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Mabel’s Lobster Claw Restaurant – Kennebunkport, Maine

Mabel's Lobster Claw in Kennebunkport, Maine

Mabel's Lobster Claw in Kennebunkport, Maine

What comes to mind when you think of lobster?  A rare treat or special event meal?   A delicacy?  Would you believe some cultures still consider lobster “the cockroach of the sea?”  There’s a scientific basis for that.  Neither fish nor mammal, lobsters are arthropods, closely related to the lowly insect.  Like the insect, lobsters belong to the invertebrate (lacking a backbone or spinal column) family.

Today you have to pay dearly for an excellent lobster meal, but that hasn’t always been the case.  Lobsters were once so abundant that Native Peoples used them as fish bait and fertilizer.  According to early Colonists in the Plymouth, Massachusetts area, lobsters sometimes washed up on the beaches in piles two feet high.  It was hard to get gustatorily excited about something so common.  It’s conceivable that lobsters of exaggerated proportions may not only have been frightening, but tough to eat considering they supposedly grew to forty pounds or more.

As such, in Colonial New England, they were considered poverty food and were served to servants, slaves, children and prisoners.  Children bringing lobster sandwiches to school were considered the poor kids (similar to the children who came to school with tortilla sandwiches instead of white bread sandwiches when I was growing up).

Pastries on the counter at Mabel's Lobster Claw

Pastries on the counter at Mabel's Lobster Claw

Lobster was so ubiquitous that benevolent Colonial legislators in Massachusetts passed a law mandating that lobster could not be fed to prisoners more than twice a week.  It just wasn’t considered humane to subject even the most scurrilous scofflaws and criminals to what has today become a precious crustacean commodity.

Archaeologists believe mankind (and not just prisoners) has been eating not only lobster, but other crustaceans such as crab and shrimp since prehistoric times.  Deposits of shells and bones left by early hunter-gatherer civilizations near water indicate they took advantage of every conceivable food source.

Culinary evidence also confirms that lobsters were known to ancient Greeks and Romans.  They were highly esteemed by the British (especially during the Victorian age) as but not by their Colonial brethren.  It wasn’t until the 19th century that lobster enjoyed a resurgence of demand, a demand that continues today.

Corn and blueberry muffins

Corn and blueberry muffins

In the 1840s, commercial fisheries specializing in crustaceans began in Maine to much commercial success, giving rise to the popularity and fame of the Maine Lobster.  Within a decade, lobster was being shipped around the world.  The first lobster shipments reached  Chicago in 1842 just as “lobster palaces,” or restaurants serving restaurants became popular in New York.

Diamond Jim Brady, perhaps the most famous gurgitator of his time often downed six or more lobsters in addition to other courses.  This feat of copious consumption and others of similar notoriety prompted the owner of Brady’s favorite restaurant to describe him as “the best 25 customers I ever had.”

By 1885 the American lobster industry was providing 130 million pounds of lobster per year, much of it from Maine.  In terms of economic impact, lobster’s contributions to the Maine economy continues to be immeasurable.  According to the Maine Lobster Council, in 2006, more than 72 million pounds of lobster were caught off the Pine Tree state’s cold, clean waters whose rocky bottoms form the ideal habitat for lobsters.  This generated almost $300 million in ex-vessel (dock value or the price set at dock for a day’s catch) and significantly more in restaurant and export revenues.  Lobster harvesting provides a livelihood for more than 5,700 Maine residents.

Large bowl of clam chowder

Large bowl of clam chowder

Lobster is not only very good to eat, it’s very good for you, too.  It contains Vitamins A, B and B6 and is a good source of calcium, zinc, iron and iodine.  It has absolutely no saturated fat and is low in calories and cholesterol.  By many accounts, it is a healthful dining option although when we visited Mabel’s Lobster Claw in Kennebunkport, Maine, we didn’t have healthy eating on our minds, nor did we consider the history of lobster harvesting in Maine.

There’s only one reason you visit Mabel’s Lobster Claw and that’s because it’s one of the very best restaurants in Maine for lobster.  When the tide is high, you can hear the water from Mabel’s which is about a mile or so from the Bush family complex.  George and Barbara Bush, who split their time between Houston and their summer residence in Kennebunkport, are frequent visitors to Mabel’s.

You might think a restaurant frequented by a dynastic presidential family would be upscale and stuffy, but it’s hardly that.  In fact, Gourmet magazine described it as “About as formal as we like to get on the seafood trail is Mabel’s Lobster Claw, a lunchroom in Kennebunkport.  Paper place mats explaining how to eat a lobster decorate tables in snug wooden booths.”  Mabel’s occupies the bottom floor of what, save for the signage, could pass for a two-story home.  A small patio facing the street is sheathed in zipped up plastic to prevent an infestation of mosquitos trolling for tasty humans.  Knotty pine tables and wood-paneled walls (replete with autographed celebrity photographs) make this restaurant about as rustic as you can get.

Shore Dinner at Mabel's Lobster Claw: Cup of Chowder, Native Steamed Clams, 2 pound lobster with two sides

Shore Dinner at Mabel's Lobster Claw: Cup of Chowder, Native Steamed Clams, 2 pound lobster with two sides

The menu is as informal as the ambience–at least informal for Maine where dilapidated seafood shacks lacking any amenities are mentioned in the same reverential tone as four-star restaurants.  One of the staples of those seafood shacks is the lobster roll, a luxurious and delicious treat Maine residents venerate with hushed tones (unless they’re arguing about where to find the best one).

In an article entitled “Sandwiches: Eating from Hand to Mouth,” Time magazine explained that “In an expanse of land as large and varied as the U.S., it is no surprise that there are many regional sandwich specialties.”  The article singled out Mabel’s Lobster Claw for its lobster roll, which it described as “heaped with fresh chunks of briny lobster lightly bound with mayonnaise (celery is considered by most a heretical addition), it is usually made on hamburger or hot dog rolls, the latter being the vehicle at the Lobster Claw Restaurant (known locally as Mabel’s) in Kennebunkport, Maine.”  As determined as we were to try Mabel’s rendition, other temptations won us over.

As at many New England Yankee cooking or seafood restaurants, our dining experience began with a plateful of breads–sweet cornbread muffins and blueberry muffins with a big and bold blueberry flavor.  Both are perfect counterpoints to the pats of butter with which they are served.  The blueberry muffins accentuate the fruitiness and natural sugars of the berry and are especially good.

Fried Clams with a baked potato and tartar sauce

Fried Clams with a baked potato and tartar sauce

Mabel’s clam chowder is some of the best we had during our 2009 visit to Maine.  It is rich, creamy and served steaming hot.  It’s also a fairly simple clam chowder highlighting the succulent clams, diced potatoes, onions and chopped green peppers.  As with many of the wonderful clam chowders in New England, an occasional gritty bite isn’t uncommon, but I’m more wary of the authenticity of clam chowder without an occasional sandy sensation.  By no means am I decrying the preparation of this chowder which we devoured lustfully.  Rather I’m expressing an observation we made of much of the clam chowder we experienced in New England.

Gourmet magazine called the magnificent seafood platter known as shore dinner “that top-of-the-line Down East banquet” and proclaimed Mabel’s as a “good place to go” for this fantastic feast.  The name shore dinner is derived from the maritime tradition of fishing all day then putting to shore to assemble dinner with the days catch.  Fortunately, many Maine restaurants will take care of both the fishing part and the preparation, too.

At Mabel’s, shore dinner is comprised of a pound-and-a-half to two-pound (the optimum size for flavor) lobster atop a pile of steamers accompanied by hot, drawn butter and the broth in which the steamers were prepared.  The waitstaff will explain that after extricating the clam from its shell, you should dip it into its broth to remove any gritty residue.  The steamers are superb!  These long-necked, soft-shelled clams have somewhat of a sinewy texture, but their flavor is deep and delicious.  There’s no mistaking the fact that these briny beauties are fresh and have a taste like the ocean.  The lobster is perfect–sweet, succulent and absolutely delicious.  Best of all, a shore dinner at Mabel’s won’t break your bankroll.

Chocolate Cake topped with ice cream and chocolate fudge

Chocolate Cake topped with ice cream and chocolate fudge

When available, it’s nearly impossible for me to ever pass up native fried clams, one of nature’s most fabulous foods–an iconic food that is to New England what green chile is to New Mexico.  Having consumed boatfuls of these lightly coated and deep-fried full-bellied gems from the cold coastal waters of New England, I’d consider moving to Maine were it not for those brutal winters.  Mabel’s fried clams exemplify the best qualities of this pearlescent, shapeless mollusk.  Each and every piece is to be cherished, savored slowly, forget the tartar sauce or lemon.  The light crust gives way easily to the distinctively delicious fried clam flavor, a flavor that will titillate your tongue and make you wonder how anything could be that good.

If you have room, Mabel’s has several desserts under glass as if enshrined for being as good as they are.  Gourmet magazine indicates “If fudge cake is available it can’t be ignored.”  That’s excellent advice, but it doesn’t go far enough.  Make sure that cake is topped with cold ice cream and warm, melting chocolate sauce.  If you visited Mabel’s solely for this dessert, it would be worth the visit.

Mabel’s Lobster Claw Restaurant is worthy of all the accolades and praise it has earned through the years, but any review would be remiss without a mention of the wait staff, a sassy bunch with a repertoire of wise-cracks and jokes.  They’re as friendly and attentive as possible, but their light levity adds a different dimension to dining at such an esteemed establishment.

Mabel’s Lobster Claw Restaurant
124 Ocean Avenue
Kennebunkport, Maine
967-2562
LATEST VISIT: 24 September 2009
# OF VISITS: 1
RATING: 23
COST: $$$ – $$$$
BEST BET: Shore Dinner, Fried Clams, Clam Chowder, Chocolate Cake

The Clam Shack – Kennebunkport, Maine

The Clam Shack in Kennebunkport, Maine

The Clam Shack in Kennebunkport, Maine

The late George Plimpton was a pioneering journalist who garnered much of his acclaim from competing in professional sporting events then recording the experience from an amateur’s standpoint.  From pitching against the National League prior to an All-Star baseball game to quarterbacking the Detroit Lions in an intrasquad scrimmage, Plimpton momentarily lived the dream of every would-be professional athlete.

Today, it seems every network and cable channel has a competing reality show in which an unabashed combatant or group of contestants undertake unsavory jobs–such as bullfighter or oil driller–for which they are wholly unqualified.  The Discovery channel even has a show in which a poor sap “exposes the grimy underbelly of America’s dirtiest jobs.”  Participants in these reality shows run the gamut–from risking life and limb to almost certain humiliation.

It came as no surprise when the Food Network announced its 2009 launch of its own job related reality show.  On “Will Work for Food” host Adam Gertler travels across the fruited plain trying out different jobs in the food industry for a day.  The show calls for him to do literally learn every job in the world of food.  The good-natured Gertler has had jobs in which he’s had to create an edible chocolate bra, hunted for truffles, filled orders on roller skates and turned food into gore at Hollywood’s Cinema Makeup School.

Barbara Bush sings the praises of the Clam Shack

Barbara Bush sings the praises of the Clam Shack

Of all the jobs Gertler has had, the one for which I’d most have liked to switch places with him is learning all the steps in making a lobster roll at the world famous The Clam Shack in Kennebunkport, Maine.  The first step in the process was loading up bait on a lobster boat, a rigorous task that had him on the boat by the inhumane hour of 5AM.  Gertner learned how to haul traps, sell the day’s bounty to local businesses then how to cook the lobster, shell its meat, weigh portions and prepare the final product.

Gertner’s verdict, “this lobster roll is the best thing I’ve ever put in my mouth” pretty much echoes the sentiment of many of The Clam Shack’s patrons, lines of which snake down the street, waiting for up to an hour for the freshest seafood they can find.  Fittingly The Clam Shack was selected by Epicurious.com as one of the top ten seafood shacks in America.  For nearly three decades, foodies have detoured many miles to dine at this famous institution.  Others, like me, will spend a couple of days in the area so we can have our fill of its bounty more than once.

The Clam Shack is the archetypal clam shack.  It is situated literally on the foot of what everyone calls “the bridge” which divides the village of Kennebunk from the famous vacation destination of Kennebunkport.  With barely more room than a taco truck, The Clam Shack has no amenities of which to speak.  Neither rainnor sleet, nor the heat of day will keep hungry patrons from their place in line. After their orders are filled,  they will either lean against the bridge rail to consume their meal or take a seat on one of the makeshift wooden benches out back by the water.  Signage warns diners to “Beware of Seagulls.  They like our food as much as you do.”  True enough, the scavenging aquatic birds lustily eye your seafood bounty from overhead.

Lobster Roll from the Clam Shack

Lobster Roll from the Clam Shack

The Clam Shack’s most famous patrons don’t have to wait in line.  About two miles away from The Clam Shack, situated on an imposing rocky promontory, is the Bush family compound.  When the Bush family has a craving for lobster rolls or seafood, they call ahead then dispatch the secret service to pick their order.  Under Presidents Bush #41 and #43, Kennebunkport held several international summits, hosting a stream of world leaders and regaling such dignitaries as Russian President Vladimir Putin with fried clams and lobster rolls from the Clam Shack.

An “I Love Me” wall includes a framed letter from former first lady Barbara Bush as well as the July, 2007 edition of Everyday with Rachael Ray in which the Food Network’s kitchen diva raves about the Clam Shack’s lobster roll.  A USA Today feature entitled “The Fifty Great Plates of America” is also posted which reads, “The lobster roll is a simply perfect creation.  One of the best versions comes from The Clam Shack in Kennebunkport, Maine (open Mothers’ Day through Columbus Day).”

In 2007, Roadfood’s Michael Stern wrote “Lobster rolls at the Clam Shack are the best.  Truly, the best.  None better.  Number one. King of all lobster rolls.”  By 2009, The Clam Shack’s lobster roll had dropped just a bit in Stern’s estimation–to number two, the difference between the top two being the roll in which the lobster is packed.

A pint of clams from the Clam Shack

A pint of clams from the Clam Shack

Instead of the more tradition split top roll, the Clam Shack’s lobster is nestled into a grilled hamburger type bun–and what lovely, luscious lobster it is.  An entire pound of perfectly pink lobster, as many as ten chunks of hand-shredded claw and tail meat are stuffed into the roll then drizzled with shimmering melted butter (or dolloped with mayonnaise if that’s your preference).  There is so much utter deliciousness in this sandwich that you’ll literally close your eyes and savor it as you might ambrosia, the food of the gods.

Of course the name on the marquee is “Clam Shack” so it stands to reason that fried clams would be a specialty of this famous roadside stand.  They are.  Fresh and delicious clams fried to a golden hue and served in a traditional clam box are almost beyond good, beyond delicious.  They are–at the risk of alienating my friend Bob Sherwood who hates the word–almost sublime.  Save for a light batter, fried clams are unadulterated and simple, the essence of purity from the sea.  A squeeze of lemon, some cocktail sauce.  Forget it!  Like green chile, fried clams should never be tampered with.

For a true New England dessert experience, many Clam Shack visitors will have a whoopie pie, a snack cake constructed by sandwiching a very sweet, creamy frosting between two round mounds of chocolate cake.  Food historians indicate this sweet treat got its name because Amish farmers finding these treats in their lunch would shout “Whoopie!”  Frankly, after consuming fried clams and lobster rolls, the whoopie pie might elicit a reaction more like “whatever.”

Whoopie Pie From The Clam Shack

Whoopie Pie From The Clam Shack

Highfalutin, well-heeled Kennebunkport loves the dowdy little roadside stand at the Kennebunk River bridge.  You will, too!

The Clam Shack
2 Western Avenue (Route 9)
Kennebunkport, Maine
207-967-3321
LATEST VISIT: 24 September 2009
# OF VISITS: 1
RATING: 25
COST: $$
BEST BET: Pint of Whole Bellied Clams, Lobster Roll, Whoopie Pie

Maine Diner – Wells, Maine

The Maine Diner 0n scenic Route 1, Wells, Maine

The Maine Diner 0n scenic Route 1, Wells, Maine

How do you know when a restaurant has really made it?  Is it when that restaurant is recognized by national publications as one of the very best diners in the country?  Or when celebrities go out of their way to dine at its tables?  Is it when more than five-million people have been warmly welcomed at its doors?  When neither rain, nor sleet nor the most stern and frigid of Maine winters can dissuade visitors?

The Maine Diner has achieved all of this and so much more.  Richly deserving of all the accolades bestowed upon it, the telltale sign that it’s made it–at least from a pop culture perspective–is when it’s recognized as the restaurant after which Flo’s Offshore Diner is patterned.  If you’ve never heard of Flo’s Offshore Diner, it might be because the Albuquerque Journal isn’t one of the 700 newspapers across America in which Non Sequitur is syndicated.

Non Sequitur is simply one of the most creative and honored comic strips in syndication today, winner of four National Cartoonists Society divisional awards, the most prestigious accolade in cartooning.  It is creator Wiley Miller’s vehicle for sharing his wry observations about the absurdities of everyday life.  There are no sacred cows in this comic strip which tackles cultural and societal issues such as politics, celebrities, male-female relationships, society’s obsession with weight and more.

Greeting diners from the street

Greeting diners from the street

His visits to Maine so impressed Miller that he created a series of characters that capture the essence of the citizenry of Maine, people who are genuine, down-to-earth and good-natured.  Offshore Flo’s is set in Whatchacallit, Maine, a coastal town which also has a Clam Hut run by (New Mexicans will love this name) Brenda Santa Fe.

The fact that the Maine Diner was the inspiration for Flo’s Offshore Diner was entirely lost on me until a twenty-something explained it to me while we were in line for dinner at what may be the most popular and best known of all the famous restaurants on Maine’s Route 1.  To him, it didn’t matter that the Maine Diner was perhaps the most honored restaurant in the book 500 Things To Eat Before It’s Too Late, a celebration of the best dishes that are unique to this country.

Authored by Michael and Jane Stern who have been focusing on quirky All-American food haunts since 1977, the book describe in delicious detail, the best dishes proffered at roadside stands, cafes, street carts throughout the fruited plain.  The Sterns also rank what they consider the “best of the best” among the foods described.  Prominent among New England restaurants was the Maine Diner which achieved acclaim in several categories: America’s second best clam chowder, Indian pudding and “lobster blow-out” and third best lobster roll.

Cornbread

Cornbread

Long lines of hungry patrons waiting to eat at the Maine Diner are a norm, but if you think getting there early is a good strategy for getting a seat, think back on the Seinfeld episode in which Jerry visited his elderly parents at the retirement community of Del Boca Vista.  Come four to six p.m., every retiree would descend upon the restaurant for the early bird special, their Wizard tip calculators on hand to compute the fifteen percent gratuity to the penny.

Wells not being a retirement community, most of the geriatric set are visiting tourists like us.  That makes it only appropriate that the restaurant’s five millionth customers were locals who were welcomed by the governor of Maine.  Governor John Baldacci echoed some of the sentiment that made the Maine Diner the restaurant after which a famous cartoon restaurant is patterned, saying “The Maine Diner is a good representation of the spirit of Maine.”

Launched in 1983, the Maine Diner looks much like any other roadside diner on a bustling well-traveled scenic route.  A blue and white awning and battleship gray ramp and porch are the main waiting area for long queues.  A long counter complete with stools, formica counters, and friendly waitresses who treat you like a regular may typify the look and feel of the classic roadside diner.  Don’t let that fool you.  This is a special place!

Seafood Chowder (lobster, scallops, clams)

Seafood Chowder (lobster, scallops, clams)

The Maine Diner is a favorite of people from all walks of life as well as media types and some celebrity glitterati.  CBS sports anchor Jim Nantz even has a plate named for him–the award-winning seafood chowder with the diner’s famous lobster roll.  One of the priciest menu items, the “Phantom” Platter is named for Boston’s famous restaurant critic, the Phantom Gourmet.  Comprised of some of the Gourmet’s favorite items, this platter includes a cup of seafood chowder, an eight-ounce sirloin steak, two baked stuffed shrimp, five ounces of baked scallops and homemade onion rings.

Serving breakfast, lunch and dinner every day, the Maine Diner has an amazing menu, combining all the traditional diner comfort food favorites with seafood dishes, the specialties of Maine’s cold coastal waters.  Even the salad section is replete with the bounties of the sea: lobster salad, crabmeat salad, homemade marinated shrimp salad, tuna salad and shrimp salad.  The only menu section in which you won’t find seafood is the dessert section, but that’s a good thing.

As with many Boston restaurants, the first thing on your table is cornbread.  The deep South has nothing on New England when it comes to cornbread although we didn’t see any cracklin’ cornbread (which includes pork cracklings) at any restaurant in Massachusetts or Maine.  The cornbread at the Maine Diner is excellent.  It is sweet and delicious.  Best of all, it doesn’t crumble when you cut it in half to slather on the butter.

Clam Chowder

Clam Chowder

Though it’s the Maine Diner’s clam chowder that was mentioned in the 500 Things To Eat Before It’s Too Late tome, perhaps a better soup is the seafood chowder, the starring attraction of which is Maine lobster.  This shimmering soup also includes steamed clams, shrimp, scallops and baby clams as well as potatoes, salt pork, butter, light cream, milk and more.

The seafood chowder is of a golden hue and has a rich, creamy and buttery flavor.  The blue ribbons earned by this seafood chowder are proudly displayed behind the counter.   Frankly it is better than any of the clam chowders we had during our September, 2009 eating tour of New England.  It’s the type of soup you want served to you in a brimming bowl, not a little cup.

Now, the clam chowder at the Maine Diner is outstanding in its own right, but given my druthers, I’d have to go with that seafood chowder.  It’s hard to consider one of the best clam chowders in New England a “Miss Congeniality,” but it really is.  We might otherwise have considered the clam chowder the best we had during our week-long visit to New England.

The Maine Diner's world-famous Lobster Pie

The Maine Diner's world-famous Lobster Pie

The entree for which the Maine Diner is best known is the lobster pie, made from a secret recipe the family has passed along.  Tender, jumbo-sized chunks of fresh, buttery lobster meat are mixed together with a delicious Ritz cracker based stuffing then baked to perfection in a casserole dish.  What helps bind the ingredients in this scrumptious award-winning dish is tomalley, the soft, green substance found in the body cavity of lobsters.  Though completely edible and thoroughly delicious, it has somewhat of a “yuck” quality to it that turns off queasy eaters.

500 Things To Eat Before It’s Too Late calls the Maine Diner’s lobster pie a “novel opportunity to indulge” in lobster.  After having partaken of divinely inspired lobster pie, it may now be our favorite way.  It isn’t quite as rich as Lobster Thermidor (a creamy cheese mixture of cooked lobster meat, brandy or sherry and egg yolks stuffed into a lobster shell), but it’s got that French dish beat.  It’s the Maine Diner’s specialty.

Another specialty is the aforementioned Jim Nantz plate–the award-winning seafood chowder with the diner’s famous lobster roll served with a pickle and your choice of potato salad, coleslaw or potato chips.  The lobster roll, served on a lightly toasted, ephemerally soft and delicate split top roll is absolutely delicious.  It’s stuffed with oversized chunks of meat from the lobster’s tail, claws and knuckles.  A small cup of warm, drawn butter is served with the lobster roll in the even you want to pick off pieces of lobster and dip it into the butter.

Lobster roll with coleslaw

Lobster roll with coleslaw

The Maine Diner actually offers two ways to have your lobster roll: hot or cold.  Served cold, it includes a thin sheen of mayonnaise, but only enough to bind together the lobster pieces that threaten to spill out from the bun with every bite. Served warm makes the lobster the perfect vehicle for the warm drawn butter.  That’s my preference and recommendation.

The dessert menu is nearly as splendiferous as the rest of the menu.  Accolades galore are bestowed upon the blueberry pie made, of course, with Maine blueberries which, perhaps due to their diminutive size, pack more berry flavor than larger blueberries.  The apple crisp is also reputed to be quite wonderful, but there are two desserts that qualify as “must try.”

One is the Indian Pudding, a New England dessert tradition for generations.  Indian pudding is made with cornmeal, molasses, light cream, butter, brown sugar and more.  It’s topped with vanilla ice cream and is served warm.  Sounds simple, but the flavor is deep and delicious, though Indian pudding can be a bit of an acquired taste.

Grape Nuts Pudding

Grape Nuts Pudding

Another special dessert is the Grapenut Custard Pudding, a light, frothy and only mildly sweet pudding with a bottom crust fashioned from Grapenuts cereal.  On the pudding the Grapenuts lose their characteristic crunchiness and are perhaps a bit on the soggy side, but that distinctive taste is ever so prevalent.

There are more elegant and expensive restaurants up and down the Maine coast, so the Maine Diner certainly qualifies as a value restaurant.  That doesn’t mean it takes a backseat to any restaurant in terms of quality and deliciousness.  It is simply one of the best diners in which we’ve ever dined, a true Maine classic now part of pop culture.

MAINE DINER
2265 Post Road (Route One)
Wells, Maine
(207) 646-4441
Web Site
LATEST VISIT: 23 September 2009
# OF VISITS: 1
RATING: 25
COST: $$ – $$$
BEST BET: Lobster Roll, Lobster Pie, Seafood Chowder, Clam Chowder, Apple Crisp A La Mode, Grape Nuts Pudding