Chow Mainer

I'm glad you like the site! Of course, there's just a chance you might like the book -- Chow Maine is a good resource for travelers and locals too. At www.chowmaineguide.com under Wiscasset to Damariscotta, under Pemaquid Harbor, there is a description of Pemaquid Fisherman's Co-op Harbor View Restaurant, which is definately my top pick for the lobster roll of the coast, with 6 or 7 ounces of fresh picked lobster meat, always picked fresh from local lobsters. But that's a drive down from Damariscotta, and may be too far out of your way, however lovely the setting, overlooking the harbor. Sprague's Lobster across the street from Red's in Wiscasset has a very good lobster roll. I know both Red's and Sprague's buy already picked lobster meat, and the melted butter option might not be available at Sprague's -- but I think it is, and I would love to know if anyone can say from tasting both which is the best lobster roll. Maybe you'd like to do a taste test for all of us? Have a wonderful time in Maine!

Here's a link to a description of Mache Bistro, which has a lot of friends; http://www.chowmaineguide.com/index.php?page=mache-bistro I just came back to Portland from a visit to Bar Harbor and loved my dinner at Eden Cafe, a vegan restaurant that manages that limited repetoire with sophistication and occasional brilliance. But with kids to entertain, it might be a challenge. I can't vouch for the atmosphere, but I did hear that a new place in Town Hill, called Town Hill Bistro, was good. 288-1011, dinner Tuesday to Saturday. Two friends in Bar Harbor who know what they are talking about liked it. The house gnocchi with bacon, spinach, mushrooms and asiago ($16) for an entree and a small plate of lobster fritters sounds good. Town Hill also holds Mother's Kitchen, a great sandwich place for lunch. The kids would likely be pleased -- but so was I -- with the pizza at Rosalie's in Bar Harbor.

582-4804 should be right, with a 207 for you out of staters.

We shouldn't omit Becky's, even though it's in front of our Portland noses. She doesn't serve frozen fish; it's fresh haddock, dredged through the flour and crumbs by the devoted kitchen staff. The pies come from their hands too. Diners make cheap meals, and the cheapest stuff comes out of boxes in the freezer, so many times that's what you get for a meal. Helen's in Machias, everybody's favorite for pies, seems to buy those pies wholesale...but I can't be sure. I doubt any fresh chicken meat goes into the dubious chicken potpie at the Maine Diner in Wells, which feasts on the summer crowds without providing much in the way of meals. A BLT on toast might be OK. A-1 makes really good desserts, like a dish of brownie-like cake, and frozen lemon souffle. My favorite low-end place in Maine is Brookside Restaurant, not exactly a diner but on the same economic level; it's in Smyrna Mills. She makes such wonderful meatloaf, fried chicken, and fabulous homemade pies. She also works really hard, and won't trade off all that labor for the ease of opening a box.