Please call (207) 265-5541 for reservations. Open seasonally, mid-December through mid-April. The restaurant is available for your special occasions in the spring, summer and fall.
View One Stanley Avenue’s menu, the “Classic Cuisine of Maine.”
“My cooking career began as a woods cook in a boys summer camp. I maintained a steady, even heat source in the fires I built by selecting appropriate wood. This primitive foundation in cooking combined with an understanding of Northern Maine and all its natural goodness, has helped develop my appreciation for indigenous Maine dishes, flavorings and spicings, through which I have created a truly regional cuisine.
In developing the classic cuisine of Maine, I first had to define what Maine food was and then make it classic. Except for lobster, potatoes and blueberries, nothing else came to mind that was commonly associated with the state of Maine. I soon came to realize that what I really was looking for were things that could be found throughout New England, but which I identified as belonging here, such as fiddlehead ferns which grow in early Spring along our river banks, juniper berries which are found in our pastures and woods and rhubarb which is commonly found on the grounds of every old homestead. I began using these essences of Maine, and combined them with all the classic steps and processes to create a style that is truly unique. This menu represents that attitude. It is my statement and I hope you enjoy it.” – Dan Davis
WSKI Sugarloaf Talks with Dan Davis
WSKI Sugarloaf talks with Dan about the history of One Stanley Avenue, his trademark classic cuisine, food trends, farm to table eating, grinding grain in-house, making sauce from the crab apple tree out back. And btw, he’s been serving kale for 30 years (it’s not a new thing!)
Snow Country Magazine on One Stanley Avenue Restaurant
One Stanley now seats 40 guests in three authentic Victorian dining rooms that maintain the palpable Victorian solidity the Stanley family bequeathed. Diners wait for their tables, with drink in hand, seated on Victorian couches in the parlor. The dining menu is mostly Maine-raised foods – duck, lobster, shrimp and rabbit – served with fresh local vegetables and sauces flavored with Maine berries and fruits… “Everything we do here is from scratch. Nothing comes pre-prepared. I’ve had to learn to cook basic food the way it should be cooked. At one point I was offering 19 classic entrees,” says Davis… “Today, my dishes are unique. You can’t get them anywhere else.”
Read on for a great article with a little history on Stanley Avenue and Dan’s Maple Cider Chicken recipe!