Top, Best & Fun Rooftop Bars in Sebago Lake

"Favorites at the always packed Eventide Oyster Co. include oysters on the half shell (obviously) served with traditional accoutrements, like cocktail sauce and red wine mignonette, or umami-forward granita-like ices in flavors like horseradish and kim chee. You can't go wrong with any of the seafood: tuna tartare with crispy rice cake, nori, and egg yolk; the lobster roll on an airy steamed Asian bun, with nutty brown butter and a kiss of lemon; or a crispy fried fish sandwich, piled high with shredded iceberg, tartar, pickles, and tare sauce. Reservations are limited here—they will only take them for six or more and even then there are a number of dates they won't accept reservations at all."

"Another famed restaurant here is Eventide Oyster Co, renowned for their oysters and fresh seafood. Jump on route 295 North and head to Freeport, just 20 minutes up the road. You can make the obligatory stop at L.L. Bean (Maine’s most popular attraction) at any time of the day or night because it’s open 24/7/365."

"Best oyster selection in Maine with a set of nuanced small plates designed to sate any appetite. The savory lobster stew with notes of paprika delights, and the lightly cured artic char melts on the tongue. For a unique twist on a classic, try the brown butter lobster roll."

"At Central Provisions, chef and co-owner Chris Gould organizes small plates into simple designations: Raw, Cold, Hot, and Sweet. You might mix a few dishes from each, opting to stick to light fare like an exquisite stone fruit salad, lightly dressed with chili vinegar and topped with nigella seeds and crumbled smoked gouda cheese. Or, veer richer with Gould's signature suckling pig (crisped up in brown butter and served with marcona almonds and cooked apple) and French fries seasoned with Korean-chili spice."

"One of the most-appealing things about Central Provisions is that it houses two styles of dining experiences. There is a pronounced difference in ambience between the softly lit upper floor, at the heart of which is the entirely open kitchen, and the more casual tavern feel of the lower level. Regardless of where you decide to perch and down a few Corpse Revivers, you can order the full menu, even the traditional full caviar service."

"Located in a Federal-style brick building on the corner of Fore and Dana streets, this rustic-chic restaurant can likely deliver whatever you’re in the mood for. There’s a raw bar, cold and hot plates, sweets, bar snacks, cocktails and punches, plus a full brunch and lunch menu."

"Named after a small mining town in southwest Texas, which just so happens to be the home of America’s foremost chili cook-off, Terlingua focuses on small-batch BBQ and Tex-Mex fare. The ribs, pork shoulder, brisket and chicken are rubbed down with the house spice mix and slow-smoked until insanely tender — and have become so popular that the locals know to arrive in the early evening to make sure they get their fix before it’s all gone. Others come for the house chili, served in both a green and a red variety, as well as tamales, tacos and flaky empanadas filled with mushrooms, greens and fresh local cheese."

"The gist: Owners Pliny Reynolds and his wife, Melanie Kratovil, along with chef Wilson Rothschild brought Austin-style Tex-Mex barbecue to Portland’s Washington Avenue in 2015. After a short COVID closure, they’ve reopened in a larger space complete with a two-tiered outdoor deck and festive margarita garden. The food: From tortillas, hot sauces, and chile-laced vinegars to house-smoked meats cooked in a custom-built, wood-fired smoker, just about everything on chef Rothchild’s menu is made from scratch."

"Texas barbecue may not be the first thing you think you want when you go to the Northernmost part of the United States, but Terlingua might just change that. Think Tex-Mex-inspired dishes made with Maine ingredients, like a rotating ceviche or brisket with homemade tortillas and a decent mezcal, wine, and beer list. Their open-air deck and margarita garden are warmly welcoming (literally with their heat lamps) and large enough for relaxing or for kids to roam free."

"Though the name seems somewhat vague at first, after your first meal here "Hot Suppa" starts to make a lot more sense. The menu is essentially the definition of comfort food, inspired by places as varied as Maine, Montreal and Louisiana, and it is a rare occasion to arrive for brunch — served seven days a week, at any hour — and not experience a wait for a table. Eggs Benedict with velvety BBQ pulled pork, sweet Belgian waffles, and country sides like fried green tomatoes and proper stone-ground grits anchor the brunch offerings."

"A Southern kitchen and bar, Hot Suppa is always there when you need it - whether you had a late night of brewery hopping in Bayside or have a big day of walking around the Old Port ahead of you. Just make sure to follow their number one rule found in the entryway: Be nice or leave!. Fill up on French-style rolled omelets, corned beef hash, and buttermilk waffles for breakfast, or the fried green tomato BLT and poutine with local cheese curds at lunch."

"Hot Suppa sure isn’t new to Portland; they’ve been serving breakfast, lunch, dinner, and brunch in a West End brick Victorian since 2006. But at every step of the way, Hot Suppa has been ahead of the trends. They’ve been partnering with local farms before it was cool."

"Tucked in an out-of-the-way location away from the hustle and bustle of Portland's more touristy neighborhoods, Back Bay Grill is a quiet, contemporary spot that has been serving refined American and European cuisine for the past 20 years. Chef/Owner Larry Matthews presents an ever-changing seasonal menu of fresh seafood, prime meats and poultry, and organic salads and vegetables, using fresh locally sourced ingredients and regional produce. Signature dishes include seared foie gras, beef tartare, and handmade pasta plates, and the cuisine is accompanied by an indulgent wine list with vintages from around the world, as well as craft beers and craft cocktails."

"Chef-Owner Larry Matthews is revered among diners and colleagues alike, as there are few restaurants as iconic in Portland as The Back Bay Grill. Although the menu changes with the seasons, there are certain elements, like seared Hudson Valley foie gras, that always remain (albeit with different accompaniments), lest their disappearance start a riot among the loyal patrons. Technique-driven dishes like the sausage-stuffed chicken leg and the grilled rack of lamb conjure up a lost era of supper club dining that befits the supple leather banquettes, and the level of service and hospitality here is second to none throughout the city."

"The Back Bay Grill may be the perfect spot to go for a fancy evening out. This high-end restaurant is well known for its hand-rolled pasta and fantastic seafood dishes. Pop open a bottle of wine and enjoy an elegant dinner in low lighting for your next anniversary dinner in Portland, Maine."

"Based on Munjoy Hill in Portland’s East end, Blue Spoon is a chef-owned restaurant that focuses on fresh market-driven ingredients and regional produce to create seasonal Italian and American cuisine. The vibrant, social restaurant is owned by chef/owner Will Lavey and his wife Liz Koenigsberg and has a comfortable dining space with modern décor and large windows that flood interiors with natural light. The menu features signature dishes like Angus Beef Tartare, Pan-seared Bavette Steak, Seafood Stew, and Risotto, and a variety of casual wines, craft beers, and classic cocktails are available to enjoy with the food."

"DiMillo’s On the Water is a floating seafood restaurant with a colorful history. In 1965, local restaurateur Tony DiMillo opened a popular, successful restaurant on Portland’s waterfront and later, in 1978, bought a disused wharf and transformed it into DiMillo’s Marina. In 1980 Tony purchased The New Yorker, a former car ferry and in 1982 the boat became home to the relocated DiMillo’s restaurant, boasting beautiful outside decks with stunning harbour views."

"The North Point is a charming bistro-style eatery in the heart of the Old Port with the feel of a Parisian sidewalk café. The cozy restaurant has exposed-brick walls, sidewalk tables and bright orange chairs, and potted flowers and greenery, and serves a menu of delicious, beautifully presented cuisine along with creative cocktails, casual wines by the glass and craft beers on tap. Dishes on the menu include small, shareable plates of charcuterie and cheeses, Iraqi flatbreads and dips, olives, and gourmet sandwiches like the Ultimate Grilled cheese with tomato and bacon."

"so here's a restaurant that your kids can let their hair down!. Tables are close together, it's usually pretty packed and don't be in a hurry because food prep is s.l.o.w. They fill up quickly during the dinner hours so try to get there a bit before lunch or supper."

"Editor's Note: There's no photo available at the time of writing. The Great Lost Bear has been a mainstay in the Portland area for years now, and for good reason. This small, yet popular restaurant serves up some of the most delicious and indulgent comfort food in the area!"

"There are few things more enjoyable than the opulent, focused essences of a great Cantonese stir-fry, resulting largely from what cooks from this region of China refer to as wok hay, which translates roughly to "the breath of the wok." This is evident in Empire’s kale and noodles, which essentially takes four ingredients and transforms them into magic, as it also is in their chicken and salt cod fried rice. The dim sum menu is best enjoyed with a Dragon Milk, made with jasmine-infused gin, cream of coconut, pandan syrup and club soda. If you order the hot-and-sour soup, be sure to ask for a side of the housemade chili sauce."

"Somewhere that you can split a few pies with your friends, or just grab a slice on the nights when one drink turns into four. In Portland, that’s Otto Pizza, which makes some of the best and most interesting pies in the area and is slowly taking over New England. Here you’ll find pizzas topped with everything from cheese tortellini to chicken, pear, and fontina, but make sure to try The Masher, with mashed potato, scallion, and bacon."

"Editor's Note: There's no photo available at the time of writing. Otto Pizza truly has something for every member of the family!. In addition to their laidback vibe and their kid-friendly facilities, Otto pizza also boasts a wide selection of pizzas, some of which are said to be among the best in the country!"

"Great on-the-go, by-the-slice pizza with creative topping combinations and a perfect crust. Be adventurous and try the Butternut Squash, Ricotta and Cranberry or the White Bean, Roasted Tomato, Herb & Red Flake. Numerous locations in Portland."

"The gist: Husband and wife Randy and Ally Forrester ran Osteria Radici in Allentown, New Jersey, where they were recognized with two James Beard nominations, before moving to Portland to open this pizzeria in July 2020. The food: Randy forms his naturally fermented dough (read: yeast-free) into thin-crust rounds that, once baked, offer a pleasing subtle tang and nicely charred chewy edge. Go basic with a classic margherita or try a more complex pie."

"Four miles southeast of Portland on Cape Elizabeth, 90-acre Fort Williams Park is worth visiting simply for the panoramas and picnic possibilities. Stroll around the ruins of the fort, a late-19th-century artillery base, checking out the WWII bunkers and gun emplacements that still dot the rolling lawns (a German U-boat was spotted in Casco Bay in 1942). The fort actively guarded the entrance to Casco Bay until 1964. A favorite feature of the park is the Portland Head Light."

"It’s located within Fort Williams State Park and well worth a visit. The Press Hotel is a member of Autograph hotels so naturally everything about this place is immaculately designed!. Formerly a printing plant, the hotel redesigned the space with spacious rooms, (comfy king size beds and huge bathrooms!)."

"Just under a half hour from Kennebunkport is Fort Williams State Park and the Portland Head Light guarding the entrance to Portland Harbor. Commissioned by George Washington, the Portland Head Light is a Maine icon, and worth a selfie for sure."

"At Central Provisions, chef and co-owner Chris Gould organizes small plates into simple designations: Raw, Cold, Hot, and Sweet. You might mix a few dishes from each, opting to stick to light fare like an exquisite stone fruit salad, lightly dressed with chili vinegar and topped with nigella seeds and crumbled smoked gouda cheese. Or, veer richer with Gould's signature suckling pig (crisped up in brown butter and served with marcona almonds and cooked apple) and French fries seasoned with Korean-chili spice."

"One of the most-appealing things about Central Provisions is that it houses two styles of dining experiences. There is a pronounced difference in ambience between the softly lit upper floor, at the heart of which is the entirely open kitchen, and the more casual tavern feel of the lower level. Regardless of where you decide to perch and down a few Corpse Revivers, you can order the full menu, even the traditional full caviar service."

"Located in a Federal-style brick building on the corner of Fore and Dana streets, this rustic-chic restaurant can likely deliver whatever you’re in the mood for. There’s a raw bar, cold and hot plates, sweets, bar snacks, cocktails and punches, plus a full brunch and lunch menu."

"Named after a small mining town in southwest Texas, which just so happens to be the home of America’s foremost chili cook-off, Terlingua focuses on small-batch BBQ and Tex-Mex fare. The ribs, pork shoulder, brisket and chicken are rubbed down with the house spice mix and slow-smoked until insanely tender — and have become so popular that the locals know to arrive in the early evening to make sure they get their fix before it’s all gone. Others come for the house chili, served in both a green and a red variety, as well as tamales, tacos and flaky empanadas filled with mushrooms, greens and fresh local cheese."

"The gist: Owners Pliny Reynolds and his wife, Melanie Kratovil, along with chef Wilson Rothschild brought Austin-style Tex-Mex barbecue to Portland’s Washington Avenue in 2015. After a short COVID closure, they’ve reopened in a larger space complete with a two-tiered outdoor deck and festive margarita garden. The food: From tortillas, hot sauces, and chile-laced vinegars to house-smoked meats cooked in a custom-built, wood-fired smoker, just about everything on chef Rothchild’s menu is made from scratch."

"Texas barbecue may not be the first thing you think you want when you go to the Northernmost part of the United States, but Terlingua might just change that. Think Tex-Mex-inspired dishes made with Maine ingredients, like a rotating ceviche or brisket with homemade tortillas and a decent mezcal, wine, and beer list. Their open-air deck and margarita garden are warmly welcoming (literally with their heat lamps) and large enough for relaxing or for kids to roam free."

"Located in Portland’s Old Port in the burgeoning India Street neighborhood, Hugo’s is a family-owned and operated restaurant that serves farm-to-table cuisine in a chic, handsome setting. The sophisticated eatery has grown from a humble family-friendly eatery to one of the city’s top dining destinations and serves seasonal menus that celebrate culinary innovation and reflect the rich bounty of Northern New England. The restaurant boasts a sumptuous dining room featuring 160-year-old reclaimed red birch accents, wrought iron detailing and soft leather seating, and an open kitchen where expert chefs showcase their skills."