Review of Chebeague Island Inn

Portland magazine has published a review of the Chebeague Island Inn.

I chose the duck, a dish I find to be amateurishly prepared in most restaurants. Rowe’s version turned out to be a professional slam dunk. Tender, glossy, and almost silky, the pan-seared Long Island duck breast ($32), ordered medium rare, practically melted in my mouth. The caramel-brown breast rested on a fluffy bed of nutty black rice and rich duck reduction sauce, with bright green spears of al dente asparagus draped over top.

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