Cottage comfort gets ultrastylish at this 32-room inn compound, set on 22 sloping acres fronting scenic Penobscot Bay. In 2008, the managing partners (who also run the Black Point Inn) spent $2 million adding a soaring glass-front pool house with luxury ocean-view suites, sauna and spa treatment rooms, outdoor hot tub, and a granite-framed infinity pool to the property. Rooms vary in size, but all have a Down East barefoot elegance, with nautical shades of blue and white, crisp linens, and mod-cons like Wi-Fi and flat-screen TVs. A few have fireplaces and extra-deep soaking tubs. A leafy path lined with artful “walls” of stacked wood leads to the ‘70s retro-chic restaurant (accessible only by foot or golf cart), The Edge, where chef Bryan Dame gives local ingredients a modern twist. The fireside bar and the stone terrace looking onto the birch-lined shore are perfect for pre- or post-dinner drinks.