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Bandaloop Restaurant Review: Kennebunkport has its share of traditional seafood spots and fine dining restaurants, but at Bandaloop, chef W. Scott Lee likes it hot yet unpretentious, using local Maine ingredients as a backdrop for his jazzy sauces. Try the signature starter, the untraditional egg rolls filled with caramelized red onion, walnuts, spinach and Danish blue cheese, served with a sweet-and-sour port wine-balsamic reduction. Seafood lovers will enjoy the locally caught, maple-kissed jumbo dayboat scallops or the pan-seared local haddock in a toasted sesame-corn flour crust. There’s always a tofu dish on the menu, plus a restaurant favorite: grown-up mac ‘n’ cheese made with Vermont cheddar and cavatappi. Sides, everything from mashed sweet potatoes to grilled asparagus, are à la carte. Chocolate lovers will delight in the deep-dish fudge brownie or the chocolate dessert plate; mango ginger carrot cake with lime cream cheese frosting pairs with mango coulis. In keeping with the focus, local and sustainably farmed wines, spirits and craft beers are featured. Sip a Blueberry Lemondrop made with Maine's own Cold River Blueberry Vodka.