Award-winning chef Melissa Kelly and her world-class restaurant have been written up in Gourmet, Bon Appétit, and O Magazine. The upstairs in this restored Victorian home has funky vibe; downstairs is fancier. Wherever you eat it's farm-to-table here: the eatery raises chickens and pigs, cures meats, produces eggs, and grows produce. Combining fresh Maine ingredients with Mediterranean influences, the daily-changing menu includes dishes like kale salad with creamy garlic dressing, house-made pasta with local squid, and duck with sweet-and-sour rhubarb chutney. Pastry chef Price Kushner creates delectable desserts like cannoli featuring crushed pistachios and amarena cherries.
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