If you’ve heard of Lexington and Concord, it means you were paying attention in history or English class.
These adjacent Massachusetts towns, just on the outskirts of Boston, are known as the birthplace of the American Revolution. On April 18, 1775, Paul Revere, on his Midnight Ride, alerted locals that the British were coming. The next day, the first battle shots were fired on Lexington’s Green. The rest, as they say, is history.
If you visit Concord and Lexington today, their colonial history is still very much alive and present. Each April on Patriot’s Day, Lexington practically shuts down to host a re-enactment of the battle, with actors in full colonial garb. And neighboring Concord should be well known to any lit major; this was the stomping ground of the 19th-century writers Henry David Thoreau and Louisa May Alcott.
But the towns are hardly stuck in the past, boasting farm-to-table restaurants, trendy coffee shops and boutique accommodations.
Lexington’s The Inn at Hastings Park (from $260) debuted in February and was created from three restored 19th-century buildings. The 22 guest rooms each have a preppy-meets-modern design and furniture made by New England artisans. Its restaurant, Artistry on the Green, focuses on fresh, seasonal cuisine and showcases classics like Yankee pot roast as well as lighter dishes like sea bass served with a brown butter vinaigrette. At breakfast, don’t miss the vanilla pancakes and house-cured bacon.
The Inn is perfectly situated for exploring downtown Lexington, with the Battle Green and Main Street just minutes away. It’s a quick stroll to Buckman Tavern; built in 1710, this is where the local militia gathered to await British troops.
An easy way to take in the historic haunts is to hop on the Liberty Ride trolley ($28 for adults), which stops at some of the biggest sites in Concord and Lexington, including the Hancock-Clarke House — where Revere and William Dawes warned Samuel Adams and John Hancock about the British — and the Old Manse, Ralph Waldo Emerson’s family home and the de facto meeting place for Nathaniel Hawthorne, Alcott and Thoreau.
Lexington’s Massachusetts Avenue is lined with quaint shops and eateries like Candy Castle (1853 Massachusetts Ave.), which sells old-school candies like Mallo Cups, New England Salt Water Taffy and Massachusetts-made Necco Wafers. For a quick bite, the Vine Brook Tavern, just off the main thoroughfare, makes a good pit stop. Try the corn bread and chowder washed down with a pint of local beer.
For your literary fixation, head to neighboring Concord. The first stop should be Sleepy Hollow Cemetery; Thoreau, Emerson, Alcott and Hawthorne are all buried on Authors Ridge. If you’re a scribe seeking literary inspiration, leave a pen or pencil atop Alcott’s grave. Next stop should be Orchard House, the Alcott family home, where Louisa wrote “Little Women.”
No visit to Concord would be complete without a stop at Walden Pond. Hike, fish or canoe, or follow in the footsteps of Thoreau and quietly contemplate nature here; Walden is where Thoreau built a cabin and spent two years living in the woods, which he later recounted in “Walden.”
Once you’ve had your fill of literary heroes, it’s time eat. For a quick caffeine fix, head to the new Haute Coffee down a little alley off Concord’s main street. Order a hand-pulled coffee or a fresh fig and goat cheese tartine. Jason Sudeikis and Olivia Wilde were here nearly every day when Sudeikis was filming “Tumbledown” in town. Or pick up a sammy from the Concord Cheese Shop, which in addition to fancy cheese, sells gourmet treats like Vosges chocolates and locally-owned Tea Forte.
If you ask locals where’s the best place to eat, nearly everyone will have the same answer: 80 Thoreau. This three-year-old Concord restaurant is co-owned by Vincent Vela, an alum of Per Se and Craft, and Ian Calhoun, a former manager of the Rainbow Room. Chef Carolyn Johnson sources much of her food from local farms. Kick off a meal with an artisanal cocktail (try Pushing Daisies, a blend of Boston Rum, Cynar, lemon and ginger) before tucking into pan-fried sole served with grapes and pea tendrils.