The Craignair Inn By The Sea

My husband and I had been to Maine off season twice and never had tasted a lobster. We determined that this, our 3rd visit, would result in eating “lobstah”! I found the Causeway Restaurant online, read the reviews, knew it wasn’t far from our rental cottage and we headed out. We were greeted warmly by each staff member we encountered and we asked to be seated on the heated porch with a wonderful view. Please forgive me for not getting our server’s name but she was wonderful and made our dining experience all the more pleasurable. I’ll post her photo in lieu of her name. I loved my gin and cucumber cocktail so much that I had a second, expense be damned? The lobster did not disappoint and while my husband got the whole one, I relished the generous pieces of “lobstah” in my delicious salad of greens, quinoa, walnuts, blueberries, strawberries and blue cheese. No room for dessert but the dessert menu sounded amazing. Thoroughly enjoyed the food, the view and the service.

The Causeway Restaurant was spectacular. Jace Rebecca were top notch. The service was phenomenal!Brittany our waitress was excellent. We had a lot of staff that were just awesome with knowing how to serve their customers. We were a party of 12. They were very attentive to all of us, along with all of the other people in the restaurant. We were early, walking by the water. The owner, actually came out and started the fire for us, then offered to take our picture.This is also an Inn, of which we'll look into staying here next time we come.Must visit!

From the Maine Blueberry Margarita, bacon wrapped dates to the absolutely delicious Maple glazed cod with a autumn risotto. Every bite was amazing.

After a long drive to a treasured destination, who wants to climb back into the car to drive to offsite restaurants, no matter how exalted? That’s why, as should be clear from previous reviews, we are always on the lookout for exceptional inns that also offer exceptional food, in the hands of talented and inventive chefs who root their menus in the surrounding community, celebrating local farmers and fishing families. Enter the acclaimed experienced Causeway chef Gil Plaster, and the vibrant culinary and cultural hub that he and his Craignair Inn partners Greg Lauren Soutiea have created in the coastal village of Spruce Head, southeast of Rockland. Upon mulling the menu on a fully booked Friday night during peak season, we wondered how the relatively small kitchen could consistently plate such a wide range of dishes, including an unusually high number of vegan options which require separate cookware. We need not have worried! An order of crab cakes struck the perfect balance between crispy and moist, served with baby greens and a light Dijonaise. A carrot ginger soup with a swirl of coconut crema arrived piping hot, with spiced pepitas providing a crunchy grace note to each loving spoonful. Seaweed salad, weirdly rare on Maine menus given the recent explosion of artisanal seaweed producers, featured locally sourced spicy greens and a refreshing Ponzu+ginger vinaigrette, while a brined duck breast arrived seared with a cherry demi-glace, flanked by an aromatic polenta and sautéed greens. Given the high quality of what arrived to our table, together with the many enthusiastic comments overheard from neighboring tables, the kitchen seemed entirely unruffled under pressure, as did the good-humored waitstaff. In fact, Chef Gil was so cool, calm collected, he actually had time to come chat with us at our table for a few minutes, sharing a few tips on How To Brine A Duck! We are especially grateful to Greg Lauren for their grounded, warm and gracious presence; for their deep commitment to the local and regional food system, and to plant-based options in particular; for their willingness (eagerness? to leave corporate jobs for the tough and all-consuming vocation of innkeeper; and for the vision ambition to recruit such talented partners as Chef Gil. We look forward to supporting their exemplary vision for many years to come.

Quickly Deteriorating: A year ago (in 2022), this place was the best-kept secret. The menu was well-balanced, and the atmosphere was pleasant. The quality of ingredients and the preparation of dishes were perfect.Now, it 's overpriced, uncomfortable, and provides a basic experience. The dish preparations are more reminiscent of a pub or a dive bar, and the atmosphere is loud and unwelcoming.This place has the best view and location, with so much potential to excel. I 'm glad to have experienced what it used to be, but I 'm okay with not going back to what it is now.