The Merion Inn - CAPE MAY

I can't believe they're gone. I need a time machine now, or a petition BRING BACK THE MERION Thanks for all the wonderful food, drinks and memories. You will be sorely missed. John Irons Summit NJ

Had a wonderful evening at Merion Inn. Was able to snag a same-day reservation at 5pm for 3. Got there a bit early so sat at the bar and had drinks. Our bartender Cody was attentive and welcoming. We were seated by 5:10 and were able to take advantage of their Early Bird which is three courses for $29. We ordered a bottle of wine to start and enjoyed a terrific meal from start to finish. We were stuffed we actually took leftovers home. The piano player was delightful and played my request Laura . Merion Inn is always superb every-time we visit. It 's well worth taking advantageous their early bird. However we have been there during the regular meal menu and it 's just as excellent. Oh and I cannot leave out that our server, Abby was delightful as well. Look forward to our next visit

Wonderfully old school. Wish I could underline that statement. Old school in that : Incredibly high end trained waitstaff. Many have been here years. There is real pride in the items they serve and how they serve you. A warm, beautiful, cozy interior indicative of the confidence they will be in business for many years to come. Staff engage with the customers. And not just the locals. I was a solo diner this time and I was treated as if I would have a $300 check. All of the entrees I've had the last 2 years were beautifully and imaginatively prepared. Cocktails are done well and nicely priced. A nice bar with comfortable seating. A piano player! November 22, 2019 was my current visit in which I had The Squash soup. -Deluxe and delicious. Stuffed Lobster Tail- the lobster is chopped up, ingredients are added and made into a warm salad which is then put back into the lobster tail. It was creamy, fragrant and so tasty. I'm still licking my lips. Their seafood is top notch. Their beef is top notch. Love their soups. Desserts will make you smile. Don't wait for a special occasion. We all work hard and deserve a experience like The Merion. Get yourself there soon.

Avast, ye Matey, it be blowin a gale out here. I see there is a light on at that inn up ahead. Lets go. We braved the elements on this rainy October night and walked on to the inn rain stinging our faces. We get to the front door and the wind opens it for us and we enter a warm cozy area. We meet Richard, a proper man with a white pressed shirt. A table sir? Yes, I replied, but first, we would like to partake at your bar. Richard stated just let me know when you would like to dine and points us in the way of the bar. We found two seats at the bar and a distinguished-looking man wearing a white pressed shirt and a red tie comes over and says, Welcome to the Merion Inn. What will it be. Yea we are here in Cape May New Jersey and what best way to celebrate than a fine establishment like this. The history of the Inn is as rich as the food served there. The current owner Vicki Watson who already had a successful law career in Manhattan when her father, owner of Watson 's Merion Inn, died in 1992. Watson 's Restaurant was started back in the 40s in Wildwood by Vicki 's grandparents who, along with her great-grandmother, opened their doors with their own pots and pans from their Philadelphia home. Then in 1970 her father moved the restaurant to Cape May, and he brought along his chief, Bill Robinson. Ms. Vickie continues the family business today. Sitting at the bar I was relishing the fine dirty martini with two queen olives and just the right amount of olive brine. My lovely bride of 48 years was enjoying her Tito 's and Fever-Tree tonic. The atmosphere here made me feel like I was here in the era after prohibition. The piano man was playing wonderful medleys from the 30s to present however he was a bit loud. The back bar was magnificent. You could tell this was the original bar. From the old walnut-carved wood to the mirrors losing the silver, to the prominent figurehead at the center. I saw only one beer on draft, a Milwaukee-owned brewery favorite, Stella Artois. We leisurely finished our cocktails and found Richard who escorted us to our table in a small dining room with maybe 12-15 tables. Not crowded at all. The lighting was perfect as we could read the two-page menu and hear the piano in the background. Our ice-cold water came in a vintage milk bottle. The breadbasket had two warm rolls and two warm muffins. Fragrant olive oil, flavored butter and possibly apple butter accompanied the basket. Our server Ashley came over and explained the menu. Apparently, she has been at the Merion for 15 years and her Mom worked there also for many years before. I explained we were in no hurry and would like to order two more cocktails as we decide on tonight 's highly anticipated dinner. Our cocktails arrived and we ordered appetizers. I ordered the Fried Chesapeake Oysters with chipotle-lime rémoulade, fresh jalapeño for $15 and my wife ordered the Gnocchi with Duck Confit and Grilled Asparagus with toasted walnuts, spring onions shaved Grana Padano cheese for $14. We finished our cocktails just in time for the appetizers. The oysters were cooked well and instead of a rémoulade, these four oysters were served with spicy mustard. The bite on them revealed that they had been breaded far too much as you ended up with a mouthful of breading and a taste of the oyster. The Gnocchi with Duck Confit was how can I say this, utterly scrumptious. OMG, the Duck Confit was fit for royalty and the gnocchi was cooked to perfection. This dish could comfortably be the main course as we devoured it. We both elected the Merion Inn Classics. I went with the Merion Surf and Turf $50. 4 oz. filet mignon with a 6 oz. Merion stuffed lobster tail with green vegetables for $50. My bride went with Merion Crab Imperial for $35 with fresh green vegetables. After a leisurely wait and a quaff of Pinot noir our entrees arrived. My filet was not huge, but a nice portion seasoned perfectly with a char that made that bite a flavorful melt in your mouth piece of beef. The stuffed lobster was also just perfect. With a flavorful mix of lobster, crab, and herbs, I wished for more. My wife 's Crab Imperial came out steaming hot in a small baking dish and alongside was the famous Merion Potato cup. Let me tell you about the potato cup. This potato cup is a traditional recipe developed by Chef Robin-son in the '70s. What else can I say about this smooth delectable piece of heaven besides wanting more. The Merion Inn is at the top of the list. Chefs Donald Lance and Dave Blanchette who served under the now-retired Bill Robinson bring continuity to the kitchen. Blanchette came over to The Merion from Fresco 's and under Watson 's direction, they offer a timeless dining experience. The friendly atmosphere and the feeling of being transported to the past along with the piano man, the quaint feel, the traditional food, and the service show why ZAGET Guide says the Merion Inn is 'Romantic and inviting but not pretentious '

My family has been coming here for literally decades! My grandparents started coming here, then my parents, and then my parents started bringing my sister and I here for as long as I can remember. I was thrilled that they offer outdoor dining during the pandemic. They also accept reservations but the seating is more limited, so be sure to make a reservation in advance. The outdoor seating is super cute. They have a tent as well as several tables with umbrellas. If you are looking for a classic meal and a nice dinner out, this is your spot. I have had so many different dishes here and they have all been amazing. My favorite is their Maryland Crab Cakes with Merion Cup potatoes! No matter what, get the merion cup potatoes! They are the best part of every meal here! Their desserts are great and I always love getting their chocolate martini for dessert when I am too full for a full dessert. The Merion Inn is a classic Cape May restaurant and definitely a must try on your next trip to Cape May.