13 Water Street,
Mattapoisett, MA
508 758 4922

Musical Fare


  • 3/26 Bill Santos
  • 3/27 Butch McCarthy
  • 3/28 Neal McCarthy


  • 4/2 Scott Parker
  • 4/3 Kim Mchale
  • 4/4 Doug Mederios 6-8
    Mark T Small 8:30
  • 4/9 Gerry Dineen
  • 4/10 Becky Chase & Brian
  • 4/11 Dancing Dogs

Easter Brunch

Celebrate Easter at The Inn on April 5th

Reservations are recommended

Our Easter Brunch Menu is $25.99 per person
Children 12 and under $14.99, Children under 4 are free
Gratuity not included
Brunch Buffet will be Served 10am — 2pm

Wednesday is Pizza Night!
Buy one get one of equal or lesser value free (eat in only)
Check out our great Pizza Menu

Trivia is Back! Every Wednesday at 7:30

We are now serving Brunch Every Sunday, 10am–3pm

Jazz Brunch with Trevor Kellum - 1st Sunday each Month

Check out our great brunch menu

The Inn offers traditional seaside New England fare with a fusion flare, mainstream beer selections as well as quality microbrews, wine, and craft-cocktails in a casual and welcoming atmosphere. On some nights, to further enhance the casual and comfort air of the barroom, the menu and beverages may be enjoyed while listening to the light entertainment offered.

Lunch Hours:
Mon. to Sat. Noon–5pm
Dinner Hours:
Mon. to Thurs. 5–9pm & Fri. & Sat. 5–10pm
Closed Mon. & Tues. January – March Except St. Pats, Tues. Mar. 17th
Sunday Brunch: 10am–3pm Sunday Dinnner Hours: 3pm–9pm
Sunday Jazz Brunch with Trevor Kellum 1st Sunday each Month
Check out our great brunch menu


Since it was built in 1799 by Joseph Meigs, a master carpenter in the shipyards, the building has served as a blacksmith shop, two separate dwellings, a ship chandler, a storehouse for the China tea trade, and a speakeasy. Meigs used the building as his home and also established the twin business of tavern and general store. The tavern was perhaps the busiest part of the Squire's domain, as the men of Mattapoisett were known to be a hearty lot. Proof of this is brought to light by the custom at one time observed by the shipyard known as “leven an four.” At eleven o'clock and four o'clock each day the men took a break and the boss furnished the rum for refreshment.