555 North operates inside The Federal, a reimagined 19th-century home turned boutique hotel in downtown Brunswick. The kitchen is led jointly by Chef Steve Corry and Chef Jacob O'Neil, working from a shared philosophy built on simplicity — small plates and shareable options alongside signature entrées, with fresh catches sourced from local fish markets.
A raw bar runs on select nights, and dishes like lobster escargot and mussels have built a following among regulars. The cocktail program draws particular attention, with seasonal specials rotating alongside the menu.
The restaurant also offers a private dining room within the hotel, designed with quiet acoustics and seating for up to 24 guests, set apart from the main dining room's atmosphere.
A raw bar runs on select nights, and dishes like lobster escargot and mussels have built a following among regulars. The cocktail program draws particular attention, with seasonal specials rotating alongside the menu.
The restaurant also offers a private dining room within the hotel, designed with quiet acoustics and seating for up to 24 guests, set apart from the main dining room's atmosphere.