It was recently crowned the best resort in New England, and it’s not hard to see why.
Chef Vogel shucks fresh Maine oysters on the newly renovated deck of the main lodge.ERINNE MAGEE
LOVELL, Maine — The dinner bell echoes through the towering pines at Quisisana Resort, signaling guests to make their way to the lodge.
My family of four is seated in the dining hall for a meal that looks and tastes like it belongs in an exclusive upscale restaurant rather than a woodsy, lakeside setting. But it’s not just the lavish cuisine that is unique. Our server, Georgia (and the rest of the staff), will rush from dinner service to the stage next door, where they put on a different production every night of the week.
Andrew Vogel is the executive chef and mastermind behind the menus that include things like smoked short rib, duck duet, horseradish-crusted halibut, and the most extensive seafood buffet I’ve ever seen. (As a Mainer, I don’t say this lightly.)
Every Sunday Chef Vogel and his team prepare a seafood buffet for guests.ERINNE MAGEE
Panoramic views of Kezar Lake from Maestro, a 2 bedroom and 2 bath cabin.ERINNE MAGEE
