{"id":5784,"date":"2012-04-27T12:59:58","date_gmt":"2012-04-27T19:59:58","guid":{"rendered":"http:\/\/www.portlandmonthly.com\/portmag\/?p=5784"},"modified":"2012-05-01T10:56:49","modified_gmt":"2012-05-01T17:56:49","slug":"tavern-at-brunswick-station","status":"publish","type":"post","link":"https:\/\/www.portlandmonthly.com\/portmag\/tavern-at-brunswick-station\/","title":{"rendered":"Tavern at Brunswick Station"},"content":{"rendered":"

May 2012<\/p>\n

Whistle Stop<\/h2>\n

When you pull into Brunswick Station, prepare for the coast\u2019s freshest seafood.<\/h3>\n

by Diane Hudson<\/p>\n

Lured from Boston to Maine by Olympia Companies (Inn by the Sea, Hilton Garden Inn), Tavern at Brunswick Station<\/strong>\u2019s chef Kevin Cunningham offers insanely attractive variations on seafood favorites. Having grown up in the seacoast town of Quincy, Massachusetts, Cunningham developed his fondness for fish early on and loves working with the catch from the colder waters of Maine.<\/p>\n

Take the fresh crab cakes, for example (market, $16-18). They\u2019re not your usual super-breaded concoctions (\u201cWhere\u2019s the crab?\u201d). These treasures are made with the finest meat available, a smidgen of mayo, and dusting of bread crumbs. A zingy Cajun Remoulade and crisp greens with balsamic glaze hit the spot.<\/p>\n

Vegetarian and vegan friendly soups thrive here. Our grilled zucchini and summer squash is full-bodied, as is Cunningham\u2019s delightfully light clam chowder ($4\/$7).<\/p>\n

Next up, a charcuterie and cheese board ($9). The house-made p\u00e2t\u00e9 wows, as does savory smoked gouda and a startlingly good fruit compote. Our Australian Billi Billi shiraz ($28), selected from a competitively priced wine list, complements well.<\/p>\n

Pan-seared to perfection, the scallops ($27), nicely tweaked with a vanilla citrus aioli, are served on carrot parsnip fritters. Accompanied by delectable sweet potato pur\u00e9e, these nuggets of pure sea goodness please deep down.<\/p>\n

The fish and chips ($18) put an exclamation point on Cunningham\u2019s love for seafood. The locally caught hake is heartbreakingly tender, grease-free in the lightest beer (PBR) batter ever.<\/p>\n

Richly flavored with lots of pan juices, his braised beef short ribs ($25) sport garlic-mashed red bliss potatoes and garlic-saut\u00e9ed haricots verts. There\u2019s so much taste and texture here, you\u2019ll want to go right out and try to cook it, because you\u2019ll want it again and soon.<\/p>\n

A menu staple, risotto ($15) changes daily and can be prepared vegan. Today it\u2019s pur\u00e9ed pea and mint. Exquisite flavors come through the fine, soft texture.<\/p>\n

For dessert, what says summer better than cheese cake with pur\u00e9ed strawberries and fresh whipped cream ($7)?<\/p>\n

Whether your Brunswick visit includes a mid-coast train excursion on the Maine Eastern Railroad, a visit to Bowdoin College, Maine State Music Theatre, or a shopping spree, be sure to enjoy the fine flavors at the Tavern. With its go-to status, it\u2019s bound to please contemporary rusticators and natives alike.<\/p>\n

Tavern at Brunswick Station
\n<\/strong>4 Noble St., Brunswick
\n<\/strong>Sun-Thur, 8-8p.m.,
\n<\/strong>Fri-Sat, 8-10p.m.
\n<\/strong>Sat & Sun Brunch, 10-2 p.m. 837-6565<\/strong><\/p>\n

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

May 2012 Whistle Stop When you pull into Brunswick Station, prepare for the coast\u2019s freshest seafood. by Diane Hudson Lured from Boston to Maine by Olympia Companies (Inn by the Sea, Hilton Garden Inn), Tavern at Brunswick Station\u2019s chef Kevin Cunningham offers insanely attractive variations on seafood favorites. Having grown up in the seacoast town […]<\/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-5784","post","type-post","status-publish","format-standard","hentry","category-reviews"],"_links":{"self":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/5784","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=5784"}],"version-history":[{"count":5,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/5784\/revisions"}],"predecessor-version":[{"id":5798,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/posts\/5784\/revisions\/5798"}],"wp:attachment":[{"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/media?parent=5784"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/categories?post=5784"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.portlandmonthly.com\/portmag\/wp-json\/wp\/v2\/tags?post=5784"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}