Chef and owner Matt Thurston and his fiancé Kate Wentworth have transformed the building at 66 Main Street into The Thurston Co. The restaurant sign once marked a boatbuilding shop in Orland called Thurston’s that had been in Wentworth’s family. ELLSWORTH AMERICAN PHOTO BY JENNIFER OSBORN

Cajun dishes served with contemporary twist at Thurston Company



BLUE HILL — A little something different is on the menu at Blue Hill’s newest fine dining establishment: The Thurston Company Restaurant and Bar.

Among the offerings, fried chicken with buttermilk biscuits, country gravy and coleslaw along with a dish of braised short ribs with blueberry demi glace and collard greens.

“Being from [Baton Rouge] Louisiana I wanted to bring a little bit of a Southern touch to the menu and show that these dishes can be beautiful and incredibly delicious,” said Chef Matt Thurston. “They have both been very well received, the fried chicken to the point of near universal amazement.”

The fine dining restaurant offers scallops served with corn and pole bean succotash and adobe aioli among other fare.
ELLSWORTH AMERICAN PHOTO BY JENNIFER OSBORN

Thurston Co., located in the former 66 Steakhouse building at 66 Main St., is Thurston’s first restaurant. He and his fiancé Kate Wentworth, an Orland native, opened June 27.

Thurston’s goals are simple.

“Cook food, make people happy,” he said. “We’re trying to cook food that’s accessible to everybody in Blue Hill.”

To date, the burgers and mussels are among the hits.

“We’ve had people say it’s the best burger they can find around here,” said Thurston.  The burger comes with fries, bacon and a choice of Swiss, Cheddar or blue cheese.

Of course, a fine dining restaurant in Blue Hill, with a view of the bay, would be remiss without seafood.

Thurston offers boiled lobster with fingerling potatoes and green salad or “company lazy lobster,” prepared with brandy cream and served with corn bread and snap peas.

The dinner menu includes seared halibut with quinoa, pesto and summer squash.

The appetizer menu includes halibut tostadas, halibut ceviche, peppers and cilantro.

The aforementioned mussels are on the appetizer menu. Blue Hill Bay mussels are served with garlic, shallots and cream.

Thurston has been cooking in restaurants since high school. He attended a culinary school at Johnson and Wales in Denver, Colorado.

The fine dining restaurant offers scallops served with corn and pole bean succotash and adobe aioli among other fare.
ELLSWORTH AMERICAN PHOTO BY JENNIFER OSBORN

While Thurston is from the south, he’s been visiting Brooksville his entire life.

“I started cooking in Louisiana then moved to Colorado where I attended culinary school,” Thurston said. “I worked in Boulder, Denver, and Avon in Colorado and in 2012 I decided I wanted to spend more time in Maine so I took a job at The Whales Rib Tavern in Deer Isle.”

“In 2016 I took a job at Aragosta in Stonington and moved to Deer Isle full time,” said Thurston.

Thurston said he and Wentworth intend to remain open year-round but may reduce the restaurant’s hours in late October or November.

Beer is available in cans and bottles, including a popular Belgian beer produced by Huyghe Brewery called Delirium Tremens.

Sedgwick’s Strong Brewing Company is represented with Localmotive.

Wine by the glass and bottle is available, including a Vinho Verde from Portugal by Santola.

Cocktails include “jazz in the “afternoon, with absinthe, rose and lime on ice and “bloodlust margarita” with mezcal, chili liquor, lime and jalapeno over ice.

Open Wednesday through Monday at 5 p.m. Closed Tuesdays. Reservations are appreciated. Tel: 1-(207)-374-7166.

Jennifer Osborn

Jennifer Osborn

Reporter and columnist at The Ellsworth American
News Reporter Jennifer Osborn covers news and features on the Blue Hill Peninsula and Deer Isle-Stonington. She welcomes tips and story ideas. She also writes the Gone Shopping column. Email Jennifer with your suggestions at [email protected] or call 667-2576.