Two of my favorite Maine oceanfront inns—Grey Havens and the Blue Hill Inn—have big news for the 2011 season.
Grey Havens, Georgetown, Maine
After a few years of stormy seas, Grey Havens is open as a full-service inn with restaurant, under the new ownership of experienced innkeeper Eve Roesler, with her husband, Dick, and cousin Chuck.
The 1904 shingle-style inn—complete with turrets and a to-die-for wrap-around porch—tops a bluff overlooking island-salted waters. This isn’t a fancy-pants inn, rather it exudes old fashioned charm, gently updated with modern amenities and must-haves, such as private baths. Almost every room has an ocean view, although some are just a peek (and rates reflect that).
The inn’s restaurant, Blue, is serving both breakfast and dinner daily ($19-45); food also is available in the bar.
Deal alert: If you book a stay for two nights in May, Grey Havens will include dinner from a special fixed-price menu.
Beginning May 31, innkeeper Sarah Pebworth will be offering dinner, Monday through Friday evenings this season, at the Blue Hill Inn. Chef Devin Finigan, who grew up working with her father at a Relais and Chateaux inn in Vermont and has worked locally at Buck’s Restaurant, the Lookout Inn, and the Brooklin Inn, will be in the kitchen.
According to Pebworth, Finigan will be “incorporating Maine fare—the freshest seafood, local free-range chicken and eggs, local meats and produce—into dishes with a European flair.” The inn, dating from 1830, is another Maine classic (see my post from my 2009 stay). Note: The inn also is open to the public for breakfast.
Deal alert: The Blue Hill Inn is participating in the Maine Innkeepers Association’s Habitat for Humanity program.