“Farm-fresh organic food, made by hand and wood-fired is our passion. Our eggs, vegetables, and meat are all raised on our property, and we supplement with ingredients from other local small businesses and farms. Our family atmosphere is warm, friendly, and proud. We have a serious recycling program at Primo; it is a full-circle kitchen. Any food waste is recycled to our pigs and chickens. We dehydrate, can, and pickle our garden’s bounty.”
Farmer Salad: backyard egg, house bacon, lemon Parmesan dressing; whey-brined pork chop; rhubarb crostata, buttermilk gelato.
In an old Victorian house on a hill in mid-coast Maine, Chef Melissa Kelly tends to extensive vegetable gardens and raises pigs, bees, ducks, and chickens that help supply her kitchen with many of the exquisite ingredients she uses to turn out her equally exquisite fare. Reserve ahead for The Parlor Room, where crisp-fried chicken livers, local apple salads, homemade pastas, and wood-fired fish and grassfed meats sparkle alongside stunning ocean and farm views. Start with a seasonal cocktail that changes with the gardens’ offerings. And don’t miss the house-made charcuterie, which “rivals any in the US” according to bon appétit.
Winner: Melissa Kelly, Best Chefs in America Northeast. James Beard Foundation
Farmhouse restaurant on five acres with two greenhouses, extensive gardens, livestock & bees