Chefs and mixologists at Plush West End pair a diverse assortment of ever-changing small plates with fine wines and specialty drinks. Like a hug from a princess, the atmosphere feels both elegant and welcoming, and the Portland Press Herald’s Elisa Doucette remarked that the "cushioned leather couches in the lounge area and deep-red walls create a dark, seductive setting that compels you to stay for hours." The restaurant shows its commitment to Maine-based merchants in a variety of ways such as the Angus beef sliders topped with locally sourced cheddar. Cocktail connoisseurs mix signature specialty drinks at the bar’s glass chilling station illuminated by fiery red under-lighting, and a VIP section calls to diners seeking privacy for a special proposal or a rendezvous with international spies.
Live music floats over the din of conversation and toasting pint glasses at Irish Twins Pub while chefs prepare classic bar bites in the kitchen. Onion rings fried in Guinness batter kick off the menu, which also includes buffalo chicken salads, Reuben sandwiches, pizzas, and subs stuffed with bangers, or savory irish sausages. Soft drinks and a collection of beers complement each dish, poured into 22-ounch imperial pint glasses, or 16-ounce American-style glasses.
After an illustrious career in Connecticut’s restaurant scene, Jim Bond relocated his family and livelihood to a small, seaside town in Maine where he established Fish House Grill in a shop next to the Quality Inn. Although the location was so-so at best, its Friday night fish frys and peel-and-eat shrimp bar––not to mention a second-place prize in the Bar Harbor Chowder Festival––soon drew customers from miles around. The restaurant was bustling, but Jim still dreamt of the day when he could serve his food with an equally amazing view. Seven years later, his dream came to fruition when he—with help from his brother and a dear friend—built Fish House Grill’s new waterfront location from the ground up.
Head chef Stephen Hopkins still prepares the original menu that earned the restaurant its loyal following. Popular selections include freshly shucked oysters, Maine lobster, and creamy, New England clam chowder, not to mention a Black Angus filet mignon topped with Maine lobster and béarnaise sauce. In 2008, their mainly local fan base went national thanks to a televised feature on The Chef’s Kitchen, which highlighted the grill’s many creative lobster concoctions including its lobster bisque, baked lobster dip, and a reproduction of Washington crossing the Delaware cast entirely with lobsters.
Maurice André had always been one for a show. He insisted on wearing stark white gloves to carve Chateaubriand for his regular patrons during the decadent New Year’s Eve feasts he held at his namesake restaurant. The Paris native had always loved hosting parties, and in 1975 he bought a 200-year-old clapboard house with ample space to stock his wine cellar and serve the traditional French fare he had grown up chewing.
Today, the rustic space still resonates with Maurice’s jovial spirit and passion for fine dining–artwork covers the walls and linens cover tables and the occasional face during post-meal rounds of peek-a-boo. Though Corey Sumner–the current chef–exercises his culinary creativity with dishes such as the Cajun-spiced Scallops New Orleans, he pays homage to Maurice’s vision with plates of authentically prepared duck and fish.
Live music at restaurants typically marks the end of the week, but at slates restaurant and bakery it marks the beginning. As part of the eatery?s concert series, an eclectic lineup of musicians and singer-songwriters takes the stage on Monday nights. The shows complement the art-filled atmosphere slates also exudes in its decor, with works from monthly rotating exhibits adorning exposed brick walls and sweeping murals on other walls and tables.
In the open kitchen, owner and head chef Wendy Larson demonstrates her own artistry by cooking a diverse menu from seasonal, natural, and regionally sourced ingredients. That includes plenty of fresh seafood, from the Maine lobster topping a grilled pizza on house-made whole-wheat crust to the baked scrod paired with a smoked salmon Boursin roulade.
Non-seafood options include natural Angus steak burgers or, at brunch, French toast made with fresh bread. Starting at 7 a.m. every day, Wendy?s bakers create cakes, pies, and quiches, while cooks in the deli area specialize in quesadillas with house-made salsa and breakfast sandwiches with natural meats.
Yellowfin's is a casual fine dining restaurant located in the quaint, oceanside community of Ocean Park, Maine. (Old Orchard Beach)
Guests enjoy a casual atmosphere with seating for up to 80 guests. Join us for an unforgettable dining experience!
Call 934-1100 for reservations.