Some meat-centric restaurants may try to evoke an old-time Western ranch, but chef Harding Lee Smith dubs The Grill Room & Bar an “urban steakhouse.” Although the open, high-ceilinged dining room exudes plenty of rustic charm, Smith is most inspired by his restaurant's own bustling neighborhood and the local farms beyond it. Starring in a cast of fresh, locally grown produce are grass-fed, all-natural meats from New Gloucester's Pineland Farms. These meats—think spice-rubbed skirt steaks, butterflied pork chops, and organic Cornish game hen—are seared on the open kitchen’s wood-fired grill and then plated with modern flourishes such as truffled mash and grilled onion jam. Seafood dishes benefit equally from the wood grills, while a wood pizza oven creates crackly, chewy pies such as a duck and brie pizza with shaved apples and balsamic syrup.
Wines range through France, Italy, and New Zealand, and bartenders kick out cocktails such as hot buttered rum and the Creole Bull, a Twenty-2 vodka concoction with peppers and smoked peppercorns. Desserts tend toward the rich and creamy, with house-made bean crème brulee and New York–style cheesecakes whose flavors vary with the seasons and the Statue of Liberty's moods.
From shrimp and scallops to crabs and calamari, the culinary team at Muddy Rudder crafts an award-winning menu of classic seafood. They sear salmon with chive oil, fill steamed lobster with seafood stuffing, and drizzle fried clams with r?moulade sauce. Patrons enjoy the oceanic morsels while seated at the linen-draped tables in the dining room?sometimes surrounded by the twinkling of live piano music?or outside on the breeze-kissed deck. Alternatives to seafood include flat bread pizzas, prepped with heirloom tomatoes, basil, mozzarella, and optional add-ons of chicken or lobster. The chef also caters to diners' dietary restrictions with a gluten-free menu stocked with items such as baked haddock and pork tenderloin.
Chefs at the Royal River Grillhouse merge classic Maine culinary traditions with contemporary cooking techniques. Bowls of lobster stew and Prince Edward Island mussels in madeira reduction cater to traditionalist seafood diners, and truffle cheese fries put a spin on standards. Hand-cut steaks cook on a grill lit by smoldering wood to infuse the meat with smokiness. Guests can sip on a speciality cocktail or a glass of wine from an expansive list while enjoying views of the Royal River from the dining room or the deck.