Sea Glass Restaurant at Inn by the Sea offers an unsurpassed Maine dining experience with spectacular ocean views from its intimate waterfront dining room or al fresco deck, just ten minutes from Portland Maine. Chef Andrew Chadwick marries the freshest local ingredients with a focus on health and taste to create "intelligent" cuisine that offers full flavor while retaining nutritional value in preparation.
Alongside local produce from nearby Portland Maine farms and lobster tasting menu, Executive Chef Andrew Chadwick's day boat catch and evening menus feature underutilized seafood fresh from Maine’s coastal waters. The Chef, working with the Gulf of Maine Research Institute, identifies abundant and delectable fish from the Gulf of Maine that are under-appreciated. The chef pairs sustainable seafood with fresh produce, meat and poultry from local farms whenever possible in a true celebration of Maine fare.
Serving breakfast, lunch, dinner, and Sunday brunch, Sea Glass Restaurant is open year-round and welcomes both hotel and public guests to enjoy waterfront dining. Larger parties are invited to reserve the Cove Room, our Private Dining Room for parties of nine to twenty. The Cove Room offers a seasonally changing Chef's Tasting Menu. Reservations for the Cove Room may be made at 207.799.3134.
Join Chef Chadwick as he pairs delicious wines from this family operated, sustainable, Oregon Winery-best known for their Pinot Noir, with a delightfully paired tasting menu.
Romance your sweetheart in the ocean view Sea Glass Restaurant with Chef Chadwick's thoughtfully prepared five-course dinner.
Chef Chadwick joins Inn by the Sea after a distinguished culinary career as Executive Sous Chef at the renowned Chatham Bars Inn on Cape Cod where he managed all 6 of the resort’s restaurants and developed a reputation for showcasing a modern approach to food and presentation, while respecting classical cooking techniques.
Previously, Chadwick was Executive Chef at Cherrystones Restaurant in Falmouth, MA and later opened a sister restaurant, Oysters Too, winning local accolades as the “Best Place to Dine” for 3 consecutive years. He began his career at Chatham Bars Inn as Garde Manager Chef, and was later promoted to Chef de Cuisine for the resort’s modern steak house, Stars, before taking over as Executive Sous Chef for the resort’s multiple dining options.
“I am delighted to be joining the seasoned staff at Inn by the Sea. I look forward to working with Maine producers and growers who highlight my passion for New England flavors, to craft a unique, high quality regional food and beverage experience for our guests,” said Chadwick.
Chadwick attended the International Institute of Culinary Arts, where he had the privilege of working under certified Master Chefs George Karousos and Christian Schunmann.