UNION Restaurant

"From the bustling open kitchen and sprawling dining room to the lustrous bar (now topped with new lighting fixtures after the room’s recent design refresh), everything here celebrates and brings together Maine’s makers and provisioners (in, one might just say, a Union). Chef Christian Basset’s menu interweaves scrumptious local ingredients—from velvety American Wagyu with hefty roasted chunks of lion’s mane mushrooms and duck fat potato fondant to subtly sweet sous-vide thumbelina carrots laced baharat and honey from the rooftop beehive—and also conjures up of-the-moment specials. (In springtime, for example, don’t be surprised to stumble on plates like cod with seaweed kimchi and dandelion greens. And if you happen to do so, order and devour it.) It’s all served on artful ceramics thrown by nearby potters, and served among rows of verdant plants in beautiful and dramatic shapes and textures, curated by local designers. All in the service of two more things the place brings together—elegance and approachability." - Alexandra Hall

"Not your average hotel dining The vibe Modern, unpretentious, and inviting The crowd Mix of visitors and locals The drinks Seasonally driven cocktails The food New England global farmhouse food" - Alexandra Hall

"At Union, chef Josh Berry, has earned myriad awards for his dedication to his suppliers and his approach to sustainable cooking. Try the Bangs Island mussels with house-made green curry; the truffled beef pot roast with fresh horseradish; and the Maine crab pasta with pancetta, peas, chili, and mint. At brunch, dishes practically have their own fan clubs, and one bite of the Szechuan pork belly B.L.T.—or the chicken and waffles with house-smoked maple and chilies—and you’ll know why." - Alexandra Hall