“This summer, Kristina’s a dining institution in Bath for 27 years, became Mae’s Café. Andy and Katie Winglass purchased the restaurant from Kristina, who has retired.”
There is no need to wring your hands over the loss of a good neighborhood restaurant-it’s still there. The Winglasses simply renamed the place after their youngest daughter Mae, who is now 3, and then got back to business.
The same sense of airy light and space pervades the pretty interior of the big clapboard mansion on Centre Street.
Interesting artwork hangs on clean white walls, the wooden floors in the first-floor dining room gleam, and the loft dining room upstairs, with its handsome wood paneling, is still a romantic, intimate dining spot.
A pan-seared crab cake was served on a nest of baby red leaf lettuce dressed with a tart lemon vinaigrette. Translucently thin red onion slivers were scattered on top. The arrangement made a sort of warm salad with the tender cake at the center, the crabmeat seasoned with bits of sweet red pepper.
Fish chowder was rich with flavor and full of fish. It was chowder made for cold rainy days along with one of Mae’s warm, soft bakery rolls that rendered the packaged oyster crackers superfluous.
Mae’s menu carries on the house tradition of good salads and good dressings. The line up that day included Caesar and Greek, mixed greens topped with bleu cheese, walnuts, apple slices and other fall ingredients and a Cobb salad with grilled chicken, bacon, bleu cheese and hard-boiled egg. Bleu cheese, ranch balsamic herb vinaigrette and raspberry vinaigrette dressings were all homemade.
Designer sandwiches ran from tarragon chicken salad on croissant, grilled chicken breast with bacon, avocado, lettuce, tomato and ranch dressing, and a smoked turkey club wrap to a Caldwell Farms beef burger on bulkie roll and a crab melt.
Dinner entrees were straight-forward crowd-pleasers: broiled haddock in white wine butter, grilled duck breast with fruit chutney, grilled steak, chicken and veal.
Entrees came with bakery rolls, a salad, vegetables and a choice of wild rice or oven roasted potatoes. Thoughtfully chosen, tasty and attractive side dishes that turned main courses into meals were always an added value at this restaurant and they still are.
A gigantic peanut butter and chocolate fudge brownie was so over the top and sweet that it was too much to consider eating at one sitting. For my taste, it was a kids’s dessert, but kids come in all age groups, don’t they?
Mae’s desserts are made daily-you should scrutinize those bakery cases in the entry before making hasty decisions. There are pies and cakes, big saucer-sized cookies plus special confections.
If, like me, you have often stopped over the years at this bakery café on the way from here to there, you will be happy to discover Mae’s. Good food at good value is still served all day, and service is as warm and hospitable as ever.”
Bottom Line: “A wonderful place to meet and eat, spacious and attractive, where the food is hearty, prices are fair and the in-house bakery adds much to the subject of dessert.”