Farm-to-table ingredients are standard, and always have been, at this restaurant. Sam Hayward, chef and co-owner, is nationally renowned for his New England specialties sourced from local farms, foragers and fishmongers. Popular choices on the changing menu include wood oven-roasted Maine mussels, wood-grilled hanger steak and wood oven-roasted whole local fish. The well-versed staff is friendly and attentive. Diners must plan in advance to get a time and date for dinner reservations. While several tables are held each night for walk-ins, reservations are strongly encouraged. Guests may book up to two months in advance.
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