That Place in Ogunquit

That Place sits right on the approach to Perkins Cove and pulls in a steady crowd of regulars and travelers who book ahead. The kitchen turns out polished American fare, heavy on local seafood, while the bar hums with energy most nights. Service is warm and unhurried, and the dining room has enough quiet corners for a date but opens up for groups.

• Baked Seafood Stuffed Haddock, cooked with precision.
• Lobster pie feels decadent; filet hits medium-rare perfectly.
• Bar staff craft a solid cocktail and martini.
• Staff by name (Tim, Rick, Andy, Macy) knows regulars.

Start with the blue cheese mussels if they're available. The New England clam chowder is worth it. For mains, the Baked Seafood Stuffed Haddock and the lobster pie are the standouts, though the filet is a reliable choice if you're not in a seafood mood. The carrot cake is worth ordering even if you're full. A side of smashed potatoes instead of fries is a small move that pays off.

The bar is crowded and loud most evenings, full of locals and travelers mixing. The dining room is calm and open without feeling empty, with fireplaces and good natural light.

The kitchen is confident with seafood. Haddock, halibut, lobster in various forms, mussels, and clam chowder come out properly cooked. They also handle a mean filet, pork chop, and non-seafood specials. A carrot cake and smashed potatoes are worth noting if you save room.

Guests describe the meal as precisely executed and the pace of service as unhurried. One recent visitor called it "by far the best meal of the trip." People come back for the same dishes (the filet, the pork chop, the halibut special), which suggests the kitchen doesn't chase trends. Staff shows up by name in the reviews, and that's rare.