Timber Kitchen & Bar — Restaurant in Bangor

Favorite restaurant my friends and I tried the entire weekend trip!

Staff was incredibly friendly and very knowledgeable! Super clean establishment! Loved their variety of cocktails and food availability.

For appetizers: • “Up To Camp" Lobster Mac & Cheese very delicious but was missing more protein; felt like it was too little. All in all, the combination of flavors were on point!

• Pan Seared Ahí Tuna was very refreshing and yummy! The Yuzu Mermalade was extremely interesting.

For Social and Unique: • Blue Hill Bay Mussels broth was very interesting. Some mussels were fresh others weren't as they didn't open (disappointed) but all in all a very unique dish.

• Brick Oven Onion Soup was amazing! It sure had plenty of onion and soup consistency was right on point. The Gruyere Cheese was a great choice!

For Camp Kettle: • Half the table went with Maine Lobster Bisque (loved the tiny crostini with lobster and micro herbs - so delicious! I could eat this any day!) and half the other table went with their Smoked Seafood Chowder (it was okay was definitely missing that Smokey flavor)

For Base Camp Classics:

• Crab Crusted Haddock. The crab crusted was delicious but the haddock was over cooked! Love their Citrus Butter Sauce but the Smoked Bacon never made it to the plate which was lacking on trying to find all flavors combined.

For Hand-Helds: • Maine Lobster Roll was definitely lacking on the lobster and flavor was nothing out of this world. Make sure you save on trying lobster roll in Bar Harbor so much better!

For Rustic Hand-Made Pasta: • Pappardelle Bolognese was more of a Pasta Tomato and Cheese pasta. If my friend found 3 pieces of protein was too much! Too saucy!

For Foraged, Farmed, Fished: • Seared Local Scallops everything on this dish was extremely wow except the fact it came a bit cold. They had it way too long waiting for the other meals to be ready. Extremely disappointed!

• 24 hr Short Rib Filet as well as above everything perfect but wasn't cooked plated and served right away but cooked plated and left waiting in the "hot lamp"

For Cocktails/Beer: • Bar Harbor Real Ale, Urban Woodsman, White & Red Sangria, Smoked Old Fashioned (needs more Smokey flavor), Blackberry Ginger Shrub, Blue Shine (too sweet not enough Moonshine or I'm used to Nashville TN moonshine) Blueberry Jam Mojito and Blueberry Tarragon Shrub Martini - all cocktails highly recommended! Couldn't go for third's and fourth round as they close way too early!

For Desserts: • Creme brûlée were sooo good! Loved their Espresso one! If you're Colombian and you've tried their candy "COFFEE DELIGHT" it tastes exactly like it!

Highly recommended if you ever visit...

My wife and I flew into Bangor and immediately started looking for somewhere to grab late dinner, as we were going to drive out of the city and per Google maps, there was nothing close to where we were staying. One of the only places that was open past 10 was Timber Kitchen and Bar. Located on the ground level of the Residence Inn, relatively close to the airport and adjacent to Bangor's downtown and waterfront areas, it was the perfect place to stop for a great meal.

My wife is a lacto-ovo-pescatarian, whereas I am an omnivore, so wherever we go, her aversion to pork, beef, and chicken drives her choices, and thankfully Timber had plenty of options for her.

She had the lobster mac and cheese and the Little Timber salad, of which she thoroughly enjoyed both. The portions were fantastic, just right for her, and I can vouch for the lobster mac, having tried several delicious forkfuls myself.

I ordered the Creekstone Farms ribeye, medium rare, which came with mashed potatoes, asparagus, mushrooms, and a bone broth reduction. This was possibly a top 10 steak all-time for me. Perfectly seared, the temp was absolutely on point, and the fat cap practically melted with each bite. Not to mention the entire plate just worked together. The potatoes, which come on, it's mashed potatoes, stood out above just about any restaurant potatoes I've had in recent years. Overall, this was a 9 out of 10 dish. The only knock is I wanted more mushrooms, otherwise, perfection.

Our server was Richard, he was very affable and kept our glasses full the entire visit. He was happy to make suggestions and offered to alter any dishes to suit my wife's dietary restrictions. This was really our first introduction to how nice the folks in Maine are, and after this trip, it's safe to say we'll be back for more of this hospitality.

It's only two people's opinions, but I can say without hesitancy that Timber was the perfect choice, and if it wasn't for the fact we were there a very limited time and trying to fit in all that Bangor, Winterport, and Bar Harbor had to offer in a 72 hour visit, we would certainly have dined with these folks more than once.

Highly recommend. You will not be...

Timber Kitchen is attached to the Residence Inn. Normally, that would bother me but restaurants being a “part” of a hotel/motel seems to be pretty common in Maine. There is a nice-looking outdoor seating area but it was rainy when we were there so no one was outside. The inside is very inviting with lots of creative use of wood. It’s a good size restaurant with a long bar that has seating as well. The service was commendable. The wait staff helps each other delivering food and clearing dishes from the tables. There was a slight snafu where we had a couple of empty glasses on the table while the waiter was attempting to arrange the pizza cones. Rather than remove the glasses, he just squeezed the cones between every thing else (our table was a small two top). Then he left the empty glasses. The food and drink menus have plenty of options. It’s refreshing to find a place that doesn’t just serve french fries with lobster or crab rolls! They have lots of creative choices, and we had a hard time deciding what to order. We had a couple of draft IPAs that were good but pretty pricey. Generally, we pay $5-$7 and these were $9-$10. They were served in mighty fine flutes so there’s that. The food was delicious. We had the smoked seafood chowder, Three Pigs pizza and Forest Mushroom pizza. The chowder had great flavor, and we liked that they crunched up the oyster crackers on top. There could have been more seafood and less potatoes but I’ve haven’t found a place in Maine yet where it’s any different. The pizza dough was thin and crunchy just the way we like it. The secret ingredient is cheese, and both pizzas had just the right amount. The Three Pigs had pepperoni, sausage and prosciutto. All the meats were tasty and we especially liked that there wasn’t much fat on the prosciutto. And the mushroom pizza - can’t go wrong with roasted wild mushrooms, arugula, fontina cheese, and truffle oil on a white base. Yum. We enjoyed both but push come to shove we’d pick the Forest Mushroom as the winner. Don’t worry be happy, you definitely earned a return...