Back Bay Grill received 4½ stars from the review in today’s Maine Sunday Telegram.
Its quality comes from a keen dedication. Chef/owner Larry Matthews Jr., who became executive chef in 1997 and bought the restaurant in 2002, was fully engaged on the night we visited, keeping one eye on the open kitchen and examining each plate as it left for the table and the other eye on front-of-house flow. Creating a complete and exceptional dining experience is his art, and his standards appear to be sky-high.
Lucky us, for that translates into an atmosphere of unpretentious elegance, a menu that changes frequently and mixes traditional fare with some adventure, and food that sings.