Fresh Restaurant - $50 gift certificate. No expiration date.

ABOUT US

Jessica Duffy
General Manager
Jessica has recently joined the Fresh team and has extensive experience opening, managing and growing several restaurants in the New England area. Her most recent employment was as General Manager of Mission Oak Grill in Newburyport, MA, and prior to that was Dining Room Manager at Lucca Restaurant in Boston. A Maine Native, having grown up right here in midcoast Maine, Jessica is happy to be back. "I'm excited to have the opportunity to serve as the General Manager of Fresh and am committed to upholding the superior service and the delicious cuisine our customers have come to expect."

Steve Steeves
Head Chef
Steve is a New England native, and a graduate of the Culinary Institute of America. Most of Steve's culinary career has spanned from Maine and New Hampshire, all the way to Sedona, Arizona where he worked as Executive Chef for Doubletree Resorts. Steve has a passion for creating authentic New England cuisine with a Mediterranean twist using indigenous and local ingredients. "At Fresh, we support local farmers and fishermen," Steves says. "If it's a quality New England product, we want it at our restaurant."

In addition to his love and passion for food, Steve is a renowned fine art and antiques collector who has journeyed around the globe in search of unique collectible for his gallery.

The Setting
Laid-back, eclectic and unpretentious, FRESH is one part neighborhood café and one part elegant bistro. Warm hues, soft lighting and an unexpected quirkiness encourage guests to settle in, get comfortable, and have a great time.

The Service
The FRESH experience is about more than just food. A sincere effort to educate our staff on all aspects of food and wine culture is the basis for our service philosophy. The welcoming staff at FRESH goes to great lengths to make diners feel at ease, comfortable and well taken care of.

Diners at FRESH view an open, collaborative kitchen, where chefs freely interact with their staff and guests, and occassionally personally deliver food to tables, but the work begins well before a pan begins to heat. Kitchen staff exhaustively research our region's food and in the process reconstitute flavors and ingredients lost to time. The take what is fresh and available today, or even this hour, and transform it into an evolving menu.