The Colony Hotel is a rarity – it’s not part of a chain. The 125-room property has been in the Boughton and Banta families since 1948. The establishment includes three buildings, plus two vacation rental style houses. According to General Manager John Martin, there are nine different room types, because the sprawling red-roofed main building, which dates to 1913 or 1914 (it’s debated), was constructed during an area when guests would bring servants with them, who would have smaller rooms.
Seven years ago a 1950s Plum Island inn was transformed into blue (lowercase “b”), The Inn on the Beach. General Manager David Geiger describes it as “a South Beach style boutique hotel with New England undertones.” Like its Floridian counterpart, Plum Island is a barrier island. Much of it is a nature reserve, known for its birds. Blue is open year-round, and is the only hotel on Plum Island.
Twenty years ago, in 1992, brothers Herman and Anthony Ejarque decided to temporarily change careers and open a bed and breakfast in Rochester. The early 1900s building had once been the home of New Hampshire Governor Huntley Spaulding. “When we started, we didn’t think we’d be here so long,” says Herman. “We thought it would be a fun project to get it going, then we’d turn it over to some couple who’d run it.”
Fudge shops and coastal locales seem to go hand-in-hand. And most seaside fudge I’ve tried is, well, fine. Roly’s English Fudge ($13/pound) is in a class by itself. It’s slightly dry, yet still has a creaminess, packed with buttery caramelized flavor that keeps you nibbling away.