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Cortney Burns, who made her name at Bar Tartine in San Francisco, runs this restaurant and tavern on Deer Isle by rotating a different chef-in-residence through the kitchen each month. The result shifts constantly, though the tavern menu holds steadier. It landed on the New York Times Restaurant List for 2025. The crowd driving up from the mainland for whatever's on that week tends to take the whole thing very seriously, as they should.
The awards strongest first
- The New York Times 2025 · The Restaurant List
One number, weighted & current 46
How we scoreThe dishes from the writeups
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Lobster and fennel chowder
“A lobster and fennel chowder, with diminutive hush puppies scattered throughout, made the culinary connection up the seaboard.”
The New York Times, 2025 -
Maine bluefin crudo
“Ruby-red tiles of Maine bluefin crudo hummed with salted radish and Aleppo pepper.”
The New York Times, 2025 -
Grilled skewers of local eel
“The menu in the cozy tavern room, including the unmissable grilled skewers of local eel, stays relatively constant.”
The New York Times, 2025
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