“When Red's has a line down the street (which is 90% of the time), going to Sprague's is a no brainer. Their food is incredibly reasonably priced and offers exactly what you would expect. The lobster dinner is truly a great price for what you get! I love sitting out on the deck and watching the seagulls on the water. The area also includes a very sweet little stand in which you can buy jams and other canned goods, as well as a small little building with some information on the history of the area. The staff is friendly and personable, and truly makes the atmosphere comfortable and authentically "Maine". It is truly family business -- the type that I love to support. Just know that it is cash/check only and there is an ATM on site.“
“I had dinner at this restaurant while visiting Wiscasset over the weekend on a recommendation from family who lives locally, we actually went twice!! So safe to say we were fans! The decor and surroundings themselves were so homey and welcoming. The food was absolutely delicious, I am dreaming about the Haddock sandwich still! Truly the only complaint was the size of the salads which a few members of our party ordered was slightly disappointing. But they said that the flavor was fantastic and the shrimp they added was big and delicious! We also had the crème brûlée for dessert which I am also still dreaming of and probably will be for a while!! The service was fantastic, we absolutely loved our waitress! The whole atmosphere was wonderful; and I am sure we will be back next time we are in town visiting!!“
“Chefs seeking to create within the context of #Maine Coastal Cuisine must respect entrenched expectations while at the same time seeking opportunities to introduce elements of surprise, and occasional open rebellion. Such is definitely the case at Blue, where the playfully inventive talent of Chef Esau Crosby brings unexpected twists to familiar Maine staples such as grilled swordfish and mignonette sauce. On a recent evening, the marinated & grilled swordfish was served with an inspired housemade ketchup based in retrieving the condiments’ pre-Heinz history, while the punchy & peppery mignonette offered fresh counterpoint, rather than drab camouflage, for a half dozen perfectly shucked and presented Robinhood Cove oysters. The music mix in the dining room offered a subtle clue to what was going on in the kitchen, offering an unusual (for Maine restaurants!) mix of jazz ballads from John Coltrane to Billie Holiday turning familiar tunes inside out, thereby making them new again. There was something both slightly sad and slyly humorous about seeing the same ole “Garden Salad" (yawn) listed as a daily "special", while from the regular seasonal menu we thoroughly enjoyed playful riffs on beet salad, here served as a colorful composition with pea shoots, cashews and shaved fennel; and in a second salad, baby greens were brought into perfect harmony with roasted local apples. The wine list was equally as playful. Yes, there were the inevitable California Pinot Noirs, Chardonnays and Cab Savs (double yawn), yet we were pleasantly surprised by the presence of an excellent Loess Grüner Veltliner and a delightful Argiolas Armentino from Sardinia. With regret, we must report the one sour note for our otherwise memorable evening at Blue, and that is the clumsy performance of the two Grey Havens (triple yawn) Innkeepers, who would be better advised to let the excellent front-of-house staff do their thing unencumbered by their bossy & boorish attempts at conducting, sort of like like beginner tuba players barging into a jam session among seasoned pros. In sum, we will happily return to Blue for as long as Chef Crosby performs at the heart of the mix. As for the Inn, well, the front porch does offer a lovely view of coves and offshore islands. For us, that will be "Inn" enough!“
“Oh, honey, let me spill the tea on our divine night at Thistle in Boothbay Harbor. Picture this: seven fabulous souls, anointed by the gastronomic god himself, gathered for a soirée of epicurean ecstasy.Enter Kourtnee, our server extraordinaire. Move over, mere mortals – Kourtnee's finesse elevated our dining escapade to a celestial level. The culinary symphony commenced with a rack of lamb so unctuous, it had us questioning if we were still on Earth. Seared scallops to die for? More like a succulent serenade to the taste buds.The filet, darling, strutted onto our plates with such swagger, even wagyu blushed in inadequacy. And the salmon? Fresh as a sea breeze, it practically swam onto our plates straight from Poseidon's backyard.Let's talk libations – the Thistle, a bourbon concoction so marvelous, it's practically a potion of perfection. The blueberry mojito? Sipping it was like lounging on a beach in Maine, sand between our toes, and waves of flavor crashing over us. As for the grasshopper, it waltzed with our creme brulee in a dance of dessert divinity.Thistle, you're not a restaurant; you're a culinary wizard's secret lair. Kourtnee, you're the culinary sorceress who made our evening spellbinding. Critics, take notes – Thistle doesn't just serve food; it orchestrates an opulent ode to indulgence. Bravo, Thistle, bravo! ?“
“Great resort. The plentiful watercraft/sailboats are in good shape, no waiting around to get access and there are knowledgeable and friendly staff (and they are waiting to help you, no searching for someone to help). Kids activities were more abundant than I realized, with a full game room with foosball, ping pong, table shuffleboard and board games with tables to play them. You can view the bay right from inside the pool. Trivia night was a blast by the wood fire place. Overall an excellent time that surpassed our expectations.Walkability: Nice amount of grounds, but easily traversable.“
“I really like this place. The restaurant is paneled all in honey colored wood and is cozy. Our server came quickly and was very pleasant and nice. We tried the cream of mushroom soup, which was tasty, though more like a mushroom stew than soup. He had the lobster sliders and sad they were fantastic. The bolognese was delicious and a huge portion. He said the fried fish was very fresh. The blueberry pie was great too.“