The Boothbay Country Club's 18 manicured holes span 6,356 majestic yards of prodigious pines and rolling hills. A gentle sea breeze wafts in from the harbor, rejuvenating weary-eyed clubbers and preventing them from coasting their carts off perilous slopes. Like a Sunday crossword puzzle made of diamonds, the course is as challenging as it is beautiful. The Perfect Storm, a scenic maelstrom with a par 3, may blow bold ball-belters down the fairway, and The Short Fuse belies an explosive level of difficulty with its deceiving, doe-eyed brevity.
Mediterranean Grill’s authentic kebabs, fresh hummus, and overflowing pitas have earned it not just one but six Best Middle Eastern awards from Creative Loafing—including those for 2012, 2010, and 2009—as well as a gushing news profile by CBS Atlanta. The eatery’s chefs earned these laudations by charbroiling tender cubes of sirloin and chicken, frying falafel patties to the perfect crisp, and layering phyllo dough with a blend of spinach, feta, and ricotta for spanakopita triangles that precisely illustrate the Pythagorean theorem. Guests can sit down to eat their wraps and kebab plates at the intimate dining room’s two-person tables and booths or call ahead to place orders for pickup, delivery, or catering.
The grillers at Lilee's Public House press patties of 100 percent all-natural beef from Maine's Caldwell Farm in addition to flipping up gourmet vegetarian and pescatarian burgers. Traditional taste buds can savor the familiar flavors of the basic burger ($9) draped in choice of american, swiss, blue, or cheddar cheese, and the bacon-and-blue burger ($12), showered with crumbled blue cheese and crispy bacon, climbs to the haughtiest of mouthspectations. Summon the fresh-ground-lamb burger ($13) adorned with feta and secured on a grilled bulkie roll, or wet your fangs for the Atlantic salmon burger ($11), crowned in spinach, red onion, and feta and slathered in cilantro mayo. Vegetarian diners can nosh a mushroom burger ($8), with a hearty, house-made round of wild mushrooms and rice smothered in pub cheese. All burgers come accompanied by a pickle and pasta salad, fries, or coleslaw. Locally crafted sodas and beer bombard people with more flavor than a halftime speech by Snoop Dogg.
Lemongrass is the brainchild of a couple that has come together from opposite ends of the globe. Alan Hoang moved from Vietnam to Maine when he was 15, and Gillian Watt traveled from Scotland to the Midwest. They met in Maine, fell in love, and had their daughter Fiona. Having achieved a happy family, Alan sought to enact his dream: opening a Vietnamese restaurant. After snagging time-tested recipes from his mom and older sister, he started Lemongrass in May 2012.
Lemongrass’s menu evokes the flavors of traditional Vietnam with homemade pho, vermicelli noodles, and vietnamese crepes, which are made with rice flour and mung beans and served with a choice of fillings, mint, and nuoc mam. Entrees experiment with uncommon flavors, mixing pork, chicken, shrimp, or beef with crispy vegetables and coating it all under a fine layer of lemon, sweet-and-sour, or coconut-peanut sauces.
As the tanning bed's lid closes, a cool breeze starts to blow, a gentle mist cools your skin, and the scents of aromatherapy transform a 12-minute tanning session into a miniature vacation. This S-Class bed is just one of the approximately 10 tanning options that fill City Sun Tanning. Staffers help clients select the right bed, leading them down hallways to an iBed sunbed—which features rotating facial lights—or a X-2 High Pressure bronzing stand-up, which can bronze pallid skin in ten minutes. Alternatively, visitors step onto the AutoBronzer's open-air platform, which evenly sprays UV-free tanning solution. In June of 2009, this sunless system caught the eye of New York Magazine, which lauded City Sun Tanning for having one of the "top five spray tans." The tanning salon has also garnered accolades from Citysearchers, who for several years, named it "Best of Citysearch".
T The Thistle Inn Tavern & Grill offers the perfect mix of fine cuisine and casual fare, with a focus on local ingredients from our region's farmers and fishermen. Six guest rooms are remodeled with modern conveniences while retaining period details. Overnight guests are invited to enjoy our delicious breakfast.