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Where to Stay and Where to Eat - "With its warm and friendly atmosphere, the Hartstone is tailor-made for relaxation." – The Miami Herald, January 10, 2010

"Paying to Cook with a Pro -- (Salmon) moves about the space with graceful speed slowing only to instruct or to chat during short breaks...I ask Jeff how he enjoyed his sous-chef status. “I loved it,” he says. “Every minute.” " – Boston Globe, December 13, 2009

"A Maine classic with sumptous breakfasts and five-course dinners" – Martha Stewart Living, August 2009

We are very proud to have been awarded an Achievement of Excellence Award by the American Culinary Federation. The fine dining category includes nine prestigious restaurants from across the country including: Charlie Trotter’s (Chicago), The French Laundry (Yountville, Calif.), The Inn at Little Washington (Washington, Va.) and us! – ACF, June 2009

“Michael and Mary Jo Salmon are the ideal bed-and-breakfast team...they've earned a reputation for providing an elegant retreat combined with excellent fare. ” – Boston Globe, October 28, 2007

“For a Romantic retreat with a gourmet twist, look no further than the Hartstone Inn ” – Boston Globe, October 10, 2007

“Relax in the beautifully decorated rooms and experience superb five-course dinners that change nightly, depending on which ingredients are freshest.” – Yankee Magazine, 2004

“The Victorian inn with a mansard roof has 12 guest rooms, each distinguished by period accessories like Wedgwood china in the Wedgwood Room and botanical prints in the Garden Room. Many have fireplaces, elegantly tiled bathrooms, Jacuzzi baths. Public rooms are just as cozy, and home-baked cookies are served in the library every afternoon. It all feels like grandmother’s house—until you sit down for dinner.” – Bon Appetit, 2004

“The nightly dinner prepared by chef-owner Michael Salmon is anything but typical; the 20-seat restaurant serves just five dishes (a single entrée and four other courses), an intimate menu custom-created anew each night. So while you may have enjoyed quail over snow peas and red peppers in a ginger dressing on your last visit, this time you’re bound to encounter some equally wonderful surprise.” – Down East Magazine, 2004

“Chef/owner Michael Salmon left the corporate restaurant track to better cater to guests, and he does so with superb five-course dinners that change nightly, depending on which ingredients are freshest.” – Travel Guide to New England, 2004

“From the Quimper faience and luscious linens in the guest rooms to the world-class cuisine in the dining room and the collection of 400 live orchids in the common areas, Mary Jo and and Michael Salmon get absolutely everything right.” – An Explorer’s Guide to Maine, 2003

“Michael and Mary Jo Salmon have turned this downtown 1835 Mansard-style Victorian into an elegant and sophisticated retreat and culinary destination. No detail has been overlooked, from soft robes, down comforters, and chocolate truffles in the guest rooms to china, crystal, and silver in the dining room. The five-course, prix-fixe menu changes daily. The inn hosts seasonal food festivals and off-season cooking classes.” – Fodor’s 25th Edition

“The guest rooms are delightfully cozy, most of them with fireplaces, lace-canopy beds, and big, claw-foot bathtubs. Make reservations for the superb five-course dinner prepared by Michael, a talented chef. – Travel & Leisure, 2002

“The Hartstone’s beautiful dining rooms are special—under Mary Jo’s direction, they even include crystal knife rests. Michael trained in classic French techniques, but he also spent many years in the Caribbean and shows a strong appreciation for the spices and seasonings of a part of the world that has historic links with the Maine coast.” – Food & Wine, 2001

 

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