Mâche Bistro
An old Bar Harbor standby that found its way into new digs in 2014, little Mâche Bistro has developed a devoted local following The old space was ticky-tack enough that it gave the place a sort of cult appeal, masking the kitchen’s sophistication; the new one is sophisticated without being any less welcoming. Like its neighbor, McKay’s, a couple blocks away (see below), the new Mâche is a former residential home, and the handsome bar and copper and dark wood finishes don’t make the place any less approachable than when it had plywood floors. Chef Kyle Yarborough’s menu changes monthly; small plates could include crispy pork belly with fig pancetta, stuffed peppers with lobster goat cheese, or a wine-poached pear with Maytag blue cheese. Main courses, which have a little Southern flair, run to smoked duck confit, slow-roasted pork with chorizo and vegetables, grilled hanger steak with a blue cheese butter, or scallops with charred onion and caper relish.
An old Bar Harbor standby that found its way into new digs in 2014, little Mâche Bistro has developed a devoted local following The old space was ticky-tack enough that it gave the place a sort of cult appeal, masking the kitchen’s sophistication; the new one is sophisticated without being any less welcoming. Like its neighbor, McKay’s, a couple blocks away (see below), the new Mâche is a former residential home, and the handsome bar and copper and dark wood finishes don’t make the place any less approachable than when it had plywood floors. Chef Kyle Yarborough’s menu changes monthly; small plates could include crispy pork belly with fig pancetta, stuffed peppers with lobster goat cheese, or a wine-poached pear with Maytag blue cheese. Main courses, which have a little Southern flair, run to smoked duck confit, slow-roasted pork with chorizo and vegetables, grilled hanger steak with a blue cheese butter, or scallops with charred onion and caper relish.
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