We live seasonally on mid-coast Maine and have ample opportunity to enjoy some of the best restaurants in the area. In fact, we live about three blocks from the region's "destination" restaurant in Rockland and enjoyed their halibut offering within the last three weeks. Yesterday, we happened upon the Ocean Point Kitchen; it is definitely in the quieter part of Maine with the Ocean Point community having a simplistic charm of an earlier day and the "Kitchen" planted right in the center of the rugged shoreline. The water views are amazing from any the three contiguous dining areas each having a distinctive Maine feel.
The menu is limited (only 11 entrees varying from an "opk smash burger" to a filet mignon) but varied to fill a wide range of moods. Both my wife and I picked the "pan seared halibut with fried fingerling potatoes, sauteed snap peas, carrot-fennel puree" and shared "greek diced tomato, cucumber, bell peppers, olives, feta" and "crab & fish cake pan seared Maine cod & peekytoe crab, arugula, summer corn" plus a bottle of an Italian pinot grigio. To summarize, this was the best overall dinner we have had this season.
Halibut is a tricky fish to cook as there is little room between underdone and overcooked. Ours was cooked perfectly. Everything on the plate worked with the halibut. The carrot-fennel puree sounded a bit ominous to me but was a wonderfully light, subtle "wash" to rest the fish on. The potatoes were delicately fried (perhaps slightly pre-boiled?) with no hint of burning/oil. The sauteed snap peas were augmented with garden peas which were so fresh that they seemed to have been shucked just minutes earlier. Paper thin radishes added color/crispness/tang.
Restaurants often tout farm-to-table freshness; the "Kitchen" did not. It just used the freshest, tastiest vegetables I've eaten since my Mom's garden and that was the strength of the shared "greek diced tomato, cucumber, bell peppers, olives, feta". Well, that and a very delicate dressing with the feta broken into tiny pieces that infused fata taste into the vegetables. No globs of feta here. The serving was huge but not even the tiniest piece escaped our forks. Like the entrée, there were surprise ingredients; in this case, mild onions, of course.
Now, unlike my wife, I am not too fond of fish cake or crab cakes. They are often a format to peddle "old" fish or crab meat disguised with filler and a strong seasoning. Not at the "Kitchen". The Maine cod served as the filler with the three cakes sporting a gold brown finish with delicate tastes to match. Any thing I could write could not come close to describing this seafood goodness. Just try it. I am again tomorrow night!
And thanks Roxy for the service to match the food.
UPDATE --
Two days later we returned and ordered the exact same offerings just to see if the "Kitchen" could duplicate great. Same result! Halibut cooked perfectly. The crab/fish cakes golden brown with the Maine cod and peekytoe crab having that wonderfully "clean" taste of just caught seafood floating on a bed of arugula, summer corn and sauce with a subtle hint of "pop". The "greek diced tomato, cucumber, bell pepper, olives, feta" still seemed to have been picked from Mom's garden a couple of hours earlier. The only differences were that this time Beata matched the food with great service and a wicked storm roiled the seascape adding to the coziness of the area we were seated in. Yes, Dorothy, you can go home again.
This is a value restaurant (meaning a fair price for great food). It seems like a busy restaurant as we were there at the 5pm opening on a Sunday (just happened by) and a Tuesday without reservations and they did have to search to find a table for two. From now on we will make reservations. read more