Atlantica

Description:

• Atlantica gets high marks for its seafood menu, always well-prepared under the management of executive chef Ken Paquin, a graduate of the Culinary Institute of America (and former top dog at a number of other establishments, including the Equinox in Vermont). On the waterfront with a small indoor seating area and an equally small deck, Paquin cooks subtly creative fare such as seared dayboat scallops over lemon risotto with a steamed lobster; roasted breast of duck with a sweet-corn béarnaise sauce; butter-poached lobster in a mushroom fondue; porcini-dusted bass; chipotle-rubbed pork; creamy chowders; Pemaquid oysters; and the catch of the day, perhaps plated with a pistachio "crumble," a red-beet puree, or a polenta cake.

• © Frommer's 2012

Awards:

Frommer's

•  Highly Recommended 2010