The Cockeyed Gull Restaurant

The Cockeyed Gull sits on Peaks Island, just off Cape Elizabeth, and it's the kind of place island regulars guard like a secret. The kitchen does careful, ambitious seafood: think wasabi pea crusted halibut with jalapeño beurre blanc, cilantro butter scallops, and sessioname crusted salmon. It's small, family-run, and worth the ferry ride.

• Pistachio halibut shows real culinary technique and depth
• Housemade carrot cake: three layers, cream icing, not store-bought
• Little neck clams in an exceptional broth worth the trip alone
• Sunset views over Portland from the deck

The pistachio and wasabi pea crusted halibut with jalapeño beurre blanc and jicama slaw has earned devoted fans. Scallop scampi and the cilantro butter scallops are equally strong. Start with the little neck clams, seared in a broth one guest called the best they'd had. The three-layer carrot cake is dense, moist, and homemade. Wine pairings are thoughtful.

Small and intimate, with a pollinator garden and decorative frogs outside. The room fills up fast in season, so call ahead. Noise level is conversational when half-full, busier when packed.

Guests rave about the care in both kitchen and service. One recent visitor said the halibut had depths of flavor that felt worthy of a Chopped judging. The server Christian made such an impression that diners now remember him by name. The homemade carrot cake has inspired repeat trips and strong recommendations to visiting friends.