Bandaloop Restaurant Review: Kennebunkport has its share of traditional seafood spots and fine dining, but at Bandaloop, chef W. Scott Lee likes it hot, using Maine ingredients as a backdrop for his jazzy sauces. Start with sweet pea pickled ginger crab cakes with a sinus clearing wasabi or the untraditional egg rolls filled with walnuts, Gorgonzola and spinach. A Maine shrimp taco comes with roasted poblano hot sauce, and for entrées, the basil-panko-crusted haddock mixes sweet with heat in a pineapple and mango salsa with more poblano. Chicken is from a nearby farm and spiced up with Creole sauce made with tomato and andouille sausage. For dessert, try the deep-dish fudge brownie with Kahlúa chocolate sauce. |
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RESTAURANT AWARDS 2013
Check out the 2013 edition of GAYOT's Annual Restaurant Issue, which features the Top 40 Restaurants in the U.S., Rising Chefs and more.
