Meet the Chef at Sea Glass, Inn by the Sea: Jim Stein on Maine Seafood and a Seaside Table in Cape Elizabeth
Meet the Chef · Cape Elizabeth, Maine
Meet the Chef at Sea Glass, Inn by the Sea: Jim Stein on Maine Seafood and a Seaside Table in Cape Elizabeth
From Pittsburgh, Charleston, and Los Angeles to a mile of Maine sand — the executive chef on Bangs Island mussels, the duck à l'orange, and the deck at sunset.
Set above a mile of sand on the Cape Elizabeth shore, just minutes from Portland, Sea Glass at Inn by the Sea has long been one of Maine's most quietly luxurious places to eat — an oceanfront dining room and deck where the freshest local ingredients meet spectacular Atlantic views. Leading its kitchen is Executive Chef Jim Stein, who built his craft in Pittsburgh, Charleston, and Los Angeles before finding in Maine what he now calls his second home. We sat down with him to talk about the dish to order first, the local farms and waters that define his menu, the best seat in the house, and what he wants every guest to feel on the way out the door.
"Maine has quickly become my second home. I'm grateful for the opportunity to continue developing my craft here and to be part of Maine's acclaimed culinary community."
Finding His Way to Maine
Stein came to Inn by the Sea for the reputation of the place and the room it gave him to grow. His path there ran through some of the country's best food cities — Pittsburgh, Charleston, and Los Angeles — but it is the Maine coast that has taken hold. He speaks of the state as a second home and counts it a privilege to keep developing his craft within what he calls Maine's acclaimed culinary community.
Ask what he is proudest of, and the answer is not a plate or a prize but people. Being able to teach, mentor, and help others grow in their craft, he says, has been one of the most rewarding parts of his career — and he is proudest of the positive impact he has had on the chefs he has worked alongside in kitchens across the country.
What to Order First
For a first visit, Stein points to his favorite dish on the fall menu: the duck à l'orange with farro and sweet potatoes. It strikes, he says, the perfect balance between sweet and savory, each element complementing the next — a classic rendered with the seasonality that defines the kitchen. It is a telling pick from a chef drawn to technique and tradition rather than spectacle.
Rooted in Maine's Land and Waters
If one thing defines the menu, it is the state itself. Maine, Stein says, is an incredible source of fresh, seasonal ingredients — farmed, foraged, or fished — and he builds around them. Bangs Island mussels will always be a staple. He counts it a true honor to cook with lobster from Alewives Brook Farm + Lobster, a neighboring family who have farmed and fished in Cape Elizabeth for more than 400 years. Cooking with ingredients so deeply rooted in Maine's land, waters, and traditions, he says, is something he genuinely values.
His enthusiasm for the classics shapes where he sees food heading, too. He is loving the resurgence of classic technique and French bistro-style cooking — approachable, familiar dishes done well — and he is just as glad to see the Italian-American red-sauce joint making a comeback, with the kind of comfort food people already know and love.
Off the Clock
At home, Stein's cooking strips back to fire and smoke. When no one is watching, he says, he is almost always grilling or smoking something over natural wood or charcoal — drawn to the fire, the smoke, and the simplicity of the process. It is the same instinct toward craft and restraint that runs through his restaurant work, just pared to its most elemental form.
Where to Sit, and When
Ask Stein for the best seat in the house and the answer changes with the season. There is nothing, he says, like the outdoor deck at sunset, with its great Atlantic views — perfect for dinner on a warm summer night. In winter, the pleasure shifts indoors and close: cozy small plates and cocktails beside a fire table. Either way, the view and the water are the point.
The Feeling That Matters Most
For all the emphasis on ingredients and technique, Stein measures the restaurant by how a guest feels leaving it. When someone walks out of Sea Glass, he wants them to feel totally taken care of — from the quality of the food to the warmth of the hospitality. The aim, he says, is an experience that makes guests feel welcomed, valued, and already looking forward to a return visit.
Beyond the Restaurant
A visit to Sea Glass, Stein suggests, deserves a day of the Maine coast around it. He points visitors toward a water taxi or ferry across Casco Bay to scenic, car-free Great Diamond Island; the wooded coastal trails at Wolfe's Neck State Park; and a cobblestone stroll down Wharf Street in Portland's Old Port on a weekend night. It is an itinerary that captures the range of the region just beyond the inn's mile of sand.
As for the restaurant itself, he makes the case in terms of place. Inn by the Sea, he says, is an intimate seaside property set above a mile of beach yet only minutes from the water activities, boutique shopping, and cultural life of Portland — the perfect escape for a romantic getaway or coastal retreat where luxury comes naturally. He is, in his words, excited for the chance to take this iconic property's culinary experience to the next level and show what the restaurant is truly capable of.
Sea Glass at Inn by the Sea — At a Glance
- Executive Chef
- Jim Stein
- Restaurant
- Sea Glass at Inn by the Sea
- Cuisine
- New American & seafood — seasonal, locally sourced Maine fare
- Setting
- Oceanfront dining room and deck above a mile of beach
- Address
- 40 Bowery Beach Road, Cape Elizabeth, ME 04107
- Signature dish
- Duck à l'orange with farro and sweet potatoes (fall menu)
- Best seat
- The outdoor deck at sunset
Plan Your Visit
Sea Glass at Inn by the Sea serves breakfast, lunch, and dinner year-round, plus Sunday brunch, with oceanfront views, a seasonal Maine menu, and a deck built for sunset. Reserve a table or plan a seaside stay in Cape Elizabeth.
Reserve a TableFrequently Asked Questions
Who is the executive chef at Sea Glass at Inn by the Sea?
Jim Stein is the executive chef at Sea Glass at Inn by the Sea in Cape Elizabeth, Maine. He built his career in Pittsburgh, Charleston, and Los Angeles before joining the Inn, where he leads the kitchen's seasonal, Maine-sourced menu.
What should I order on my first visit to Sea Glass?
Chef Jim Stein recommends his favorite fall-menu dish, the duck à l'orange with farro and sweet potatoes, which balances sweet and savory. The menu also features Maine staples such as Bangs Island mussels and local lobster.
What kind of food does Sea Glass at Inn by the Sea serve?
Sea Glass serves New American and seafood-focused cuisine built on fresh, seasonal Maine ingredients — farmed, foraged, and fished — including Bangs Island mussels and lobster from Cape Elizabeth's Alewives Brook Farm + Lobster, with vegan options as well.
Where is Sea Glass at Inn by the Sea located?
Sea Glass is located at Inn by the Sea, 40 Bowery Beach Road, Cape Elizabeth, Maine 04107 — set above a mile of sand on the Atlantic coast, just minutes from Portland.
What is the best seat in the house at Sea Glass?
According to Chef Stein, the best seat is the outdoor deck at sunset, with its Atlantic views — ideal for a warm summer evening. In winter, he recommends cozy small plates and cocktails beside a fire table.
How do I make a reservation at Sea Glass at Inn by the Sea?
You can reserve a table through the Sea Glass website at seaglassmaine.com or by calling the restaurant. Sea Glass serves breakfast, lunch, and dinner year-round, plus Sunday brunch, and is open to the public.
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