Overall Impression In this day of economies of scale, the popularity of fusion cuisine and a seeming infinite variety of imported products, a restaurant striving to serve local meals in the true sense of the word seemed to stretch the imagination. Intrigued and drawn by Vinland’s approach to cooking rooted in the land, sea, and traditions of Maine, and the culinary and nutritional wisdom of indigenous cultures with all local ingredients, we went out of our way to sample their food. We also wondered how the influence of new Nordic cuisine (especially restaurants Noma and Faviken where the chef had worked) would translate across the Atlantic to Maine’s similar bioregion.

By local the restaurant meant no citrus or cane sugar, plenty of yogurt whey, rhubarb, sumac, cranberry, maple, honey, and dozens of other ingredients, including herbs, fruits, nuts, roots, and mushrooms. While the wines were all imported they offered the most natural and organic wine list we have come across.

What might have been stiff and academic in tone was relaxed, thanks to friendly and well informed staff. An understated and lovingly decorated dining room with wood, metal and original art lent the single space with an open kitchen an informal welcoming ambiance.

We loved the concept, the delivery, the pretty and refined presentation of the items, and the uncommon flavors and flavor combinations. We enjoyed our meals, including the wine pairing, and the dining experience. Many of the dishes were pleasing. Although a few were less to our liking, they were in the minority. Overall Vinland won our hearts and admiration with its local ethos, single minded determination and pursuit of, in Chef David Levi’s words, “innovative ingredients, combinations, and techniques to create dishes that are both totally uncompromising and truly unique.” The next time we visit Portland, Vinland will be on our short short list.

About the Executive Chef Before turning to the culinary arts he studied history at Dartmouth University and earned a master in fine arts in poetry at Bennington College. His culinary training was entirely on the job and via seven stages among which he highlighted his time with Italian butcher Dario Cecchini and at Scandinavian restaurants Noma and Faviken.

Executive Chef David Levi

Handicapped Access Fully handicapped accessible, including an ADA (Americans with Disabilities Act) compliant bathroom.

Location In the Downtown District of Portland, Maine

Opened January 2014

Other Chefs The sous chef of Vinland was Jason Mathiason, and the chef de partie was Chris Newton.

Owned And Managed David Levi

Size There was seating for 38 diners at 10 indoor tables and eight at the bar adjacent to the open kitchen in the 1,400 square foot restaurant. Depending on the season there were between eight and fifteen staff.

Type of Restaurant All local food, inspired by wild foods, ancient food traditions, and indigenous nutritional wisdom

Decor-Ambiance The decor was meant to be “warm and inviting, dominated by blond wood, and inspired in part by the Scandinavian aesthetic.” The tables were handmade by Marc McCabe, a friend of the owner’s, from ancient yellow birch and black walnut retrieved by Dead Head Lumber from beneath Moosehead Lake, Maine. The chairs and barstools were made by Saloom, an artisan workshop on the Massachusetts New Hampshire border, using local maple and leather. The solid yellow birch bar was designed and built by lead carpenters, Jon Courtney and Nick Aleandro, in conjunction with the owner. There was a cherrywood sofa built by Thos. Moser, along with a midcentury walnut coffee table and cherry and ash stools made by a craftsman in Kentucky. The walls had large birch panels designed as acoustic insulation wrapped in gray burlap, framed with yellow birch, and mounted in the front with narrow logs and branches of white birch, some with mushrooms. The antique tin ceiling had been painted gold, and the floors were old pine. The art on the walls, recently that of Julie Kuceris-Gray, included a piece that showed at the last Biennial at the Portland Museum of Art across the street from the restaurant. The organic cotton napkins were made by Rachel, one of the servers, who was also making a new set of aprons. Many of the bowls and plates were made by Jody Johnstone, a Japanese-trained Anagama ceramicist in the midcoast.

Cellars Wine And Alcoholic Beverage Selection The restaurant offered a notable natural wine list with 41 types from small grower-producers, nearly all of which were certified organic. The remainder were verifiable organic (beyond organic). The vast majority were also wild-fermented, unfiltered, and with minimal or no sulphur. Most were from France, with a fair representation from Italy, a few from Spain, and one from Oregon.

The beers on offer were locally brewed (though generally not from local malt and hops) and the cider was local. The coffee and tea were organic and fair trade, produced by independent small farmers and imported and (in the case of the coffee) processed by The Speckled Ax and The Little Red Cup Tea Co., small local businesses.

Their spirits were all distilled in the northeast (from as far as the Hudson Valley), though not necessarily from local ingredients. House-made liquors and craft cocktails were made with those spirits as a base and ingredients following the same form as the kitchen, meaning no citrus or cane sugaryet yogurt whey, rhubarb, sumac, cranberry, maple, honey, herbs, fruits, nuts, roots, and mushrooms. According to the chef, many were powerfully medicinal. The staff were convinced their our cocktails were, healthful in moderation.

Special Menus There was an 18 item Tasting Menu for $100 per person head. A matching eight paired wines cost $65.

Meal The menu featured several multi-plate options as well as an 18-item tasting menu, and wine pairings. On our first visit we ordered from the multi-plate menu with outstanding results. The next time, we opted for the Tasting Menu with wine pairing to get a broader sampling of the cuisine and celebrate a special occasion. Wines were biodynamic, natural (unfiltered, wild fermented and without sulfites) or wild fermented. Each item was a single morsel or two. Both menu options were satisfying and fun.

We began our Tasting Menu with Beet chips served with crispy beets, chevre cheese and micro greens. Next there was: Melon with watermelon, heirloom tomatoes, sweet pepper and herb ghee (clarified buffer with basil and mint); Herb Soup; chilled Japanese Turnip Soup with yogurt, raw butter, herbs (parsley and cilantro) micro greens, calendula petals, red pepper slivers roasted turnip, onion and carrot shavings; Garlic Toast, gluten free homemade flatbread; roasted Cauliflower with blue cheese crisp, pear, bay laurel gastrique, and walnuts; Harofiskur, seriously fishy dried pollock slivers; sashimi Black Bass Crudo with micro greens, radish, beach mustard wasabi, sorrel, slices of sour apple; Radicchio with rosemary yogurt and two cheeses; Raw Beef with micro greens, cranberry, tropea onion, horseradish, and sorrel; and Indian cucumber. The cucumber was refreshing with a sweet finish.

There was also tasty Monkfish with shitake, sunflower potato (tasted slightly undercooked), turnip greens, dulse and shitake emulsion, and wilted spinach; yummy Chicken Heart with Crisp Skin, sage and a celery relative; Capocollo (pork shoulder) cooked sous vide, smoked and pan seared with fennel, cranberry, sauerkraut (a favorite); perfectly Seared Tomato made with heirloom tomatoes; Autumn Salad with roasted tomato, light sunflower vinaigrette, shredded carrots; lightly sweet Hardy Kiwi with a hint of tartness; Salted Butter Semifreddo; and messy but nice mascarpone Buckwheat Fennel Seed Cookie.

The staff paired our menu with wines by the glass: biodynamic and wild fermented Austrian Meinklang that was floral with a hint of sparkle; non vintage French La Perlette that was dry, clean, and sparkling with a funky finish; natural Roussane from France; 2013 wild fermented Grechetto from Umbria, Italy; natural Luc et Denis Lattard syrah blend from France Lattard Red; 2012 natural and biodynamic French Pierre Frick pinot blanc; natural 2012 Saint Chician Les Narys French full bodied and spicy Bordes; and 2013 Domaine Chardons Touraine rose from France.

Other Chef Levi took the lead on the wine list, working closely with Ned Swain of Devenish Wines, his close friend and the distributor who sold the restaurant nearly all its wine. He worked directly with importers Zev Rovine and both Karen and Byron from T. Edward. Vinland’s bar manager, Alex Winthrop, was also an important contributor.

Date of Review September 2014

Number of Visits Two

Reviewers

Article by Elena del Valle

Photos by Gary Cox

Service Staff were welcoming and helpful. They answered all our questions about the menu, the dishes and the ingredients with patience and enthusiasm. Dylan and Timothy looked after us. They were always available when we wanted something yet were never intrusive.

Would You Dine Eat There Again-Recommend It? Yes

Overall Impression The Inn by the Sea offered a long list of features we appreciated and enjoyed during our fall visit to Maine. From the beginning, we were impressed with our comfortable and well appointed two bedroom suite with full kitchen, gas fireplace, large balcony and fantastic views of the Atlantic Ocean and colorful fall foliage. Lovingly maintained lawns and planters, excellent spa services, an exercise room, and quick access to walking and running paths added to the property’s desirability.

With dog friendly reserved table lounge dining, pet massages, pet snacks and overall red carpet services for dogs, it was one of the most pooch friendly upscale boutique properties I have come across. The pets, all dogs, I encountered during my stay were almost without exception well behaved despite the odd bark that could be heard in the Sea Glass restaurant dining room, while walking around the grounds or passing by reception. Spotting dogs was a bonus during our stay. Whether it was a black and white Akita, a black poodle, mixed breed or mutt it was a pleasure seeing and sometimes meeting the canine visitors (and their owners) to the property. Lest we be concerned about allergies or residual odors, our suite, along with all those on the top two floors of our three story building, was reserved for guests without pets.

It was the location, a short drive from Portland in residential Cape Elizabeth, across a green area from the Crescent Beach State Park beach, amenities and environmentally oriented policies that drew us to the Inn by the Sea. Our new looking, comfortable and spotless suite, welcoming reception and spa staff, heated pool, fitness area, spa, and beautiful well tended grounds would draw us back to the property for a return autumn visit with pleasure.

Children The inn welcomed children of all ages. During the summer, there was a schedule of activities which included Bug’s Life classes for kids, painting, children’s yoga, story time, and ecology beach walks.

Class Of Accommodation Four star luxury inn

Concierge Mark Kellerman

Connectivity There was complimentary high speed internet and cable. Domestic telephone calls were also complimentary.

General Manager Carrie Dyer

Handicapped Access The property had ADA (Americans with Disabilities Act) designated rooms and a special lift and chair for access to the pool. There were also ramps for dining room and lounge access, a pool chair and lift, and direct elevator access to the spa.

Length Of Stay Three nights

Location In Cape Elizabeth, about eight miles from Portland, Maine with a driving time to the city of 21 to 25 minutes, depending on traffic.

Managed Olympia Companies

Owned Kevin Mahaney, principal

Pets Allowed Dogs were the only type of pet allowed. Dogs Days at Inn by the Sea included in room spa services and amenities for traveling pets (and their human companions). The property had welcomed man’s best friend for over 18 years with complimentary stays, water bowls, beach towels, L.L Bean dog blankets, handmade treats at turn down, and a seasonally updated brochure with information on leash free beaches, dog parks and local pet services. There were no fees for dogs and no limit on size or number of dogs.

The property offered gourmet pet menus for in room dining, dog walking and doggie day care as well as doggie massages. Dogs were welcome to join their humans for meals Al Fresco dining on the Seaside Deck and for full menu service in the Fireplace Lounge.

During the Dogs Days of Summer, owners and their pets were invited to happy hour for complimentary ice cream on The Boulevard while humans could order drinks from the signature cocktail menu or bar. A dollar from each signature drink was donated to the Animal Rescue League. Dogs had the run of the swimming pool during the Fetching Fall Days, the last two weeks of October when the pool was closed to people and open for pets only.

Size There were 61 rooms (47 one and two bedroom suites and 14 traditional fireplace rooms) spread over three buildings within five acres. During the high season (spring through fall), the property employed 150 staff and 70 during late fall through winter.

Year Opened-Renovated In 1930, there was a summer hotel and restaurant in the same location. However, the inn as it stands today was established in 1985. In 2008, the main building was renovated and in 2012 the Beach Suites were completely rebuilt.

Lobby And Common Areas The property’s décor was “a modern stylish take on traditional coastal decor.” The Inn showcased the work of local artists at its restaurant, Sea Glass, with revolving shows that remained for two or three months. In the main building, there were 14 original J. J. Audubon elephant folio engravings, purchased from Sotheby’s 30 years earlier, of the birds guests were most likely to see on the surrounding nature walks such as Crescent Beach or on the Great Pond walk. The rooms and suites had prints of local lighthouses including the nearby historic Portland Headlight.

Bathrooms A sliding wood door with a full length mirror (difficult to slide) led to the master bedroom en suite bathroom. It had an ivory color theme with tiled floor and walls. To the left there was a separate water closet. To the right there was a stand alone glass enclosed shower adjacent to a bathtub with a skid resistant bottom surface. A frameless lighthouse reproduction hung on the wall above the bathtub. A open design wood cabinet with towels and bathroom amenities occupied the rear wall. Atop it there were twin sinks set within a natural stone countertop. A wood framed mirror the width of the cabinet was fixed to the wall above it.

Near the entrance there was a hallway bathroom easily accessible to guests and the occupants of the second bedroom. Smaller than the master bathroom, it had a natural stone countertop with a sink, a toilet and a spacious glass enclosed shower.

Suite Our new looking comfortable 1,250 square foot Two Bedroom Beach Suite, 631, had two bathrooms, living room, dining room, fully equipped kitchen, well furnished outdoor deck and indoor/outdoor fireplace. It was on the third floor of a detached building a minute’s walk from the main building. It was accessible via staircase and elevator. Some of the features of the suite were artwork on the walls, oversize mirrors, comfortable furniture and contemporary furnishings, full kitchen with dinnerware, silverware, glassware, pots and pans and basic utensils and appliances.

From the entrance to the left we entered a dining room, living room and kitchen. The dining room had seating for ten in cushioned chairs. Two shaded lamps hung above the wood table. Twin oversize wood framed mirrors hung on opposite sides of the room, one facing the dining table and the other facing the kitchen. One of the chairs from the dining room set was set against a mini desk in the corner with a telephone. Above it there was an ocean facing round window.

The common area of the suite had wood floors and in the center of the living area there was a patterned carpet in shades of red. Sectional cloth furniture with two daybed style end pieces and three identical middle pieces occupied the center of the living space. In front of the sofa there was a rectangular leather and wood table. There were also wood end tables and metal and wood tables. A frameless lighthouse reproduction about twelve feet long by five feet tall made up of four consecutive three foot long panels hung on the back wall behind the sofa. Wicker armchairs were on either side of the living room facing the main section of the room. An indoor outdoor gas fireplace operated with a remote control occupied the rear facing wall which was also part of a beach facing porch. A flatscreen Panasonic television hung on the wall above the fireplace.

A loud air conditioner and heater compressor controlled the temperature within the suite. The thermostat in the master bedroom controlled the temperature for both bedrooms. We found it impossible to set different temperatures in the two bedrooms.

To the right of the entrance there was a bedroom with a comfortable king bed in the middle. It had an oversize wood headboard and two matching night tables identical to the ones in the master bedroom. There was a red patterned rug in the middle of the room identical to the one in the living area. A wood dresser with an LG flatscreen television was across the room from the bed. There were built in closets on either side of the drawer and television space. Two sailboat painting reproductions hung on the wall next to the window which faced the building hallway as did the window in the master bedroom. On the opposite wall there was a faux aged rectangular mirror.

A large balcony with a gas fireplace faced Crescent Beach, part of the namesake state park. It was furnished with a Crate and Barrel round table with six armchairs, two cushioned rocking chairs and two individual cushioned half armchairs set side by side to form a loveseat on the opposite side of the porch from the round table. A partial roof covered the middle section of the porch next to the fireplace. The front of the balcony had waist height railing. The sides and two sections in the middle were solid.

The kitchen was to the right of the living room. A gray granite countertop occupied one side of the kitchen, running perpendicular to the porch. Four wood stools with decorative metal accents faced the countertop. There were full size appliances including Maytag refrigerator, Frigidaire range and microwave oven, Kitchen Aid dishwasher. In the cupboards there was cookware, dinnerware, flatware and glassware.

The master bedroom with en suite bathroom was behind the kitchen. There was a neutral colored rug in the center of the room atop two wood cushioned armchairs, a footrest, and a small glass covered round table facing a flatscreen 30 inch Panasonic television. The television sat atop a large wood dresser near an oversize wood themed lamp. The closet walls were white. In the middle of the room there was a comfortable cushy king bed with an overlarge wood headboard and a beige bedcover. It was framed by matching white stone topped rectangular night tables with identical glass stem lamps. One of the night tables also housed a telephone and a digital iHome alarm clock and iPod dock. Behind the lamps were large wood framed mirrors. A port harbor scene was depicted in a framed painting on the wall.

Food And Restaurants In addition to Sea Glass, the Inn’s restaurant, guests with pets could dine at the Fireplace Lounge and there was in room dining.

Amenities We were welcomed with a s’mores chocolate amenity on arrival in a nod to the Inn’s coastal location. During the nightly turn down staff brought a plate with two house made cookies and two single serving size bottles of water. Guests with pets also received hand made organic seasonal dog treats made by local Growl’n gourmet. Self service s’mores were available at the fire pit each evening (weather permitting).

In suite amenities included vanity mirror with light, make up black towel, cotton balls, cotton swabs, sponge, and blow dryer. There were individual size containers of Float, made in the United States, shampoo, conditioner, shower gel, soap, and body lotion.

Facilities Spa, pool, fitness center with steam room and experience showers, ocean view Sea Glass restaurant, and Fireplace Lounge and Bar.

Fitness Center And Spa The fitness center and spa shared space in the lower level of the main building. The fitness area had a 14 by 24 space for cardio exercises and another of equal size for stretching and as a yoga room.

Pool The gated pool area had several loungers and a handicapped lift and chair. The pool was about 30 by 40 feet large and seven feet deep.

Conference Facilities For special events, the Cove Room had capacity for 18 guests for dining or functions, and the Crescent Room offered 1,350 square feet of function space with an additional 12 feet by 24 feet of pre function space. It could accommodate up to 90 guests for banquets and 112 for cocktails. The Side Lawn with an ocean view was used for social functions with summer tents.

Other There were many environmentally sensitive features in the hotel we liked. We appreciated the property’s approach to environmental responsibility, and minimizing the impact of hotel operations with of eco friendly initiatives and local sourcing.

The Inn had a small office center with two computers and printers where guests could access the internet and print files at no cost. The property was on the Conde Nast Traveler Gold List 2014, Travel and Leisure Worlds Best 2014, and had received Wine Spectator Award of Excellence 2014, Silver LEED(R) (Leadership in Energy and Design) certification, and Maine Dept of Environmental Protection Environmental Leader Green Lodging certification.

To reach the public beach it was necessary to take a short walk along a wood walkway from the inn. The Crescent Beach State Park beach had grassy sand dunes, piles of seaweed, ocean breezes, birdlife and views of fishing boats and an offshore island. At that time of year there were only a hand full of people on the beach.

Cleanliness Excellent

Date Of Review October 2014

Reviewers Article by Elena del Valle

Photos by Gary Cox

Service Staff at reception and the spa were friendly and helpful. There were minor glitches. A pair of socks that was missing from our laundry delivery was found the following day. Our suite was scheduled to have twice daily service. Turn down service consisted of a staff person dropping off two small bottles of spring water, two cookies and a sheet with the activities for the following day. A room service tray from our neighbors remained in the hallway an entire day and night.

Would You Stay There Again? Yes

Overall Impression It wasn’t until restauranteur David Turin opened nine restaurants that he founded the restaurant he had wanted to open for many years, his opus. That led to the restaurant’s name. Although entering through David’s Monument Square, the restaurant’s larger sister eatery, was a bit jarring, dinner at this restaurant within a restaurant was the most upscale dining experience we had in Portland, Maine.

There were two multi course set menus to choose from, Carnivore and Vegetarian, inspired by local seasonal foods, and two wine pairings. We sampled the Carnivore Menu and both wine pairing options. It was well prepared, had an appetizing presentation, and was thoughtfully paired with the wines. Someone clearly had fun creating a menu and finding select wines to match the meal.

The 18 seat restaurant was dimly lit and cozy without sacrificing privacy. We appreciated the many extra touches such as the yummy Big Smokey Apple aperitif drink, serrano ham, aged manchego, house seasoned warm olives, elderwood smoked salt atop Danish butter, and house made breads with sunflower seeds, cranberries, garlic and flaxseeds. Staff members, from our server to the service director, were friendly and welcoming, knowledgeable about their menu and guest oriented. Our dining experience was rewarding and worth repeating.

About The Chef De Cuisine Bo Byrne was formerly chef de cuisine at David’s 388. He and the executive chef created the menu and cooked together at David’s Opus Ten. The day we were there Matt Cadell prepared our meal.

About The Executive Chef David Turin was chef and owner of David’s Restaurants in Maine: David’s Monument Square and David’s Opus Ten in Portland, David’s 388 in South Portland, and David’s KPT in Kennebunkport. Opus Ten was his tenth restaurant in 30 years as a restaurateur.

According to promotional materials, he believed “that often more is less.” He followed a classic culinary philosophy centered on execution and simplicity. He strived to present dishes at his restaurants in which “a plate is not complete until nothing else can be removed from it without harming the intent and integrity of its preparation.”

The Maine Restaurant Association named him Maine 2012 Chef of the Year. On October 21, 2014 his Opus Ten staff presented a dinner at the James Beard House in New York City.

Chef De Cuisine Bo Byrne

Executive Chef David Turin

Handicapped Access Yes, there was access through the front door. The restaurant staff need to know in advance if guests had special needs in order to set a table below the two steps that led up into the main part of the dining room.

Location Within David’s Monument Square, a large restaurant on Monument Square in the heart of Portland, Maine.

Opened-Renovated November 2012

Owner David Turin

Service Director And Sommelier David Muise

Size The restaurant occupied 600 square feet including the kitchen and could accommodate 18 guests, including two seats at the chef’s counter. Seven staff, including chefs Turin and Byrne, worked at the restaurant.

Type Of Restaurant Fine dining contemporary cuisine with wine pairings

DÉCor-Ambiance The restaurant, located in the back of David’s Monument Square restaurant, had slightly raised wood floors, partial brick walls, white walls, small mirrors and dim lighting. The noise level was much lower than at its sister restaurant. The kitchen, on the left at the entrance, was open on two sides. There was a two seat chef’s counter. From where we sat we could see the chef at work. There were tables on both sides of the restaurant and in the back, where we were seated, facing the entrance. A single hallway included service space where staff prepared appetizers. The serrano ham was at a carving stand near the entrance. We sat on black armless chairs. Our table had a tablecloth and there were decorative white curtain accents.

Cellars Wine And Alcoholic Beverage Selection The restaurant’s main wine focus was on pairings. There were two levels of five wine pairings each for $35 and $55.

Special Menus David’s Opus 10 featured fixed price carnivore and vegetarian mutiple course menus for $60 with optional wine pairings of $35 and $55.

Meal Following the staff’s recommendation we began with aperitif drinks, a Rare Wine Company Charleston Madeira Sercial which while perfectly lovely couldn’t hold a candle to the memorable Big Smokey Apple made with Lapsang souchong Chinese tea. It was so good I would go out of my way to have one again the next time I visit Portland, which is saying something since I seldom order mixed drinks.

There were four house made breads on offer: peasant wheat rolls, croissant, salt sticks, and rosemary and olive, served hot. There was elderwood smoked salt atop Danish butter as well as Italian olive oil, balsamic vinegar and thyme sprigs to go with our bread selection. To further whet our appetite there was serrano ham, aged Manchego cheese, and house seasoned warm olives.

We had the Carnivore Menu: Porcini, morel and Madeira cream shooter, which made us think of comfort food, and exotic mushroom gratin made with fresh locally foraged mushrooms, fresh oregano and thyme and dried Italian parsley, and hard cheese shavings atop a puff pastry. It was slightly tart with bold flavors. Next there was a rich Butter poached lobster, chanterelle and butternut risotto cake, and citrus truffle micro greens served with a truffle and chives vinaigrette dressing; a Blueberry, lemon, thyme sorbet and frozen limoncello served in an ice container was cold, tart and with green flavors; Chicken and magret duck boudin and curry and date gastrique with strong and sweet micro greens on top; and perfectly prepared and seasoned with mint and a hint of black pepper rare Roasted lamb saddle, griddled and braised leg, intense lamb jus with sweets, beets and bacon hash with a strong and sweet bacon flavor and kale braise. The meal ended with: a lightly sweet Poached pear reminiscent of strudel, griddled pound cake with sweet ricotta and white pear vincotta; and Grand Marnier truffles which had a crunchy exterior and gooey center, chocolate nut bark and polvorones.

We sampled both wine pairings. The first pairing consisted of: 2013 Strauss, Rose of Zweigelt, Styria from Austria with a pomegranate nose and a fluttery summer flavor; 2012 Adras, Godello, Ribeira Sacra from Spain had a nice nose; 2009 Prieler, Blaufrankisch Ried Johannshohe from Austria; 2008 Gordon Brother, Cabernet Sauvignon from Washington State; and a fragrant 2011 Michele Chiarlo, Moscato d’Asti “Nivole” from Italy with a light sparkle.

The second more expensive pairing had: 2013 Sinskey, Rose of Pinot Noir, Los Carnero, Napa in California; a Girardin, Meursault Puligny-Montrachet, Burgundy from France was smooth with a well rounded nose; 2012 Alvaro Palacios, Priorat, Les Terrasses VV, from Spain; 2004 Anakota Cabernet Sauvignon, Napa in California; and 2006 Argyros, Vinsanto Mezzo, Santorini, from Greece with an alluring nose.

Other When we arrived a few minutes early for dinner the host at David’s Monument Square intercepted us before we could reach David’s Opus Ten in the back. Explaining it was too early to even catch a glimpse of the dining room for a photo she invited us to the David’s Monument Square bar. The loud noise and strong food smells were so off putting we chose to walk outside instead. Once inside David’s Opus Ten the ambiance was as intimate and service oriented as we had hoped.

Date Of Review September 2014

Number Of Visits One

Reviewers Article by Elena del Valle

Photos by Gary Cox

Service Our staff were knowledgeable and attentive. Our hostess was Shelly Oakes. She and David Muise did a stellar job.

Would You Dine Eat There Again-Recommend It? Yes

Overall Impression The first surprise we had regarding the Coastal Maine Botanical Gardens was how popular it was when we arrived at midday on a Friday in the fall to find most of the parking space was already taken. The second surprise was how many areas beyond the immediate entrance felt secluded despite the number of people we knew were inside the attraction.

The 270 acre tidal shoreline park was the largest botanical garden in New England and the only botanical garden in Maine. It had display gardens, shore land trails, wild woodlands, 50 sculptures on exhibit (and rotating art exhibits inside the Bosarge Family Education Center), and educational programming. We liked the cleverly organized design of the attraction itself, its interactive features like the fairy garden, varied plant life, water views and separate garden sections. We especially appreciated the serenity of the contemplative garden.

It was evident the management and staff dedicated much thought and effort to the layout and maintenance of the Gardens. It was a pleasant place to spend time enjoying and admiring nature. We would gladly return should we be in the Portland or Boothbay area of Maine again.

Average Duration Of Visit Ninety minutes

Do They Welcome Children? Yes

Established In 2007

Handicapped Access The central gardens were accessible to wheelchairs and shuttle service was available to the outlying areas of the Gardens. The Lerner Garden of the Five Senses was designed “for people of all abilities.”

Location It was 55 miles from Portland.

Number Of Employees There were 30 full time employees

Owned-Managed It was a nonprofit organization. The executive director was Bill Cullina.

Size The 270 acre property, housing a single story visitor center and a two story education building, welcomed 105,000 visitors per year.

Transportation We walked to most of the gardens and trails. Toward the end, when time was scarce for us we caught a ride on one of the complimentary shuttles back to the entrance on our way out.

Description The Coastal Maine Botanical Gardens had a combination of professionally designed and well marked gardens, trails and preserves. Areas of interest included: Great Lawn in front of the Visitor Center, Lerner Garden of the Five Senses, Slater Forest Pond, Rose and Perennial Garden, Burpee Kitchen Garden, Haney Hillside Garden, Vayo Meditation Garden, Giles Rhododendron Garden and Waterfall. Plant labels had accession number, plant family, botanical name, common name and region of origin.

Restaurant The Kitchen Garden Café, located near the admission desk, had indoor seating for 45. Its menu was centered on “gourmet, healthy and local cuisine.”

Souvenir Shop The Gardens Gift Shop, open during the Garden’s hours of operation, sold garden products, and Maine themed jewelry, foods, and artisanal crafts.

Tours There were guided tours by trained docents daily.

Other There was a dock from which the park offered electric boat tours. The parking lot was near the entrance.

Month And Date Of Visit October 2014

Reviewers Article by Elena del Valle

Photos by Gary Cox

Would You Visit This Attraction Again Yes

Overall Impression At the beginning of our trip to Maine while we were in Portland, I searched high and low for a massage. Some windows announced treatments, but most of the time on close viewing the listing was unrelated to the shop where it was posted. One shop had a single masseuse and she was unavailable for several days. Others were less desirable. Frustrated, I gave up following several unsuccessful attempts at booking a massage.

At the end of our visit to Maine, we stayed at the Inn by the Sea in a picturesque setting in Cape Elizabeth, a few miles and a short drive from Portland. I liked the Inn’s serene ambiance, its private boardwalk leading to an unspoiled sand beach surrounded by five acres of indigenous landscape, and was excited when I found out there was an onsite spa. The spa’s lower level location below reception, adjacent to the inn’s fitness area, made it convenient to reach even from our building which was a two minute walk from the main building.

During our stay at the Inn, we had outstanding facial and massage treatments. The common areas of the spa were attractive and inviting, offering plentiful amenities such as shampoo, single use deodorant packs and snacks. Staff members were professional and friendly. The property’s environmental consciousness was a bonus. Had I known how nice the spa was when I arrived in Portland I would have gladly driven to Cape Elizabeth for some spa indulgence. The spa at the Inn by the Sea will be at the top of my list the next time I’m in the area.

Handicapped Access Yes, according to a staff representative all treatment rooms and the Sanctuary were wheelchair accessible.

Location In the lower level of the inn

Manager Rebecca Avery

Number Of Staff 12

Owned Inn by the Sea LLC

Size 4,000 square feet

Special Training Most therapists were local graduates of Spa Tech in Westbrook, Maine. They also received in house training for their own protocols and coastal inspired treatments.

Treatment Rooms There were six treatment rooms and two Relaxing Sanctuaries (one for men, one for women). The Suite for Two had a deep soaking tub and two side by side massage beds for dual treatments.

Year Opened-Renovated 2008

Common Areas On exiting the elevator from the inn’s ground floor I found myself in the spa reception. There was a cushioned seating area to the left side of a central tile feature. The reception desk was directly across from the elevator. On either side of the desk against the wall built in shelves displayed spa products for sale, including beauty creams and branded clothing from the inn.

Amenities The Sanctuaries had kindles loaded with poetry or short stories (neither of us saw them during our visit), magazines, art books, hot tea, cucumber water and variety of snacks (dried apricots, dried cherries and smoked almonds during my visit), experience showers, and steam rooms. Individual lockers had rubber sandals and robes (my robe had a slight stale oil odor) for guest use.

Facilities The Fitness Center, open to all guests, had two incumbent bikes, two treadmills, two elliptical machines, three yoga balls, yoga mats for scheduled morning yoga sessions, (held on the lawn in good weather and inside during inclement weather), chin up bar, kettle bells, weight bench, and Bosu balls.

Pool There was an outdoor gated swimming pool with a salinated system at the inn. It was heated with solar panels. Despite the chill in the air during our autumn visit, several guests took advantage of the heated pool.

Lockers And Bathrooms There were thirteen lockers in the women’s area and eight in the men’s area. There was a multi jet shower and a steam room in the men’s and women’s locker rooms. The women’s section had a relaxation area with three seats, each with a footstool and magazines. There was an end table with self service chilled cucumber water, hot tea, and snacks.

Other I liked the property’s environmental consciousness. The Spa had a LEED (R) Silver certification. It had air to air heat exchangers to ensure fresh air and energy efficiency. The walls, coverings and carpets were made from low or no volatile organic compounds, the sheet rock and studs were recycled, the flooring in the cardio room of the fitness area was made from recycled rubber, the flooring in the treatment rooms was made from recycled cork, the marble and stone work was regionally sourced, and the towels were made from bamboo. The OSEA product line used in the Spa (and at the Inn) was made from 100 percent “naturally derived ingredients” and made with United States Department of Agriculture (U.S.D.A.) certified algae. They were harvested responsibly, Certified Vegan and Biodegradable.

Cleanliness Very good

Date Of Review October 2014

Number Of Treatments Four

Reviewers Article by Elena del Valle

Photos by Gary Cox

Treatments Experienced We each had a facial with Irina, whose charming accent, warm welcome and porcelain skin I remember well. She used OSEA (for Ocean, Sun, Earth, and Atmosphere) products. She applied Ocean Cleansing Milk, Sea Minerals to tone, Essential Hydrating Oil, and Atmosphere Protection Cream to moisturize on my male travel partner’s face; and Ocean Cleansing Milk, Sea Vitamin Boost to tone, Essential Hydrating Oil, White Algae Mask, and Atmosphere Protection Cream on mine.

Would You Return? Yes

Overall Impression Cold, rainy gray weather made it challenging to enjoy the features, facilities and amenities of the Inn to full advantage. The 22 acre property had pretty green lawns and 500 feet fronting a rocky beach. Perhaps because the 32 rooms were spread across three separate buildings the only time we became aware it was full was at breakfast and when the parking lot overflowed.

We appreciated the spacious and comfortable rooms with gas fireplaces, jacuzzi bathtubs and ocean and lawn views, especially the new looking poolside room. I loved hearing the surf from my main building room. There were facilities such as a swimming pool, hot tub, sauna, and fitness and treatment rooms often only available in large properties. We liked the staff’s service oriented attitude and fireplaces in the main building and in the spa lounge (indoor and outdoor in the lounge). Should we return to that coastal area of Maine we would surely consider another stay at the Inn at Ocean’s Edge.

Children The inn welcomed children of all ages. We saw no children during our stay.

Class Of Accommodation Inn

Connectivity There was complimentary high speed internet

General Manager Ginny Ciraldo

Handicapped Access The inn welcomed handicapped guests in two “fully accessible rooms.”

Length Of Stay Two nights

Location The property was miles 89 miles from Portland, Maine.

Owned And Managed Migis Hotel Group

Pets Allowed No

Size There were 32 rooms in three buildings on a 22 acre property with 500 feet of beachfront land. It employed 25 staff members.

Year Opened-Renovated The Inn opened for business in 1999. The following year the Hilltop Building was constructed. Tim and Joan Porta bought it in 2004. Two years later, they added the Vanishing Edge Pool and Poolhouse Suites. It had upgrades and limited renovations in 2004 and 2014, and was scheduled to undergo major upgrades in 2015.

Lobby And Common Areas From the entrance sign on the local two lane road a narrow road led down past a building on the left to the main building where we parked and walked to a reception desk on the ground floor. A wooden spiral staircase behind the reception area led one floor up to guest rooms. A dining area for breakfast and where tea time beverages and cookies were served was straight ahead past reception. It had outdoor seating and an expansive view of the lawns and bay. To the left from the reception a hallway led to a lounge with a self service set up for beverages. A fitness room and common area with a fireplace were one level below reception along with additional guest rooms. From there, it was possible to reach the pool area, to the right, and the beach, to the left, by crossing the lawn. The building adjacent to the outdoor swimming pool and hot tub housed an indoor area with an indoor and outdoor fireplace, a sauna and two treatment rooms. Two pool rooms were above the spa section. The inn staff described its interior design as Boutique Style featuring artwork by local artists and focusing on the natural beauty of Maine.

Bathroom In my room, there was a Jacuzzi bathtub within the sleeping area rather than inside the room. In the tiled bathroom, there was a shower with plastic flooring and a shower curtain, toilet, twin sinks and a large framed mirror. The counter looked like Corian. The light switch turned on the bathroom fan automatically.

In the Poolhouse Suite, the bathroom was divided into three sections. The left area with a door had a toilet, the middle had a sink with a pale stone or Corian countertop, a large built in mirror, and a small vanity mirror. To the right there was a shower with a glass door. There were recessed lights and lights by the mirror. Small tiles covered the floor.

Rooms Although my main building 400 square foot room, C1, was larger and had a desirable view of the grounds, my travel partner’s 350 square foot pool side room, Poolhouse Suite 2, was our favorite of the two. It was the furthest from the reception area of the two. On the other hand, it was newer than my end of the hall first floor room, and more private that time of the year (since it was adjacent to the pool I don’t know if the same was true in warm weather). The only downside to being in one of two pool side rooms was that when it was raining, as it did during our stay, we got wet walking to and from the main building. Such was the case when I went from my main building room to the Spa treatment room for a massage.

Immediately past the entrance to the Poolhouse room there was a foyer with a window high above the door. Dim fall sunlight entered through the window brightening the room. To the right, there was a walk in closet with hanging space and a built in dresser. In front of the walk in closet there was a wet bar with a sink, mini refrigerator, and coffee maker with packets of regular and decaffeinated coffee.

French doors led to the bedroom which had wood flooring, high ceiling, white wood or wood laminate. There was a ceiling fan in middle of the room. A pastel blue rug covered most of the bedroom area floor. To the left, there was a king bed without a bedspread. It had a matching pastel blue cloth headboard framed by twin rectangular wood night tables; one had an alarm clock and the other a phone. Matching night lamps hung on the wall on either side of the bed. Between them there was a framed oil paining.

In the corner, there was a desk and a cushioned rattan armchair facing a window with a bay view. On the other side of the room, there was a Jacuzzi bathtub occupying a mirror space with windows on three sides, one of which, like the desk, faced the bay. On the right side of the room, across from the bed and next to the bathtub, there were two pale blue cloth armchairs in front of a gas fireplace. There was a rattan table between them. A large Panasonic flatscreen television hung above the fireplace. To the right of the fireplace and television there was shelf and storage space which housed a Sony DVD player.

Sliding glass doors led to a covered balcony with metal railing that looked onto the pool area and the bay beyond. Two armchairs and a square table furnished the space. Thick curtains with a small blue and ecru flower pattern covered the sliding glass doors. White wood shutters covered the windows.

Room C1 was on first floor of the main building, the last unit on the left side of the building. To reach it, I climbed up a spiral staircase behind the reception desk or took the elevator and walked left to the end of the hallway. During the day, there were strong food smells in the hallway and some sounds of guests and staff too. I loved that when the windows were open I could hear the sounds of the surf. I walked toward the window often to enjoy the side view of the lawn and pool area with fall foliage covered trees in the foreground and Penobscot Bay in the background. At night, easy pull down blinds provided privady.

The room had blue flower wallpaper, putty carpeting with some stains, flat screen television and DVD player atop a wood dresser, gas fireplace, three windows, two with water views, a ceiling fan above the bed, and an individually controlled air conditioner and heater. Near the entrance, there was a wood vanity with a mirror and a stool, luggage rack. There was a comfortable wood framed two poster king bed with six feather pillows and a pretty bedcover. On either side of the bed there were matching round glass top wood tables and lamps, an alarm clock and phone. Near the fireplace and the bayside window there were two comfortable armchairs with a stone top table between them.

Food The only meal service available at the inn was a complimentary Full American breakfast served between 8 a.m. and 9:30 a.m. We noticed guests arrived at the lawn facing Breakfast Room early to select a table. There was a cold breakfast buffet with fruit (sliced cantaloupe, pineapple, strawberries and blueberries), bowls of yogurt and granola, individual size cereal boxes, and milk. There were bread and beverage stations with sliced bread, bagels and salmon at one, and regular and decaffeinated coffee, powdered cocoa and tea at the other. The a la carte hot dishes available were eggs any style with sides of bacon or sausage. There was also a frittata special of the day with goat’s cheese, spinach and tomatoes.

Amenities There were bathrobes, tea candles by the bathtub, iron, ironing table and toiletries: one Gilchrist & Soames exfoliating Sea Salt soap, 1.35 ounce bottle of sea fennel body lotion, bath salts, shower cap and a Diamond Cleansing & Make Up Remover Towelette. In the shower, there were three 250 milliliter containers of Gilchrist & Soames body gel, shampoo, and conditioner. In the afternoon, there was coffee, tea and cookies in the lounge next to reception.

There was an honor bar for wine, beer, and soft drinks. There were complimentary 15.9 ounce bottles of Poland Springs spring water and two individual size Lindt milk chocolates per person each day. There were multi brightness lightbulbs on night table lamps. Ice was available in the Guest Pantry of the Breakfast Room, on the first floor on the south side of the Hilltop Building, and in the pool area. There was computer for guest use in the Garden Level Lounge. A four color bound Guest Book in the room explained the property features and amenities. The bedlinen was high count bed linen. There were cotton swabs and balls. The Poolhouse Suite had Gilchrist & Soames mending and shaving kits. Each room had Fiore Artisan Olive Oils and Vinegars sample size bottles of raspberry balsamic and organic Chemali Evoo. There were massages by appointment on offer.

Facilities Infinity edge pool, outdoor hot tub, cedar sauna, and two massage rooms. There was a fitness room with treadmill, elliptical machine, stationary bike, and yoga mats. There was a breakfast dining room with a view.

Fitness Center And Spa In the main building, there was a Fitness Room open between 7 a.m. and 9:45 p.m. I took advantage of the treadmill in the morning in case the rainy weather made walking unappealing during the day. Next to the pool and outdoor hot tub, there was a 450 square foot spa facility with treatment rooms, waiting area, and sauna on the bottom floor (the upper floor housed two hotel rooms). The Spa building had indoor and outdoor fireplaces with cushioned and comfortable furniture.

Pool The bean shaped pool had a salt chlorine extractor system. It was 65 feet long at its widest, 35 feet at the narrow end, and approximately seven feet deep. There was a hot tub by the pool. Because of the daylong rain and chilly fall temperatures it was too cold to enjoy the pool area.

Conference Facilities The Inn could accommodate meetings of up to 40 attendees.

Other Check in started at 3 p.m. and check out at 11 a.m. at the non smoking property. In the bathroom, there was a note inviting guests to reuse their towels to conserve resources. The parking lot adjacent to the main building ran out of parking spaces in the evening. The staff suggested we park in one of the lots next to the Hilltop Building and walk back. They kindly offered to park the car there for us. The distance was relatively short, but given the rainy weather we preferred to park nearby. There was no laundry service. A staff member suggested I go to a laundromat in Camden.

The inn had received a Trip Advisor Certificate of Excellence. It was a AAA Four Diamond Property. The property participated in the Green Hotels Program, and used environmentally responsible cleaning products. Several sister properties in Maine were listed in the informational materials: Migis Lodge on Sebago Lake (see our profile), Black Point Inn on Prouts Neck, The Colonial Inn and The Sparhawk Oceanfront Resort in Ogunquit.

Cleanliness Poor, Good, Excellent (if poor consider whether the property is a fit for our audience. Take into account whether it’s an urban property or rural or bush, etc.

Date Of Review October 2014

Reviewers Article by Elena del Valle

Photos by Gary Cox

Service Our rooms were serviced daily between 9 a.m. and 2 p.m. Scott and Ashley at reception were friendly and service oriented.

Would You Stay There Again? Yes, in the pool side room especially.

Overall Impression After strolling around a gray, dreary and rainy Camden, Maine during a chilly autumn day, and a disappointing lunch in town we were loathe to drive back in the rain for dinner. We had heard good things about the restaurant and had hard to come by reservations so we moved forward as planned. As we drove down the dark two lane slick road from Lincolnville Beach south toward Natalie’s we wondered whether we would be better off returning to the dry and warm comfort of our inn.

The first sign of the positive experience that awaited us was when a tall and handsome man approached me in the parking lot as we walked toward the inn to offer me the shelter of his umbrella. Instead of turning back to the building and away from the drizzling rain, after seeing celebrity guests off, he went out of his way to greet us. Once we were inside the inn, he introduced himself as Bart van der Velden, the property manager, and welcomed us to the restaurant.

Five minutes later, we were comfortably seated in the cozy dining room with wood floors and a red vintage theme browsing menus. From beginning to end, the meal was outstanding, one of the best and most refined we have had in Maine. The pretty presentation of the dishes was a match for the flavor combinations and thoughtful wine pairings. We especially liked the memorable Lobster Tasting Menu. From wine pairing to service to the meal itself the experience was worth every discomfort we suffered making our way there and back. We look forward to sampling more Natalie’s dining the next time we visit the area.

About The Coexecutive Chefs Long was recognized as the 2013 Maine Lobster Chef at Maine’s Harvest on the Harbor. Prior to working at Natalie’s, he worked at Charlie Trotter’s and Eos in San Francisco. Stevens had been sous chef at Bresca in Portland, Maine and had worked at Restaurant Daniel in New York City.

Executive Chefs At the time of our visit, two executives shared the reigns at Natalie’s, Chris Long and Shelby Stevens.

General Manager Bart van der Velden

Since becoming manager of the restaurant in early 2013, van der Velden had overseen the restaurant’s front of house, bar, kitchen and staff. Prior to that, he held management roles at Boston’s Fairmont Battery Wharf Hotel and the Bel Air Hotel in the Netherlands. He was also assistant food and beverage manager at the Golden Tulip in Noordwijk Beach in the Netherlands.

Handicapped Access There was a parking lot that ran level to a dining room entrance.

Location Natalie’s is about 80 miles (130 kilometers) from Portland and about 60 miles (95 km) from Bangor, Maine.

Opened-Renovated The restaurant was established in 2007. At that time, the inn where the restaurant is housed, underwent an extensive $2 million renovation. Natalie’s was styled by European designer Mascha Brunia. Small enhancements were made frequently to the restaurant, according to a spokesperson.

Owned Oscar Verest and Raymond Brunyanszki

Brunyanszki, born and raised in the Netherlands, has worked in the travel, hospitality, entertainment, and marketing industries. In the past, we was a tour leader for Boer en Wendel (TUI) and Unitravel, where he was responsible for unique high end trips throughout the Far East. He served as residence manager for the hotel and beach club at Club Cas Abao in the Dutch Caribbean, as an independent consultant and “mystery guest” for some hotels, and as marketing manager at one of the largest travel companies in the Netherlands. His day to day responsibilities were oversight, management, guest services, staffing, design and direction for the Inn and Natalie’s.

Born in the Netherland Antilles Verest had nearly two decades of business management experience in sales, finance, and management positions in the Netherlands. Prior to his involvement with the Inn, he held management, executive, and ownership positions in the pharmaceutical industry in the Netherlands. He began as a pharmacist, then moved on to partner and owner of Apotheek de Ypelaar in Breda. He was responsible for the direction of Natalie’s.

Size The 2,500 square foot restaurant with a staff compliment of 20 could accommodate 57 guests.

Type Of Restaurant Modern fine dining

Wine Director Micah Wells, a personable and knowledgeable member of the restaurant team, was in the final phase of becoming a Master Sommelier at the time of our visit. Wells had created wine menus at the Ocean Edge Resort and Golf Club in Brewster, Massachusetts. Previous experience included the Lure Grill at Winnetu Oceanside Resort, Hotel Manisses/Block Island Resorts and Beaver Creek Mountain Dining at Vail Resorts. Wells was tasked with managing Natalie’s wine list featuring more than 200 specialty wines.

DÉCor-Ambiance We liked Nathalie’s cozy ambiance and vintage Paris style. Natalie’s décor was meant as “a nod to the glamour of Paris in the 1920s, with a vibrant red theme, custom made armchairs, white linens, vintage crystal chandeliers over the bar and a mix of French antiques and modern furnishings. The bar featured doors salvaged from a French convent.

Cellars Wine And Alcoholic Beverage Selection The restaurant wine list featured more than 200 wines including a wide range of white, red, sparkling, and dessert wines, as well as special wines for each season. The list emphasized European wines. There were also selections from as far away as China and Lebanon. According to promotional materials, every bottle was stored in a temperature controlled environment, and the restaurant offered 25 red, white, and sparkling wines available by the glass.

Special Menus There were several fixed price menus on offer including the five course Lobster Tasting Menu for $109. Wine pairings to match it cost an additional $72. Natalie’s also offered a seven course Chef’s Tasting Menu for $97, and an A La Carte style prix fixe three course menu with appetizers, main courses and desserts for $72. In addition, the restaurant offered a Bar Menu.

Meal We began our meal with a truffle radish fish palate teaser that packed a flavor punch. Next, there was a chard, sweet pepper, almond, basil and Asian perch amouse bouche. There were two types of warm bread on offer, potato and white, and six salt flavors. We sampled the truffle and porcini which was characterized by a heady truffle aroma and taste. The other flavors were garlic, spicy, rosemary and ginger. There was a red currant and black pepper palate cleanser between courses. Should we wish to add a touch of citrus to our meal there were lime and lemon slices at the table.

I sampled the seven course Menu Saisonnier seasonal menu and my dinner companion had the five course Lobster Tasting Menu, the restaurant’s signature tasting menu designed to highlight “the bounty of Maine and the freshness of the season.” Our favorite of the two was the Lobster Tasting Menu. The two memorable courses were the smoked foie gras from the seasonal menu and the grilled lobster claw with miso glaze from the lobster menu.

The Menu Saisonnier courses were: Uni served with white sturgeon caviar, lemon chutney, Camden Harbour Inn Nastrurium (from the Inn’s garden), creme fraiche and pickled Fresno chili, a most pleasing way to eat sea urchin; Maine lobster with cauliflower espuma with caperberries, and arugula pesto; Smoked foie gras with celery root puree and ribbons with radichio, Brussels sprouts and demi, a favorite; Local mushroom cannelloni with shaved beets and grape must; Beef tenderloin with potato gnocchi, turnip puree, coriander jus, radish and baby kale, which stands out in my memory for the tender and flavorful combination of the meat; Fuzzy Udder goat cheese with date puree, fennel seed powder, grapes and rye croutons; and chocolate malt torte with manjari (chocolate) ganache, malt crumble and vanilla malted ice cream. We liked the dessert in general and the ice cream was a favorite.

The Lobster Tasting Menu courses were: Maine Butter Poached Lobster Salad with shaved Carrots, Turnips, Radish, Shiso Puree and Ginger Vinaigrette; Grilled Lobster Claw with a Miso Glaze, Roasted Squash and Pickled Squash Ribbons served with a Sauce of Soy and Egg Yolk (a favorite); Pumpkin Lobster Bisque with Butternut Squash, Toasted Pumpkin Seeds, Ras-el-Hanout Crème Fraiche and Lobster Knuckles; Thyme Butter Poached Lobster on Parsnip Puree with Parsnip Ragout; and a peach, pine nut and Chantilly cream pre dessert (not a favorite) followed by Apple Tarte Tatin. On departure they gifted each of us a delicious lollipop.

We had Acqua Panna still water from Italy with the meal. The accompanying wines were 2012 L’Ecole #41 Semillon, Columbia Valley, Washington, which had a light mineral flavor; 2011 Terre Rouge Enigma, Sierra Foothills, California; and 2012 Salmon Run Rkatseteli, Finger Lakes, New York; Hippolyte-Reverdy Sancerre Rouge, Loire, France. With dessert we had a lovely sparkling Italian 2012 Soprano Brichetto Do Acqui from the Veneto region with the chocolate dessert, and non vintage Neige Apple Ice Wine from Canada, which was like apple in a glass, with the apple tart.

Other Since 2008, Natalie’s Restaurant had maintained a four diamond rating from the American Automobile Association. It was among the 2013 OpenTable Diner’s Choice Top 100 Best Restaurants in America, curated from thousands of reviews from diners on OpenTable. Its wine list had been recognized by Wine Spectator every year beginning in 2010. The staff were especially proud that in 2014, the restaurant presented a special seven course Relais & Chateaux 60 anniversary dinner with Dutch chef Dennis van den Beld from the Hotel Landgoed Het Roode Koper.

Date Of Review October 2014

Number Of Visits One

Reviewers Article by Elena del Valle

Photos by Gary Cox

Service Staff members (with the exception of a woman with an indifferent attitude at the hotel reception in the afternoon) were friendly and attentive with an old world sophistication and attention to detail. The kitchen staff coordinated the five course and seven course menus in such a way that neither one of us was ever eating alone. Cristina, our server, and Micah Wells, the restaurant’s enthusiastic wine director, made sure we lacked for nothing during the meal. Thanks to heated plates our food was always hot when we tasted it even after we took time to photograph each dish. When I returned from the restroom my napkin had been folded. Micah kept a an eye on our beverages, ensuring they were in sync with the meal so our wine and our dishes arrived at almost the same times.

Would You Dine Eat There Again-Recommend It? Yes

Overall Impression Migis made us think of a luxury summer camp for adults and families. The 150 acre Maine property with 3,500 feet of shorefront on Sebago Lake was home to 35 Cottages. During our fall visit, we stayed in a new looking and spacious stand alone three bedroom two bathroom suite with internet connectivity, a view of the lake and a fireplace. In addition to the convenient meal plan, there were many features with appeal for a multigenerational audience. For example, there were hiking trails, beaches, tennis courts, massage rooms, a playground and a souvenir shop.

Despite gray and rainy weather we had a pleasant stay thanks in part to our warm, modern and comfortable accommodations. We especially enjoyed our Cottage’s large ready to use stone fireplace. It was easy to light and there was plenty of firewood beside it to keep it lit for hours. The staff prepared it every morning for use that day.

Homestyle meals were included as part of an American Plan program. Plated meals were served at set times in a large dining room where we sat at the same staff assigned table for every meal. Dinner featured tablecloth service with silver, china and a full bar. The property was most quiet the Monday we arrived. By Wednesday, while still far from full, there were many more people onsite, including what appeared to be event centered groups and local residents dining out.

The ambiance was reminiscent of another era. A dress code was enforced at the cocktail hour and for dinner when jackets were required for men and bluejeans were discouraged. Thoughtful touches enhanced our stay. We especially enjoyed the fall setting with chilly temperatures and colorful vistas, and staying at the property when it was only part full. Clearly the high season and most of the family activity at Migis was in the summer. In September, although some of the amenities and facilities were unavailable or required advance planning, because the majority of the guests were adults there was a great deal of quiet, serenity and privacy. We would recommend Migis in the fall to friends who enjoy their own company in a place reminiscent of a polite era, and where guests dress for dinner and dine at designated mealtimes.

Children The lodge welcomed children of all ages. Nightly childcare and a weekday afternoon Kids Camp from children between five and 12 years of age were included in the rates. There were also two playgrounds. During our fall visit we saw five children at the lodge. Children six and younger were seated in the Family Dining room which was adjacent to the main dining room.

Class Of Accommodation Luxury Lodge

Connectivity There was complimentary wireless internet, with a download speed of 50 megabytes throughout the property. The connectivity was uneven in our suite. There was wireless access throughout the property and a Mac computer by reception for guest use.

General Manager Jed Porta

Handicapped Access The property had three handicap accessible accommodations with accessible bathrooms. The Main Lodge had ramps leading to the restaurant.

Length Of Stay Four nights

Location The lodge is eight miles from Windham and 20 miles from Portland, Maine.

Managed Migis Hotel Group

Owned Tim and Joan Porta

Pets Allowed No

Size The 150 acre property with 3,500 feet of shorefront on Sebago Lake was home to 35 Cottages (without kitchen) in 30 buildings and six rooms in the Main Lodge. In the summer, there were 110 staff 10 of which remained on the property year round.

Year Opened-Renovated The property was first established in 1916 it had been enlarged and improved upon over the years. The most recent renovation took place in 2014 when Ridge Cottage was redone.

Common Areas The main building housed the lodge reception and a large living area split in two on one side, and the dining room on the other side. There was a large stone fireplace on one side furnished with well used comfy sofas and chairs. There was a splendid view of the lake from the terrace in front of the main building. It was too chilly for most the hardiest to sit and linger. There was a covered porch with heaters and guest seating which shared the view, although by the time we arrived for cocktails in the late afternoon all the space was occupied and the snack plates were only part full. The beaches and lakefront areas were our favorite places to stroll at anytime. We liked the hiking trails, especially the waterfront one which offered the most unobstructed views of the lake. There were original artworks in our suite and in the common areas and blueswood handmade furniture. The art on display in the dining room was for sale. There were pretty fresh flower arrangements in the main building. Some watercolors on display atop the piano in the Living Room by Madeline Wikler, a local artist during the season, were for sale.

Bathroom The master bathroom was larger than the downstairs bathroom. There were small green tiles on the floor and matching countertop in both bathrooms. Both bathrooms had plastic type bathtubs with double shower curtains. The bathrooms were well heated via individually controlled thermostats. There were twin rectangular wood framed mirrors above twin sinks.

Suite Parking for our suite was in a designated parking lot next to the playground and a service building. A staff person met us at reception and transferred our suitcases to our suite in a luggage cart. Firefly Cottage, our comfortable 1,000 square foot two story three bedroom wood cabin suite, faced Sebago Lake. It was not possible to lock the door from the outside. The wood floors were smooth and pleasant to walk on even with bare feet. It had a living area, a small dining table with two armless chairs, a wet bar, and two covered porches. We liked that we could control the heat with individual thermostats. The suite had been redone so it had a new and clean looking appearance.

Downstairs there was a living area with the dining table in the corner and a bedroom in the back across the hall from a bathroom. The bedroom had a walk in closet and sink. Two beds together made the large bed. Between the bedroom and the bathroom there was a sink, mini refrigerator, ice bucket, and glasses. In the living area, against the corner facing the wall there was a small desk with a chair. From the living room, master bedroom and porches there was a nice partial view of the lake across a lawn area. A cloth sofa and matching loveseat atop a round multicolor carpet were centered around a rectangular wood table and shared a triangular wood table with a lamp between them. There was an upright lamp on the other side of the sofa. A Toshiba television was in the corner next to a stone fireplace.

Although the interior of the suite was visible from the adjacent pathway and nearby suites, especially during the dark gray fall days when the indoor lights were on, we drew the curtains anytime we wished for privacy. We preferred to leave them open to allow in natural light. A high ceiling on the ground floor enhanced the sense of space. The comfortable living area furniture and cozy fireplace were ideal for reading and relaxing. The large and comfortable beds and the quiet evenings provided an inviting ambiance for rest, naps and a good night’s sleep. There were full length mirrors behind the master bedroom door and in the downstairs hallway. There was no phone in our suite. In order to reach reception it was necessary to call from our cell phone. The downstairs front porch had four rocking chairs while the upstairs master bedroom porch had two rocking chairs.

Upstairs, two bedrooms shared the en suite master bathroom. The master bedroom had a king bed with wood headboard and twin night tables, lamps and an alarm clock, rocking chair, dresser, and closet.

Food And Restaurants Dining was a la carte and plated. The staff usually seated us at the same table. Meal times were as follows: Breakfast from 8 a.m. to 9:30 a.m.; lunch from 12:30 p.m. to 1:30 p.m.; and a multi course dinner from 6:30 p.m. to 7:30 p.m. Servings were generous and the preparation was homestyle. John Strain was the executive chef, Jeffrey Dzierzak the sous chef and Charity Catruch the pastry chef.

Items available during our stay were, for breakfast, coffee (regular or decaffeinated), tea, hot cocoa, milk, skim milk, almond milk and soy milk; chilled juices (orange, grapefruit, apple, cranberry, grape, pineapple, prune, tomato and V-8); cold cereals, oatmeal, Migis homemade granola, plain or vanilla yogurt, fresh fruit (sliced bananas, stewed prunes, blueberries, raspberries, cantaloupe, grapefruit and melon); farm fresh eggs any style, three egg omelet with a choice of (cheddar, Monterey Jack, feta, mushroom, fresh herbs, spinach, tomato, peppers, onion, bacon crumbles and ham), plain or blueberry pancakes with maple syrup, eggs Benedict a la Migis, and French toast with cinnamon swirl bread (three small slices) and warm maple syrup; for sides there was smoked bacon, sugar cured ham steak, Gulf of Maine cod cakes, grilled sausage patties, home fried potatoes, and smoked salmon. There were also muffins, pastries, toast (white, wheat or rye), English muffins and plain or everything bagels with cream cheese.

For lunch one day the choices were fresh fruit cocktail or chilled apple juice; Fried Batter Dipped Onion Rings or Corn on the Cob; Vegetable Spring Roll; White Bean and Spinach Soup; Creamy Cole Slaw; Fried Coconut Shrimp, Glazed Ham Steak, Medley of Seasonal Fresh Fruits, Grilled Reuben Sandwich or Fresh Made Deli Sandwich (egg salad, tuna salad, sliced roast beef, sliced turkey or ham with Swiss); Fresh Sliced Pears, Hot Fudge Sundae, Homemade Tapioca Pudding, Classic Chocolate Layer Cake, Apple Almond Tart, Migis Rhubarb Sauce or Annabelle’s Ice Cream and Sorbet; and coffee, tea, milk or lemonade.

For lunch, we tried roasted vegetable quesadilla, broccoli and cheddar, cup of tasty cucumber and dill, grilled ham and cheese sandwiches with potato chips, pickle, side of peas and carrots and mashed potatoes, tapioca pudding and honeydew melon for dessert which wasn’t quite ripe, and rhubarb sauce which was sweet and thick enough to eat with a spoon.

A dinner menu during our stay included challah rolls and relishes as well as a choice between Icy Pineapple Shrub, Damariscotta Oysters on the Half Shell or Spinach and Artichoke Dip; New England Clam Chowder or Chilled Strawberry Banana Soup; Tossed Migis Salad or Hydroponic Boston Lettuce Salad; Grilled North Atlantic Tuna Steak, Grilled Marinated Pork Tenderloin, Butternut Squash Ravioli, Char-Grilled New York Sirloin Steak or Boiled Maine Lobster. Entrees were served with sauteed green beans and Lyonnaise potatoes or spicy vegetable couscous. For dessert we could have Cheesecake; Homemade Profiteroles; Creme Brulee; Maple Walnut Sundae; Cheddar, Port Salut and Bleu Cheese Plate or Annabelle’s Ice Cream and Sorbet.

The following night there were warm dinner rolls and relishes and a choice between Chilled Grape Juice, Smoked Salmon Plate or Steamed Asian Pork Dumplings; Wild Mushroom and Ginger Soup Sweet Potato and Carrot Vichyssoise; Tossed Migis Salad or Trio of Baby Lettuces; Roast Prime Rib of Black Angus Beef Au Jus, Grilled Swordfish Steak, Wiener Schnitzel, Vegetarian Shepherd’s Pie or Boiled Maine Lobster. Entrees were served with asparagus and baked potato or rice and multigrain pilaf. The choices for dessert were: Citrus Almond Pound Cake; Toll House Cookie Torte; Pecan Pie a la Mode; Old Fashioned Hot Fudge Sundae; Cheddar, St. Andre and Brie Cheese Plate or Annabelle’s Premium Ice Cream and Sorbet

Hot beverages and cookies (chocolate chip, almond crunch, heath bar, and berry bar among others) were available between 3 p.m. and 5 p.m. Coffee, tea, and lemonade were complimentary. Other beverages including a full bar and a wine list were available for a fee.

Amenities In addition to full American Plan (three meals a day as well as morning and afternoon hot beverages and cookies) there was cable television via a living room television, wood burning fire with complimentary firewood, daily ice and glass delivery, and Gilchrest & Soams toiletries. In the shower, there were also toiletries in fixed 250 milliliter size bottles of Essentiel Elements from San Francisco in tea tree scented fragrance of shampoo, conditioner and body wash. There was a bar of house brand soap for each sink and the shower. A staff person brought a copy of USA Today to our door daily. Overnight laundry service was available although no fees were posted.

In addition to toiletries there were fire extinguishers, ironing table and iron, full length mirrors (behind the master bedroom door and in the downstairs hallway), feather pillows, and quilt bedcovers. There were beach towels, sailboats, canoes, paddle boards and kayaks for guest use, although given the chilly temperatures we didn’t see anyone take advantage of them.

Facilities There were three beaches, three Har Tru tennis courts (available on a first come first served basis), three well marked walking or hiking trails of less than a mile each and a water fronting trail (maps were available at the front desk). The fitness center was closed for floor work. There was a beachside sauna. Although it was tempting to pop in for a few minutes into the sauna it meant we would have to swim in the chilly lake or shower in our suite a short walk across the property.

Gift Shop There were some watercolors, candy and branded clothing in limited sizes and styles for sale in the main building. The Cry of the Loon shop, a large souvenir shop on ME 302 property of the Migis owners, sold upscale home furnishings, jewelry and food items. It was possible to charge merchandise to the room account.

Wellness Center There was a 900 square foot massage and wellness area with two treatment rooms and a 150 square foot screened in waiting room (with no temperature control). To have a massage it was necessary to book a minimum of two hours as the masseuse drove in from Portland. She was willing, exceptionally to drive up for an 80 minute massage while we were onsite and the massage was worth the effort.

Conference Facilities The property had a 1,547 square foot conference room for up to 85 participants. The Conference Package included accommodations, three meals and two breaks daily as well as complimentary use of audiovisual equipment.

Other Check in was at 3 p.m. and check out was at noon. When we checked in we received a handout with property information including a map, meal times, amenities, facilities and onsite rules. There was a small DVD lending library at the front desk. There were stacks of towels by the dock and sauna. For incidentals, the property only accepted cash, checks and travelers checks. We went on a one hour boat ride on the Tykona II at 10 a.m. on a Thursday. There were so many guests wanting to participate that some had to stay behind to wait for an 11 a.m. ride. A group of loud guests detracted from the experience. Lodge owner Tim and his adorable Portuguese water dog Sophie were at the wheel. On the way back we stopped to fuel the boat.

Guests were asked to be considerate in the common areas so as to not disturb others. Cell phones were not welcome in the Dining Room. Smoking inside any of the buildings of Migis was forbidden. Smoking was allowed on guest Cottage porches and on the front porch of the Main Lodge, away from other guests.

There was no lifeguard on duty. Swimming was at guests’ risk. There were single sort recycling and LED light bulb programs.

During our stay, in addition to Sophie we met Chance, one of the staff’s pets, and Deets, a parrot who spent his time at reception sometimes.

Cleanliness Excellent

Date Of Review September 2014

Reviewers Article by Elena del Valle

Photos by Gary Cox

Service Staff serviced our Cottage daily to clean it, replace towels, take out trash, refresh the fireplace wood and prepare it for use. A 15 percent service charge was added to guest bills. Some of the staff members we met were Scott, who greeted us warmly when we arrived at reception; Peggy, who was at the front desk early in the week and went out of her way to assist me to book a massage and with directions. Dining room service was generally friendly. Servers included Liz at dinner, Charles and Peter. Another server, David, was always cheerful and took care to make sure we had everything we might need and a pleasant meal. Thomas did a good job assisting us with our luggage.

Would You Stay There Again? Yes

Overall Impression When we planned our trip to Portland, Maine we didn’t anticipate spending time at a fine arts museum. After walking by the distinctive entrance of the Portland Museum of Art (PMA) a number of times, curiosity drew us inside. The light filled and spacious interior was inviting so we made time to return one morning, and to go to the Winslow Homer Studio in nearby Prouts Neck. It had been declared a National Landmark in 1966 and purchased by the Portland Museum of Art in 2006.

Approximately 150,000 people visit the Portland Museum of Art annually. That explained why it was uncrowded and serene without being stuffy. What a refreshing experience compared to some of the iconic metropolitan museums where every hall housing a famous artwork means a huge mass of fans, and sometimes long waits for everything from ticket purchases to viewing.

In contrast, we spent a delightful hour or more exploring the exhibits. There was art from Realism, Impressionism, and Surrealism, including works by John Singer Sargent, Edgar Degas, Claude Monet, Pablo Picasso, and Pierre Auguste Renoir. The State of Maine Collection featured works by Winslow Homer (he of the Studio), Marsden Hartley, Rockwell Kent, Louise Nevelson, and Andrew Wyeth.

The museum exhibits were displayed in three interconnected and architecturally significant buildings. Through the glass walls of the interior we caught glimpses of the city’s Arts District and outdoor sculpture in the Joan B. Burns Sculpture Garden.

We made our way with ease and the leisure to stop and contemplate favorite pieces, crossing from one building to another and from one story to the next to browse at the museum’s American, European, and Contemporary art. Thanks to the relatively small size of its permanent collection, 18,000 objects within 67,500 square feet, it was an unhurried pleasure. Our visit to the Winslow Homer Studio days later was equally rewarding, especially from an art history perspective. Overall, we enjoyed our time at the Portland Museum of Art, and would return in the future should the opportunity to visit Portland present itself again.

Average Duration Of Visit About one hour

Children Children of all ages were welcome.

Description The Museum’s American, Post War and Contemporary, and European collections were divided into four main exhibit areas: McLellan House, dating back to 1801; L. D. M. Sweat Memorial Galleries dating back to 1911, Charles Shipman Payson Building dating back to 1983, and the Winslow Home Studio first renovated for the artist’s use in 1883.

Established The museum was founded in 1882.

Handicapped Access It was wheelchair accessible, according to a spokesperson.

Location In the Portland Arts District

Number Of Employees 75

Owned-Managed The museum was a nonprofit organization.

Size The museum occupied 67,500 square feet of space spread across three buildings, plus the Winslow Homer Studio, in four stories that were home to 18,000 objects in its permanent collection.

Restaurant The PMA Café by Aurora Provisions, run by a catering company, was in the lower ground floor and open during regular hours. No admission was required to visit the cafe. It offered locally produced foods, seasonally inspired soups and salads, gourmet sandwiches, wraps, pastries and locally roasted coffee.

Souvenir Shop Open during museum hours, the PMA Store showcased handcrafted jewelry, cards, home goods, and gifts by Maine artists and artisans. There were also art books and children’s books. No admission was required to visit the shop.

Tours Yes

Other Small group tours of the museum owned Winslow Homer Studio, where American artist Winslow Homer (1836-1910) lived and painted many of his masterpieces from 1883 until his death, departed from and returned to the Portland Museum of Art main location by van. PMA Movies showcased select foreign, classic, and art films.

Month And Date Of Visit September 2014

Reviewers Article by Elena del Valle

Photos by Gary Cox

Would You Visit This Attraction Again Yes

Overall Impression In a town filled with exuberant Victorian homes, the Captain Lindsey House was noticeable for its stark simplicity. It was impossible not to be intrigued by this plain Federal facade of yellow-painted bricks, with its neatly lined windows under dark green canvas awnings, and its large window boxes overflowing with cabbages, kitchen herbs and drooping clusters of ripe tomatoes. Then there was the entrance door tucked away at street level in the corner of the building: lacquered fire engine red. This was a witty house that knew how to capture my attention. Beyond that red door, a short walk up a half-flight of non-descript stairs, an unexpected world unfolded. I had walked back in time into the sophisticated home of a sea captain of old, filled with remarkable antiques and oriental rugs mellowed by age.

This was not an illusion. The house was originally built in 1835, as the home of George Lindsey, a prominent Rockland sea captain. Two years later Captain Lindsey transformed the house into what is believed to be Rockland’s first inn, complete with a livery stable and popular tavern. So it remained until 1924 when it became the headquarters of the local water company. A century and a half later, history went full circle when Ken and Ellen Barnes, full-time sea captains of the Windjammer Stephen Taber, purchased the property and undertook to restore it to its early 19 th century elegance. Once again filled with antiques gathered by the Captains Barnes in their own travels, the inn welcomed guests to a world of gracious living and outstanding hospitality.

Port and afternoon tea were served buffet style every day in the hallway by the living room door. It was an enticement, although none was needed, to linger in the superbly welcoming living room, contemplating an ancient Chinese statuette, or leafing through a book from the extensive library. I especially enjoyed the inn’s own secret garden: a large walled-in patio that spanned the back of the building. Although the inn was located one short half-block away from Main Street, the patio offered a peaceful country retreat with only the sounds of birds and the trickling fountain to be heard.

There was an innkeeper on duty throughout the day. Every member of the inn-keeping staff was courteous, well informed and always ready to assist with information and reservations. While Ken and Ellen did not reside at the Captain Lindsey House, they were frequently there, ready to share information about the area’s history and artistic life, and anecdotes about their fascinating travels. I felt privileged to be able to visit with this charming couple, in the welcoming environment they have so successfully created. Although there is much happening throughout the year in Rockland to warrant a return visit, the prospect of a few days of relaxation at the Captain Lindsey House can be reason enough to return.

Class Of Accommodation Luxury boutique country inn

Connectivity Complimentary secure wireless Internet connection was available throughout the inn.

Handicapped Access One room offered its own private handicap-accessible ramp and entrance, and handicapped-accessible facilities.

Length Of Stay Two nights

Location The Captain Lindsey House was located on a quiet side street in the heart of Rockland’s downtown historic district, a few steps away from Main Street, the museums and the harbor.

Owned-Managed Captains Ken and Ellen Barnes

Size The 6,000 square foot (550 square meter) three-story Federal home housed common areas and nine guest rooms. It employed a staff of four.

Year Open-Renovated The property opened in 1995 and has been the object of attentive on-going upkeep and enhancements.

Lobby And Common Areas The parlor was decorated with a timeless elegance that showcased a number of Chinese and European antique artworks and furniture. The walls were glazed dark green for a striking contrast to the white lacquered woodwork and fireplace and to provide an effective backdrop for a variety of wall hangings and woodcarvings. To the right of the door, a large overstuffed sofa upholstered in cranberry and green plaid faced the matching armchairs flanking the fireplace across a square glass-topped coffee table. An oriental chest served as a side table. The left side of the room held a round dark oak table surrounded by four high back chairs upholstered in tan and ocher paisley. There were several occasional armchairs around the room, and side tables with lamps that provided a warm atmosphere filled with indirect lighting.

A narrow room off the parlor was fitted with floor to ceiling shelving and cabinets. It housed a well-stocked library. It featured , including a complete set of National Geographic magazines dating back forty years and an eclectic collection of books to appeal to a broad range of interests. A writing desk with a data port was available for guests traveling with computers that were not wireless-enabled. Off the parlor, the large walled-in patio was bright with clusters of seasonal flowers. It was furnished with comfortable metal outdoor furniture and red canvas market umbrellas. It was an inviting place to enjoy quiet moments any time of day or evening.

The dining room was reminiscent of a luxury yacht, its walls covered with elaborate dark oak paneling, built-in cabinetry and benches cushioned in blue and gray plaid. A collection of antique plates was lined around the room on a high ledge built into the paneling.

Bathroom The 90 square foot (8 square meter) bathroom with black and white tiled floor featured cocoa brown lower walls with white railing topped with wallpaper identical to that of the bedroom. A large mirror with sconces on either side hung over an oval pedestal washbasin. Above the commode, a small wall rack provided storage for toiletries. The walk-in shower included a wall-mounted dispenser of organic bath products.

Room My 255 square foot (24 square meter) room, Number 7, was a corner room on the third floor. Its four lace-curtained windows on two walls made it especially light and airy. The white-caned king-size bed was dressed with a coverlet in broad stripes of persimmon and cream and a white eyelet skirt. It was centered between the two front windows. Two silk-shaded reading lights on adjustable arms were fitted above the headboard. Bedding was superbly comfortable and included a choice of bed pillows. The bed was flanked with round pedestal side-tables. Two large Windsor armchairs upholstered in sage and persimmon stripes were separated by a butler’s tray coffee table holding a tall, red-shaded table lamp. They created a comfortable corner to read or catch up on a favorite television program. A writing desk and chair with a wall mirror doubled as a dressing table. Three walls were papered in cream and taupe stripes with rose and lavender accents. The interior wall opposite the bed was fully fitted with cream built-in cabinetry including a hanging closet, bureau drawers and an entertainment center with a flat panel television. Framed etchings of coastal scenes decorated the walls. The highly polished yellow pine floors were covered with oriental carpets.

Restaurant Complimentary morning English breakfast was a copious buffet set outside the sunny oak-paneled breakfast room from 8 A.M. to 10 A.M. Room service was available upon request. The breakfast menu featured coffee, tea and assorted juices, yoghurt, homemade granola, dried fruits, cereals, cut fresh fruits, locally baked breads, muffins and coffee cakes as well as breakfast meats and egg dishes.

Amenities Near the dining room, a guest refrigerator was stocked with complimentary bottled water and soft drinks. Coffee and tea service, including a variety of caffeinated and herbal teas, was available throughout the day in the dinning room. Port and afternoon tea with home baked cookies and snacks were served from 4 P.M. to 6 P.M. in the hallway in front of the living room.

Bathroom amenities included thick, plush bathrobes and towels; facial soap on the washbasin; a wall-hung hairdryer by the mirror; organic shampoo, conditioner and bath gel.

Other The Captain Lindsey House was certified by the state of Maine as an environmental leader in the hospitality industry.

Cleanliness Excellent

Date Of Review September 2008

Reviewers Article and photos by Josette King

Service Excellent; unfailingly attentive, prompt and courteous. The room was serviced twice a day, with chocolate left on the pillow as part of the turndown service.

Would You Stay There Again? Yes