Ogunquit, Maine just welcomed a brand new restaurant!!

Because of their exquisite taste in food, extensive knowledge of wine, and a shared passion for pairing the two, we enlisted our dear friends Susan and Towny Manfull (of Provence WineZine) to experience the Seacoast’s newest dining treasure and share their thoughts with us!

A small restaurant called 1720 Fine Dining, tucked inside Ogunquit’s 17th-century Black Boar Inn, opened quietly last week. Its’ exquisitely prepared dishes are a product of the immensely talented young chef, John Fiore, who trained at the French Culinary Institute (now called the International Culinary Institute) in New York City. Fiore has an enthusiastic reliance on seasonal and locally sourced ingredients as well as a proclivity for attending to minute details.  Each plate is as much a work of art as it is a culinary experience.

While Fiore oversees the kitchen, fiancée Eloise Underwood focuses on the wine. She selects the wines and creates the wine pairings for each of the five courses that comprise the prix fixe menu. Underwood was spot-on in her matches.

It’s difficult to choose just one course, but to whet your palate, I will mention our second course, “Mushroom & A Folly of Herbs,” a medley of two types of locally grown mushrooms –Blue Oyster and Brown Beach – that are tossed with basil foam, truffled quinoa, and prosciutto dust to create a salad that bespoke heaven. Coupled with the Domaine de Vedilhan Viognier from France, a well-balanced white wine with hints of flint, lusciousness in the mouth, and a lingering finish, the food and wine were perfectly integrated.

The 1720 is causing a stir among people who pride themselves on knowing a little about the culinary scene in this area. Understandably. Reservations required.

Photos by W.T. Manfull.