MC Perkins Cove
Chef-partners Mark Gaier and Clark Frasier endeared themselves to Ogunquit (and picked up a coveted James Beard Award) with a groundbreaking, white tablecloth, farm-to-table restaurant called Arrows back in the '90s. It closed years ago, but not before “M” and “C” opened this sleek bistro on the best real estate in town. MC Perkins Cove manages to be fun rather than stuffy. Okay, no bathing suits are allowed in the dining room, but still: Expect big food, even on the “small” plates. Lobster rolls, chopped salads, calamari, oysters on half shell, and crab cakes give way to more sophisticated starters such as mussels in curry sauce, smoked trout rillette, and country ham paté. Entrees might include steamed lobster, sesame-encrusted trout, Kobe burgers, grilled tuna, hanger steak, or a piece of plank-roasted fish, plus one of the so-labeled “evil carbos” (cheesy mashed potatoes, onion rings, and so forth). Desserts are wonderful: brown-butter brownies with vanilla ice cream, burnt orange caramel, and candied orange peel; toffee pudding with bourbon caramel; a bittersweet chocolate cake with chocolate sauce and pistachio crème anglaise; or peppermint stick ice cream with cookies.
Chef-partners Mark Gaier and Clark Frasier endeared themselves to Ogunquit (and picked up a coveted James Beard Award) with a groundbreaking, white tablecloth, farm-to-table restaurant called Arrows back in the '90s. It closed years ago, but not before “M” and “C” opened this sleek bistro on the best real estate in town. MC Perkins Cove manages to be fun rather than stuffy. Okay, no bathing suits are allowed in the dining room, but still: Expect big food, even on the “small” plates. Lobster rolls, chopped salads, calamari, oysters on half shell, and crab cakes give way to more sophisticated starters such as mussels in curry sauce, smoked trout rillette, and country ham paté. Entrees might include steamed lobster, sesame-encrusted trout, Kobe burgers, grilled tuna, hanger steak, or a piece of plank-roasted fish, plus one of the so-labeled “evil carbos” (cheesy mashed potatoes, onion rings, and so forth). Desserts are wonderful: brown-butter brownies with vanilla ice cream, burnt orange caramel, and candied orange peel; toffee pudding with bourbon caramel; a bittersweet chocolate cake with chocolate sauce and pistachio crème anglaise; or peppermint stick ice cream with cookies.
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