The Red Inn - PROVINCETOWN

Was there with my wife and another couple and a friend for happy hour. Great service from our Bulgarian transplant waiter. Great personality great service. The bartender Bobby and the rest of the staff are also very friendly and helpful. The host at thefront podium is also very helpful and courteous. When you're there check out some of the artwork on the walls.

We did not stay at this inn but had dinner in the restaurant. The view, dinner and service were excellent. This restaurant is direct waterfront. Although a bit loud, it was a great place to have dinner. We both had the Scallops that were served pipinghot and delicious. It was an enjoyable evening and we recommend it.

Stopped in for an after dinner drink. Good news: the drinks were very good! Bad news: we were curtly informed by the bartender that we could not take a seat at the bar, as the seats were reserved for dinner only. The hostess had said that wecould order drinks as the bar, as they had no cocktail server for the evening. Fair enough, but she did not say that we wouldhave to take our drinks outside in the rain. NOT a pleasant experience. And expensive. I can?t speak to the food, but I wouldrecommend another choice for after dinner drinks.

We had an amazing dinner at The Red Inn last night. Walked in without a reservation and they were able to accommodate us at the bar (which we love) Bob Harrison were fantastic as usual. The specials were delicious. One of our favorite spots in town!

The Red Inn is a gorgeous, refined restaurant with a breath-taking view of the ocean that blows a nice and refreshing breeze in the large rooms while people are enjoying a stunning meal. The menu is peculiar and elegant, and every dish is constantlyexecuted to perfection, with extreme attention to details. Cocktails and wine selection are also spot on, while the service iscourteous, professional, and knowledgeable. By far the best restaurant in Provincetown, definitely one of the best in CapeCod. Everything on the menu is extremely delicious, but the duck and pork shank are to die for.