I was picking up my boyfriend from the bus station in Portland (actually the easiest way to get to Downeast Maine from Albany, NY if you don’t want to drive eight hours straight) and wanted a cozy spot with interesting food for our reunion dinner. Portland abounds with such eateries but I had my eye on a restaurant in Bangor, Timber, that was only an hour away from the cottage where we stay.
Located in a Residence Inn, the kitchen was open till ten for full menu, which was good because we got there at 9:30. Outside was a lounging area with sofas and a fire pit, a nice touch for the cool Maine nights. Inside the restaurant the walls and ceiling were decorated with grained wood and there was also a glassed- in, free-standing fireplace, which we chose to sit near. There were modern wooden chairs and leather chairs and padded banquettes draped in red plaid reminiscent of Pendleton blankets. Overall the effect was elegant Western or elegant outdoorsy, not cheesy with barbed wire and lariats, or the walls covered with farm implements( although that could be cute in some circumstances). The music was also interesting and understated.
Definitely have a look at the menu online, because there are a variety of soups, salads, appetizers, as well as main courses with interesting touches. Many included seafood in non- seafood classics, such as a lobster Cobb salad. I went with the seafood stew in a hearty, savory tomato base and my boyfriend chose the huge veal chop with lightly cooked asparagus and puréed sweet potato and sweet potato fries that looked like tiny chow mein noodles scattered around the plate. He loved his dish and I enjoyed the stew of big shrimp, mussels, clams, and a lobster tail. I took the remaining sauce home to make Manhattan chowder.
We shared an apple crisp-type dessert that had lightly cooked apple slices in a type of pastry covered with the crumbly “crisp” topping, which was then topped with a scoop of vanilla gelato and caramel strands. On the side was whipped cream with a baked? dried? slice of apple. I find the current culinary craze of presenting an ingredient in more than one way (here, the sweet potato, the apple) to be really enjoyable, and I wouldn’t be surprised if that occurs in other dishes of Timber’s interesting menu. I want to go back!
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