Aragosta

The story

Crafted with passion, served with love

A Destination Built Around Place

On 21 acres of Downeast Maine coastline, Aragosta at Goose Cove occupies a stretch of Penobscot Bay where, as Travel + Leisure described it, "the sense of place — ocean, bramble, rock — comes through in every tumbling course." The restaurant is open to the public from May through October, and the experience shifts with the season: a multi-course tasting menu through the summer and fall, à la carte dining on the deck on Sunday afternoons, and more intimate seatings in spring. The deck itself sits perched over the water, with views of the sandy crescent of Goose Cove and the boreal forest beyond.

Chef Devin Finigan

Finigan grew up in Vermont, where her father cooked at a Relais & Châteaux property. At 20 she moved to Deer Isle, worked her way through the kitchens of the Blue Hill Peninsula, and by 2010 was Head Chef at the Blue Hill Inn. She founded Aragosta in 2013 in a small oceanfront space in Stonington, spending the following years sharpening her vision through stages at The French Laundry, Per Se, and Blue Hill at Stone Barns. In 2019 the restaurant relocated to Goose Cove, finally giving her the space to realize a long-held ambition: a destination tasting menu grounded entirely in the ingredients and producers she had spent years cultivating relationships with.

That commitment to place earned her a James Beard Award nomination and placed Aragosta at the top of Food & Wine's Global Tastemakers list for US hotels and restaurants. The wine program carries a Wine Spectator Best of Award of Excellence, reflecting the same attention to craft that runs through every course.

The Food and the Producers

The menus draw directly from local fishermen, farmers, and foragers — the people Aragosta describes as partners rather than suppliers. Lobster, halibut, oysters, and kelp from the surrounding waters appear alongside seasonal produce and dairy from the region. Bloomberg singled out the tasting menu for its locally sourced halibut, lobster, oysters, kelp, and duck, served in a greenhouse set right over the water.

This modern American cooking philosophy — rigorous sourcing, seasonal rhythm, a deep sense of Downeast hospitality — is now also documented in Finigan's debut cookbook, A Kitchen on Goose Cove: Recipes from the Heart of Maine, co-authored with Peter Kaminsky and featuring a foreword by Erin French. The 328-page volume, published by Artisan Books in 2026, collects 75 recipes celebrating the coastal Maine ingredients at the heart of everything Aragosta does.