Belly dancers in traditional Arabic dress dance gracefully through the middle of the dining room to the sounds of violins, drums, and strummed ouds. Amid exposed-brick walls and the soft light cascading in from high ceilings, Naral’s transports diners to another world of rich spices, elegance, and warmth. The menu serves as a tour guide, inviting culinary explorers to indulge in roasted quail or lamb and grilled fish in tomato sauce accompanied by fragrant basmati rice. A selection of beer, wine, and signature cocktails can be paired with the fine fare, dancing, live music, and Saturday-evening karaoke.
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.
Every day is different at Standard Gastropub. Every day, its chefs dream up new twists for their menu, putting a gourmet touch on pub favorites and infusing global flavors into classic street foods. In the past, that's meant fresh maple bacon glazed donuts, Asian-fusion burritos, schnitzel coated in pork rinds, and crispy egg rolls stuffed with duck confit and goat cheese. The day's short yet captivating menu depends largely on what tickles the chefs' culinary imaginations and what was in the fridge that morning, as well as what ingredients they can source from local vendors.
Standard Gastropub does have a few constants. Its casual interior contains an open kitchen and robin's-egg-blue picnic tables that make for quirky seating options. Against the wall is a large refrigerator with glass doors, which look in on uncommon wines and more than 200 beers from across America. Further proving the team considers beverages to be more than an afterthought is a selection of craft sodas and coffee from Tandem Coffee Roasters.
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.
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.
The once-private Boothbay Country Club now welcomes the general public to send shots sailing through invigorating ocean breezes that sweep through its verdant acreage. Hilltop vistas, stately pines, and foliage that emblazons the autumnal landscape in bursts of color make playing the course a distinctly Maine experience, marked by the nautical titles of each hole and carts with caddie stowaways. Golfers of all skill levels can play the course from one of the four sets of tees, with the course extending to 6,356 yards from the farthest Gold tees. The par 4 eighth hole—known as Widow's Walk and also the hardest-rated hole—presents beautiful vistas and difficult hazards, with two creeks meandering across the fairway and multiple sand traps guarding the peanut-shaped green. In closing their round on the 18th hole, titled Fiddler’s Green, players have a final shot at birdie, requiring them to avoid the rocky creek that cuts between the split fairway and hit an uphill shot into a green that sells part of its fringe to shag-carpet purists. Course at a Glance: * Par 71 * Four sets of tees * 6,356 yards from the back tees