Romantic Restaurants, Getaway Places in Sebago Lake

"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."

"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."

"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."

"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."

"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."

"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."

"Sur Lie is a cozy, contemporary tapas-style restaurant in the heart of downtown Portland that specializes in small plates prepared with locally sourced ingredients. Owned by Krista Cole and Antonio Alviar, the restaurant serves top-notch tapas of fresh seafood, charcuterie and cheeses, fresh salads, and marinated olives. A creative cocktail menu blends pre-prohibition knowledge with a quirky modern-day tipple with signature cocktails like the Grey Ghost, and other drinks from the full-service bar include a range of whiskeys, craft beers on tap and by the bottle and casual wines from around the globe."

"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."

"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."

"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."

"Located within the Press Hotel across from Portland's City Hall in the heart of Portland's Old Port, Union Restaurant is a sophisticated, yet casual eatery and bar that serves creative and elegant cuisine and house cocktails in a refined setting. The contemporary American farm-to-table restaurant led by Maine native Chef Josh Berry serves a thoughtfully designed menu of market-driven cuisine using fresh locally sourced ingredients. Signature plates include local Norumbega oysters with kimchi caviar, grilled asparagus with goat cheese panna cotta, poached salmon topped with Kalamata olives, local skate, Maine lobster beurre monté, and desserts of Maine maple pudding, and coconut custard tart."

"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."

"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!"

"Nestled in what was once a bustling Italian neighborhood between Portland's historic Old Port and East End districts, Ribollita is a traditional Italian restaurant that serves artisanal Italian food in an intimate, unpretentious setting. Chef/Owner Kevin Quiet uses fresh locally sourced ingredients to fuse traditional Italian cuisine with modern culinary innovations to create dishes of fresh local seafood, homemade pasta and sauces, fresh salads, and Italian favorites like veal Osso Bucco, and the signature namesake dish, ribollita. The cuisine is accompanied by an exclusively Italian wine list, with a wide range of offerings from Orvietos to Brunellos, which are paired with dishes by friendly and knowledgeable staff."

"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."

"At Solo Italiano, Genoa-born chef Paolo Laboa turns out an impressive menu that changes daily and reflects a perfect balance of his Northern Italian background and adopted Maine home. The mainstay handkerchief pasta, rolled thin and bathed in the smoothest, greenest, most vibrant basil pesto you’ve likely ever seen, has become his calling card, but the rest the menu sings, too. Don't miss the gonfietti, a lightly fried sage focaccia topped with paper-thin prosciutto and creamy burrata cheese, and be sure to try one of each of the gorgeous crudos and salads."

"The gist: In a rustic, warehouse space in bustling Old Port, Genoa-born chef Paolo Laboa makes daily updates to his extraordinary Northern Italian menu. The food: Laboa’s traditional six-section menu begins with a beguiling array of crudo. Start with a plate of Atlantic Bluefin tuna tartar with salsa verde, a farm egg yolk, and beet mostarda then move on to antipasti."

"Solo Italiano is one of the most beloved restaurants in Portland, ME to get Italian food. The menu here changes daily, but you will not be disappointed with the chef’s choices. Salads, pasta, or seafood, whatever you are craving, you can find at Solo Italiano."