Quartino
23 Skiway Rd, Newry, ME, 04261
Quartino Menu
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Address :
23 Skiway Rd
Newry, ME, 04261 - Phone (207) 824-3663
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Opening Hours
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Specialities
- Attire : Casual
Good For Dancing : No
Alcohol : Full Bar
Coat Check : No
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Jocelyn M.
A quartino of wine, bout two glasses, between $8-10? Sold! The tapas are delicious. Got the mussel special (so tender and flavorful), croquettas were perfectly truffled, pig's candy (pig belly and candied Brussels sprouts) mouthwatering, chokes elegantly paired with goat cheese and prosciutto and finally the wonderful tiramisu and gran mariner combo. The Pine Ridge Chenin/Viognier was incredibly smooth and not sweet. I highly recommend a quiet evening here when you have time to appreciate every sip and bite!
(5)Katie S.
This place is fantastic. Went here last night with a group of nine girlfriends and enjoyed really delicious food and wine at very reasonable prices. Service was very friendly and prompt and one of the owners is really into wine and steered us toward some terrific and unusual choices. I love wine so it was a treat that they had such a carefully curated wine list. Food-wise, I particularly loved the hard-boiled eggs wrapped in prosciutto with truffle oil (which did not immediately appeal to my friends until they tried them and we ended up ordering more)! Also, both pasta dishes we had were excellent (risotto on regular menu and a special with lobster). Really, we tried a lot of the tapas dishes and there was not a single thing that was not totally yummy. A total winner!
(5)Sheryl S.
Just ate here - the best food we have ever eaten on this mountain - love skiing Sunday river but foodie options are slim. The wine list was very interesting - the owner extremely helpful in describing wines for us to pick. The flavors and textures in the tapas that we shared were great. Will be back often. Great new addition to Sunday River.
(4)Andrew M.
Went there after some downhill and X-country skiing w/ my wife. Wine prices very reasonable although he did run out of Chianti wine. All the tapas entrees were very good and we tried about 5 dishes. Don't be fooled by the Mack and Cheese tapas, it's very good and the name is misleading. The Risotto dish and hard boiled prosciutto were also very tasty. The owner is very cordial and has good suggestions. Give it a try, you won't be disappointed. While you're at it, if you like X-country skiing, there's a super course at the rear of the building run by the Outdoor Center.
(4)Nicole G.
The food is amazing and the staff is great too. I've had extended stays during the off season at Sunday River and let me tell you, the food in the area is limited. This place just happened to be open for a short time and I had the opportunity to try it on two occasions. I was so happy to have such quality food and a great dining experience. I rate this place up there with some of my favorite restaurants in bigger cities. I was planning to frequent this place more but after my 2nd experience they closed for the season. Such a bummer, I wish they were open year round.
(5)Nicholas H.
Walking into quartino, I had no idea what to expect. I came in on a beautiful Saturday afternoon, with low expectations. The place is neat and well decorated, and instantly feels like a wine bar should. When looking at the menu, I was seriously impressed. I was particularly surprised to see things like Benton's country Ham as a part of the charcuterie board. After perusing the menu, which is deep...Both hot and cold tapas, soups, salads and a few weekend only specials, I thought to my self "if they can pull off 1/10th of this I'll be satisfied." The wine list is small but smart. The owner assured me that the list was growing and a reserve list was in the works. I settle for a glass of delicious Spanish kava and order a few cold tapas, the charcuterie board and tomato, mozzarella salad. I usually judge a place pretty hard on the board and something as simple as a tomato salad can be very telling. I take my kava to the porch where they have a few nice tables and chairs on a wooden deck and wait for the 1st of the food to arrive. The board arrives with delicious San Danielle ham and a home made mostarda. Potted chicken liver with red onion marmalade and hard salami with pickles round out the board. All things considered, I'm very impressed. I start to fire up my engines to really dig in. Then my tomato salad arrives. Let me tell you folks, for any of you who have been to Italy, you know how otherworldly a tomato salad can be. This was one of the most delicious things I have eaten in Maine. Local tomato, fresh homemade mozz and basil oil. So fresh it's screaming. This dish is all about restraint and they absolutely nail it. The cheese is truly delicious and while the tomatoes of Maine pale in comparison to that of the Midwest, they are in season and on point. The kava flows as I order caponata (one of my favorites) and settle on an unoaked Chardonnay. The caponata is also on point and exactly what it should be. My only complaint is that it should be served with softer bread, as I was getting burnt out on the hard crostini from the charcuterie board. Next, I order the soup of the day, a chilled blood orange and roasted beet soup drizzled artistically with creme fraiche. It's well balanced, nuanced and very refreshing. So next, I order the house made bread with pimenton butter to replace my crostini and begin to wander into the hot tapas. The owner directs me to the chorizo, garbanzo with red wine. I choose the pan roasted mushrooms on toast and clams casino. The chorizo arrives first, as I pound the staff with questions about where the source their seafood. After insisting all the seafood is from the coast, I order a dish I have wanted from the day I moved here...Maine lobster ravioli. But, back to the chorizo! The broth is the star of the show here...tomato, red wine herbed oil. Again, the word of the day here is restraint and the kitchen wins again. The mushrooms arrive and again, my only complaint is they are plated on crostini. After a quick transfer to the warm, crusty house made bread...all is right. The mushrooms are pan roasted in a super tasty reduction of mushroom and cream. I'm barely hanging on so I take a nice long break chatting with the staff. The clams arrive but at this point, are largely ignored. I was never rushed, the staff being extremely knowledgable and friendly. Finally, the lobster arrives...I seriously was not expecting handmade pasta...let alone a delicious if not a bit old school, pasta. Tomato, sherry, tarragon and cream round out the sauce and again this dish shreds. Hard. I'm pleasantly surprised again to hear that rustling up a couple espressos is no problem as I break all convention and order a desert. (Not my thing). My baklava arrives with my espresso and like everything else, it does not disappoint. Baklava is another one of those things where is can Just as easily be a throw away dish or it can be sublime. In this case it's the latter. I pay my my bill, and am very pleased with the price point, already planning a return visit for some of the weekend specials like homemade chicken pie and grass fed ribeye with roasted garlic butter. I run into the chef outside and he is a super nice guy who has tons of experience that shows. Dedicated to local farms and super friendly...I wish I could remember the dudes name. We thoroughly discuss the brunch menu, which is also surprisingly smartly crafted with dishes of various cultures. I finally take off. I'm going to be honest here, this is the best experience in the bethel/Sunday river area by a mile. They will be getting my business. Often.
(5)Kirs P.
While I love skiing Sunday River, one thing the area lacks is quality dining establishments. Hell, any dining establishments. The options are few and far between. Was pleasantly surprised to find that Quartino had finally opened its doors to the public. The boyfriend and I hit it up after a long, freezing day on the slopes and, even with a limited menu and some just-opened kinks, had a pretty fabulous time. We were pleasantly greeted when we arrived and were offered a table or bar seat. We opted for the bar. The whole place has a very new construction feel- hopefully that dissipates as the place gets settled in. Lacks a little charm, but could easily be remedied (that giant stone fireplace should be more of a focal point- but what do I know about restaurant interior design?). The restaurant is named after the little decanters they use to serve their wines. No wines by the glass here- either bottles or "quartinos" which are 1/4 of a liter (or a third of a usual bottle). So you get about a glass and a half for the price. Which is ridiculous given that they start at $8/quartino. ($20 for a bottle). The low price point was a very pleasant surprise: the hotel bar/restaurant at Summit was charging $10 for a pretty skimpy pour up the road. The owner was on hand to provide wine recommendations and some extra service. They were serving a limited menu (which I think was a great idea- let everyone get their game on before trying to do a whole big opening). Everything on the limited menu was appetizing: two salads (a caesar and a roasted kale with butternut squash and grapes), several small plates (risotto, candied pig [pork belly w/ brussels sprouts and butternut squash puree], chorizo, a take on patata bravas made with sunchokes. and a polenta dish). We ordered both salads, the pig dish, the chorizo, and the risotto. The two salads were outstanding. While the owner claimed that the candied pig dish was turning out to be their signature one, I thought the star of the night, was the risotto. It had this lemony whipped ricotta that was dreamy and the chef nailed proper risotto consistency. The candied pig dish, was, quite honestly, a little outdated, but maybe for Newry, Maine it's cutting edge (sorry, that was super snobby of me, but still. Pork belly and brussels sprouts are good, yes, but dear lord they were on every menu a few years ago). The one major issue: the plating was totally off. If you are going to be a tapas/small plates place then you have to own it and plan your plating accordingly. The three dishes we ordered came out on giant plates. Like they were singular main dishes. Not conducive to sharing (and I noticed that our fellow diners weren't sharing- the tapas concept was not working). I wanted to send the owner and chef down to Boston to eat at Toro or Tres Gatos to see how it's done- because the food quality is there, it just doesn't read "tapas."
(4)Jen M.
I rely on Yelp to guide my dining choices when away and close to home- the reviews are always helpful and spot on. In this case, I feel compelled to go against the grain (although there are only four reviews, they were all excellent, which compelled my group to try this restaurant!). My family was visiting the Sunday River area for the second year in a row. We look forward to our night out and appreciate good food- we often dine some of the best in Boston and have high standards. We were all excited to see Quartino as a new and interesting restaurant addition, as we didn't want your typical beer and burger joint. However, we did have 5 children to consider. After searching the web, Facebook, yelp, etc, we couldn't find a menu to see if this restaurant would be a good fit- a combination of fabulous food, while still accomodating children. We called 5 times and no answer. When we finally got through, we were excited to get a reservation for 5:30- we asked if they were kid friendly or had a childrens menu. The response was, 'we do not have a kids menu but we do have some items that children would like.' OK- sold. Good food, kid friendly. When we arrived, it quickly became evident that this was NOT suitable for children. The waitress tried to tell us the croquettes were kid friendly or the plate of bread....so, after buying three plates of bread (no, it isn't complimentary) for $12 and asking in a million ways if there was any way to simplify a dish, we got through our own tapas plates. They were good- not fantastic, but certainly better than the burger joint would have been. We were thinking about a second round as we were still hungry when the owner or manager approached our table and asked us to please make sure our children were quiet and behaved as people were trying to enjoy a quiet dinner. She also mentioned that she had a party of 15 coming in and we needed to respect that. The party of 15 was in a different room- and wouldn't they make noise?? Second, our children were not loud or misbehaving at all- on the contrary....for kids that had plates of bread for dinner, they were quite well behaved. I told the owner when someone calls to ask if they are 'kid friendly', it would be advised she had a better response. Her response- 'when you called and asked if we had a childrens menu, how was I to know you were bringing in children?'. Really? Does that make any sense at all? In addition, I would say the wait staff looked nervous and on edge- likely fearful and skittish around management that would treat their customers this way. So, after spending well over $200, we quickly paid the bill, went back to our room, and ate all the leftovers in our fridge. Quartino should add their menu online and not say they are kid friendly.....in addition, the owner needs to wise up to some basic business principles. You have a restaurant in a family ski area- to treat a family this way is biting the hand that feeds you.
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