Tag Archives: Fondue

Maine, Part 1

So this past week, the foodie family went to Maine for our first family vacation.  The majority of the time was spent in Bar Harbor, but we did a stop in Rockport first and then headed up to Bar Harbor.  Rockport was so beautiful, with gorgeous views of the ocean and a cool downtown area.  Bar Harbor is beautiful but touristy and filled to the gills with “cruisers” of a certain age.  I don’t think I saw a shop that didn’t sell paraphernalia with “Bar Harbor” or “Maine” plastered all over it.  But the town did have some good restaurants.

We first had lunch at the Lompoc Café.  Friends that we were vacationing with recommended it.  The meal didn’t start off so well, since a clumsy waiter spilled beer, first on J and then all over Future Foodie.  So with Future Foodie smelling like a beer, we got our salad of roasted beets and new potatoes with crisp sage leaves.  The salad was good, it was dressed with a light horseradish dressing and the beets were sweet and tender.

I ordered the Bang Bang sandwich, which was cornmeal encrusted chicken, topped with a red cabbage slaw and aioli.  They used a soft, delicious focaccia bread.  I also put honey and Chalupa hot sauce on the sandwich.  The entire thing was spectacular.  The chicken was crisp and tender, the slaw had a real kick to it due to the slices of jalapeno, and the honey and hot sauce blended really well together.  One of the better sandwiches I have ever had.  J ordered fish cakes which he found to be unimpressive.  They smelled fishy to me.

For dinner, we went to This Way Café.  We had the oddest waitress. She seemed to be moving at a very slow speed under water.  She took forever taking our order.  Which felt extra, extra long, due to us trying to wrangle our cranky toddler at the same time.

I ordered a brie fondue with wild mushrooms.  It was very good, although nothing exceptional.  I think it would have been great over pasta. It was salty, melty, and the mushroom pieces added some nice texture.  J ordered scallops wrapped in duck bacon.  He said the scallops were cooked perfectly, and the duck bacon added a

smoky, subtle flavor.  The duck didn’t overpower the scallop.  Our friends ordered the quail appetizer which looked a little sad to me, the poor little quail didn’t look like it had a chance.  But they really enjoyed the dish.

I actually got the tastiest entrée, a vegetarian shepherd’s pie.  They used fried eggplant as the bottom and top, and then as a filling used goat cheese mashed potatoes.  The entire dish was smothered in a creamy sauce that had corn and a kick to it.  All of the flavors were delicious together, all creamy goodness. The eggplant added some meatiness to the dish.  Everyone else got lobster rolls prepared three ways.  The lobster itself was good however everyone felt that there was too much bread.  I also have to add that I really liked how they prepared Future Foodie’s kids meal (pasta with tomato sauce).  It came out on a kid friendly melamine plate that had different compartments.  They separated the pasta and sauce, added a small corn on the cob, and a carton of apple sauce.  She enjoyed it very much.  All in all, a charming restaurant with pretty good food, albeit a tad pricey.

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