We took a drive over to Boothbay Harbor for the day. A few days ago we visited the wonderful Maine Botanical Gardens in Boothbay and spent most of the day looking at the beautiful formal gardens, walking the trails through native forests searching for waterfalls, fairy gardens, sculptures, and the newest sculptures, the huge wooden trolls made from reclaimed wood.
Loading up on some caffeine at the edge of town via the Dunkin Donuts, we quickly found a two hour parking spot (note: parking police due keep track) and walked into town taking in the shops and vibe of this bustling town.
Walking over the footbridge across the harbor we took note of the historic markers explaining the history of the area which has always been important for shipbuilding, fishing, and even whiskey running.
After two hours it was time to move the car. Luckily our lunch spot was the Tugboat Inn which had some empty parking spaces for customers of their inn and restaurant.
I remember visiting the Tugboat Inn and Restaurant about 40 years go when I was a kid. We were traveling up the Maine Coast to my grandfather’s funeral and stopped in Boothbay Harbor. Dining inside an old tugboat must have made a big impression on my young mind because I always remembered that experience.
Rather than eat inside, we opted for the limited menu pub section with a view over the harbor. A great spot for lunch. We ordered some Bigalow Brown beers fish and chips and a Haddock Ruben. Everything was fine yet unremarkable. I still have yet to have had any coleslaw in Maine, just fries on the side.
We overhear a conversation from the next table. A woman’s friend was visiting from California and was disappointed with the haddock she had ordered at a different restaurant the night before — it was bland.
Haddock is the ubiquitous fish used in everything in standard New England fare – and indeed it is rather bland. Flaky, moist, white and bland especially since most offerings in the standard Maine restaurants don’t give it any flourish another being fried. Having been to California and tasted the great healthy, flavorful, and modern dishes, I can understand how this visitor could be disappointed with the standard restaurant fare served up and down the Maine coast – basically food that anyone could cook.
Bread the fish, shellfish, potatoes, onion rings or whatever and toss it in the frier. Maine could really use a culinary boost to bring the offerings into the modern age.
Now on the way out we stopped at an extraordinary homemade ice cream spot in Edgecomb, nearly back at Route 1. Read about it here – https://www.dogfordstudios.com/mid-coast-maine-great-homemade-ice-cream/