Inside a sweet 1823 Cape-style house, much touted chef John Hikade cooks up magnificent fish and meat dishes, incorporating organic, locally raised products as much as possible. Start with Bagaduce River oysters, followed by Maine sea scallops or pan-seared Ahi tuna and end with crème brûlée. As with other popular Blue Hill restaurants, be sure to reserve a table. It’s open off-season too, call for the schedule.