Wednesday to Sunday
Dinner begins at half past five
Twelve tables. Book sixty days ahead, or take a chance on the hearth counter.
Reserve a table Rockport, Maine
Everything here touches fire
Twelve tables, one oak-burning hearth, and a menu that changes when the boats and the farms tell it to.
- Dinner Wednesday to Sunday
- Walk-ins at the hearth counter
- Three blocks from the harbour
The kitchen
One fire, no gas line
The hearth was built by a mason from Camden out of firebrick and salvaged granite. It runs at 340°C at the back and barely 90°C at the mouth, which is the whole range we cook across. Oak for meat, apple for fish, and a bed of embers underneath for everything that needs patience.
- Bread baked in the residual heat each morning
- Fish landed at Rockport and Owls Head, never further
- Vegetables from four farms within eleven miles
- No freezer, no fryer, no microwave
The room
Granite, oak and a lot of candlelight.
What people say
“The best fish I have eaten in New England, and I say that as someone who is difficult about fish.”
“We drove ninety minutes for dinner and immediately booked again for October.”
“Ask for the hearth counter. Watching the pass is half the meal.”
Reservations open sixty days ahead
Tables go quickly for Friday and Saturday. Wednesday and Thursday are the quiet nights, and honestly the better ones.