{"id":5606,"date":"2012-03-23T12:33:04","date_gmt":"2012-03-23T19:33:04","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=5606"},"modified":"2012-03-23T12:33:04","modified_gmt":"2012-03-23T19:33:04","slug":"no-10-water","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/no-10-water\/","title":{"rendered":"No. 10 Water"},"content":{"rendered":"

April 2012<\/p>\n

By Diane Hudson<\/p>\n

Capt. Fabulous<\/h3>\n

There\u2019s something shape-shifting about dining at a restaurant that\u2019s part of an inn. You slip in from the street and find yourself lavished with warm attention as though you\u2019re an honored guest\u2013even though you\u2019re not staying the night.<\/p>\n

Not only that, there\u2019s a party going on here! Nowhere is this sensation more striking than at Captain Daniel Stone Inn\u2019s No. 10 Water, where a new ownership team has just lured chef Brian Tebben from his eight-year stint as popular executive chef at the Royal River Grill in Yarmouth.<\/p>\n

From Tebben\u2019s mouth-watering array of tapas ($7), we select shrimp and mango spring rolls\u2013large, perfectly crisped, and filled with carrot, mango, shrimp, and rice noodles. After sliding them across pomegranate sweet and sour sauce, we wonder, \u201cBest spring rolls ever?\u201d Then we forget them entirely as we rush to the Maine Lobster Stuffed Wontons with sherry cream sauce and the grilled beef tenderloin crostini\u2026 Wow!<\/p>\n

For salad, we\u2019re dazzled by the duck confit ($10). Shredded Pineland Farms cheddar, dried cranberries, crisp apples, toasted walnuts, and fresh greens all highlight the intense flavors. Then the flash of genius: a subtle maple cider vinaigrette.<\/p>\n

Our first entr\u00e9e, the Apple Bourbon Braised Pork Shank ($23), towers at least five inches above the bowl. A rich braising stock magnifies the accompanying carrots, fennel, and Maine potatoes.<\/p>\n

Then there\u2019s my grilled tuna steak ($28). Again, the portion astounds\u2013it\u2019s about the size and thickness of a generous filet mignon. But the taste is even bigger. Cooked to perfection at medium rare, the flavor jumps when you dip it in mild wasabi aioli. Grilled eggplant and Mediterranean vegetable orzo pasta are perfect counterpoints.<\/p>\n

Background music for this romantic interlude includes a lively, entertaining performance by guitarist-singer-songwriter Dan Merrill, which goes better than well against a bottle of good Shiraz, Australian Shoofly ($27), and a delicious dessert.<\/p>\n

Just imagine rich, creamy, chocolate molten cake ($7) with fresh whipped cream and the sweetest, largest raspberries ever.<\/p>\n

No. 10 Water
\n10 Water St., Brunswick
\nDinner: Sun-Thurs, 5-9 p.m.
\nFri-Sat, 5-9:30 p.m.
\nSunday Brunch, 11-2 p.m. 373-9299<\/p>\n

\"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

April 2012 By Diane Hudson Capt. Fabulous There\u2019s something shape-shifting about dining at a restaurant that\u2019s part of an inn. You slip in from the street and find yourself lavished with warm attention as though you\u2019re an honored guest\u2013even though you\u2019re not staying the night. Not only that, there\u2019s a party going on here! Nowhere […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"categories":[11],"tags":[],"class_list":["post-5606","post","type-post","status-publish","format-standard","hentry","category-reviews"],"_links":{"self":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/5606","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/comments?post=5606"}],"version-history":[{"count":5,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/5606\/revisions"}],"predecessor-version":[{"id":5623,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/5606\/revisions\/5623"}],"wp:attachment":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media?parent=5606"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/categories?post=5606"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/tags?post=5606"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}