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Ketchup cans serve as wine buckets, which tells you most of what you need to know about this no-frills seasonal New England restaurant on Midcoast Maine. The chef came up through Jean-Georges and the Fat Duck, then traded all that for foraging his own mushrooms and smoking his own haddock. The New York Times put it on their 2025 Restaurant List, which is an odd fate for somewhere this deliberately unshowy, but here we are.
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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Blood sausage
“homemade blood sausage meets late-spring asparagus”
The New York Times, 2025
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The neighbors closest first
- 250 Main Hotel Stay · 66
- Primo Italian Eat · 81
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