THE BAR HARBOR INN IS ONE OF BAR HARBOR S PREMIEROCEANFRONT LOCATIONS, WITH GREAT IN TOWN CONVENIENCE. RATEDSUPERIOR FIRST CLASS BY OFFICIAL HOTEL GUIDE. OVER 1000FT OFOCEANFRONT , EIGHT ACRES OF LUSH LAWNS/GARDENS, THREEBEAUTIFUL AND DISTINCT BUILDINGS, EMBRACED BY A SERENE HALFMILE SHORE PATH. ELEGANT ROOMS AND SUITES KING/QUEEN BEDSPREMIUM BEDDING. MOST ROOMS WITH WATERFRONT BALCONIES.SUPERIOR HOTEL AMENITIES FROM COMPLIMENTARY DELUXECONTINENTAL BREAKFAST, LUXURY ROBES AND WIRELESS INTERNET,TO HOMEMADE COOKIES ON ARRIVAL. FINE DINING IN THE READINGROOM RESTAURANT CASUAL DINING ON TERRACE GRILLE BOTH WITHDELICIOUS CUISINE, ATTENTIVE SERVICE, BREATHTAKING OCEANVIEWS.
Modernity has permeated both Thistles Restaurant's cuisine and decor, and helped earn it a Certificate of Excellence in 2013 from TripAdvisor. The restaurant is helmed by Chef Alejandro, whose kaleidoscope of culinary skills includes dishes popular in Argentina, Colombia, Germany, Italy, Portugal, and Spain. Contemporary fixtures shine light down on the smorgasbord of selections, and red, black, and white accents fill the dining space just as accent marks fill the menu.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Until the time it emerges from the oven, nearly everything is homemade at La Cena Italian Bistro & Pizzeria. Toppings such as mushrooms, pepperoni, and jalapeños cover disks of hand-tossed dough, and homemade bread envelops ham, turkey, or roast-beef subs or buffalo-chicken paninis. Even the salads are prepared right before patrons’ eyes, easing their fears that the vegetables have been freshly chopped and not simply thrown at the kitchen’s ceiling fan.