Restaurants

Vote Best of TASTE Survey 2019

In Best of Taste By Taste of the Seacoast / September 2019

Taste of the Seacoast's 11th Annual Best of TASTE Survey is here!

Best of TASTE 2018 – Lobster Dinner

In Best of Taste By Rob Levey & Jessica Sacco, with Lisë Stern / August 2019

CHAUNCEY CREEK LOBSTER PIER

2 Home Cooks

In Featured Restaurants By Jessica Sacco/Photos: Kindra Clineff / August 2019

Helen Williams, owner and head chef of 2 Home Cooks, wants you to feel like family as soon as you enter her eatery. Housed in Dover’s Cocheco Park, the restaurant features a large wraparound bar that surrounds an open kitchen, giving customers a front-row view of the action, plus the ability to interact with the person making their meal. “We want to get to know the guests and be a little more personal,” Williams says. “Instead of walking into a restaurant, you’re walking into our home.”

The Paddle Inn

In Featured Restaurants By Rob Levey/Photos: Tony Scarpetta / July 2019

Opened in December, 2016, The Paddle Inn in downtown Newburyport operates with a “food, drink, sun, surf” theme—and it is working. “The response has been great,” says Co-owner and Executive Chef Suzi Maitland, an experienced restaurateur with Trina’s Starlite Lounge and Parlor Sports in Somerville, Massachusetts, among some of her other culinary business concerns.

Best of TASTE 2018 – Al Fresco Dining

In Best of Taste By Rob Levey & Jessica Sacco, with Lisë Stern / July 2019

CAVA TAPAS & WINE BAR

Best of TASTE 2018 - Deck

In Best of Taste By Rob Levey & Jessica Sacco, with Lisë Stern / May 2019

MARTINGALE WHARF

The Tiller Restaurant

In Featured Restaurants By Diane Bair & Pamela Wright/Photos: Tony Scarpetta / May 2019

We would dine at The Tiller Restaurant just for the view. It’s stunning: crashing waves against granite cliffs and open ocean as far as the eye can see. This contemporary restaurant at the luxurious Cliff House resort in Cape Neddick, Maine, takes full advantage of its perch on rocky Bald Head Cliff. Gray-blue banquettes and wooden tables face a wall of windows overlooking the Atlantic; a fieldstone fireplace warms a corner. The good news is that Executive Chef Rick Shell also takes full advantage of the location, working closely with local farms, dairies, ranchers, and fishermen and women to create equally stunning dishes, with deep ties to New England culinary traditions.