BLUE

Blue occupies a corner of an old hotel overlooking Boothbay Harbor, serving seafood and land dishes with careful attention to flavor and presentation. It's small enough that reservations fill up, and the dining room feels intimate. Regulars return often, drawn by the kitchen's consistency and a wine list worth exploring.

• Careful, layered cooking from a kitchen that knows what it's doing.
• Porch cocktails overlooking the harbor during golden hour.
• Wine list written with intention, not just breadth.
• Warm lobster salad, scallops, filet specials done right.

Start with the warm lobster salad if it's offered, though timing and communication between courses can slip. The seafood chowder has potential but tastes best when properly seasoned. Filet Oscar and scallops over risotto run as specials and are worth ordering, though check with your server on doneness and sauce temperature before they leave the kitchen. Chocolate cake for dessert holds up well.

Intimate and cozy, with a porch overlooking the harbor. It's quiet enough to hear your table, never loud, though the room can feel tight when full.

Go if you want to feel like you've discovered something real in a tourist town. This isn't a showboat kitchen. It's competent, flavored with restraint, and clearly run by people who care about the details. Come with patience and realistic expectations about what a small-team restaurant can deliver on a busy night.

Most diners praise the flavors, presentation, and view in the same breath. One recent visitor called the food "better than expected and just right." Service is warm when the timing works and the kitchen stays on pace, but a few guests have felt rushed or neglected on busier nights.