Aragosta at Goose Cove
The best restaurant on the island, by most measures. Chef Devin Finigan has been nominated for a James Beard Award, ranked #2 on Food & Wine's Top 20 US Restaurants list, and she's still here — in Deer Isle, cooking lobster and halibut and kelp for guests in a greenhouse perched over Goose Cove.
Devin Finigan grew up in Vermont with a chef father. At 20, she moved to Deer Isle — not to vacation, but to stay. She worked her way through Blue Hill Peninsula kitchens, staged at The French Laundry, Per Se, and Blue Hill at Stone Barns, then came back and opened her own place.
Aragosta launched in 2013 in a small oceanfront space in Stonington. In 2019, Finigan relocated to Goose Cove — 21 acres of coastal property, nine private cottages, three suites, and the room to build the destination restaurant she'd been working toward. The tasting menu followed.
The menu changes with the season and reflects what Finigan can get from the island and the surrounding waters: lobster, halibut, oysters, kelp, duck. The kitchen maintains deep relationships with local farmers, fishermen, and foragers — not as a branding exercise but because the food depends on it.
Bloomberg called it a "romantic destination." Travel + Leisure called the tasting menu "the culinary exception." The setting — bordering Barred Island on the west, looking out over Penobscot Bay — does a lot of the work.
The restaurant is open to the public during summer and fall. Spring and fall have lodging-guest-exclusive nights when the main dining room is closed to walk-ins. Sunday deck dining in summer requires no reservation. Reservations for the 2026 season open March 1 at 10am.
Hours
| Monday | 5:00 – 10:00 PM |
| Tuesday | 5:00 – 10:00 PM |
| Wednesday | 5:00 – 10:00 PM |
| Thursday | 5:00 – 10:00 PM |
| Friday | 5:00 – 10:00 PM |
| Saturday | Closed |
| Sunday | 4:00 – 8:00 PM |
Mon–Fri 5–10pm, Sunday 4–8pm, Saturday closed; hours may vary by season
What Visitors Say
"Chef Devin is pioneering a new level of five star experience. My server Riley was absolutely incredible and just went above and beyond constantly. The greenhouse was such an incredible experience and a stunning view. I was glad I did the extra tasting and in hindsight would’ve skipped the caviar, just too much food. Beyond the food, it’s very clear the culture that is created here. The staff just love their jobs and the experience is just incredible. I truly can’t recommend it enough and can’t wait to go back. Plus I have to shoutout Dan too, just beyond incredible ethos and service."
"We’ve visited Aragosta Restaurant on Deer Isle, Maine before… but always in Autumn. This year, July’s “Ode to Summer” menu mostly featured lighter seafood dishes, and why not? It doesn’t get any more “New England Seafood” than the Deer Isle / Stonington areas. This was a remarkable experience from start to finish. The staff is mostly very young, friendly, yet well-polished. The room and the views are gorgeous. And we loved every bite. Take a look at the treats Chef Devin Finigan and her team presented: TASTE OF LOCAL SEAWEED - Nori Tamagoyaki, Laver & Toasted Sesame Cracker, Fried Dulse THE COLD SEA - Aragosta Oyster - Green Apple, Fennel & Thai Basil Juice, Fresh Apple / Maine Fluke Crudo - Lemon Verbena Kombucha, Fresh Local Strawberry, Cucumber Granita / Maine Peekytoe Crab - Corn Croustade with Crab Salad, Butter Poached Claw PEN BAY SCALLOP - Cultured Butter with Aleppo Chili and Dulse cooked over the Hearth (I’m told the butter will be featured in their Cookbook, coming soon) LOBSTER BAKE - Stonington Lobster, Hominy, Charred Corn, Lobster Butter & Chives Topped with Corn & Espelette Espuma - with Old Bay Waffle Chips GOLDEN BEET - Fountain Farm Golden Beet Soup, Pickled Blueberry, Duck Fat, House Creme Fraiche, Nasturtium Green Puree - with Fennel Pollan Focaccia & House Sumac Ricotta AGNOLOTTI - Stonington Lobster Agnolotti, Mascarpone, Gremolata, Beurre Blanc, Pea Shoot Salad FRIED DEER ISLE CLAMS - Seasoned Cornmeal Dredge, Gochugaru Aioli, Fine Line Farm Cucumber & Baby Courgette, Sesame Vinaigrette, Red Orach COD - Maine Cod, Vadouvan Curry with Coconut Milk & Lime Leaf, Flowering Cauliflower, Sugar Snaps, Green Beans STRAWBERRY - Local Strawberry & Anise Hyssop Sorbet, Olive Oil Mousse ZUCCHINI BREAD - Puff Pastry, Zucchini Pastry Cream, Charred Corn Custard, Sweetened Ricotta, Zucchini Jam, Thyme Flowers, Elderflowers, Micro Basil What a meal! Thanks to everyone involved especially Chef Devin Finigan and GM Dan Marchese"
"This restaurant is an absolute gem! I was invited personally, by Devin, the owner and head chef. She has curated an incredible experience, from the property entrance, to the details of the dessert. The staff was all very welcoming, they took interest in our party. The fire was warm, the view was exquisite, and the food was a total experience. Her tasting menu was well rounded, it incorporated the seasonal local produce, and her creative genius brought our taste buds to life! 5 stars are simply not enough! Thank you, Devin! I will be back again! -Jamie"
Local Tips
- Book the summer tasting menu well in advance — seats go fast after reservations open March 1.
- If you can't get a tasting menu reservation, try the Sunday deck: no reservation needed, 4pm, a la carte.
- Spring a la carte (May, Thu–Sun) is lower pressure and a great way to get a feel for Finigan's cooking.
- The inn rooms book separately from dining — staying on-site unlocks exclusive dinner options.
Connected To
- Yellow Birch Farm — one of the local farms supplying produce
- Deer Isle Oyster Company — local oyster supplier
- Fish Creek Oysters — another island aquaculture operation in the region