The Public House

The Public House sits deep in Down East Maine, surrounded by woods and farmland, where you wouldn't expect to find a restaurant this polished. They cook straightforward Maine fare with locally sourced ingredients, drawing a steady crowd of locals and road-trippers who stumble upon the place and can't believe their luck. Service is warm and attentive, the bar program is solid, and the prices won't wreck you.

• Panko haddock and steamed mussels cooked with care.
• Cocktails, including a stellar strawberry rhubarb mule.
• Open Sundays when most rural spots are shuttered.
• Fair prices for quality that rivals tourist towns.

Start with the artichoke dip. For mains, the panko haddock is flaky and flavorful, the steamed mussels briny and fresh. The chowder comes with chunky mashed potatoes and bright, fresh carrots. The harvest salad is worth ordering on repeat. Save room for the pot de creme if you're dining in.

Surprisingly busy for a spot miles from anything, which speaks to word of mouth. The room is cozy but elegant, with forest and water views that don't feel overdone.

The kitchen sources fresh, seasonal stuff and executes it better than you'd expect given the remote location. Portions are generous. Dinner and lunch menus both get regular attention, so you're not eating last week's special. It's the sort of place where a casual lunch turns into a reason to plan a return visit.

Guests are struck by how good the food is for the price and how seamlessly the kitchen handles both lunch and dinner crowds. One recent visitor called the range of offerings surprising and noted portions are generous. The bar work and service routinely earn praise, though a few mention the occasional off server.