Benny’s clam shack on West Commercial Street and the Chebeague Island Inn have now opened for the season.
The Inn is under new management and according to the Press Herald, chef Justin Rowe “has worked at Five Fifty-five and Fore Street” and will “be serving a contemporary American menu with ingredients sourced as much as possible from local farms, including Second Wind, an island farm. All fish and lobster will come directly from local fishermen.”