Owner Geoff Houghton transformed an abandoned 1830s mill into a bustling pub on Factory Island, a place dominated for centuries by the iron and sawmill industries. Today, the only things milling there are Houghton's handcrafted beers, which flow from The Run of the Mill's 14 barrels straight into the bar's taps. These lagers, ambers, and cask-conditioned ales complement classic pub meals of wings, crab cakes, and burgers. The Run of the Mill also organizes a Mug Club, which awards guests who drink 300 of its beers in one year with a handmade ceramic mug, an official hat or T-shirt, and a heartfelt, bar-top eulogy to all the fallen hops.
The kitchen crew at JJ’s Eatery nurses grumbling gastros with hearty homemade eats for every meal of the day. Morning munching commences with create-your-own omelets ($4.50+), or platters of irish eggs benedict ($9.50) accompanied by a mound of corned-beef hash shaped like James Joyce's head. A velvety cup of chowder ($4.50) highlights a bill of noon noshes, which includes 8-ounce cheeseburgers ($8.95), and piping hot plates of mac 'n' cheese speckled with grilled hot dogs ($6.95). Pintsize feasters can practice reading skills and tip calculations with JJ’s Kids Korner menu stocked with favorites such as grilled cheese ($3.95) and hot dogs ($3.95).
The edibles artisans at Beach Bagels Cafe feed hungry patrons with nine types of bagels and nine cream cheeses, a flavorful bounty of sandwiches stuffed with Boar's head meat and cheese, and 15 Gifford's ice-cream flavors. Ward off early morning vampire advances with a garlic bagel smeared with bacon and horseradish cream cheese ($1.09 plus topping), or take a trip to the batter-paved streets of Belgium with a belgian waffle cloaked in whipped cream and fresh fruit ($7.99). Unruly stomachs that only respond to meat-centric commands can comfort the black and blue burger, a beefy patty encrusted in black pepper and smothered in blue cheese ($8.49), while gastronomes that prefer the garden can nosh on a vegetarian wrap with fresh vegetables embraced in a tomato-basil, spinach, or whole-wheat tortilla ($4.49–$5.99).
When David Glidden received an A on his culinary-school thesis, he did not anticipate that the business plan it outlined would ever become a reality. Yet 13 years later, he opened The Chef & the Gardener, fulfilling his dream of a restaurant with a seasonal menu made from locally sourced ingredients which caters to all types of dietary preferences, whether meat-loving, vegan, or gluten-free. Glidden's chefs craft dishes such as vegan roasted portobello and butternut risotto using fruits and vegetables from the restaurant's own backyard garden, and make everything from scratch so they may accommodate customers with special diets. Even the decor is local: local artist Priscilla Goulet painted the watercolors featuring vegetables that adorn the walls. A tree-lined outdoor patio hosts alfresco diners during summer months. Not satisfied with feeding patrons within his restaurant's walls, Glidden constructs to-go meals for healthy dining at home. He also opens the doors to his commercial kitchen on Monday, when The Chef & the Gardener is closed, for beginners' cooking classes with included wine pairings.
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.
Chefs at Hi Bombay have honed recipes for curry, vindaloo, and spicy masala over the course of 23 years, yielding a carefully spiced menu of Northern Indian classics and regional seafood specialties. Fresh-baked naan bread and whole-wheat roti sop up sauce from lamb and chicken dishes cooked in a clay-oven tandoor, and fish labadar from the Bay of Bengal simmers in a creamy tomato sauce. Hi Bombay also rents a 75-person banquet room for catered gatherings, and welcomes diners on major holidays such as Christmas, Thanksgiving, and the anniversary of Caddyshack II's DVD release.