Talbot was the Founding Executive Chef at Surf Lodge in Montauk and the Imperial No. Nine in NYC. He’s the author of The Sweet Life: Diabetes without Boundaries and was a semi-finalist and “Fan Favorite” on season 2 of Top Chef.
Here are some additional details on the restaurant from the Lark press release:
Focusing on Maine’s farmland, fisheries and game, the restaurant will feature a raw bar, signature roast pork dishes, Sam’s fresh take on lobster rolls, chowder and blueberry-sweet corn cobbler just to name few items. A charcuterie bar will offer sausages and cheese selections. The “poet” in the name is a nod to the chef’s role in the creative process, as well as a subtle wink to Edna St. Vincent Millay, a Pulitzer-prize winning poet who was discovered at Whitehall Inn in 1912.
“I’ve always loved the great outdoors and having a real connection to the food that comes out of my kitchen,” Chef Talbot said. “It’s become a bit of a cliche to say that my food is farm-to-fork, but that’s truly what it will be. Being in Camden is an inspiring opportunity for me to work with new local vendors, flavors and experiences. I have always been drawn to the water and waterfront towns and I’m excited to join the amazing food movement going on in the MidCoast, Portland and throughout Maine.”
Lark Hotels runs a several well regarded boutique inns including the Pomegranate Inn in Portland.