The oyster is my world
According to the Cambridge Dictionary of American Idioms, if “the world is your oyster” you “have the ability and the freedom to do exactly what you want.”
Here at Spruce Point Inn the oyster is a perfect analogy to our world, where creating ‘oceanside memories made in Maine’ is all about giving guests that freedom to do as they please.
Spruce Point is also the provider of a cozy shell – be it historic inn, classic New England cottage, townhouse or lodge – whose exterior blends with our ocean environment while its interior offers serenity designed to cushion the shocks of the outside world, far away. It is a shelter whose inhabitants are encouraged to craft pearls (whether seen or unseen, it’s the oyster’s nature to layer luminous memories, year upon year).
But there’s more to this oyster stuff than just symbolism. Oyster aficiandoes consider “Damariscotta,” and, “Glidden Point” names to conjure with, names identifying some of the crispest and most sparkling oysters on the raw bar. Both are real places – just up River Road from us in Edgecomb (you’ll see the sign as you come down Route 27 to Boothbay.
Chef Tim Fain showcases these delicacies on the menu in 88 with a housemade, classic mignonette presentation, a Spruce Point luxury that stands with the best of the hot new oyster bars in Maine. That mignonette itself even draws from our kitchen garden for shallots and herbs and from the culinary team’s training in classic French cuisine, with a liberal accent of “ability and freedom.”
The more we think about it, the more this “oyster is our world” idea applies. Each member of the Spruce Point team – and you meet them all when you visit the resort – is empowered with the freedom to perform at their highest ability. Each helps ensure that protective shell that provides a blissful escape is intact. And each adds another layer to the pearl.
As Suzi Thayer at the Boothbay Register says, “not everyone is a raw oyster fan.” But there’s something of that bracing, briny thrill waiting in the next experience we choose to pry open. As Jimmy Buffet explains so well: “Still it’s all a mystery, this place we call the world. ..most live as oysters … some become pearls.”