Selected Contents
Links
First and Last Tavern
(207) 883-8383
240 Pine Point Road
Hospitality-friendly; and on top of everything, the service here is great
Open nightly except Monday in summer, fewer days off-season; closed January through April
Entrées $10 to $17
Handicapped accessible, reservations recommended
Wonderful pizza and Italian classics, fresh salads, and good wines make dinner here comfortable and delicious.
This restaurant is a sibling to others of the same name in Connecticut, serving a popular selection of honed Italian meals, chewy and crusty fresh-baked bread from a recipe that has been perfected over years of fine tuning, terrific pizzas, and good desserts. The one in Avon, Connecticut, won a Zagat's "Top Italian Restaurant in America" vote. Since the owner of the one in Maine is using the recipes of her brother's place in Hartford, you can be sure the food is thought out and good.
Mike Iyer, the chef in Scarborough, is a scrupulous cleaner, a neatnik with an obsession for freshly prepared ingredients and high quality.
Eggplant marinara, mussels cooked with white wine and garlic or with red sauce, and fried calamari are a few of the appetizers. Fresh mozzarella and tomato salad is here in late summer, with ripe tomatoes.
Among the pizzas are the Neapolitan ($10 for a small, $16 for a large), with sliced tomatoes, basil, and mozzarella; and the artichoke and chicken pizza ($12, $19). Chris Iyer, one of the hosts at this family-owned restaurant, likes the spinach pizza best.
Calamari fra diavolo is tender squid cooked in a spicy marinara ($15.95) and served on linguine.Shells with a meatball, a sausage, and a salad, all on the same plate ($11) is called The Original Special. Chris, who also bakes the bread and does some other baking, makes a delicious spinach pasta lasagna as a fresh pasta special, with béchamel and Bolognese.
Homemade gelato ($4.95) comes in vanilla, chocolate, and cappuccino, plus varying specialty flavors.