Instead of heading out to play after school as a kid, Ron Stephan spent afternoons in his mother's kitchen, rolling chicken cordon bleu for the catering business she ran from their home. Today, Ron continues his family tradition of freshness at his own restaurant, Ricetta's, where every dish is made from scratch daily. "I guarantee you my freezer is smaller than your freezer at home," Ron says with a laugh, "unless you have a really small freezer."
The restaurant’s accolades speak for themselves. Since it opened in 1989, Ricetta's has won the Maine Sunday Telegram's readers' poll for best pizza a whopping 20 years in a row, as well as earning a spot on USA Today's 51 great pizza parlors in 2010. At its current location, which it has occupied since 2000, two hand-built brick ovens fire up each pizza, giving the crust a crisp outside and a soft, pillowy center.
Though the food is crafted with care, the lifeblood of Ricetta's, according to Ron, is its employees, many of whom have been with him for over 10 years. They have helped create all of the menu's dishes, including the Bolto pizza, loaded with pesto, roasted chicken, and broccoli, and named after the manager who would make it for himself for lunch every day. Ricetta's first employee, Skip, lends his name to the popular linguini Scipollo, which he fashioned from chicken, sometimes shrimp, with prosciutto and tomatoes in lemon-cream sauce. To show his gratitude, Ron celebrates each staff member's anniversary by printing a mention in the newsletter and cooking them a pizza with monogrammed pepperoni slices.
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.
A bachelor’s degree in international language has lent Chaba Thai Cuisine & Sushi's owner, Lawan Seelawongsayree, an advanced understanding of human communication. However, at her restaurant—which she opened in 2004 and where she perpetuates family recipes passed through generations—Lawan speaks to her customers through her cuisine: a language primal yet international and sophisticated all at the same time.
Spicy, sweet, bitter, and citrusy flavors collide in dishes that hold true to Thai tradition while playfully thumbing their noses at stodgy conventions such as chewing. Curry dishes marry sweet coconut milk with spicy red-chili paste, a combination sewn with coriander and cumin threads in the massaman version. With every guest’s meal, Lawan aspires for a dining experience rich with sanuk, a term that denotes fun and pleasure at the table without forcing guests to sculpt mashed potatoes into Bobcat Goldthwait.
Cambridge Coffee Bar slings specialty coffee, smoothies, and other blended drinks alongside its pastries crafted from time-tested Cambridge family recipes. Caffeine seekers can quench their cravings with delectable slurps from a 12-ounce americano ($1.99), white-mocha latte ($3.49), or café au lait ($2.69), and sippers seeking chillier ways to increase their liquid intake––besides eating mouthfuls of snow––can opt for an espresso and vanilla ice-cream blend, such as the 16-ounce Caramelicious ($4.49) or a fruit blend available in six fructosey flavors ($3.49).
Bonos Pizzeria Grille puts its own gourmet spin on Italian culinary tradition. In an open kitchen, executive chef Anthony Guerriero and his team use local ingredients to craft specialties such as slow-braised short ribs with pappardelle, fingerling potatoes, and peas, and juicy burgers crowned with Boursin cheese and wine-poached pears. They also layer pizzas with specialty toppings such as fig jam and hand-picked lobster before firing the pies over flaming Maine hardwoods. A children’s menu offers kid-friendly options like peanut butter and jelly pizza.