// Location2 Pier Road
Kennebunkport, ME 04046
// Hours5:30 to 9 p.m. Wednesday, 7 a.m. to 1 p.m. and 5:30 to 9 p.m. Thursday to Saturday, 7 a.m. to 1 p.m. Sunday
// Price Range$$$
// Cuisine Type Contemporary American,
// AT A GLANCE
When long-serving former White Barn Inn executive chef Jonathan Cartwright opened Musette for dinner last July, he had his work cut out for him. First, there were the locals whose old standby, The Wayfarer, was being replaced. Some passive-aggressively still refer to the place by its old name. Then, there was his own sterling reputation for fine dining. Why, some people asked, wasn’t Cartwright starting a technique-driven, white-tablecloth restaurant? “But I wanted something that wasn’t the White Barn Inn or have that stigma follow me,” Cartwright said. So, along with business partner and fellow bicycling enthusiast Travis McKenzie, he opened Musette, an eclectic, moderately priced bistro. Significant seasoning problems mar some of the restaurant’s menu, but here and there, it’s possible to see Musette’s real potential. You’ll find it in dishes like the artfully plated seafood cake, served with cole slaw dressed with homemade mayonnaise. It’s also there in the roasted chicken breast – an exceptional treat when it’s cold outside. Perhaps more than anywhere else though, it is on the dessert menu where Musette really shines. If you’re lucky enough to find it, don’t miss the Bee Sting cake, a confection made from layers of yeast-leavened honey cake, melon sponge and vanilla pastry cream. Or equally, the chilled dark chocolate mousse, served with a crunchy, cocoa-nib-stippled chocolate bark made by Cartwright’s 11-year-old daughter.