Bee & Thistle Inn
100 Lyme Street
Old Lyme, CT 06371
I got a nice phone call from Linnea Rufo as few Fridays ago, asking if I’d come down to the Bee & Thistle to have dinner with her and her husband, David. So I took a shower and washed my hair, put on a little makeup, got just a little spiffed up and drove down to the inn.
These days I like to eat a salad, a small entrée and maybe a glass of wine. What to eat, I said rhetorically. Linnea suggested the salmon Nicoise from the Bantam Plates, about half the size of a regular entrée. We also shared an order of green eggs and ham (hard-boiled eggs deviled with fresh garden chile sauce topped with Parma prosciutto, which was delicious. But the entrée was more than a miniature: The perfectly salmon, crusted with fennel and served with roasted tomatoes and white balsamic vinaigrette, along with tiny slivers of hard-boiled eggs and great olives. The entree was plenty big enough and cost just $13. I’ll be back in just a few days to eat it again.
Lee White, a local resident, has been writing about restaurants and cooking since 1976 and has been extensively published in the Worcester (Mass.) Magazine, The Day, Norwich Bulletin, and Hartford Courant. She currently writes Nibbles and a cooking column called A La Carte for the Times and Shore Publishing newspapers, and Elan, a quarterly magazine, all of which are now owned by The Day.