Mache Bistro – An Unexpected Culinary Surprise

You usually don’t expect to find an amazing culinary surprise in a small touristy town, but there seems to be more and more towns in Maine that are locales of some really innovative restaurants. In Bar Harbor, that must dine place would be Mache Bistro. If you are a Foodie, Mache is the best restaurant in Bar Harbor. Chef/owner Kyle Yarborough is the brainchild, creating menu items with unique and sometimes surprising blends of ingredients from local Maine farmers. The menu can change from day to day depending on what’s available so be flexible in your expectations.

We have been to Mache twice, both times for our anniversary. In October 2013, it was at its original Cottage Street location – a small cottage, the place packed with diners, yet intimate and cozy. It felt very special to dine there. We watched a lot of people being turned away so reservations are a MUST! Our second visit in October 2014 was at its current (321) Main Street location – the new building has two stories and an outdoor dining deck for much needed space.

On our first visit, our server Irina was helpful with the wine by the glass selection since my husband and I have different tastes. Recommendations was right on target.

While I opted for a Mache salad to start, my husband got whipped brie infused with truffle oil with micro greens and crostini, I took a taste and it was pure heaven! I couldn’t keep my hands off this stuff! Alas, it was not available on our second visit. If it is on the menu when you dine, order it. You won’t be disappointed.

Entrees on our first visit were Roast Pheasant on Polenta and Duck Confit. My husband was pleased that they had Calvados (an apple brandy produced in the Normandy region of France) on the menu.

On our second visit, we had two house made salami apps – Black truffle salami with goat cheese and blue corn and Barolo cured salami with triple cream Brilliant cheese and olive oil and 18 year old balsamic vinegar. Not usually a salami fan, the great blend of flavors made me glad to try something new.

Grilled Scallops w/Polenta

Grilled Scallops w/Polenta

Entrees were 1) almond dusted grilled scallops on creamy polenta with smoked tomato gravy and 2) duck confit, smoked duck and duck ragu with smoked mushrooms. More great blend of flavors.

Duck Confit/Ragu with Smoked Mushrooms

Duck Confit/Ragu with Smoked Mushrooms

Grilled Pumpkin Pound Cake w/Salted Caramel Ice Cream

Grilled Pumpkin Pound Cake w/Salted Caramel Ice Cream

Dessert was a huge hunk of grilled Pumpkin pound cake brushed with blood orange liqueur. It originally came with bourbon whipped cream, but I had them substitute salted caramel ice cream. (The ice cream is made fresh daily at the Mount Desert Ice Cream Company located next door.) I took what was left of such a generous serving of the cake back to my hotel and ate the rest of it a couple days later and it was still moist and delicious.

Some might find Mache Bistro pricey, but considering the quality of the food, its right in line. If you like great tasting and unique food, don’t miss this one! Check out their website at .

(NOTE: We did not see children either time we dined at Mache. I think this restaurant may be a bit too ambitious to expect children to eat there.)

About J. Matlock, Director of Fantasies

Jeanette's wanderlust started as an Air Force brat crisscrossing the US visiting almost every state. Writing has always been a part of her life. While earning a BA in Journalism from the University of Central Florida, Jeanette found photography was the perfect compliment to writing. She is always on the outlook for what she calls "Right Time, Right Place" photographs that capture a once-in-a- lifetime moment. Her adult travels have taken her to Scotland, England, France, Switzerland and all over the US and she continues to crave going to places to experience adventure, great food and lifestyles. She has written travel journals for the web site to share her experiences to guide and encourage other travelers. Her descriptive writing style makes one feel as if they are there sharing the experience. Her love of writing is based on this simple truth: "When I am writing, I know that I am doing the thing I was born to do." (Anne Sexton).
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