The Front Yard

The Front Yard sits right in Ogunquit's dining scene with a Mediterranean menu that leans into seafood, risotto, and house-made pasta. The patio is the real draw: fire pits, bocce ball, a grassy area where people actually relax. It's booked solid on weekends in season, but walk in on a Wednesday and you might snag a spot at the bar.

• Mushroom truffle pasta so good you'll order it twice.
• Patio with fire pits, bocce, and actual breathing room.
• Seafood risotto and rack of lamb hit their mark.
• Attentive service even when the place is packed.

Start with the burrata and squash or fried calamari. The mushroom truffle pasta is the dish people plan return visits around, while the pesto pistachio pasta with burrata is just as solid. Don't skip the seafood risotto or the rack of lamb if you're not a pasta person. Lemon cake for dessert, unless you want to play it safer than the creme brulee.

The patio is the main event: open-air, grassy, with fire pits and bocce ball. Inside is quieter if you prefer it. Even busy nights, the place doesn't feel chaotic.

The kitchen does Mediterranean cooking without fussing. Seafood risotto, rack of lamb, and the mushroom truffle pasta that keeps one regular coming back alone are the standouts. Appetizers land solid, the wine list is long and has affordable bottles, and cocktails are sharp. One diner noted a creme brulee didn't land, and the kitchen comped it without drama.

Guests rave about the food but lead with the vibe. The patio during summer is the draw, and the wine list gives you real options at real prices. Service stays sharp even when tables are packed. One recent visitor called it "the perfect summer dinner" and meant it.