Address and Contact Information
Address: 48 Peabody Rd, Appleton, ME 04862
Website: http://fodameansfood.com/
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Foda Restaurant, 48 Peabody Rd, Appleton, ME 04862, US …
Foda Restaurant in Appleton, ME is a beloved dining establishment known for its warm atmosphere and delicious cuisine.
Fōda restaurant is ‘just part of the neighborhood’ – Midcoast Villager
Customers purchase wares at the Friday farmers market outside Fōda restaurant in Appleton. Photo by Christine Simmonds.
Fōda Restaurant – Gluten-Free Restaurant in Appleton, ME
Incredible food, wonderful staff, beautiful location the staff was very knowledgeable about gluten contamination and advised what was safe to eat.
Reviews
D L Z
This restaurant is well worth the drive if you’re in the area. Delicious cuisine with fresh, high-quality ingrédients. Portions are also very generous. We had the homemade pasta with pesto and the steak with fries. Both were fantastic. The menu is short – which is totally okay – but perhaps lacks a direction a bit (on the night we were there, there was also taco, fresh oysters & a pulled pork sandwich).
… moreKatie Hindman
Food and staff were incredible. The food was very fresh, locally sourced from the area. Better than any food we had in downtown Camden. If you eat out once while in the area….eat here. The atmosphere was like a fancy farmhouse. Very modern vibe. I hope this restaurant stays in business for many many years. I wouldn’t be surprised if I saw it on a food show in a few years.
… moreBrendan
I’m glad I came out for the food, might not come back because of the service.
Drove out to experience this restaurant and I was not disappointed when I walked in the door. Modern interior that is kept clean, nicely spaced dining areas. Simple, clean, and efficient.
The only criticism is the service. There were 3 tables seated and two servers. The two servers rarely came out to check on the tables and refill waters/clear the table. Spent most of the time in the back.
I’d come back in an instant if the service were improved.
… moreDrove out to experience this restaurant and I was not disappointed when I walked in the door. Modern interior that is kept clean, nicely spaced dining areas. Simple, clean, and efficient.
The only criticism is the service. There were 3 tables seated and two servers. The two servers rarely came out to check on the tables and refill waters/clear the table. Spent most of the time in the back.
I’d come back in an instant if the service were improved.
mary davis
The Beignets are a great way to start brunch. Served warm and generously, these mouth watering delights had me already returning in the near future before I had enjoyed my main course. As others mentioned, this chef can cook the perfect scallop. His connection, direct to a scallop diver, is part of his secret and after enjoying these, any other scallop is just going to disappoint me. Note, this is a seasonal offering. You will find unique menu items such as Donut Bread Pudding or Quinoa Black Bean Hash. The menu rotates so you can enjoy fine dining every week and never tire of it. And as to the reviewer wanting no pretense but yet desiring tablecloths (?); there might be a tablecloth restaurant in Camden, but I personally have never dined in one. Kick back in this gem with a roaring fire and music and be prepared to tickle your taste buds. Have already made reservations 2 weeks out.
… moreAlexander Paine
Absolutely amazing food and for the price, the portions are incredible. Smaller menu that changes often, but offers a variety of different types of dishes each night. Mixed drinks are amazing and the staff is super friendly. Beautiful building and ambiance, working real fire place, wood fire oven. Absolutely worth the trip if you are visiting Maine or a local.
… moreKathleen George
This food is unbelievable. Gorgeous in its presentation, fresh and flavorful. It is a small place, but airy with beautiful views of the surrounding gardens and sunset over the birch trees. Man, I haven’t eaten this well in a long time. Apparently the chef is an expert in sauces. I’ll say. There was a beet caramel (which I’ve never heard of) on fresh pea shoots and the most deliciously cooked halibut. Lordy. Highly highly recommend.
… moreJanet Winocour
We celebrated an 80th birthday with 27 guests. Everyone said the food couldn’t have been better and the wait staff was extremely welcoming and attentive. The chef put together a party menu with great care to appeal to the adults, vegans, and children. We look forward to returning to Foda for another wonderful dinner.
… moreOssama Ansari
Very limited menu. They change the menu almost daily depending on what fresh ingredients they are able to source for that day. Very awesome concept. But on the day I went, I didn’t vibe with any of the dishes they had on so I settled for mushroom tacos. All the large plates/entrees are $30+ but the portion size seems to reflect the price. They host a farmer’s market on Fridays 3-6. The baguette from Demetra bakery is pure gas.
… moreOlivia Bernd
Came in for happy hour. The server really didn’t seem to care and still about 20 minutes of waiting and our orders had been taken still no drinks. Not even water. They’re canned drink and our food had come out before our drinks. For fine dinning and after working in fine dining it was kinda disappointing. We got the chicken wings which were good but we got the oysters they were warm, They didn’t even come out on ice.
… moreAnn-Marie Ford
Thank you for the opportunity to comment. Tonight, my wife and I had the pleasure of dining in Appleton’s newest eatery. I will preface my comments with the caveat that I really do want this business to succeed. So, all critiques and suggestions I hope will be taken with that mindset.
We attended on a Wednesday night and were greeted by a very affable young man who seated us without reservations. Good, not too pretentious, I thought. Service was a bit slow, even though the restaurant was not very crowded.
The menu was presented as several pages of drink offerings with a one page meal menu. Offerings were limited in choice and from what we understand the menu changes frequently. I started the meal with a chocolate double stout which was outstanding, it was out of Rogue Brewery from Chicago. Both my wife and I ordered the ribeye steak ay $34 and waited by the very nice fire place to be served.
I was disappointed that no bread offering was provided.
The wait for our food was reasonable and when presented I was happily surprised that the presentation was excellent. We were both a bit disappointed that the amount of food at thirty-four dollars was underwhelming. However, the taste was exquisite. The sauce was wonderful. The chef obviously knows his stuff. A few more au gratin potatoes would have certainly filled out the plate with minimal cost.
We recognized the chef from the website and noticed that he was also serving tables. Personally, I would have preferred that he stayed sequestered in the kitchen, only to appear to ask clientele if their meals were adequately prepared. He deserves that respect.
Okay, some negatives – the meal needed to be hotter. For the price, maybe some table cloths and bread would help.
Suggestions – maybe have a free wine testing night to augment the level of presentation and cost. Take a hard look at all the experiential elements of dining – how can you connect with your clientele? Who is your clientele?
This is Maine. Good food with good portions, without pretense.
Foda, is close to being there. I hope they have the adaptability and persistence to strike the balance. Appleton needs you!
John Ford
… moreWe attended on a Wednesday night and were greeted by a very affable young man who seated us without reservations. Good, not too pretentious, I thought. Service was a bit slow, even though the restaurant was not very crowded.
The menu was presented as several pages of drink offerings with a one page meal menu. Offerings were limited in choice and from what we understand the menu changes frequently. I started the meal with a chocolate double stout which was outstanding, it was out of Rogue Brewery from Chicago. Both my wife and I ordered the ribeye steak ay $34 and waited by the very nice fire place to be served.
I was disappointed that no bread offering was provided.
The wait for our food was reasonable and when presented I was happily surprised that the presentation was excellent. We were both a bit disappointed that the amount of food at thirty-four dollars was underwhelming. However, the taste was exquisite. The sauce was wonderful. The chef obviously knows his stuff. A few more au gratin potatoes would have certainly filled out the plate with minimal cost.
We recognized the chef from the website and noticed that he was also serving tables. Personally, I would have preferred that he stayed sequestered in the kitchen, only to appear to ask clientele if their meals were adequately prepared. He deserves that respect.
Okay, some negatives – the meal needed to be hotter. For the price, maybe some table cloths and bread would help.
Suggestions – maybe have a free wine testing night to augment the level of presentation and cost. Take a hard look at all the experiential elements of dining – how can you connect with your clientele? Who is your clientele?
This is Maine. Good food with good portions, without pretense.
Foda, is close to being there. I hope they have the adaptability and persistence to strike the balance. Appleton needs you!
John Ford