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Spruce Point Inn - 88 Restaurant
Spruce Point Inn - 88 Restaurant
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  • Address:
    88 Grandview Avenue
    Boothbay Harbor, ME 04538
    Neighborhood:
    Boothbay Harbor
  • Cuisine:
    Contemporary American
    Price: $31 to $50

Spruce Point Inn - 88 Restaurant Details

  • Dining Style: Fine Dining
  • Website: http://www.sprucepointinn.com/88
  • Email: aadigiulian@sprucepointinn.com
  • Phone: (207) 633-4152
  • Hours of Operation: 6pm to 9pm, daily
  • Payment Options: AMEX, Discover, MasterCard, Visa
  • Cuisine: Contemporary American, American
  • Executive Chef: Peter Stiles
  • Dress Code: Smart Casual
  • Accepts Walk-Ins: Yes
  • Additional Details: Banquet/Private Rooms, Bar Dining, Bar/Lounge, Beer, Counter Seating, Entertainment, Farm to Table, Fireplace, Full Bar, Gluten-free Menu, Non-Smoking Restaurant, Private Room, View, Wine
  • Private Party Facilities: Located adjacent to Bogie"s, our casual pub-style bistro, the private dining room is perfect for an intimate meeting, cocktail party or private dining event. The room offers 600 square feet of meeting space and seats up to 40 guests.
  • Private Party Contact: Cindy Mastrella (207) 633-4152 x628
  • Entertainment: Enjoy the lively sounds from our restored player piano - a guest favorite for generations.

Getting there

  • Cross Street: Linekin Road
  • Parking: Hotel Parking
  • Parking Details: Complimentary on site parking
A word from Spruce Point Inn - 88 Restaurant
88

Food & Wine Magazine came up with the idea of “Collaboration Nation” to describe chefs working with customers, vendors and each other to bring the best flavors and experiences to those who love food. The principles of Chefs Stiles and Weinerth are sourcing, preperation, and enhancement.

Here at Spruce Point Inn in Boothbay Harbor, Chefs Stiles and Weinerth have operated on these principles from the beginning, sourcing the locally fished, farmed and harvested ingredients from the best seasonal farms and producers in Maine. They then prepare the menu with cooking techniques that preserve the foods integrity and nutrition. The final product is enhanced by optimizing nutritional value via product combination and menu diversity.
Continued
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