Chef Jason Williams

It’s a high end takeout restaurant surrounded by the beautiful fields of Jordan’s Farm in Cape Elizabeth.   The restaurant obtains most of its produce from the farm, local fish from Brown Trading Company and its meat and chicken is raised locally too.

“My inspiration came from loving my daily trip to the Jordan’s Farm Stand to buy produce when I worked for the Back Bay Grill,” says Williams.   “When it came to open my own place, I found this perfect spot. I can tie it to the farm but still function on a very high food level.”

The restaurant is unusual because it’s essentially a trailer on wheels that is rolled away during the offseason.   Designed by the chef, and local artist Jen Mowers, it has a small screened-in sitting area, and beautiful wooden tables nestled between the working gardens full of corn, sunflowers, dahlias, and more.

The open kitchen which works like a boat- a place for everything- was also designed by Williams and has everything the veteran chef requires, including a full gas range and wood grill.   Even his pot rack is a charming - stainless steel striped bass. Large jugs of ice cold water, and fresh tea, sit under a blackboard housing the day’s ever changing menu.

View of Jordan's Farm

Everything is made on the premises, and the menu is pure simplicity with four dishes served each night together with a kid’s menu. Williams likes to keep his flavors “clean” and prepare the food in unexpected ways that “push people’s food limits.”

As the restaurant is BYOB, I packed a nice bottle of white wine and some glasses, before travelling down Route 77 to The Well to meet a friend.   Our night began just as the sun slipped toward the horizon.   We ordered homemade pasta with carrots, beet greens, onion, and snap peas, and parmigiano reggiano cheese and the pan seared fluke with smoked radishes, fresh peas, pea puree, and basmati rice.

Sitting outside watching people pick their own strawberries while drinking crisp white wine, and munching house- made warm foccacia bread with fresh butter, was a perfect start to our evening.

We were surprised when our food was delivered on wide plates with real silverware, which gave us the feeling of being in a movie - a perfect setting, a decadent meal, and a slight sea breeze blowing through the trees.

Vegetables with Fresh Pasta

The food was exquisite.   The smoked radishes gave the fish a bacon bite, while the duality of the peas and pea puree lived in harmony with sear of the fluke.   The pasta burst with flavor had an unexpected richness that is difficult to describe, except to say that it was simply delicious.

We were too full for dessert, but noticed freshly picked strawberries emerging from the kitchen, with a balsamic reduction and fresh cream.   It looked amazing.

Prices range from $18 - $21 for an adult entree, and $5 - $7 for a children’s portion.   Make sure you take cash as they don’t accept checks or credit cards.

Actually you just shove your money in a wooden box reminiscent of a Maine farm stand with an “Honesty Policy.” Williams urges you to come early, because he does occasionally run out of food.   I’m not surprised.