4 1/2 Stars

Since 1986 The Balance Rock Inn has been offering luxury accommodations for the summer season in Bar Harbor. The original restaurant began in 1998 serving prix fixe dinner in our breakfast room. Although popular, we wanted to offer a service to complement the hotel. The Veranda Bar now offers innovative cocktails and food with an unparalleled view of Frenchman’s Bay. We present a seasonal cocktail menu with only fresh made mixers, syrups, and infusions. Product local to New England is the main inspiration in the kitchen. Our menu changes weekly depending on the ingredients local farmers have to offer. Check …

The restaurant at the Brooklin Inn offers creative and casual fare featuring locally sourced ingredients, Maine craft beers and small production wines. Indoor and outdoor dining.

Since 2005, we've been committed to crafting the best wines and spirits, made with love, from fruits and grains grown here in Maine. We're proud to be a family run business — rooted in culture, inspired by place, devoted to excellence in every bottle. We use over 70,000 lbs. annually of Maine grown fruit and grain. We thank you for your business and so do our Maine growers.

Chef La Mason has worked in kitchens for most of her life. She graduated from the Culinary Institute of America in Hyde Park, NY in 2009. Through the Institute’s rigorous culinary program she earned a five-month externship at John Besh’s flagship Restaurant August in New Orleans, LA where she was offered a job in his restaurant group upon graduation. In 2011, Chef Besh sent Chef La to represent the Besh Restaurant Group at the Château de Montcaud in Provence, France under Chef Bernard Guillot. Upon returning from France she founded Fête, a farm-to-table, catering & gourmet meal service business tailored …

The Penobscot Bay Press wrote: The menu shows a creative and unique take on classic Maine ingredients, such as peekytoe crab soup with lemongrass and coconut, tostadas with halibut ceviche, and a lazy lobster with brandy cream sauce. Lamb shank with preserved lemon and smoked carrots, and ricotta gnudi with trumpet mushrooms are offered alongside fried chicken and burgers. “We want it to be both accessible and exciting, with an emphasis on service,” said Thurston. Restaurant goers will be happy to know that sticky toffee pudding is in the house.