Reviews
Ye who lives by the pen, dies by the pen.
Still, here are some unbiased opinions…
by Monica Wood, Dining Down East,
Down East, The Magazine of Maine
by C.Z. Cramer,
Taste & Tell, Maine Sunday Telegram
by M. Eve Elzenga,
Taste & Tell, Maine Sunday Telegram
by Dean Johnson
“An ongoing guide to the wine-friendliest restaurants in America. Dedicated to the notions that superior cuisine is instrumental to wine enjoyment… that good wine service means more than pulling the cork and refilling glasses… that wine lists depend more on value and quality of selections than sheer length… and that proper storage is necessary to ensure maximum pleasure from any given bottle.”
Hurricane Restaurant Perkins Cove, Ogunquit, Maine; 207/646-6348.
New American; $14-$20. 75 wine selections; 500 bottles. Natural subterranean cellar. Thirty different wines by the glass, several food and wine match suggestions, monthly wine dinners and wine specials at very reasonable prices. Lack of vintages on the list is a brow-raiser, but where else can you get six courses with six wines for $35, including tax and tip!
This restaurant is honored by the Wine Spectator for having one of the most outstanding restaurant wine lists in the world.
Marvin R. Shanken, Editor and Publisher, Wine Spectator
by Wayne Curtis, a cover story in Down East magazine.
Wayne is a big hot-shot travel writer for the New York Times now. We’re honored he said such nice things about our restaurant.
Yankee Magazine’s Travel Guide to New England. “The 1997 Edition of the Travel Guide to New England is proud to announce that Hurricane, Ogunquit, Maine was selected as a 1997 ‘Editor’s Pick,’ making it one of the outstanding reasons to visit New England.”
In a town full of restaurant clichés, Hurricane is like a breath of fresh air (no pun intended). Windows all around give the dining rooms a summerhouse feel, and the seaside panorama is striking-even in a coastline with no shortage of views. Starters, such as five-onion soup with gorgonzola crust, are on the menu all day. Ditto of what the restaurant calls “small plates”-lobster cakes with tomato-cilantro salsa and crab rangoon (sic). At lunch the roster includes everything from char-grilled burger (dolled up with red pepper chutney) to shrimp and fresh fruit salad with raspberry vinaigrette. Dinner is more elaborate: whole crispy fish with black Oriental bean sauce and pan-roasted duck with wild rice pancakes and sun-dried cherry demiglacé.
“Merit Award,” Hurricane Restaurant, Restaurant Hospitality magazine, The Ritz-Carlton, Laguna Niguel. (We have received three awards to date.)
by Catharine Sengel, Journal Tribune Weekend
by Kerri Conan in Restaurant Business,
Shortly after we first launched the Ogunquit Hurricane Restaurant on the Maine Coast in 1993.
Florence Fabricant nicely notices our executive chef’s indispensable little book, “Lobster Tales.”
by D.B. Eberhart, Taste & Tell, Maine Sunday Telegram
by Joan Harlow, New Hampshire Seacoast Times
by Rick Ackermann and Kathryn Buxton.
On page 133 in their Restaurants and Food Purveyors section they say: “Chef Brooks MacDonald gets his seafood fresh off the cove’s fishing boats.” And it’s true!
by Pamela P. Hegarty, thinks we rate, too. Just come and try it!