Aragosta at Goose Cove

"Aragosta, located on Deer Isle's western shore in Goose Cove, is a restaurant owned by chef Devin Finigan. Nestled between pine forests and sandy beaches, it offers a light-filled dining room with expansive views of the ocean. The restaurant is known for its use of local Maine ingredients combined with international influences, particularly Japanese and Korean. Signature dishes include a variety of seafood options such as lobsters, steamers, mussels, and scallops, often prepared with unique condiments like gochujang and dashi. Finigan also incorporates edible flowers and herbs from her gardens into her recipes." - Peter Kaminsky

"Aragosta at Goose Cove, run by chef Devin Finigan, features ever-evolving tasting menus with hyperlocal seafood and produce foraged from its 21-acre coastal property. The restaurant offers communal and private table reservations, as well as luxurious cottages or suites for an extended experience." - Adam H. Callaghan

"Aragosta, now located in Goose Cove, is a restaurant that offers a 10-course tasting experience, reflecting the landscape of Maine. The ingredients are sourced from the immediate vicinity, including lobsters caught by the chef's husband and scallops raised by a local father-son team. The restaurant is part of a summer-camp-like resort and focuses on highlighting the local produce and seafood." - Travel + Leisure Editors

"Aragosta at Goose Cove offers dreamy oceanfront lodging with nine cottages and three suites. Its on-site fine-dining restaurant also serves creative culinary delights from a renowned chef who works directly with local fishermen and farmers to curate the freshest cuisine." - Travel + Leisure Editors

"Chef and owner Devin Finigan’s seasonal farm-to-table restaurant in coastal Maine is over 10 years old, but it’s still among the most coveted places to eat in New England. Finigan has cooked with and learned from the likes of Thomas Keller and Dan Barber so you know that she’s got the fine-dining chops. At Aragosta, Finigan takes the finest hauls from the region’s farmers and fishermen and transforms them into delicate casseroles of green beans and mushrooms, bowls of lobster bisque around which a speck-wrapped lobster tail sits, and a plate of peach-olive oil upside-down cake crowned with oregano flowers." - Chadner Navarro