Paul's Bistro

Paul's Bistro sits inside Boothbay Harbor Country Club, looking out over manicured greens. The kitchen does steaks and more ambitious fare. Regulars swear by it, though timing matters: it's seasonal, closed winters and early spring. You don't need to golf to eat here, but the view doesn't hurt.

• Filet mignon earns consistent praise from returning diners
• Golf course views and artfully designed interior
• Attentive, friendly staff who take care of problems
• Solid wine program with seasonal tastings for club members

The filet mignon is what devotees come back for. Turkey Reuben sandwiches appear on the menu if you want something lighter, though one diner found theirs dry. Sweet potato fries come on the side. The bar makes cocktails worth ordering in their own right. If you're not locked into steak, the kitchen does more inventive dishes that regulars praise.

Bright and polished, with large windows framing the golf course. The room feels upscale but not fussy. It's typically not loud, though a regular notes it can be quieter than you'd expect on slower nights.

Steak is the signature move. One regular says the filet mignon ranks among the best he's ever had. Cocktails are taken seriously, with interesting options behind the bar. The kitchen also plays with more inventive plates alongside the straightforward proteins.

Regulars return year after year, citing some of the best steaks and most inventive meals they've had. One longtime diner says the filet mignon ranks at the top of his list. Service gets consistent praise. That said, a few recent visitors reported overcooked steak, though one regular suspects diners don't always speak up when something's off.