Though I am quite impressed by the recent renovations of the Inn at English Meadows, the full scope of the improvements truly sets in when I begin examining the old-fashioned decor in the “before” photographs. Continue reading
There are few things more satisfying than the warming qualities of superlative Irish whiskey on a cold, rainy Monday night. An interesting fact about this breed of spirit is that compared to Scotland, which operates over 90 distilleries, Ireland has only four, each producing many varying styles of whiskey. For me, the solid go-to in any pub situation is the smooth, easy drinking qualities of Jameson. I must admit, though, that there is truly no substitute for more refined, single pot whiskeys like the rich and spicy Red Breast 12 year—when my coin-purse permits.
As my companion and I walk across the parking lot toward the front door of Arrows, we observe a member of the kitchen staff tending to an outdoor grill. Upon getting closer, the cook turns to greet us with a tray holding two small grilled ham and cheese sandwiches, which, in my opinion, couldn’t be a more perfect welcome to what has become universally regarded as one of Maine’s most elegant dining experiences. Continue reading
After hearing rumblings about Natalie’s newly acquired executive chef, Belgium native Geoffroy Deconinck, I decide that there is no better time to check out what many consider to be one of the most impressive dining experiences in the midcoast. With culinary legends like Alain Ducasse, Daniel Boulud, and David Bouley appearing on his extensive resume, there is no denying that Chef Deconinck is a force to be reckoned with. Continue reading
Last weekend I had the opportunity to work as guest bartender at One Dock—a restaurant nestled into the heart of The Kennebunkport Inn. Though not one of my regular haunts, based upon the reaction of the patrons, it quickly became apparent that the restaurant had recently undergone a significant change of aesthetic. Attractive new banquettes ensconce the lounge area, and a gorgeous montage of lobster boats adorns the far wall. I also discover that most guests do not appreciate the increasing crescendo of my voice after 11:30 p.m., and that khaki pants, as per the restaurant’s uniform, are not a very flattering look for a man of my size.
I have been coming to the Great Lost Bear for over 20 years.
I will admit that the first visit involved a cheeseburger and a tall, frosty mug of Coca-Cola, enjoyed in the presence of both my mother and grandmother at the tender age of 12. Over the years, my company evolved into roving bands of fellow derelict food service workers. These days I often hide out in one of the many dimly lit booths in the perimeter of the bar area, reminiscing about the “old times,” and imbibing freely. Continue reading
“The purchase of Hugo’s was, for us, about as turn-key as one could possibly imagine. We have basically been running the restaurant for two years now, so there is really no change outside of the actual ownership itself.” Continue reading
For some reason Munjoy Hill seldom registers with me when considering dining options. This isn’t to say that there aren’t great restaurants in this part of town, but rather to suggest that I am a creature of habit. Every meal I have had the pleasure of enjoying at Bar Lola prompts me to scold myself for this inexplicable pattern of repetition and vow to return more than once every year and a half. Continue reading
There has always been a certain mystique about the White Barn Inn, and though I personally hate the use of superlatives when it comes to restaurants, most who experience the inn generally will refer to it as one of the “greatest dining experiences that Maine has to offer.” Continue reading
Growing up in Texas and spending a fair amount of time in Mexico, chef Steve Tuggle of Taco Escobarr understands the proper method with which to marry the flavors of these two highly complementary styles of cuisine. His goal, as he describes it, is to make food that tastes like “home.”