Maine

Restaurants in Maine

You’ll be hard pressed to find many restaurants in Maine that don’t include lobster on the menu in some way—but Maine restaurants also offer plenty of grilled shrimp and crab salads, and all manner of great local produce. You can sample great seafood and farm-to-table fare at some of the best restaurants in Maine.
Fore Street is a Portland institution helmed by chef Sam Hayward, who was doing farm-to-table long before it was cool. Everything here is cooked in an open, glassed-in kitchen, and much of the menu changes daily. The big crowd-pleasers include anything roasted or grilled, such as the wood oven–roasted mussels appetizer. Leave room for dessert—house-churned ice cream made with seasonal berries from a local farm.
The Lobsterman’s Wharf is a Freeport, Maine, restaurant in East Boothbay overlooks the Damariscotta River, which feeds into the Atlantic and is decked out with antique lobster buoys, hurricane lamps, and nautical paraphernalia. It’s long been a local favorite for its hit parade of seafood greats, such as excellent clam “chowdah,” the grilled haddock sandwich, and the freshly picked crab roll. For dessert, try the homemade three-berry pie à la mode.

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.

Eclectic, organic foods are the specialty at this downtown Brunswick restaurant serving everything from Cuban shrimp to beef Brisket. The interior is simple but inviting, with white tablecloths, squash-yellow walls, and framed artwork throughout.

Fresh lobster rolls, fried scallops, and haddock chowder are just a few of the locally renowned specialties at this casual roadside restaurant, situated along U.S. Route One in Midcoast Maine.

This roadside spot on Highway 175 isn’t far from Northern Bay on Maine’s central coast, and it's open only in the summer. Owners Larry and Freda Reynolds prepare warm food to go using primarily local ingredients, including fresh-caught lobster and fish.

This family-friendly joint has famous thick chowder, plus burgers and lobster rolls.

For owners Bob and June Frost, it’s always time to make the doughnuts—with potato flour.

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.

The ospreys are often circling overhead at Bagaduce Lunch, a no-frills take-out restaurant on a tidal river in Brooksville—and recipient of a James Beard “American Classic” award in 2008.

The hidden, pint-size shop sells everything to go: lobster stew, smoked salmon sausage, and blueberry pies.

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.

This diner in the western Maine hamlet of Bethel features a peaked roof, with wooden walls, and a patio with a white picket fence and lime green umbrellas.

The Maine Dining Room restaurant at downtown Freeport’s Harraseeket Inn is a source of local pride; James Beard Award–winning chef Sam Hayward (now at Fore Street) first helped make a culinary name for the Harraseeket in the early ‘90s, and dishes like halibut encrusted in fresh horseradish and f

A local favorite on Mount Desert Island, this New American restaurant emphasizes organic local produce and fresh seafood from the coast of Maine.