Chef Harding Lee Smith of the Rooms in Portland, Maine, as well as The Mountain Room at our mid-mountain Peak Lodge, is known for elevated handheld dishes and divine entrees. This season, he opened the Last Run Room, situated slopeside at the Grand Summit Hotel, off the Moonstruck trail on White Cap. While the indoor space that the restaurant occupies is quite intimate, the real treat is the outdoor igloos and lean-tos offer heated, outdoor dining for apres-ski.
Much of the food is meant for sharing, so we ordered plenty of “hands” and “pans” to go around. The Lamb Lollipops were my favorite – dipped in a delicious chimichurri sauce, I could’ve eaten 10 if there weren’t so many other dishes to try. We also got the Dutch Baby – a pan of perfectly fluffy popovers with smoked salmon, capers, and pickled shallots on top. Another winner was the Kalbi Short Rib: tender charred beef, wrapped in crunchy lettuce and drizzled with a light lemongrass sauce.
We also ordered a few mains, dubbed “cones” and “forks” on the Last Run Room menu. The Carbonara and the Venison Burger were the group’s favorites. The carbonara is rich and flavorful, and the guanciale melts in your mouth. The Venison Burger, on the other hand, comes on a show-stopping squid ink bun, topped with a perfectly cooked fried egg.
Of course, we didn’t just eat at the Last Run Room – what is après-ski without some drinks? The Last Run Room features beer on tap from Allagash and Back Cove, but the standout was the Peak Pear Collins, a signature cocktail – perfectly crisp and tangy without being too overpowering. Last Run Room also has a stellar wine selection for those looking to pair their drink to their meal.
Are you drooling reading this? Because you should be. If you’re looking to try Last Run Room this season, here’s my advice: make a reservation! Spots are limited and fill up fast. With the warmer weather these last few weeks of ski season, it is a must-visit for your post-ski celebrations.