Long Grain

Long Grain is a small, serious Thai restaurant tucked into Camden's downtown. The chef is a James Beard semifinalist who sources local ingredients and makes noodles in-house. You'll find familiar dishes like pad thai and green curry alongside more adventurous specials. Expect a leisurely pace on busy nights, but the food rewards the wait.

• Housemade wide noodles that actually taste exceptional.
• Chef trained to James Beard semifinalist level.
• Maine mussels and local chicken in spiced broths.
• Staff will guide you to the right heat level.

Start with the Moo Tod, fried pork strips with a garlic crust and jaew sauce for dipping. The Kao Soi Gai, a Chiangmai curry noodle soup, packs heat and flavor into every spoonful. Order the Pad See Ew with the house noodles, or the green curry if you trust high spice. Maine mussels in a spicy broth have impressed visitors from out of state. Finish with the black rice custard dessert.

Intimate, unfussy room that gets loud and full on weekend nights. Service moves at a relaxed clip rather than brisk, especially when the place is packed, which gives the meal a leisurely feel.

This is cooking that respects Thai traditions while leaning on what's fresh and local. Housemade wide noodles set the pad see ew apart from the usual. The black rice custard dessert is worth saving room for. Prices feel New York caliber for a midcoast Maine town, so it reads as a splurge meal rather than casual weeknight fare.

Regulars praise the noodles and the chef's attention to spice and balance. One recent visitor called it "probably one of the best noodles I've had." That said, consistency matters here. Some guests report the kitchen has dipped in form over time, so going in on a good night makes a difference.