It’s the peak of the summer season along the coast of the great state of Maine. My friend, Lee, recently bought a second home in Kennebunk, and it was all the excuse I needed to head up there and check out the town I visited with my parents during my childhood. My trip was less about the Lithuanian Franciscan monastery my parents would make a point to visit, and more about hitting every bar and restaurant we could in a 24-hour period.
I arrived at lunch time and we went straight to David’s KPT, one of several restaurants owned by chef David Turin, who owns others in nearby Portland. I ate at the original David’s in Portland a few years ago and was not impressed, so it took a little coaxing to get me to come here. David’s KPT menu is simple, basic seafood, and for a restaurant on the water with great views, that’s about all you need. Nothing particularly creative here, just the basics, like fresh oysters but a rather bland lobster salad. Its key location also makes it a tourist trap and they jack the prices up, so some oysters go for $3.50 each! I don’t even pay that in New York City.
After lunch, we took a ride along the beautiful rugged Maine coast, passing the Bush family compound and the line of cars parked on the road with people taking snaps of the house for their scrapbooks. We stopped In Cape Porpoise, still a part of Kennebunkport, at a funky joint called The Ramp.
On the water, The Ramp is crowded and noisy, with old posters and souvenirs on the walls and ceiling, ranging from a NYC World Trade Center subway station sign to a “Vote for Marcos” campaign poster from the Philippines. We had to put our names on a list just to sit at the bar. But that was OK…we had a cocktail while waiting. By the time we finished our drinks and were ready to leave, our turn came up at the bar, so we handed our space off to the next person in line and moved on.
Our lovely server at The Ramp. Notice photos of former Presidents behind her.
Back on the road, we drove into town, found a rare parking space on the street, and walked over to Tia’s Topside,with their signature giant lobster claws in the front yard.
The menu was no great shakes, and it was clear the dude working the bar already had his fill of tourists for the season. No eye contact, just a “What do you guys want to drink?” That was a thumbs down in our book.
Walking back to the car, we popped into Ports of Italy for a pop. Looking at the plates of the people next to me at the bar, it seemed like we stumbled into a local version of the Olive Garden. The website makes everything we saw look much better. But we passed on the food. Generic drinks.
Clearly, the amount of drinks we had, and were still going to have, was going to be an issue, and Lee being the driver, was behaving to avoid any trouble with the law. Police are everywhere in Kennebunk, and they are notorious for pulling you over for even the slightest infraction. So we headed back to the condo to park the car and wait for the taxi we hired for the night to take us to dinner and beyond.
The culinary focus of the trip (I made reservations two months earlier) was Earth at Hidden Pond, a Ken Oringer restaurant in the center of a luxury resort just a short drive out of the center of town, hidden in the woods, surrounded by ridiculously expensive cabins.
Outdoor seating, great atmosphere at night when they light the torches and the fires.
Oringer is a crazy-talented chef, a Food Network “Iron Chef America” winner with a half-dozen respected restaurants to his name: Toro in Boston (personal favorite) and NYC, Clio in Boston, Coppa (excellent!) in Boston, and Uni in Boston. I was very glad to see that Earth lived up to my expectations.
The well-stocked bar at Earth.
Our evening got off to a slow start. It was a Saturday night, yet the main bartenders were nowhere to be found. (We heard that one was out due to a leg injury.) The woman that served us was great to talk to, but she clearly did not have a grasp on the crafting of the more complicated cocktails that Earth was known for. Our first drinks were good, but she literally had to read the recipes off a card to make them. And when I asked for Antica Formula in my Manhattan, she didn’t know what that was.
Enter Josh, a young, energetic bar assistant, who saw this as an opportunity to show off his mixology skills. He jumped right in and offered us a cocktails he created, and we welcomed his refreshing enthusiasm. I can’t even remember the ingredients list he had for each cocktail, but we thoroughly enjoyed them, and he custom-crafted them if we didn’t like a particular ingredient.
Snacks: meatballs, chicken wings with sesame and squid ink, shishito peppers.
We started with a few apps, or snacks as they called them. The meatballs were good, average meatballs. The shishito peppers, roasted and salted, are a Ken Oringer signature dish, also served at his Toro restaurants. Usually 1 out of 10 are hot, but we had more than a few spicy bites on our plate. The chicken wings with squid ink were incredible: sweet, salty, briny. Probably the best wings I’ve ever had, and I’m dying to figure out how I can make them at home. I had a chance to talk to executive chef Justin Walker, and after he explained the process in detail, it was obvious it wouldn’t be easy!
A luxurious plate of seared foie gras followed. Couldn’t have been more perfect.
But after the foie, we had a dilemma: We made plans to have the taxi pick us up from the restaurant at 8:30, giving us 2 1/2 hours to eat dinner. It was after 8 already, and we had to focus on leaving, despite the fact that we didn’t have an entree yet. Our bartender suggested perhaps a dessert, and we decided to order a second plate of chicken wings to end our meal!
I was bummed that we didn’t give ourselves enough time to have a complete dinner. I suppose that meant we were having a good time and not just shoving food down our pie holes. It’s also my excuse to come back to Earth to “do things right” the next time!
Our last stop was back in town at Old Vines, a wine bar that also serves great food. Though we were seated quickly at the bar and got our first drinks, it seemed like forever before we could get the attention of our female bartender who was far more interested in the other females at the bar than us two old guys. Hey, I understand that, but we wanted to order some food. It was only when the owner showed up that we were asked what we’d like to eat and by then we were told the kitchen may be closed. Fortunately, we ordered two cold dishes, so they were easy to prepare: beef carpaccio and a burata salad. Both were excellent.
A cab ride home, and it was time to pass out.
The next morning, breakfast was back in Cape Porpoise at The Wayfarer, a local favorite for years. Always crowded, we managed to find a couple of seats at the bar. Crowded because the menu offers breakfast favorites with their own twist: a scramble of the day, housemade sausage, and interesting takes on standards, like lobster and pork belly eggs Benedict.
The creativity of this dish was excellent, the execution not so much. Hey, I love pork fat, but the pork belly wasn’t cooked enough so it was rubbery and the lobster meat was cold–should’ve been warmed through before putting it on top of the eggs.
That’s OK…lots of good coffee and smiling faces were a welcome sight the morning after a big night of drinking!
The ride back to Rhode Island was a bit rough with a hangover. Next time, it’ll be 48 hours in Kennebunkport and I’ll make sure I get some rest!