The Edge Restaurant
COST: $
Two miles north of Camden at the Inn at Ocean’s Edge, a leafy path lined with artful walls of stacked wood leads to a ‘70s retro-chic restaurant (accessible only by foot or golf cart). Chef Bryan Dame, who began his culinary career at the Inn at Little Washington, helms The Edge, where he gives local ingredients a modern twist—pickled fiddleheads, sweet Maine corn flan, and brick oven salt-roasted lobster. At times, his culinary wizardry produces unusual dishes that may elicit skepticism, like green apple vichyssoise or Guinness cheesecake, but the results can be surprisingly good. The fireside downstairs lounge, Tantalus, and the stone terrace looking onto the birch-lined shore are perfect for pre- or post-dinner drinks.
Insider Tip:Sunday “pizza nights” may not feature Dame’s usual daring fare, but his wood-fired pies (think foraged chanterelles, pesto, and local Brie) are just as delicious.
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