Over the tops of the apple trees, clouds gather in the distance above the hazy, rolling mountains. Thirteen types of apples thrive here, and have for nearly a century. Row upon row of golden delicious, macintosh, and honeycrisp apples blossom and grow throughout the summer, before droves of folks come to pluck the ripe fruit from the heavy branches. In the summertime, strawberries and peaches multiply beneath the sun, and in the fall, the staff bottle pressed, unpasteurized cider to toast hands faced with the mission of finding the perfect pumpkin that will hopefully transform into a carriage this time.
Adair Country Inn's 200 stately acres, hospitably maintained by innkeepers Ilja and Brad Chapman, grant city-escapees an elegant taste of a simpler, more moose-adjacent life. Built in 1927 as a father's wedding gift to his daughter, the inn's rustic fireplace rooms hearken to the bucolic days before phones and televisions, yet accurately maintain the era's then-untapped wireless network (up to a $245 value). Lounge in front of a cast-iron stove fireplace with a close companion, indulging in the included homemade truffles and champagne (a $35 combined value) before heading down to the dining room where, from 5:30 to 8:30 p.m., Thursday through Monday, Chef Orlo prepares a two-course meal to your specifications (a $66 value).
Tucked into the rolling greenery of the White Mountains, The Woodshed Restaurant resides in a converted 19th-century farmhouse and barn. The decor reflects the rustic charm of the setting, but the menu features plenty of modern treats. Chefs coat duck breast and confit leg in a cherry port wine reduction, or age steak tips in a sweet bourbon marinade. Though inland, they're still close enough to the sea to get fresh scallops, which they wrap in applewood bacon and serve alongside fire-roasted corn salsa. They follow up meals with all-American desserts such as apple crisp with vanilla ice cream, Denver chocolate pudding, and the chef's choice of flavored cheesecake.
The food at Mediocre Deli & Pub isn’t mediocre; in fact, it’s “well above mediocre” according to the Portland Press Herald, which added that its unique name is “a badge of deli confidence, eye-catching and ironic.” Owner Aaron Plourde and his wife Cindy may have a sense of humor about the deli’s name, but his deli’s food is downright serious.
They stock their sandwich station with five kinds of cheese and a huge variety of fresh breads. Design-your-own pizzas heap savory meats, cheeses, and veggies atop freshly made crusts. They also dish lighter eats, such as salads, kids' meals, and Maine-style italian sandwiches.
What began as a familial distaste for plain, traditional birthday cakes has blossomed into Dirt On A Cake, a family-run ice-cream-cake emporium specializing in uniquely flavored sweets. The confectionary's signature dipped dirt cakes submerge ice-cream cupcakes—like high-school principal dunkings in Candyland—in a layer of rich milk chocolate. Party-sized ice-cream cakes sate 15–20 appetites, and personal-sized ice-cream cupcakes provide solo treats to on-the-go desserters. Dozens of specialty flavors include blueberry ginger, stout, and peppermint mocha.