Rosella KPT
The second location of chef Jeffrey Miller’s acclaimed nontraditional sushi bar (the first, in NYC, earned a Michelin Plate nod in 2021, along with other accolades). Like its predecessor, the Kennebunks outpost focuses its menu on sustainably harvested and underutilized fishes, so your nigiri might be filled with Maine-farmed scallops or monkfish bought off the docks in Cape Porpoise. The menu revolves around the omakase, or chef’s choice offering, although the cozy, clubby bar—in the Grand Hotel, right in the heart of Dock Square—is ideal for a quick roll or small plate and a sip off the extensive small-batch sake menu.
The second location of chef Jeffrey Miller’s acclaimed nontraditional sushi bar (the first, in NYC, earned a Michelin Plate nod in 2021, along with other accolades). Like its predecessor, the Kennebunks outpost focuses its menu on sustainably harvested and underutilized fishes, so your nigiri might be filled with Maine-farmed scallops or monkfish bought off the docks in Cape Porpoise. The menu revolves around the omakase, or chef’s choice offering, although the cozy, clubby bar—in the Grand Hotel, right in the heart of Dock Square—is ideal for a quick roll or small plate and a sip off the extensive small-batch sake menu.
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