Writing for US Airways Magazine, John Grossman describes his stay, “Drifting off to sleep, the tang of the ocean air salves my wounded pride at carding a bogey on the cove hole this morning. After the morning fog lifts, the 360-degree view from the fourth-floor observation room dispels any doubts about a return visit (after years away).”
John Grossmann is part of the third generation of his family to vacation at Sebasco Harbor Resort. Starting in the early 1960s Grossmann and his family traveled to the Maine resort each summer. He grew up dressing for dinner and eating every meal at an assigned table in the dining hall. Now a middle-aged adult, Grossmann traveled back to Sebasco on assignment for US Airways Magazine to find out what, if anything, remained of his youthful memories.
During his stay, Grossman found that some of the traditions he remembered had lapsed. In addition to the requirements of dressing for dinner and sitting at assigned tables, gone were old menu standards such as fruit cup and vichyssoise. No longer did staff perform water ballet for guests in the seaside saltwater pool.
However, the seaside saltwater pool remains allowing guests to soak and swim while overlooking the famed rocky coast of Maine. Grossmann noted that croquet is still played on the central lawn, while homemade ice cream is still made in a hand-cranked tub. Candlepin bowling is still a favorite family activity – though modernized with automatic pin setting.
And the lighthouse continues to shine as a novel accommodation option. While Sebasco offers more spacious stays in its cottages and fancier accommodations in newer buildings, Grossmann longed for nights out in the lighthouse. He describes his stay, “Drifting off to sleep, the tang of the ocean air salves my wounded pride at carding a bogey on the cove hole this morning. After the morning fog lifts, the 360-degree view from the fourth-floor observation room dispels any doubts about a return visit (after years away).”
And Grossman noticed the improvements made: “A full service spa awaits. The new Pilot House restaurant offers a splendid view of the boat-filled harbor, and thanks to the north-south jut of the coastal peninsula, stunning sunsets as well. Menus emphasize fresh local ingredients such as Damariscotta oysters and artisanal cheeses and honey. Grossmann happily reports that “the original and rather dowdy nine-hole golf course has been remade, with seven challenging new holes carved from forested land on the resort’s 550 acres.”