The Tarratine

The Tarratine sits in a historic Bangor building and does two things well: it's casual enough for a solo dinner at the bar, polished enough for anniversaries and proposals. The kitchen sources local meat and seafood, and the dining room has exposed brick, a fireplace, and a rooftop. Servers show up when you need them, and they remember when you're celebrating something.

• Scallops on risotto with pork belly. Guests stop early to save room.
• Fennel crusted halibut and local steaks that stand out in the region.
• Rooftop for proposals and celebrations. Staff remembers you're there for something special.
• Historic building with exposed brick and fireplace. Quiet enough to hear your date.

Start with the crab cakes, small but worth it. The scallops sit on corn and leek risotto with pork belly and are what regulars mention first. Halibut gets a fennel crust and tastes fresh. Steak is one of the better ones in Bangor. End with blueberry pie or berry cobbler, light on sugar and full of local berries.

Exposed brick and a fireplace give it a settled, comfortable feel. Quiet and relaxing, even when it's busy. The rooftop is open in season.

The kitchen doesn't overcomplicate things. Scallops come on corn and leek risotto with pork belly. The halibut gets a fennel crust. Crab cakes are small and packed. Steaks arrive cooked well. For dessert, blueberry pie and berry cobbler lean into what Maine grows. A note: cocktails run stingy on pour, so order wine or ask them to fill the glass.

Guests come back for anniversaries and celebrations, and the staff tends to them carefully. One recent visitor praised the scallops as 'the most amazing' they'd had, and another said the steak was the best in the area. People mention Hudson and Jillyan by name. The one consistent note is that cocktails pour light, so don't expect a full glass.