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.
Ratings and Reviews are the subjective opinion of individual consumers, travel agents or travel counselors and not the opinion of the American Automobile Association ”AAA” or AAA Clubs. Neither AAA nor AAA Clubs shall be held liable for any damages resulting from display or use of these ratings or reviews.
