Simones' is a small corner eatery that has been a favorite among hot dog lovers for well over a century. There are other things to eat at this happy lunch counter, including submarine sandwiches, bowls of mild meat-and-bean chili, and burgers; but it is brighter-than-bright red dogs that put Simones' on the Roadfood map.
An honest roadside diner that is a bastion of Yankee cooking, Moody's serves great muffins in the morning and such hearty fare as red flannel hash and corned beef boiled dinner. Don't miss the maple walnut pie.
Sea Basket lobster stew is exquisite: milk-rich but not thickened or heavy, it is loaded with hunks of knuckle and claw meat. Fish and clam chowder are similarly excellent; and the baskets of fried shrimp, clams, and haddock are all fresh and crisp. Sea Basket is a neat and tidy functional roadside café.
Doris's is a small-town cafe serving inexpensive, home-cooked meals to locals. Especially notable are toast made from homemade bread, superb French fries, caramel-topped apple pie, and the Acadian buckwheat cakes known as ployes.
Hodgman's is the sort of place that calls out all summer to anyone with a sweet tooth and a love for old-fashioned Americana. It is a roadside custard shop where they make their own in only the basic flavors – vanilla and chocolate – plus one special each day. Nothing is more perfectly satisfying on a warm summer day.
Start by spooning into creamy chowder crowded with pieces of clam and potato, then tackle a good-size lobster perched atop a pile of steamers and accompanied by broth and butter. Corn, potatoes, and beets are available on the side. If fudge cake is available, it must not be ignored; but the essential dessert is peanut butter ice cream pie. The lobster roll is top-of-the-line, served with fries and slaw on an actual, non-disposable plate.
Bob's is a bonanza of downeast summertime seafood. Clam plates and clam rolls, scallops, shrimp, and lobster rolls both hot and cool are featured attractions. Service is eat-in-the-rough, ambience is car-culture cool.
Firm, resilient lobsters fairly burst out of their shell when squeezed with a nutcracker; juices dripping onto corn and potatoes add saltwater radiance to the whole meal.
The entrée for which the restaurant is best known is chicken that gets pressure fried to develop an extraordinarily toasty crust that shores in massive amounts of juice. All meals come with ployes that arrive by the stack: ultrathin versions of the buckwheat crepes that are traditional farmhouse food in the region. They arrive with butter and a pitcher of syrup.