The Tarratine — Restaurant in Bangor

My husband and I celebrated our 9th wedding anniversary there on Friday evening, October 3. It would be downright unkind of us to keep our experience to ourselves! Simply put: we had one of the best, most wonderful, most superlative, most delightful experiences of our entire marriage. And it was all due to the simplicity of skill, welcome, beauty, grace and spirit of those who touched our experience: Maizie S., Makayla H. , Amanda F., Hudson B. and Zander P.

Let me take a few minutes and share. :)

Our server was Maizie S. Maizie shined with a gentle radiance. She knew her stuff and she guided with the deft hand of one who has no other goal except to leave her diners happier than they were when they arrived. Perhaps Maizie should be advising global leaders. We’d do quite well if she did.

But she was not the first person we met. It was Amanda F. who greeted us and other diners at the door. Amanda’s ways made me comfortable immediately and she followed up with her comfort-bringing ways throughout our evening. If ever you have occasion to hear her voice, listen for the sounds of harmony. Really. :)

Meanwhile, Zander P., without knowing we had already been greeted so warmly by Amanda also greeted us. He demonstrated how one can be quietly elegant. Zander’s smile could guide ships in the night. His work ethic, like Maizie’s diplomacy, could guide world leaders.

Then I had my martini. Martini’s are ubiquitous but good martini’s are elite. Makayla H. made our drinks. Our drinks were elite. I watched her and learned. The thing is, I, too, am a bartender and server. And now I’m a better bartender and server. The balance of spirits to water was deft. The twist added noticable fragrance and carried each sip past sharp into smooth. Makayla also sent us a complimentary beverage that she created. I was smiling so hard I never asked what it was! It was in a cordial glass and topped with whipped cream. The mouth-feel was silken; the drink itself had a casual tang that interacted with the cream as if they were one. And Makayla’s countenance was a bridge into joy.

We were so fortunate because we also met Hudson B.—statuesque, wearing white, helping others. He was quite angelic but like the biblical Angels who are also warriors. In my mind, I believe he understands how to be gentle with power, yet fiercely dedicated to excellent. He was a service warrior if ever there was one.

That night all three floors were open for exploration. We have to come back because we were so enchanted with our meal, we never left to go explore!

If you read all of this, then I thank you. Our experience was worth...

I've been in this industry 22 years, I've lived and worked in Bangor, and it is NOT known for it's amazing restaurants. While such establishments do exist if you seek them out, few make you feel like you being truly catered to. I may have found the exception.

When my mother invited me to dinner at Tarratine, I was skeptical to say the least. A nice place to eat? No "2 for 20" menu? Impossible.

Talk about expectation subversion.

Located near the heart of town, it is nestled on the side of a hill, with beautiful architecture and a waitstaff to match. With the offer of complimentary valet parking, and a friendly, if not busy host stand, walking in feels like something out of a Hallmark movie. Warm lighting throughout and and large area rugs give the impression that you are there for a meal with your rich in-laws.

After our appetizers, our waitress had to leave, doubtlessly a victim of med school or some such college aspiration, and was replaced by the acting bartender. Both were lovely, and attentive as one can be whilst handling a bar and dining room simultaneously.

The scallops, while cooked like one who knows what they are doing, were underdone, although flavorful and well plated. The calamari with feta and kalamata olives was a real treat, creative and surprising, it a clean plate when finished.

My mother had duck for the first time, a dish I have made many times in my life, and could not have asked for a better execution. Like my filet, the duck was cooked perfectly and plated better. Chef Riley plated his dishes in a common manner, not a boring one, and know that the guest eats with their eyes first.

The creme Brule, while flavorful and well presented, lacked that warm, sharp crisp at the top, a rare flaw in an otherwise steadfast kitchen performance.

I certainly recommend this pretty, homey, welcoming establishment, and urge those working here to not see this as a critique, so much as a grateful offering of my thoughts on a...

I was so surprised about this gem existing in Bangor as someone that has been to plenty of restaurants like this in Philadelphia and New York City. Having valet parking and coat room was very nice in the winter. It was beautiful inside with the holiday decorations. I had their 1888 and seasonal margarita cocktails which were very good. The house bread was okay, but as someone that bakes bread I think it would have been nice to have different types of bread or a couple different types of butter available. Their Coq Au Vin was delicious and very filling. One of my friends had the salmon and it was very good and slightly sweet with the glaze. The service was good, but not the best I’ve experienced as we sometimes had to wait a bit longer than expected to ask for the bill or refill on drinks. However, we spent some of the time waiting to order food to open our secret Santa gifts and the staff did notice and give us time to open them. The dessert was great with the peppermint coca torte and crème brûlée, but I think it would have been nice to see a couple more upscale seasonal desserts like sticky toffee pudding or a gelato. Overall, I was surprised at the quality of the food and space for the price as I’m used to paying about $50-70 for an entree and $20 for cocktails at similar upscale restaurants in large cities. This is one of the best restaurants I’ve been to in Bangor and the surrounding area, it is comparable to other restaurants like Timber and Kanu (Old Town), but the food and environment has made it stand out from the rest. My friends and I agreed that we definitely want to come back in the future to see more of the building and eat...