A friend recommended this already popular, upscale, yet very relaxed restaurant. Chef Rich Lemoine, formerly of Cape Arundel Inn and the White Barn Inn, opened this pub in early 2013. It’s already a busy place. If you’re seated facing back, you can watch your dishes being prepared, through a large window that opens on the chef’s work table. We started with a grilled romaine salad with blueberry vinaigrette, and a hearty Cesar salad. Both were excellent. And we both ordered the “pan seared shrimp, sea scallops and lobster stew with truffle oil drizzle”, which comes in an unctuous and rich lobster bisque. This generous “stew” was prepared to order; it hadn’t been simmering away, ready to be ladled into bowls. Everything it contained was fresh and delicious. For desert, we shared a baked Alaska cake which was a real triumph: the meringue was just right, while the ice cream was still firm and tasty. The place does not take reservations. Even so, it’s still well worth a visit, no matter how long the wait. We will definitely return!
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