What a double header…opening night of the 50th anniversary of Bay Chamber Concerts and a dinner out at the spanking new Shepherd’s Pie.
We were looking forward to Beethoven’s Violin Sonata No 9 in A major at the Rockport Opera House and to being witness to their 50th season opening night. They were packed and parking was hard to find. We were hungry! Why not try the new place, right in the same block since time was of the essence.
Brian Hill, Francine’s chef, has really hit the mark on this endeavor. Plus the man really needed some more seats for his growing legion of fans. Add me as one. From the signage to the atmospheric rooms to the menu, everything seemed “just right,” clicking into a gestalt that superseded the sum of its parts.
Situated in the Shepherd Block in tiny downtown Rockport, one first hones in on the golden lettered sign. Silly as it may sound, the signage sets the tone. As you step into the place, you can believe for a moment that you are lost in time, perhaps spirited away to a venerable Brassiere in the left bank of Paris with Anais Nin and Henry Miller or some other artistic or literary illuminates as your fellow diners.
The wine list is concise, well picked and well priced; the beer choices are global. There’s an emphasis on snacks and small plates, but one need not go hungry, as the grill offerings are quite substantial, and at a pleasingly lower price point then Francine. They thoughtfully cover the gamut from halibut to chicken to burgers and ribs to two steaks, a clam taco and pork belly sandwich and interesting sides. Featuring lots of organic items and judging from what I know of Chef Hill, I’ll venture a guess that the menu will be changing often or at least seasonally.
We were eating light in anticipation of sitting for two hours plus in the overly warm balcony of the Opera House, but left pleasantly full and in hopes of returning soon for their signature dish. We received great service and it was fun dining in the village. I had not dined there since the Sail Loft closed.
Brian, wishing you and your able staff the best of luck! This place is stylish yet full of content and technique. And people, don’t miss the shepherd’s pie, I hear it’s amazing. By the way, so was the program for Bay Chamber’s opening. Call me shallow, but I am more likely than ever to ante up for a night of chamber music knowing I’ll be well fed and fortified first.
Laura Cabot is an MF&L columnist and blogger, a French trained chef with a long career as a chef/restaurant owner, and president of Laura Cabot Catering in Waldoboro.
