Restaurants in Wells Beach Station

Though it overlooks Gloucester Harbor, where fishermen haul in the restaurant's supply of fresh fish and lobster, the dining room of Latitude 43 feels like it's underwater. The hull of a 36-foot Coast Guard rescue boat hangs overhead, a 16-foot iron-and-glass octopus sculpture wrought by a local iron artist dangles above the sushi bar, and a harbor mural painted by local artists enlivens the walls. The aromas of coastal cuisine waft through the oceanic interior, signaling the arrival of dishes such as grilled local swordfish, more than 10 sushi rolls, and a host of entrees that can be prepared in gluten-free or vegetarians versions.

Because a strong ecosystem produces healthy fish, Latitude 43's restaurateurs do their part to ensure earth's well-being with their green facility. Recycled materials compose the tiles in the kitchen and around the sushi bar, and the deck's sunshades heat the dishwasher's hot water while shading guests from the sun’s deadly laser beams. An oceanfront patio hosts feasts in the summertime, while a fireplace made from locally sourced granite keeps diners cozy in the winter.

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.

A consistent eclectic theme pervades Alchemy Café & Bistro, from the spacious restaurant's mismatched fabrics and assorted furnishings to each of the menus’ diverse selection of contemporary American cuisine. That eclectic culinary motif has served the eatery so well that Northshore Magazine awarded Alchemy the distinction of best tapas in the area. In the kitchen, the chefs are selective about the ingredients they use in each brunch, lunch, and dinner dish. All seafood, including rock shrimp tacos and grilled salmon, is wild-caught and meats are only sourced from family farms. They then meld these hormone- and antibiotic-free meats—including duck, hen, and short ribs—with expertly handcrafted rémoulades, truffled crème fraîche, and confit garlic aioli. Designed for sharing amongst guests, the menu includes flavor-filled half-sized entrées and sharing platters, including one with steamed mussels fennel, white wine, sun-dried tomatoes, garlic, house cut frites, and tarragon aioli. Patrons can dine in one Alchemy's many themed rooms, such as "The Cave" and "The Mafia Table."

The upscale casual environment, with colorful painting on exposed brick walls and leather couches surrounding candlelit coffee tables, also sees guests enjoying organic salads and vegetarian flatbreads, which can be paired with a 2-4 cup pot of French-pressed coffee or one of several options from a locally-produced cocktail list. Alchemy also encourages guests to enjoy an after-dinner drink of bourbon, whiskey, or absinthe, or indulge with a dessert of maple bread pudding and flourless chocolate torte. Alchemy also contains several gluten-free and vegetarian-friendly options.

Named a Hidden Jewel by Phantom Gourmet, The Farm Bar & Grille's rustic wood furniture and floors and exposed brick walls inform the eatery's comforting vibe. To craft a menu of comforting southern-style fare, the kitchen team doesn't skimp by pulling ingredients from the freezer. Instead, they put together entrees from all-fresh components, including some of the vegetables they grow themselves in the on-site garden and the 90-acre cornfield they fit in their endless broom closet. As baby-back ribs bask in the smoke from a hardwood fire, the kitchen crew bastes them every half hour, in between searing burgers made from fresh angus beef. Starters such as fresh beer-battered jalapeno poppers are made to order. The staff also pours a large selection of draft beers and specialty cocktails.

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.