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Spruce Point Inn

88 Grandview Ave, Boothbay Harbor, ME 04538-2247
+1 207-633-4152
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  • Excellent58%
  • Very good18%
  • Average10%
  • Poor5%
  • Terrible7%
Travelers talk about
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American, Contemporary
88 Grandview Ave, Boothbay Harbor, ME 04538-2247
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Reviews (157)
Traveler rating
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1 - 10 of 157 reviews

Reviewed April 10, 2017

Beautiful dining room and view of the bay. The service was excellent and very attentive. Three of us dined here for dinner and we all loved our food. Everything was prepared beautifully and all was delicious! Can't wait for our next trip to the area...More

Thank acaida
Reviewed March 15, 2017

We only stayed a single night, but wished we had more time. A great place to relax and enjoy the surorundings.

Thank dfe12016
Reviewed November 13, 2016

had a wonderful visit to the spruce point inn the room was quite spacious and the grounds where beautifully manicured. Especially enjoyed the water shuttle to boothbay harbor

Thank daniel s
Reviewed November 9, 2016

The front desk and room service was first-rate, and we especially enjoyed the hotel's own shuttle boat and van service which would bring you into town. The place is kept up beautifully and we enjoyed a wonderful dining experience in each restaurant. The only glitch...More

Thank DebOnTheRoad
Reviewed October 31, 2016

Checked in during heavy rain. We were told to wait at registration and registrant would get umbrellas and a golf cart to get our luggage to our suites. No one ever came. We walked to our suites, unloaded luggage then had to park quite a...More

Thank psb0303
Reviewed October 18, 2016 via mobile

This hotel is amazing. Not only the views are spectacular, the rooms are very well kept. There is a trail that you can walk too. Many chairs facing the waterfront were you can just lay back and relax.

Thank 1Bonnie
Reviewed October 10, 2016

The food and service were outstanding. The Chef is engaging and made us feel at home. Found one of our favorite spots on the point.

Thank margjim81
Reviewed October 9, 2016

See other review already submitted - we had a great time and can't wait to come back. Next time we'll bring grandkids with us!

Thank HiMyNameIsKathryn
Reviewed October 5, 2016 via mobile

Dinner, aside from the hair in my sons food, was excellent. Shemoy was an exceptional waiter and incredibly personable!

Thank Cheri N
Reviewed September 12, 2016

Pretty little resort on the water. We weren't staying at the resort, but came with some friends who live and work in Boothbay during the season. Ambiance was very nice, but the service left quite a bit to be desired. Slow on the drinks and...More

1  Thank David D
SPCCapital, Owner at Spruce Point Inn, responded to this review

Dear Guest, Thank you for your recent visit with friends. I'm sorry the service was slow this time for drinks and food. While guests have been complimentary of their experience this season, I recognize that missteps can be made and I greatly appreciate your review....More

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Restaurant Details

Rating summary
  • Food
  • Value
Average prices
$20 - $95
American, Contemporary
Breakfast, Lunch, Dinner
Restaurant features
Seating, Waitstaff, Parking Available, Full Bar, Reservations, Serves Alcohol
Dining Style
Casual Dining
Good for
Special occasions, Local cuisine, Families with children, Scenic view, Romantic
Open Hours
9:00 am - 12:00 am
9:00 am - 12:00 am
9:00 am - 12:00 am
9:00 am - 12:00 am
9:00 am - 12:00 am
9:00 am - 12:00 am
9:00 am - 12:00 am
Location and Contact Information
  • Address: 88 Grandview Ave, Boothbay Harbor, ME 04538-2247
    (Linekin Road)
  • Location: United States  >  Maine (ME)  >  Mid Coast Maine  >  Boothbay Harbor
  • Phone Number: +1 207-633-4152
Food & Wine Magazine came up with the idea of “Collaboration Nation” to describe chefs working with customers, vendors and each other to bring the best flavors and experiences to those who love food. The principles of Chefs Stiles and Weinerth are sourcing, preperation, and enhancement.Here at Spruce Point Inn in Boothbay Harbor, Chefs Stiles and Weinerth have operated on these principles from the beginning, sourcing the locally fished, farmed and harvested ingredients from the best seasonal farms and producers in Maine. They then prepare the menu with cooking techniques that preserve the foods integrity and nutrition. The final product is enhanced by optimizing nutritional value via product combination and menu diversity.Midcoast Maine is the beneficiary of a cornucopia of retired/relocated professionals who have left banking or IT to go back to the land and Chef Stiles – who grew up on a farm in local Lincolnville, just up the road -- has built relationships with local farms and other food purveyors, sourcing ingredients like the fresh Aroostook beets and lavender-honey chevre from Tourmaline Hill Farm, greens from the hothouse built by a drummer from the band Phish and cheese from the State of Maine Cheese Company, a business created by a Manhattan banker in Rockland.It's an exciting time to be in the restaurant business and especially exciting to be part of what’s happening here, says Chef Stiles.