J u ly / A u g u s t 2 0 1 7 9 7 Restaurant Review From left: Meaghan Maurice; Kelsey Gray(4) Fresh Latitudes You’ll come for the view, but you’ll return for the food. By Claire Z. Cramer S pring Point is a hot spot again! North 43, the shiny new restaurant with non-stop windows at Port Har- bor Marine, succeeds right out of the gate. Two experienced restaurateurs have combined forces to create a sleek but co- zy hang-out. Co-owners Laura Argitis, who also owns the Old Port Sea Grill, and chef Stephanie Brown from the former Sea Grass Bistro in Yarmouth have managed to create an atmosphere in which first dates, girls’ nights out, couples, and families of all ages feel welcome. From a short but smart list of wines by the glass we choose a tart, grassy Neil El- lis Sauvignon Blanc from South Africa and smooth Steele Cuvee Chardonnay from California (each $11). These are served in pretty, tall goblets etched with “43°” to sig- nify the north latitude coordinate on the globe for which the place is named. Our window seat overlooks a crowded into something to return for. Choosing entrees isn’t easy among fa- vorites like scallops, rack of lamb, and halibut. But our choice of Lobster Scam- pi ($29) with house-made pasta in a lem- on, shallot, and wine sauce with a bit of romano feels like hitting the jackpot. Tender, sweet pieces of tail, knuckle, and claw meat are heaped in a nest of silk- en, wide tagliatelle noodles. Everything sings with the bright lemony sauce–the dish manages to be gloriously rich and delicate at the same time. A scattering of micro-greens and scallion rings adds just the right peppery accent. Here again, the kitchen has turned the familiar into something truly special. Caprese-grilled sirloin steak ($32) ar- rives topped with nicely grilled grape to- matoes and a grill-charred man- tle of fresh mozzarel- la. It’s absolutely deli- cious, and so are the ac- patio and a boat-packed marina. The bay beckons with a glimpse of Munjoy Hill in the distance. A second dining room up- stairs has its own deck as well. The modern box of varnished wood, industrial-chic sid- ing, and windows is designed so everyone has a great seat. An appetizer of Korean beef ribs ($11) gleams with dark, concentrated sweet/sa- vory sauce, and the meat (served boneless, a bonus) is gloriously tender. The accompany- ing grated carrot salad tossed in an Asian- style peanut sauce is a nice counterpoint. Local mussels surprise and delight the moment we dip into their rich broth in the bowl. There’s shaved fresh fennel in the wine-and-shallot beurre blanc, cleverly ac- cented with caramelized nuggets of smoky andouille sausage. With this great combination, Chef Brown has made a common shellfish starter