After a sale and more than two years of renovations, The Inn at Hancock (formerly the Hancock Inn) is now open to the public for dining. The Hunt Bar and Scullery tavern and Pinks Lounge opened to the public on Friday night, with a full bar and menu.

“We did not even really publicize the opening, but we were still fully booked Friday and Saturday,” Kerri Landry, publicist for both the inn and the inn’s owner, 33 Main Street LLC, said Friday. “We know everyone is so curious, and the community has been so patient with us the past few years.” 

Work on the guest rooms is ongoing, with a projected opening date of late March or early April.

“We really want to nail down our dining and work out all the kinks before we open to overnight guests. For the last six weeks we’ve been doing ‘friends and family’ events and having people in and just testing things out,” Landry said.

Head of Hospitality and Executive Chef Craig Hastings developed the menu, and Gregory Margolis is the chef de cuisine. Margolis was the former chef at the Nantucket’s Culinary Center and the Corner Table restaurant. 

Hastings said the menu has been a hit so far.

“One thing people have really loved is the mushroom Wellington. We needed a vegetarian dish, so we experimented and came up with that and it has been really popular. People can’t believe it’s not a meat sauce,” Hastings said.

Hastings said the kitchen will be partnering with local farms and bakers,  including Blackfire Farm and Flagleaf Bakery, to bring as much local product as possible into the restaurant. 

“It will be a work in progress to see what the community wants, and it will change over time,” Hastings said.

The menu in the more-informal Hunt Bar and Scullery includes small plates such as  “Green Eggs and Ham” deviled eggs, salmon tartare and a potato croquette with créme fraiche and caviar. In the main dining room and in Pinks Lounge, overlooking the new back patio, the menu includes a raw bar, appetizers such as duck rillette and main courses such as steak frites and braised lamb.

Landry said the community has been supportive during the six-week soft opening.

“People have been so happy to come in finally see what we’ve been up to,” Landry said. “We know it’s been a long road to get to this point, and we are just so grateful for everyone who has been supportive. We had one older couple stop by, and they said they could not wait to see it, and they said now they’re going to come back every Thursday night.” 

Landry pointed out the historic details that were saved during renovations, including the weathered “Hancock Hotel” sign in Pinks Lounge. Dating back to 1789, the inn has had many names over the years,  including the Hancock Inn, the Hancock Hotel, John Hancock Inn and now, the Inn at Hancock.

“The inn will be a destination for our overnight guests, but we are also here for locals. This is a very special place, and we’ve worked hard to retain historic elements and to honor the history,” Landry said. “We know people have been coming here for generations, and we hope people will still come and bring their kids and their families.”

Future plans include the completion of a wine cellar. 

“It’s been all hands on deck,” Hastings said. “It’s been awesome the past six weeks to get a feel for people’s reactions to  the menu, we’re just really excited to be here.”

Online dining reservations for The Inn at Hancock can be  made at exploretock.com/the-inn-at-hancock-hancock.