Lodge + Dine announces a 3-star rating for The Front Yard after a day’s visit evaluating the guest experience. The restaurant impressed notably in its Mediterranean-inspired menu, thoughtful use of quality ingredients, and inviting multi-space dining options.
Stepping into this family-owned establishment, one immediately senses a story of passion woven into its foundation. Executive Chef Guillermo “Memo” Ocampo, with more than 30 years of experience, anchors the culinary vision. His expertise sparked the dream of opening this venue, and his influence can be traced across the menu. The signature bouillabaisse embodies the heart of the kitchen—rich, aromatic, and brimming with tradition.
From the street view, the exterior conveys a balance between modern refinement and Mediterranean warmth. Cream-toned walls, clean architectural lines, and wide windows hint at the fresh atmosphere inside. Beyond the entrance, the space expands into multiple settings: an indoor bar, an outdoor bar, an airy dining room, and a lively patio. As evening light fades, golden glows from the overhead fixtures soften the mood, complementing the rustic wood details and vibrant greenery. The atmosphere attracts both neighborhood families seeking a relaxed dinner and couples looking for a stylish night out.
The culinary program demonstrates range and elegance. Starters such as the Beef Carpaccio—delicately sliced, balanced with arugula, parmesan, and a citrus vinaigrette—set a refined tone. The Shrimp Gazpacho presents a refreshing counterpoint, with its cool, tangy puree accented by jumbo shrimp and crisp crostini. Among entrées, the Australian Rack of Lamb carries Mediterranean flair, the citrus mint yogurt cutting through the richness of the grilled meat, while roasted root vegetables provide earthy balance. Pasta lovers may lean toward the Campanelle Bolognese, a dish layered with depth and slow-simmered comfort, while seafood enthusiasts will find indulgence in the Seafood Risotto alla Milanese, creamy with saffron and brimming with lobster, shrimp, and scallops. For lighter fare, the Watermelon and Feta Salad offers crisp sweetness, punctuated with mint and aged balsamic, a true celebration of summer flavors.
While the food and setting show commendable promise, the service experience tells a different story. The evening was marred by inattentive and at times outright rude interactions from staff. Hospitality is as much about attitude as efficiency, and here the lack of warmth undercut the carefully designed dining experience. Guests might leave remembering the flavors, but also the missed courtesy that should have tied the evening together.
The Front Yard presents itself as a destination where Mediterranean tradition meets thoughtful execution. With a welcoming structure, an experienced chef, and an appealing range of dishes, it has the potential to reach higher acclaim. Yet, for all its culinary strengths, the establishment’s service requires urgent refinement. Until hospitality matches the quality of the kitchen, this will remain a place best suited for those who value food above all else, but may be left wishing the overall experience lived up to its promise.
Ogunquit, Maine Series: Experience Upscale Seaside Dining with Atlantic Views at MC Perkins Cove
Ogunquit, Maine Series: Serving Maine’s Best Since 1931: Ogunquit Lobster Pound’s Proud Tradition of Flavor
Ogunquit, Maine Series: The Crooked Pine, A Hidden Gem of Contemporary American Dining at Its Best