Northshore magazine showcases the best that the North Shore of Boston, MA has to offer.
Issue link: http://read.uberflip.com/i/589641
Looking for romance? Seeking escape? Find both in Kennebunkport during the off-season. Better yet, plan to be there sometime during the month of February and experience the Sec- ond Annual #lovekpt extravaganza, where love is in the air night and day. Maine's wintery shore, the sea- side village's charming boutiques, and award-winning chefs' haute cuisine make it the ideal setting for l'amour. Add signature events like the Ice Bar at the Kennebunkport Inn, Wines & Valentines at One Dock Prime, and a pop-up dinner at Lodge on the Cove with chef Justin Walker of Earth, and you have the makings for lifetime memories. Before heading out for all the festivities, tuck your suitcases into one of 25 rooms and suites at Kennebunkport Resort Collection (KRC)'s Boathouse Waterfront Hotel, where you'll enjoy five-star ser- vice, nautically inspired interiors, and a private balcony overlooking the Kennebunk River. Recently renovated, The Boathouse offers immaculate accommodations characterized by fresh, minimalist décor. (Maine-made Cuddledown bedding and robes round out the plush experience.) Located inside the hotel is one of the region's finest restaurants—David's KPT, where acclaimed Portland chef David Turin turns local ingredients into works of art. (The Hungarian paprika crusted filet mignon is exceptional.) David's is also home to Kennebunkport's only raw bar, as well as two sophisti- cated lounge bars. The greater cuisine scene includes the aforementioned Earth at Hidden Pond—also a KRC property—where rustic environs, farm-to-fork fare, and craft cock- tails featuring muddled fruits and fresh herbs from the restaurant's 800-square-foot organic farm garden are the theme. Handmade pastas, house-made charcuterie, and wood oven-fired pizzas are also in the offering. KRC's One Dock Prime Steakhouse at the Kennebunkport Inn—the location for the Ice Bar soirée—more than merits a reservation, as chef Michael Doyle's exquisitely prepared Brandt beef cuts are out of this world. The inn's mixologist promises the likes of last year's #lovekpt sig- nature cocktail, the Rosebud, made with Ketel One vodka, cava, and house-infused rose tea (pour it from an ice luge, and it's a party!). Newcomer TABLE opened on October 17 with a gin-tasting class hosted by the 2015 James Beard nominee for Outstanding Bar Pro- gram, Andrew Volk, of Portland's Hunt + Alpine Club. TABLE offers weekly classes that include in-house behind-the-scenes chef "secrets" as well as events such as book signings 46 | NOVEMBER 2015 nshoremag.com The Kennebunkport Inn is a favorite stop during the festivities.