The Coast of Maine Book: A Complete Guide
Rick Ackermann and Kathryn Buxton

Restaurants and Food Purveyors, page 133

Chef Brooks MacDonald gets his seafood fresh off the cove's fishing boats. He grills it and often dresses it in an elegant sauce. It's that simple. The setting, like the food, is simple but dramatic. There are two fireplaces in the dining room and views of the Atlantic from every seat. Appetizers include deviled lobster cakes served with fresh tomato ad cilantro salsa, and roasted little neck clams with fresh pasta and marinara sauce. There's an extra effort to make everything fresh here, even the house salad that's made from field greens, pistachios and roasted shallots. Three or four varieties of fresh grilled fish are offered daily and may include grilled sea scallops served with lemon crème fraiche and caviar; crispy whole fish served with Oriental black bean sauce; and black tie shrimp served scampi-style over fresh tagliatelle. There's hope for folks tired of seafood, too, including lovely grilled chicken served with a fresh strawberry-mint salsa, and chianti-braised veal, served with wild mushrooms and shallots over fresh pasta. (Friends of ours are crazy for Chef MacDonald's burgers-served only at lunch.)

HURRICANE
646-6348
Perkins Cove, Ogunquit

Open seven days a week.

Price: Moderate to Expensive.
Cuisine: Seafood and American with ethnic touches.
Serving: Lunch, Dinner.
Credit Cards: AE, V, MC.
Reservations: Recommended for dinner and large parties.