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The Black Birch Restaurant Review: The Black Birch has been a hot-spot in the small Kittery Foreside neighborhood since it opened. Locals line up to get seats at the bar where they can choose an eclectic brew from one of the 25 taps, or sit in the rustically appointed dining room complete with a common table and heated wooden benches while listening to the sound of vinyl spinning on a turntable. Owners Gavin Beaudry and Ben Lord left their bartending gigs at nearby Anneke Jans and brought in chef Jake Smith from his stints at Lydia Shire's restaurants to offer primarily small-plate cuisine with rich textures and comfort food sensibilities. Start anywhere, but do get the duck confit poutine with locally made cheese curds and duck gravy over thin fries. A spinach salad with sherry-bacon vinaigrette has a single poached egg with soft, milky veal sweetbreads. A little dish of three deviled eggs is a good bar snack, which change just about every day. Try a small dish of spaghetti carbonara with pancetta, peas and Maine's little sweet shrimp in season, and don’t miss the brick chicken, crispy and juicy, with mashed potatoes and roasted Brussels sprouts. End with a finely crafted cocktail, more beer, and one of the made-to-order cider donuts, hot and dusted with cinnamon.