Frankie & Johnny's

Frankie & Johnny's sits just outside Ogunquit in Cape Neddick, serving American fare that takes vegan and plant-based diners seriously alongside seafood and meat. The room draws year-round locals and vacationing families, and owner Chef John Shaw works the floor regularly with his wife Thea and their daughters. It's a casual, homey place where scratch-made everything and generous portions are the baseline, though it can get loud and busy on weekends.

• Generous salad with every meal, fresh warm rolls arrive first.
• Vegan and vegetarian options plentiful and thoughtfully prepared.
• Owner and staff visible, family-run warmth throughout service.
• Everything made in-house daily with local, fresh ingredients.

Grilled salmon with seasonal toppings and rice, sage-encrusted tofu for plant-based diners, swordfish specials, pork chops when featured, and the Caesar salad with its kale and spinach twist. The hand-made pasta arrives dense and substantial. Skip dessert only if you're certain you won't regret it.

Cozy and eclectic, with wood details and a family-restaurant warmth. It gets loud and festive when busy, especially weekends, so don't expect quiet.

This is a place where regulars book multiple visits a season and guests drive hours to return. The vegan and vegetarian lineup is genuinely varied, not an afterthought. Portions run large. Desserts are worth saving room for, or ordering to go.

Guests consistently praise the hospitality and quality of scratch-made food, though a few note the large portions can sometimes mask subtler flavors. One recent visitor called it "hands down the best meal I've ever had." Regulars book repeat visits every season and recommend making a reservation so the kitchen can prepare properly.