"In January local chef Devin Finigan bought 21 acres of coast-front land and an abandoned old hotel, then spent the better part of the year transforming it all into the instantly classic Aragosta at Goose Cove. There are 11 snug cottages looking toward the Atlantic, but the selling point is the dreamy restaurant. It's local in ethos: The salt on the little tables comes from the seawater just outside, the duck from Bagaduce Farm in Brooksville; and the Maine organic-farming legend Eliot Coleman might pop in to drop off the carrots as you tuck into Finigan's sublime lobster casoncelli."