times. Now it is a quant private dining area accommodating up to 16 guests.
During the warmer months, the Patio is open for outdoor dining. Just off the deck at the front of the Red Lion Inn is our beautiful patio. The amazing waterfall sets the scene of this serene get-away. Six brand new tables with chairs are shaded by large umbrellas, giving the area the perfect amount of sunlight. It even has a nook with outdoor couches and a firepit, making our patio a small slice of heaven and the perfect setting for a summer meal.
Larger parties of ten or more, please click here.
Meet the team
RICHMOND EDES
EXECUTIVE CHEF
For the past eighteen years, Chef Rich has immersed himself in all areas of the restaurant industry, from developing new menus to studying under the tutelage of Boston's finest chefs, such as Barbara Lynch and Ken Oringer. Over the years Chef Rich fine-tuned his skills in the kitchen, mastering butchery and charcuterie and perfecting classic French and Italian techniques. His expertise in the kitchen earned him top positions in some of Boston's most respected restaurants, such as Menton and No. 9 Park, as well as numerous "Best of" Awards in Bon Appetit, Esquire and other publications. Chef Rich practices the art of creating elevated cuisine with simple ingredients.
"Simple food is harder to do well. The less you have, the more perfect things have to be cooked and done correctly."
Not only does Chef Rich run the kitchen at the Red Lion Tavern, but he also oversees all kitchen operations in the Events Department and the Olde Salt House. Chef Rich has been with CHP for over three years and currently lives in Scituate with his wife and daughter.
PAUL SYLVIA
GENERAL MANAGER, RED LION TAVERN
Paul had his first job at fifteen as a busboy and has since worked in most positions in the restaurant industry. Graduating with a B.A. in English from Tufts University and a law degree from Wake Forest School of Law, he has had a career as an Attorney for several years, even running his own law practice for a while. Paul has since returned to restaurants, where he has been in management for over ten years.
Now as the General Manager of the Red Lion Tavern, he constantly strives for improvement, working to elevate the service to match the amazing food of Chef Rich. Always making the guest's dining experience the number one priority, Paul has helped make the Tavern a place the community can enjoy, bringing a great balance between a fun vibe and professionalism. He has four teenage boys from a previous marriage and now lives with his girlfriend Tracy in Hingham.
REID BAILEY
BAR SUPERVISOR, RED LION TAVERN
Reid Bailey is the Head Bartender for the Red Lion Tavern as well as Bar Supervisor for CHP. After graduating from Worchester Polytechnic Institute (WPI), he discovered a love of bartending at Atlantica and Olde Salt House before bringing that passion to the Red Lion. He is excited about creating unique & fun craft cocktails.
Reid is always experimenting with batching, syrups, and shelf stable juices. His role at the Red Lion Tavern has expanded over the last year and is now the right-hand man to the GM, able to help with some day-to-day management functions, even filling in as a manager on duty when needed. He also oversees the beverage program for the Olde Salt House and the Events Department, making sure that no matter where you get a drink on our properties, you are sure to enjoy!
