Best Nightlife 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."

"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."

"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."

"so here's a restaurant that your kids can let their hair down!. Tables are close together, it's usually pretty packed and don't be in a hurry because food prep is s.l.o.w. They fill up quickly during the dinner hours so try to get there a bit before lunch or supper."

"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!"

"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."

"Isa Bistro is a cozy neighborhood joint with exposed brick walls, tiled floorings, and tin ceilings that offers a warm and welcoming place for gathering with friends over great food and wine. The contemporary restaurant specializes in casual Mediterranean fare with Italian, Spanish, and English influences, using fresh locally sourced ingredients and regional produce. Seasonal menus boast signature dishes like local rabbit pot pie with leeks and steak au poivre in a whiskey cream sauce, and brunch plates of eggs benedict and croque madame."

"Tucked into Portland’s East Bayside neighborhood, Isa is an urban oasis of sorts, co-owned by husband-and-wife team Isaul Perez and Suzie St. Pierre. St. Pierre brings with her not only extensive front-of-house experience but also an impressive background in wine, while Perez impeccably combines training in French and Italian cookery with dishes inspired by his Mexican heritage. This means dishes like tagliatelle Bolognese, lobster tostada and their shaved-fennel salad with grapefruit, pecorino and mint."

"Located in a historic 19th-century mansion on Congress Street in the heart of the West End, Roma is a throwback, classic American Italian restaurant that serves traditional red-sauce Italian in a relaxed and comfortable setting. The casual neighborhood outpost pays tribute to the great American Italian restaurants of decades past with simple bistro tables, deep red banquettes, and a working fireplace, and serves classic Italian-American fare such as housemade tagliatelle, veal piccata, and shrimp scampi. The cuisine is accompanied by an extensive wine list with vintages from Italy and around the world, as well as craft beers and craft cocktails."

"Five Fifty-Five is owned by husband and wife team Steve and Michelle Corry, who also act as executive chef and wine director-cum-general manager respectively. The stylish restaurant serves New American cuisine typified by fresh, delicious and seasonal ingredients and offers an a la carte menu as well as a five or eight-course tasting menu nightly. Inside Five Fifty-Five, exposed brickwork contrasts with wooden furnishings complemented by warm, autumnal tones giving the restaurant a rustic, warm and inviting atmosphere."

"Four miles southeast of Portland on Cape Elizabeth, 90-acre Fort Williams Park is worth visiting simply for the panoramas and picnic possibilities. Stroll around the ruins of the fort, a late-19th-century artillery base, checking out the WWII bunkers and gun emplacements that still dot the rolling lawns (a German U-boat was spotted in Casco Bay in 1942). The fort actively guarded the entrance to Casco Bay until 1964. A favorite feature of the park is the Portland Head Light."

"It’s located within Fort Williams State Park and well worth a visit. The Press Hotel is a member of Autograph hotels so naturally everything about this place is immaculately designed!. Formerly a printing plant, the hotel redesigned the space with spacious rooms, (comfy king size beds and huge bathrooms!)."

"Just under a half hour from Kennebunkport is Fort Williams State Park and the Portland Head Light guarding the entrance to Portland Harbor. Commissioned by George Washington, the Portland Head Light is a Maine icon, and worth a selfie for sure."

"Situated in Portland's West End neighborhood, next to the city's famous "Arts District," Petite Jacqueline is a casual, laid-back French bistro that serves delicious café-style food, carafe wine, and excellent coffee. Opened by Five Fifty-Five owner Michelle Corry and restaurant partner, Liz Koenigsberg, Petite Jacqueline was inspired by the need for a typical French bistro in Portland that served food akin to her grandmother. The bistro’s food is classic, homely, traditional French fare (think French onion soup and foie gras) that focuses on simple ingredients and delicious flavors."

"This place serves excellent potato donuts, which are just a slightly denser version of the donuts you’re probably used to. Their flavors are all over the place and they usually have 20-30 options available, like pomegranate, maple bacon, and our personal favorite, chocolate sea salt. Stop by The Holy Donut shop for breakfast, or when you need a midday snack."

"The restaurant name is fitting, considering the Holy Donut produces some of the best donuts on the East Coast. There are two locations in Portland, so you’re never far from these sweet treats. The donuts are slightly denser than your typical donut, but delicious regardless."

"This cult-favorite shop serves up fresh, handmade Maine potato doughnuts in flavors such as maple, coffee brandy, sea salt, and toasted coconut. There’s a doughnut for everyone here — even gluten-free and vegan options!. The Holy Donut | Guide to the Old Port"

"After beginning its life as a food truck called CN Shawarma, Baharat has recently gone brick-and-mortar in Portland’s East End, where it has expanded its repertoire of Middle Eastern favorites like kofta, falafel and, obviously, shawarma. This expansion entails a full selection of pickles, like turmeric cauliflower and harissa carrot, as well as the more snack-driven meze, such as za’atar deviled eggs and crispy fried chickpeas. Those who can’t decide can opt for the All-In, a shareable platter that encompasses the entire menu."