Aragosta at Goose Cove

Aragosta at Goose Cove sits on Deer Isle, where Chef Devin Finigan runs a seasonal tasting menu built on local catch and foraged ingredients. The dining room overlooks the water, and the staff, mostly young, are genuinely invested in what they're doing. It's the kind of place you plan ahead for, whether you're celebrating something or just ready to eat really well.

• Lobster, scallops, clams, oysters all sourced within miles
• Seasonal tasting menu changes with the catch and harvest
• Young, engaged staff who genuinely care about your meal
• Views, fireplace, and thoughtful property details throughout

Go for the tasting menu. Recent iterations have included Pen Bay scallops cooked in cultured butter over the hearth, lobster agnolotti with mascarpone and gremolata, fried Deer Isle clams with gochugaru aioli, Maine cod in vadouvan curry, and a Stonington lobster bake with lobster butter and Old Bay waffle chips. Finish with the strawberry and anise hyssop sorbet or zucchini bread with charred corn custard and elderflowers.

The dining room is bright, waterfront-facing, with a working fireplace and a greenhouse feel. Warm and relaxed, not loud, built for conversation.

This isn't stuffy fine dining. It's ambitious cooking that doesn't announce itself. Service is attentive without being intrusive, and the whole place has a collaborative energy. Chef Devin and her team (including GM Dan Marchese) have built something where the work matters to everyone in the room.

Diners describe it as one of the best meals they've had, with food that's creative but not pretentious. The team's enthusiasm is contagious. One recent visitor called it "a total experience from property entrance to dessert details," noting that staff took genuine interest in their party.