Best & Cool Bars in Sebago Lake

"Favorites at the always packed Eventide Oyster Co. include oysters on the half shell (obviously) served with traditional accoutrements, like cocktail sauce and red wine mignonette, or umami-forward granita-like ices in flavors like horseradish and kim chee. You can't go wrong with any of the seafood: tuna tartare with crispy rice cake, nori, and egg yolk; the lobster roll on an airy steamed Asian bun, with nutty brown butter and a kiss of lemon; or a crispy fried fish sandwich, piled high with shredded iceberg, tartar, pickles, and tare sauce. Reservations are limited here—they will only take them for six or more and even then there are a number of dates they won't accept reservations at all."

"Another famed restaurant here is Eventide Oyster Co, renowned for their oysters and fresh seafood. Jump on route 295 North and head to Freeport, just 20 minutes up the road. You can make the obligatory stop at L.L. Bean (Maine’s most popular attraction) at any time of the day or night because it’s open 24/7/365."

"Best oyster selection in Maine with a set of nuanced small plates designed to sate any appetite. The savory lobster stew with notes of paprika delights, and the lightly cured artic char melts on the tongue. For a unique twist on a classic, try the brown butter lobster roll."

"At Central Provisions, chef and co-owner Chris Gould organizes small plates into simple designations: Raw, Cold, Hot, and Sweet. You might mix a few dishes from each, opting to stick to light fare like an exquisite stone fruit salad, lightly dressed with chili vinegar and topped with nigella seeds and crumbled smoked gouda cheese. Or, veer richer with Gould's signature suckling pig (crisped up in brown butter and served with marcona almonds and cooked apple) and French fries seasoned with Korean-chili spice."

"One of the most-appealing things about Central Provisions is that it houses two styles of dining experiences. There is a pronounced difference in ambience between the softly lit upper floor, at the heart of which is the entirely open kitchen, and the more casual tavern feel of the lower level. Regardless of where you decide to perch and down a few Corpse Revivers, you can order the full menu, even the traditional full caviar service."

"Located in a Federal-style brick building on the corner of Fore and Dana streets, this rustic-chic restaurant can likely deliver whatever you’re in the mood for. There’s a raw bar, cold and hot plates, sweets, bar snacks, cocktails and punches, plus a full brunch and lunch menu."

"Named after a small mining town in southwest Texas, which just so happens to be the home of America’s foremost chili cook-off, Terlingua focuses on small-batch BBQ and Tex-Mex fare. The ribs, pork shoulder, brisket and chicken are rubbed down with the house spice mix and slow-smoked until insanely tender — and have become so popular that the locals know to arrive in the early evening to make sure they get their fix before it’s all gone. Others come for the house chili, served in both a green and a red variety, as well as tamales, tacos and flaky empanadas filled with mushrooms, greens and fresh local cheese."

"The gist: Owners Pliny Reynolds and his wife, Melanie Kratovil, along with chef Wilson Rothschild brought Austin-style Tex-Mex barbecue to Portland’s Washington Avenue in 2015. After a short COVID closure, they’ve reopened in a larger space complete with a two-tiered outdoor deck and festive margarita garden. The food: From tortillas, hot sauces, and chile-laced vinegars to house-smoked meats cooked in a custom-built, wood-fired smoker, just about everything on chef Rothchild’s menu is made from scratch."

"Texas barbecue may not be the first thing you think you want when you go to the Northernmost part of the United States, but Terlingua might just change that. Think Tex-Mex-inspired dishes made with Maine ingredients, like a rotating ceviche or brisket with homemade tortillas and a decent mezcal, wine, and beer list. Their open-air deck and margarita garden are warmly welcoming (literally with their heat lamps) and large enough for relaxing or for kids to roam free."

"Though the name seems somewhat vague at first, after your first meal here "Hot Suppa" starts to make a lot more sense. The menu is essentially the definition of comfort food, inspired by places as varied as Maine, Montreal and Louisiana, and it is a rare occasion to arrive for brunch — served seven days a week, at any hour — and not experience a wait for a table. Eggs Benedict with velvety BBQ pulled pork, sweet Belgian waffles, and country sides like fried green tomatoes and proper stone-ground grits anchor the brunch offerings."

"A Southern kitchen and bar, Hot Suppa is always there when you need it - whether you had a late night of brewery hopping in Bayside or have a big day of walking around the Old Port ahead of you. Just make sure to follow their number one rule found in the entryway: Be nice or leave!. Fill up on French-style rolled omelets, corned beef hash, and buttermilk waffles for breakfast, or the fried green tomato BLT and poutine with local cheese curds at lunch."

"Hot Suppa sure isn’t new to Portland; they’ve been serving breakfast, lunch, dinner, and brunch in a West End brick Victorian since 2006. But at every step of the way, Hot Suppa has been ahead of the trends. They’ve been partnering with local farms before it was cool."

"Tucked in an out-of-the-way location away from the hustle and bustle of Portland's more touristy neighborhoods, Back Bay Grill is a quiet, contemporary spot that has been serving refined American and European cuisine for the past 20 years. Chef/Owner Larry Matthews presents an ever-changing seasonal menu of fresh seafood, prime meats and poultry, and organic salads and vegetables, using fresh locally sourced ingredients and regional produce. Signature dishes include seared foie gras, beef tartare, and handmade pasta plates, and the cuisine is accompanied by an indulgent wine list with vintages from around the world, as well as craft beers and craft cocktails."

"Chef-Owner Larry Matthews is revered among diners and colleagues alike, as there are few restaurants as iconic in Portland as The Back Bay Grill. Although the menu changes with the seasons, there are certain elements, like seared Hudson Valley foie gras, that always remain (albeit with different accompaniments), lest their disappearance start a riot among the loyal patrons. Technique-driven dishes like the sausage-stuffed chicken leg and the grilled rack of lamb conjure up a lost era of supper club dining that befits the supple leather banquettes, and the level of service and hospitality here is second to none throughout the city."

"The Back Bay Grill may be the perfect spot to go for a fancy evening out. This high-end restaurant is well known for its hand-rolled pasta and fantastic seafood dishes. Pop open a bottle of wine and enjoy an elegant dinner in low lighting for your next anniversary dinner in Portland, Maine."

"Located in Portland’s Old Port in the burgeoning India Street neighborhood, Hugo’s is a family-owned and operated restaurant that serves farm-to-table cuisine in a chic, handsome setting. The sophisticated eatery has grown from a humble family-friendly eatery to one of the city’s top dining destinations and serves seasonal menus that celebrate culinary innovation and reflect the rich bounty of Northern New England. The restaurant boasts a sumptuous dining room featuring 160-year-old reclaimed red birch accents, wrought iron detailing and soft leather seating, and an open kitchen where expert chefs showcase their skills."

"Based on Munjoy Hill in Portland’s East end, Blue Spoon is a chef-owned restaurant that focuses on fresh market-driven ingredients and regional produce to create seasonal Italian and American cuisine. The vibrant, social restaurant is owned by chef/owner Will Lavey and his wife Liz Koenigsberg and has a comfortable dining space with modern décor and large windows that flood interiors with natural light. The menu features signature dishes like Angus Beef Tartare, Pan-seared Bavette Steak, Seafood Stew, and Risotto, and a variety of casual wines, craft beers, and classic cocktails are available to enjoy with the food."

"DiMillo’s On the Water is a floating seafood restaurant with a colorful history. In 1965, local restaurateur Tony DiMillo opened a popular, successful restaurant on Portland’s waterfront and later, in 1978, bought a disused wharf and transformed it into DiMillo’s Marina. In 1980 Tony purchased The New Yorker, a former car ferry and in 1982 the boat became home to the relocated DiMillo’s restaurant, boasting beautiful outside decks with stunning harbour views."

"Though a mention of Portland, Maine still brings to mind lobsters for many, the city offers so much more than seafood. Gone are the days when everyone flocked to the waterfront district of Old Port. Impressive pockets of eateries have sprouted up in places like Longfellow Square, the east side of Washington Avenue and the historic West End."

"Editor's Note: There's no photo available at the time of writing. The Great Lost Bear has been a mainstay in the Portland area for years now, and for good reason. This small, yet popular restaurant serves up some of the most delicious and indulgent comfort food in the area!"

"The North Point is a charming bistro-style eatery in the heart of the Old Port with the feel of a Parisian sidewalk café. The cozy restaurant has exposed-brick walls, sidewalk tables and bright orange chairs, and potted flowers and greenery, and serves a menu of delicious, beautifully presented cuisine along with creative cocktails, casual wines by the glass and craft beers on tap. Dishes on the menu include small, shareable plates of charcuterie and cheeses, Iraqi flatbreads and dips, olives, and gourmet sandwiches like the Ultimate Grilled cheese with tomato and bacon."

"Though the name seems somewhat vague at first, after your first meal here "Hot Suppa" starts to make a lot more sense. The menu is essentially the definition of comfort food, inspired by places as varied as Maine, Montreal and Louisiana, and it is a rare occasion to arrive for brunch — served seven days a week, at any hour — and not experience a wait for a table. Eggs Benedict with velvety BBQ pulled pork, sweet Belgian waffles, and country sides like fried green tomatoes and proper stone-ground grits anchor the brunch offerings."

"A Southern kitchen and bar, Hot Suppa is always there when you need it - whether you had a late night of brewery hopping in Bayside or have a big day of walking around the Old Port ahead of you. Just make sure to follow their number one rule found in the entryway: Be nice or leave!. Fill up on French-style rolled omelets, corned beef hash, and buttermilk waffles for breakfast, or the fried green tomato BLT and poutine with local cheese curds at lunch."

"Hot Suppa sure isn’t new to Portland; they’ve been serving breakfast, lunch, dinner, and brunch in a West End brick Victorian since 2006. But at every step of the way, Hot Suppa has been ahead of the trends. They’ve been partnering with local farms before it was cool."

"DiMillo’s On the Water is a floating seafood restaurant with a colorful history. In 1965, local restaurateur Tony DiMillo opened a popular, successful restaurant on Portland’s waterfront and later, in 1978, bought a disused wharf and transformed it into DiMillo’s Marina. In 1980 Tony purchased The New Yorker, a former car ferry and in 1982 the boat became home to the relocated DiMillo’s restaurant, boasting beautiful outside decks with stunning harbour views."

"At The Honey Paw, communal tables and pretty mismatched plates show off vibrant New England–influenced Asian dishes like rare beef salad with smoked oyster mayo, peanuts, and pickled carrots, fried wings with lime, chili, and coconut; and lobster wontons in a seafood curry with cauliflower and basil. Don't miss the fry bread with ssamjang butter, smoked lamb khao soi, mapo tofu; and whatever vegetables or noodles are being wok-fried or wok-charred that day. End with soft serve or a slice of the ever-changing layer cake."

"If you walked past The Honey Paw by chance, you’d probably think it was just another brightly-colored bar. And then you’d walk inside, hear the music, and see that they also play great vinyl. And once the door closed behind you, you’d notice that everyone inside is actually eating bowls and plates of papaya salad, noodles, and fried chicken."

"Right next to the trendiest (and busiest!) restaurant in town—Eventide—the same folks offer up a completely different vision of Portland with Honey Paw. Asian street food meets small plates meets Maine seafood meets noodle bar. If you’re having a hard time imagining what that looks like, it’s understandable."

"There’s no wrong place to eat pizza, except for maybe in your bed or an empty bathtub. But you won’t find a more ideal spot to have a few slices in Portland than at Flatbread Company, which overlooks the Casco Bay. The Portland location of this Northeast chain has a huge dining room that’s good for groups and families with kids, but you’ll want to try to get a table on their dock when it’s nice enough to be outside (which, by Portland standards, is anytime there isn't snow falling from the sky)."

"When you visit the Flatbread Company, you can expect great pizza while overlooking Casco Bay. The atmosphere and food are perfect. There are a handful of seating options to fit the needs of their guests."

"Much like proper Italian cooking, the decor at Tipo is simple and clean, its wood and chrome accents meant to conjure up Roman Holiday-esque imagery and impart a light, airy feel to the atmosphere. Chef Chris Gould, who also owns Central Provisions, teams up with Chef Mike Smith to offer modern interpretations of classic Italian dishes, such as black pepper tagliatelle en brodo, meatballs and "gravy" spiked with harissa, and luscious rabbit saltimbocca. Their impressive brick oven cranks out an excellent Neapolitan-style pizza whose crust is crispy and charred crust yet fluffy and chewy."

"Editor's Note: There's no photo available at the time of writing. One of the best ways to start the day right in Portland is to enjoy a delicious breakfast at the Egg and I Restaurant. This charming diner-style restaurant serves up breakfast meals that are not just filling and healthy, but also delicious and fun!"

"At The Honey Paw, communal tables and pretty mismatched plates show off vibrant New England–influenced Asian dishes like rare beef salad with smoked oyster mayo, peanuts, and pickled carrots, fried wings with lime, chili, and coconut; and lobster wontons in a seafood curry with cauliflower and basil. Don't miss the fry bread with ssamjang butter, smoked lamb khao soi, mapo tofu; and whatever vegetables or noodles are being wok-fried or wok-charred that day. End with soft serve or a slice of the ever-changing layer cake."

"If you walked past The Honey Paw by chance, you’d probably think it was just another brightly-colored bar. And then you’d walk inside, hear the music, and see that they also play great vinyl. And once the door closed behind you, you’d notice that everyone inside is actually eating bowls and plates of papaya salad, noodles, and fried chicken."

"Right next to the trendiest (and busiest!) restaurant in town—Eventide—the same folks offer up a completely different vision of Portland with Honey Paw. Asian street food meets small plates meets Maine seafood meets noodle bar. If you’re having a hard time imagining what that looks like, it’s understandable."

"The gist: This buzzy neighborhood brasserie, housed in a storied mid-century modern space,tweaks classic French and American fare with contemporary Maine flair, and delivers one of the warmest hospitality games in town.The food: It’s tempting to put together a meal of starters when choices include smoked trout mousse with house-made potato chips, icy seafood plateaus, deviled eggs with smoked bacon, and pickled crudité. They’re all terrific with cocktails like the Emergency Margarita (Reposado tequila, Grand Marnier, Aperol, grapefruit, chipotle salt) or expertly prepared Negroni. But don’t miss out on larger plate offerings like Parisian gnocchi, spicy shrimp & grits with fried pickled okra, meaty pork chops with a buttery potato and cabbage mash, or one of Portland’s most beloved burgers."

"In Woodford's lovingly restored mid-century modern space, Douglas fir accents and orb lighting draw your eye to a multi-peaked ceiling that recalls a vintage Howard Johnson’s motel. A long zinc bar suited for drinking and dining is the heart of the restaurant, its central mirror reflecting the buzzy dining room and the traffic lights of the bustling five-point intersection outside. Tuck into a comfy booth and look out onto the illuminated "Hopeful" sign that sits atop Speedwell Projects, the art gallery across the street."

"A while back, we’re not entirely sure when, the neighborhood bistro just kind of disappeared. Gastropubs and New American raged red hot, crashed and burned, and hipster sushi joints with record players took their spot. Somewhere in that timeline the bistro up and left."