Provender Kitchen + Bar — Restaurant in Ellsworth

Updated ... again: So, it is for you to decide, either we're biased or the Provender team continues to inspire a comeback. From our end, however, it is simply a matter of progressive excellence. We came for dinner, this time with our kids. They are, despite our best efforts also victims of bland school lunches and AM cereal and I feared an evening of wasted money. Not the case! Our ten year old: " So, this is where you go when you leave us with a babysitter! No more!" After appetizers, main courses, desert and drinks, fill to the brim, we cannot wait for our next experience.

By the way, drinks are still a hour and miss with me. Some are just great, others a curse (I mean that lovingly, sorry). I think they are all well balanced, unique and will satisfied, if properly matched.

Updated: We came for brunch, during covid-19, and left schnuckered (amazing drinks) and satie-esfied. Will be back for sure and we do sincerely recommend it.

... Original review below.

Worth the calories and, in our case, the drive from Bangor. To sum it up, we're looking forward to come back here again, with friends or family. Thank you and our compliments to the kitchen.

First, the entrance to the Provender Kitchen catches your eye, especially at dark. It feels as if you are entering a 20's/30s era, but without the silly alcohol restrictions. Seated in a booth, the restaurant feels just warm enough for my comfort. We're encased by beautiful woodwork and vintage LED bulb lighting. This is not a tablecloth type of place and you would not look out of place in comfort clothing, though I'd still think you despicable... This place deserves your good attire.

The "First's", Duck Tartare and Mussels, were simply sublime. This "duck" iteration was new to me as I grew up where beef Tartare was common. Now, where available, I'll choose any version of Tartare as a form of measure. Well, this dish alone was worth the drive. Every flavor, texture and visual cue was unique and complimentary to the rest. It provided a combined flavor experience by which now I'll measure the next Tartare. The mussels, my spouse's staple but typically easily dismissed by me, managed to divert my attention from the Tartare. Again, it was easily the best version of this dish we both ever had. It was memorable, comforting and complementary to the chill winter evening, with plump mussels, a hearty base that could easily stand as it's own dish and a perfect balance of acidity, fragrance and bite.

The drinks I tasted from across the table were, however, not to my preference. Typically, I like to experience that side of an establishment's creativity, too, but felt they were pricey and did not catch my attention at their written word. Tasting them validated my decision. It may be someone else's flavor, but I perceived them to taste artificial, syrupy, if not medical. Two drinks did do the "job" but, for once, I stuck with a canned beer that was ok.

The main, a Cornish hen and lamb stroganoff, plateaued, elevated only by the side of cauliflower. Perhaps the plentiful portions of the previous dishes are to blame. So, please don't mistake my lack of enthusiasm for sub-par flavors, though the stroganoff was a hint under-seasoned for my taste. They were all expertly cooked and incredibly fragrant, though did not deliver the same stark contrasts of heat, acidity and texture as the "Firsts". The cauliflower, however, stood out so strongly that, for a few minutes, we each dismissed the main dish in favor of this artful dish. I dare you to claim a better delivery of cauliflower than the one we had here. Finally, the desert menu. Here, the one unique desert was a Creme brulee with activated charcoal. The beautiful presentation and conglomeration of unique flavors and textures, again, was worth the calories. I'd add pictures, but we were busy enjoying each other's company and the food.

Updated: We came for brunch, during covid-19, and left schnuckered and satie-esfied. Will be back for sure and we do sincerely...

As regular day trippers in Maine, we have had Provender on our bucket list for some time. Last weekend was a beautiful day for a drive so we made Ellsworth, and Provender, our destination. A reservation via Open Table ensured an early reservation and indeed we were the first to be seated. You are immediately struck by the warm, cozy and timeless decor which provided a very intimate experience. Having tall-backed booths only along the main dining room was nice and afforded us almost a private dining experience. Details such as the "bricked" ceiling and the dark wood of our booth was quite romantic. Upon entering, we were promptly met by a lovely, smiling hostess who welcomed us to Provender quite sincerely. We noted during our stay that this young lady performed tasks other than seating guests including keeping our water glasses full. Her vivacious and a courteous manner makes her unique to other restaurants we have visited over the years. Almost immediately after we were seated, our server for the night appeared. She too greated us warmly and was so very helpful. She seemed genuinely pleased to make sure our first visit to Provender was a good one. As we regarded the menu, our server was ready to help us make our decision when everything on the menu looked so enticing. Obviously very experienced as a server, she was a gem and seemed to manage nearly all the tables with minimal assistance. And her thoughtfulness & suggestions were spot on! The food: that's why you are reading this, right? Well, I was not able to obtain a decent photo (see dark & cozy above 😉) SO, instead , I highly recommend buzzing over to Instagram and you will be able to see a good sampling of Provender's inventive and delicious fare given the lighting it deserves and not a dim shot from my old Galaxy S7. Chef Goldstein offers a short simple menu that we really appreciated. However, it is amazing to note the variety that is offered on the one page menu. From an Asian inspired pork belly to classic American fare such as fish & chips, there is something here for everyone. Our meal started with an unexpected amuse-bouche... tiny tomatoes, fresh mozz and a decadent well aged balsamic that made us want to lick the tiny dish. Shortly, we were served warm salted dinner rolls that were so buttery and rich that they could have been called biscuits. I would go back to Provender just to have the ability to have a second buttery, salty roll. As someone that has followed Provender on Instagram, I had the mistaken belief that our first courses would be a dainty artsy two or three bite dishes. I was mistaken. When my starter course of the previously mentioned pork belly dish arrived I was impressed and delighted with the generous portion. It was generous enough to share with my hubby. So fatty and wonderful, the dish had a zesty sauce that made me look forward to the next bite. I have never cooked pork belly at home before and since Provender is so far away, I think I have to find a recipe and give it a try! My "main course" ( I put it in brackets because the pork belly alone was nearly a meal) was roast chicken with green nettle pasta served with a rich mushroom sauce. These weren't any old mushrooms, they were tiny taste bombs that makes me want to find a local market that sells them .. hmmm, trip to Portland might be in order! The pasta was cooked perfectly and held up well under the decadent sauce. My meal at Provender was everything I had hoped it would be and more. Sadly, there was no room for dessert on this night, but next time ... Finally, we would like to thank Chef G for coming out to greet us before we left. It was nice to be able to thank him for such a...

I know a lot has changed since I’ve last been up to Maine, but I was absolutely not expecting this right here.

My uncle suggested this place for dinner in down town Ellsworth, called Provender.

If you’re ever in the area it’s an absolute must. Seriously.

Now, I’ve had a lot of great meals in a lot of great places, all over the world, but this place is definitely something special.

For a small town, off the cost of Maine, this was for sure a diamond in the rough.

Megan was our bartender the first night, and was an absolute pleasure.

Beyond how skilled she is at making drinks (which as a bartender myself can tell you, with out batting a lash, this girl means serious business) made my friend and I feel so comfortable and was such a delight, that by the time dessert was finished, our reservations for bar seats were already booked with the help of owner/host Joy for the following night. Making sure of course Megan would be working again.

I had a side car to start, which built up enough trust for me to order one of the best old fashioned’s I’ve ever had, that I myself did not make. She’s got some Magic bitters up her sleeves or something I swear.

The second night, we actually had a second dinner here, after already eating elsewhere prior, not only just because of how incredible Megan was, but because of how delicious owner/head chef Daron Goldstein’s food was.

Like I said. I’ve eaten around the world, but Daron’s food took me on an emotional trip.

We were lucky enough to catch their limited time Italian menu, and what can I even say? Arguably the best beef carpaccio dish I’ve ever had? Coming from me? an Italian? Who’s been to Italy? Lives in Jersey? Because it was definitely the best monkfish piccata I’ve ever tasted. Period. Or was it the wild boar cavatelli with black trumpets we had also? We literally didn’t know even know what hit us afterwards. All we knew was we landed on cloud nine.

It didn’t even stop there!!! We had a malted butterscotch budino with honey comb and coconut sorbet, along side a cannoli stuffed brioche the first night, and the second night had a chocolate olive cake, and an out of this world banana cornbread pudding, with cinnamon whipped cream, and vanilla ice cream from a local spot called Morton’s moo, which was directly under our air b&b!

What an absolute pleasure it was, from someone who really, really loves and enjoys food to have spent time in this place and meet these people. They’re absolutely incredible at everything they’re doing. I can’t wait to...