The Causeway Restaurant

The Causeway sits inside the Craignair Inn in Spruce Head, a small dining room that feels genuinely tucked into the Maine coast. Chef Gill Plaster cooks regional seafood and seasonal specials that pull in both inn guests and locals willing to make the drive. The owners, Greg and Lauren, work the room themselves most nights. It's the kind of place where you can spend an evening without feeling rushed.

• Fresh halibut, Maine sole, crab-stuffed haddock cooked with care.
• Bourbon pairing dinners and special tasting menus throughout the year.
• Water views and a genuine local crowd at the bar.
• Owners Greg and Lauren are present and hands-on most nights.

Start with local oysters or the shaved asparagus salad topped with lobster. The halibut special is worth ordering if it's offered. Maine sole, short ribs, and crab-stuffed haddock are reliable mains. Eggs benedict with salmon shows up at brunch. Finish with their house-made pastries or the alfajor if bourbon pairing dessert isn't on the menu.

Calm and wood-lined with water views from most tables. The outdoor deck feels like a bonus on clear nights. It's quiet enough to have a conversation but can fill up on weekends.

Service can be uneven depending on staffing, so don't expect the same night twice. When it works, though, it's warm and attentive. The cocktail program includes a build-your-own bloody Mary with oyster and shrimp options. Kids' portions are real food, not an afterthought. It's worth calling ahead to know what's available and to ask about the specials.

Guests describe the evening as unhurried and special, often mentioning the coastal setting and the owners' presence. One recent visitor called it "exactly what you picture of a quaint seaside restaurant that's totally on point." A few diners have flagged inconsistency in service, though special dining events earn high praise.