The Linekin Bay Resort, located in Boothbay Harbor, Maine, opens its waterfront restaurant and bar, The Deck Bar & Grill, on Wednesday, June 8 for lunch with an enhanced dock and dine experience for boaters. The restaurant is open to the public seven days a week from 11 a.m. to 9 p.m. except for Saturday evenings in June, September and October when the Resort will cater exclusively to special events.
Heading the culinary team are Alyssa Allen, food & beverage director and Brian Hough, executive chef.
Allen joined the team this past September, a native of Boothbay Harbor, with experience in high-volume restaurants and yachts in the south and Caribbean. Her career in hospitality has enabled her to make wonderful community connections and friendships with guests and staff alike.
Hough began his culinary career as a sous chef at the James Beard award-winning restaurant, The Herb Farm, in Seattle, Washington, which allowed him to develop a passion for locally sourced, sustainable and simple cuisine before it was a trend. He eventually became executive chef at Asheville’s Biltmore Estate where he pioneered whole animal usage and a local farm program that allowed him to make in-house charcuterie, cheeses, mustards, jams, artisanal breads and their own vinegars which often led to an entirely house-made experience for the patrons of the Estate.
Hough made the transition to Sierra Nevada Taproom in Asheville which allowed him to embrace a larger community of farmers and to further explore modernist cooking techniques that he uses to enhance rustic fare to create an unique dining experience. From there, he decided it was time to be a part of a new and exciting challenge in a beautiful location.
“Meeting Brian and his wife Jessica in Maine for the final portion of the interview process sealed the deal,” says Allen who recruited him for the position. “He cooked for the Midcoast Hospitality Group team and the food was delicious, approachable, and yet strikingly different from what anyone was doing around the region.”
Hough is passionate about using the local flavors and ingredients of Maine with a creative, simple menu that emphasizes the unique beauty that the Boothbay region has to offer.
“Yes, we will have a lobster roll, scallops and oysters on the menu, but with a few little twists that we hope will make people want to try our other unique offerings throughout the season,” says Hough. “We will also have so many creative and varied snack options, keeping in line with the casual and relaxed vibe at the resort.”
Co-owners Scott Larson and Steve Malcom are also excited to introduce the LBR Sunday brunch buffet offered July 2 to August 21 from 8 a.m. to noon with live music and spectacular bay views.
Boaters can use the Resort’s moorings and tender service when they dock and dine this season. Linekin Bay Resort will monitor Channel 09 for tender service requests.