Day Three

I have a problem. It’s a wonderful problem, actually, but a problem natheless. I’ve taken hundreds of photographs and I want to use them to somehow better share our experience of Acadia and Bar Harbor with you. When we off-load the camera at the end of the day I am faced with an embarrassment of riches. Then comes the dilemma: which photos will best allow someone to feel as if they are armchair traveling right along with us? My first instinct is “ALL”! My second is that without being able to breathe the crisp, salt air or inhale the woodsy pine smells or taste the food or listen to the cry of the gulls or the sounds of boat engines motoring back into port after a day of working the lobster pots, I’m doomed to fall short.

But I’ll keep trying. Here’s another sampling of what keeps us coming back year after year:

Along Park Loop Road, at the Otter Cove causeway

Meet Ralph, one of the most patient and photogenic Herring Gulls on Mount Desert Island

Beach stones at Seal Harbor

Objects in mirror are closer than they appear...


Then, as if a beautiful day in Acadia wasn’t enough, we went out for dinner with our friends Tom and Gale! They have recommended McKays to us in the past, but we had never made it, until tonight. I rarely make a strong recommendation based on one dining experience, but McKays has moved right to the top of our must-go-to-when-in-Bar-Harbor list. I admit, good conversation and lots of laughter with dear friends could have been a powerful, positive influence on the restaurant experience. But I know that Gale and Tom have been there many times so I’m taking the liberty of factoring in their previous visits! Both the Ahi Tuna and the salmon were delectable. The salmon was plated with a purple sticky rice and tender green beans. A basil citrus sauce only complemented and never overpowered the salmon. McKays reminded Chuck and me of the short-lived but terrific “Seasons” restaurant over on Roddick Street. In both cases we had the feeling someone who loved to cook and loved to eat was hard at work in the kitchen. But the chef never let enthusiasm for innovation overcome the taste of the individual ingredients.

Bar Harbor was once known as Eden. It could just as easily have been called Heaven...