The Zeitgeist of farm-to-table American cuisine at Francine Bistro prevailed long before the term was tossed around everywhere.  In fact, it’s virtually second nature to chef and proprietor Brian Hill whose Camden bistro remains a dining destination since 2003. He employs not just the familiar fusing of farm-to-fork but, rather, each dish is a study in simplicity, of copacetic flavors that spring from his magical well of culinary methodology. In a word the food is delicious!

Francine Bistro at night

Francine Bistro at night

It’s also one of the most popular restaurants in this tony coastal village, which now boasts other hot spots such as the superb Natalie’s up the street at the Camden Harbour  Inn (see next week’s review), Pig and Poet at the Whitehall (see July 24 review) or at neighboring Rockport and Rockland, particularly Hill’s other restaurant, Shepherd’s Pie.When I was there earlier this week (my second visit in two weeks) I ordered the pan roasted chicken, a pretty basic dish—but not here.  To me if the basics of roast chicken do not come off well in a restaurant then everything else served tends to follow suit.

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