THE THISTLE INN
55 OAK STREET
207 633 3541
The restaurant is open at 5pm
The Inn is open 7 days a week
Photography by Ted Axelrod
Website by Ross Designs
We would like to introduce you to a few of our team members who work to make your experience at The Thistle Inn the best it can be...
With over 20 years of experience in fine dining and wine wholesaling, Max has managed and matured wine lists in prestigious establishments such as Radius (Boston), The Wauwinet (Nantucket) & the Eiffel Tower (Las Vegas) and has now built an exceptional wine list at The Thistle Inn. Max manages the front of the house on a daily basis, training our wait staff and greeting our customers - many who are frequent visitors and true friends.
The Thistle Inn Executive Chef, Nicholas Krunkkala won the top prize in both categories of People's and Judges' Choice at the 4th Annual Claw Down - Chef's Lobster Bite Competition on September 17th, 2015. This big win earned him a direct entry into the Maine Lobster Chef of the Year competition slated for October 23, 2015 at Harvest on the Harbor, Maine's premier Food and Wine festival.
Since taking over the helm at The Thistle Inn, Chef Nick has blended his modern cooking techniques with the local products available in the mid coast of Maine. Menu staples such as Chef Nick's take on Lobster Fideos and Pork Two ways (braised belly and grilled loin with charred carrot and buttermilk puree) are paired with nightly specials that pull from the freshest seasonal produce. Chef Nick represented The Thistle Inn at their 3rd appearance at the Kennebunkport Food & Wine Festival in June and has been going strong through the busy summer season in Boothbay Harbor.
Chef Nick attended culinary school at the Culinary Academy of Long Island. He spent 9 years working in the kitchens of NYC and Long Island before moving to Rockland to help open up FOG Bar café and Oscars New American in Yarmouth.