You might say that No. 10 Water screams old New England, but the phrase doesn't quite fit the restaurant's understated elegance. Tucked into Brunswick’s Federal-style Captain Daniel Stone Inn—built in 1819—the restaurant draws its upscale menu mostly from Maine's surrounding agricultural landscape. The state abounds with artisanal cheesemakers, organic beef farms, microbreweries, and lobster fisheries. Naturally, the culinary team revels in the chance to incorporate the fruits of these labors into their menu offerings, which change regularly according to what's in season.
The restaurant’s fireplace waves away chills in the winter months, and an enclosed brick porch soaks up the sunshine all summer. A tavern area relaxes the mood and invites guests to pull up a seat to a menu of tavern fare, a glass of wine, and a game broadcast on three HD TVs.
At Maine Dining Room, Chef Eric Flynn fixes up a colorful mix of New England and French fare using the regional, seasonal, and organic ingredients of Maine. Small plates send tongues on saltwater joyrides with fresh sea fare such as local Maine oysters ($2.75 each) or the savory lobster crêpe ($10+). Heftier eats, such as the 12-ounce whiskey rib eye, served with Hanh's End bleu cheese potatoes, sate the demands of serious stomachs ($29). Other entrees represent New England's esculent opulence as well, such as the 1 1/4-pound steamed Maine lobster (market price) and oven-baked cod rubbed down with orange oil and cardamom sauce and served with fennel-potato hash and local spinach ($28).
Chef Jason Burr at Grill 233 puts his own spin on American classics, which he showcases on an ever-changing menu. Burr braises all-natural, local beef short ribs in house sauce, crowns Blue Mango veggie burgers with tomato and onion, and tosses pan-seared Mediterranean mahi-mahi and sautéed squash into a salad that Portland Press Herald says pulls "every ingredient into perfect focus." An extensive selection of wines, draft beers, and spirits stand ready to complement each dish, which guests can enjoy in a cozy dining room adorned with what the newspaper describes as "an eggplant-purple wall hung with attractive French liquor ad prints."
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.
Nestled in a luxury hotel overlooking the majestic water of Crescent Beach, Spa at Inn by the Sea relaxes strung-out salty dogs with its muscle-mellowing massage services in a cozy shoreside-themed environment. Guests will dive headfirst into a 15-minute consultation to determine the preferred knead and the viscosity of maple syrup. A sure-handed therapist will then run a soothing suite of hand-to-muscle techniques, whether the client seeks a mixture of flowing Swedish-massage movements and reflexology or a rigorous deep-tissue massage.
Woks have sizzled in the kitchen of Chia Sen Chinese Restaurant ever since 1998, when the Wu family—originally from Taiwan—first opened the restaurant. In the woks, they prepare Taiwanese specialties such as pineapple shrimp fried in egg starch, and Chinese favorites such as general tso's chicken or sizzling peppercorn beef. Each dish is made to order, and is flavored with fragrant spices rather than MSG. Gluten-free and vegetarian menus are available. Pair your meal with one of the spot's specialty cocktails.