Kennebunkport + The Southern Beaches
Restaurants in Kennebunkport + The Southern Beaches
This massive red-roofed building remains open daily throughout out the year (with truncated hours from Mother's Day to Columbus Day) and specializes in creek-front lobster feasts.
In a region with so many seasonal restaurants, Grissini stands out for being open year-round and for its refined Tuscan food. The space sports white-clothed tables and a stone-lined fireplace. In warmer summer months, they utilize a patio with umbrellas and a white picket fence.
No self-respecting food-lover on a tour of Maine would skip a visit to this restaurant, only three miles (yet worlds away) from Ogunquit’s busy downtown.
The Clam Shack has been a summertime tradition since 1968. That’s when Richard Jacques debuted his seafood hut above the Kennebunk River. In 2000, Jacques sold the shack and adjacent Clam Shack Seafoods to local Steve Kingston.
The Breakwater Inn’s signature restaurant, named for striped bass, specializes in local Atlantic seafood, and offers views of the Atlantic Ocean and Kennebunk River.
Now one of six regional locations, the original Wild Willy’s began serving its signature handmade burgers in 2001.
This sleek and modern restaurant is a new entry from celebrated Boston chef Lydia Shire, whose menu includes her famous lobster pizza (way better than it sounds).
In 1961, longtime fisherman and lobsterman Billy Tower started scouring nearby waters for seafood to serve at his casual, Perkins Cove restaurant, which operates from April through late October.
What started as a simple jam enterprise for Jonathan King and Jim Stott in 1991 blossomed into a culinary empire that includes a cooking school, and as of 2003, a café.
Owned by native chef Joshua Mathers, his namesake eatery serves organic American cuisine in a Colonial house dating back to 1774. The interior blends period detail, such as original fireplaces and pine floors, with contemporary elements like 21st-century bamboo shades and colorful local artwork.
The signature lobster roll is stuffed with five ounces of the day's freshest catch-hauled in by the owner himself-and served with a side of chips or homemade potato salad.
This instant institution has been open along Highway One since 1983. The low-slung white building with a blue awning flies a series of flags along the roof, including the U.S., Canada, and of course Maine.
This candy store and restaurant has been a pillar of the Cape Neddick area since 1896, thanks mainly to their homemade saltwater taffy, fudge, and other sweets, all prepared in full view of the customers. Founder E.A.
The centerpiece of Maine’s top-rated inn—its famed white barn with wide-plank floors and soaring exposed beams—is where Brit expat executive chef Jonathan Cartwright weaves a culinary tapestry of Maine-inspired American and European dishes.
Chefs/partners Mark (“M”) Gaier and Clark (“C”) Frasier of the esteemed Ogunquit restaurant Arrows opened this seaside bistro in quaint Perkins Cove in 2006—welcome news for locals and out-of-staters who want to sample their cuisine (and produce from the duo’s renowned garden) but not spend a for